JOB DESCRIPTION – General Manager
Title: General Manager
Department: Management
Main function: Oversee whole business, Full P&L accountability; Oversee all Operations, Managment Training, Duty Management Shifts, Full Business Development.
Reports to: Head office
Direct Subordinates: Deputy Manager, Duty Managers, Bar Manager, Restaurant manager, operations manager, Marketing Manager.
Next in Command: Deputy Manager
1. PROFILE:
A very experienced Manager with the ideal candidate having had at least 5 years Senior Management experience from a Hotel, Restaurant or Food and Beverage background.
Candidates should be highly motivated and driven with a passion for excellent customer service.
Must have excellent command of English.
A good knowledge of classic and modern cocktails, wines and spirits and excellent food knowledge is key.
Must have Typing, Windows XP, Word, Excel and MS Outlook skills.
Good understanding of Stock Control Systems, POS Systems and labour and financial reports.
Excellent communication skills and the ability to drive and motivate your department managers and supervisors.
A knowledge of running wedding Venues and high end restaurants would be desirable.
A sound understanding of Marketing techniques and successful campaigns from social media to web and email communication.
Budget control and financial planning are also critical to this role.
License holder would be advantageous.
2. AREAS OF RESPONSIBILITY:
Oversee all operations of the business
Full planning and ultimate responsibility for health of the company
Full P&L accountability
Management rotas
Marketing and future development strategy,
Setting goals and targets for all levels of staff and management.
Controlling all budgets
Overseeing all rota’s
Ensuring excellent standards of stock control
Ensuring highest levels of service are achieved at all times
Ensuring a quality food product with emphasis on a high standard that can achieve awards and accolades.
Overall responsibility for Health and Safey and food hygiene and license of the premises.
Weekly reporting and forecasting
Analysis of sales and profit maximisation.
3. POSITIONS DEMANDING CLOSE LIAISON:
Restaurant Manager
Deputy Manager
Head Chefs
Marketing Manager
Bar Manager
Reservations team
Head office team
4. SPECIFIC DUTIES AND ACTIVITIES:
Stock Control
Working with all managers to Control wet & Dry stock as below
· Stock takes
· Using stock and par sheet to calculate accurate wet stock orders and delivery
· Placing orders
· Ensuring deliveries are checked correctly and put away.
· Using Zonal till system to accurately record stock deliveries, sales
· Accurately record wastage/promotions daily
Controlling consumables
· Consumable stock takes Using consumable par sheet to calculate accurate orders to last for 1 week
· Orders and controlling deliveries
· Emergency orders to be verified and documented
Staff
· Assisting when needed in interviewing and hiring of new staff across all departments
· Daily planning of staff responsibilities i.e. toilet checks, outside checks
· Briefing and allocation of sections/roles. (host, table sections, bar sections, restaurant sections etc
· Ensure that all new staff in all departments receive proper training until they are fully aware of Chapel standards
· Ensure staff are fully aware of licensing laws and responsibilities of selling alcohol
· Cocktail and beverage dispense should be uniform and standardised
· Training should be documented and existing staff should be assessed and re-trained if necessary on a regular basis.
· Daily checks on staff uniform and general appearance, with staff being sent home if they do not meet the required standard
· Enhancing Managers and Supervisors by sharing responsibilities where possible
Staff Rotas
· Creation of staff rotas taking into consideration any upcoming events, busy periods as highlighted in HOD meetings held every Wednesday
· Check and sign off Rota’s
· Rotas are to be written with service standards in mind, however overstaffing must not occur, especially during established quiet periods.
· Consider any requested days off/ holiday days booked by staff
· Staff should be sent home early when quiet.
Equipment
Ensure weekly fire check is completed and documented each week.
Ensure all staff are trained on Basic H&S, Fire Evacuation training and documented
All machines and equipment must be kept in good repair.
Regular inspections on the conditions of equipment must be carried out.
Public Health & Hygiene
Ensure the bar and Restaurant areas are hygienic and run in accordance with food hygiene regulations as outlined in the HACCP file.
Ensure that all staff in the Bars & Restaurant work according to health and safety standards.
Events
Assist implement and oversee regular special events through-out the year.
5. COMMUNICATION
Departmental Communication
Ensure that all staff receive all information they need to perform their duties in a proper manner including VIP info, special functions and company regulations and all information related to guest beverage service and food Services
Ensure that the new department notice board is neat and updated at all times.
6. CUSTOMER SERVICE
Public Relations
All guests complaints concerning Food & beverage service should be followed up, ensuring the guest has been dealt with fairly and appropriately ensuring that any complaints / incident are highlighted in management briefings.
Service Operations
Ensure that service in the bars is consistently carried out according to standards set out in training manuals.
Always looking for new or innovative ways for the Chapel to improve or stand out in service.
Guests should be contacted often in all departments to receive any comments and/or complaints. This can be done through a casual conversation with guests.
7. MANAGEMENT
Leadership
Lead subordinates successfully into productive working methods by setting an example and utilising all available management tools.
Communication
Provide a two way line of communication for management and supervisors. Dealing with day to day problems, including personal issues that may affect work.
Hold meetings on a regular basis with department heads.
Deal with proposals and suggestions from all levels and help develop ideas to fruition
Organisation
Ensure plans, side job lists, duty rotas are completed well in advance
Keep all records as required by law and company standards
Disciplinary Procedure
Ensure that correct disciplinary procedures are adhered to.
Follow up on disciplinary reports.
Maintaining Standards
It is expected, that the GM is fully aware of the company standards and is expected to know the job description of management and supervisors.
Ensure, that the set standards are kept and staff members work according to their respective job descriptions and time schedules.
Innovating Standards
Check on existing standards by asking staff members, other managers and guests of their opinion and implement modifications as required.