Job Title – General Manager
The General Manager must assure the seamless running of the venue in the most efficient and effective manner while delivering the highest possible standards of service. Must be pro-active in maintaining and improving turnover and profitability. Company culture and talent care and management are top priorities to the organization.
Partnering with the Executive Chef the General Manager will set out strategy, policy, direction, financial reporting, and budgeting while being an active member in planning and executing the overall business strategy.
The General Manager must ensure each guest to the venue leaves feeling they have been, personally recognized and have enjoyed a special experience, attention to detail, and genuine care. Resources available include the Executive Management Team, kitchen team, and all team members. Leadership and support provided to the culinary team, built on a foundation of trust, quality, consistency, and free thinking with an edge, which is our expectation for each and every member of our team.
SUMMARY OF DUTIES
- Reports to Executive Management Team
- Manage and participate in all aspects of pre-opening of the restaurant
- Manage and drive the recruitment process for FOH staff
- Supervise all FOH managers to include the beverage director/bar manager.
- Ensure company policy and Brand Equity Standards are followed.
- Optimize profits by controlling food, beverage, and labor costs.
- Hiring, training, and developing new team members
- Increasing sales by ensuring guest satisfaction and prompt problem resolution
- Maintain an overall management style in accordance with our established best practices.
- Provide leadership and direction to all team members to ensure efficient operation
- Ensure food quality and availability.
- Prepare and present management team member reviews.
- Oversee and supervise all beverage purchasing.
- Carry the culture of the brand and ensure the restaurants goals are always being attained.
- Agree and implement actions to continuously improve the guest experience
- Ensure guest requests and feedback, both verbal and written are responded to promptly and efficiently
- Demonstrate a high standard of restaurant and personal presentation, ensuring good personal hygiene of self and team
- Ensure that common objectives are executed seamlessly and professionally
- Consistently monitors staffing levels to ensure we are in line with payroll.
- Support the implementation of revenue generation initiatives
- Support the delivery and measurement of promotional activities, including staff incentives
- Maximize incremental sales opportunities by adding customer value at every opportunity – REVGEN incentives. Implementing initiatives to increase check averages.
- Assists in management/running of staff meetings, ensuring the team are fully briefed and action points are recorded and achieved
- Ensures all staff are well briefed on their responsibilities and are given constant supervision and motivation on all aspects of their work
- Review and communicate financial information to assist in proactive and timely decision making
- Manage monthly inventories and review results and variances with relevant department managers
- Full understanding of the restaurant cost controls
- Working knowledge of P&L’s and general ledger
- Ensure that in house control systems/audit requirements are adhered to
- Maintain specific departmental control systems to meet or exceed food and beverage margins
- Strict control of stock through the management of wastages, correct practice, and procedures behind the bar and on the floor
- Build and maintain an efficient team of employees, driving the team towards the objectives of the operation
- To support the recruitment and selection employees to the agreed staffing levels using cost effective recruitment methods
- Ensure professional departmental induction is completed consistently and its effectiveness reviewed with Executive Chef
- Support the delivery of all key training in conjunction with the Executive Chef, identifying training needs and capability gaps within the team
- Support the management of all employees’ performance in line with job descriptions, giving regular feedback and appraisals
- Assist in the management of disciplinary issues within the department in consultation with and ownership, giving particular focus to the kitchen / restaurant relationship
- Audit holiday and sick days to ensure consistency and accuracy
- Understand the use of Risk Assessments and their importance to the business
- Understand relevant lender and City agreements and the implications on the business, taking action as required
- Ensure all departmental staff work hygienically and productively
- Ensure a safe workplace by identifying and reporting hazards and taking corrective action
- Review and communicate health and safety audit reports and initiate required action with relevant departments
- Action and respond to alleged food hygiene issues, deploying all necessary resources to protect reputation and brand integrity
Key Performance Indicators
- Team stability and retention.
- Venue performance
- Guest satisfaction
- Profitability
