Reports to: Group Operations Director
Department: Management / Front of House
Job Overview
The role of the General Manager is to be ultimately responsible for the entire operation of his/her site, in accordance with company standards. The General Manager maintains, drives and develops the principles and values of the company in all areas. Effectively manages, develops and delegates to:
- Assistant General Manager
- Restaurant Manager
- Assistant Managers
- all key staff- who in turn have specific responsibilities for:
- Front of House Departmental Management (Reception, Bar, Server teams)
- Back of House Departmental Management (Kitchen team)
- Training
- Administration and Finance Management
- Health and Safety Management
Key Responsibilities
Quality of Product, Presentation and Service
- Commitment to CoTU standards of presentation for staff, site and printed matter
- Leading by example in all areas of product knowledge, consistency and pride in presentation and quality
- 100% focus on achieving all CoTU requirements
- Development of guest relationships and creation of loyal regulars
- Conferring with people in the community; identifying and evaluating competitors;
Creative Development
- Maintaining a culture of creating food and drinks specials for review and possible implementation into permanent menus
- Ongoing research regarding new trends in the market
- Driving and managing marketing, promotions and events
- Attracts patrons by developing and implementing marketing, advertising, public and community relations programs; evaluating program results
- Identifying and tracking changing demands
Staff Recruitment, Training and Retention
- Full commitment to service standards
- Management appraisals, training and development plans and team building
- Effective communication and delegation to all members of the management team
- Driving management meetings and staff briefings
- Ensure department managers are fully effective and productive
- Implementing strategies to increase average meal checks.
Advance Legal Compliance
- Licensing, Employment, CCTV, Fire and H&S
- Work in partnership with the Back of House regarding the supervision of kitchen cleanliness, Food Safety and Food Hygiene and communal areas
- Health and Safety management including legally required training/risk assessment adherence and equipment maintenance (internal and external)
- To review and correct where necessary adherence to agreed systems
Operations & Financials
- To work with and develop suitable strategies that optimise restaurant and bar capacity
- Cost of Sales analysis and pro-active management of potentials using sales mix reports
- Understanding and working towards all cover growth targets for the business
- Wage management- staffing and rota planning to ensure productivity targets are achieved and costing, productivity and daily feedback is accurate and timely
- Food and Beverage COS- F&B Shop analysis and stocktake management control purchases and inventory by meeting with account manager; negotiating prices and contracts; developing preferred supplier lists; reviewing and evaluating usage reports; analyzing variances; taking corrective actions.
- Budgeting
- Profit and Loss management, including Occupancy and Business Cost tracking
- Financial and stock security of all aspects of the business
- Establishes restaurant business plan by surveying restaurant demand;
- Working with the Group Operations Director in preparing financial, marketing, and sales projections, analyses, and estimates.
- Meets restaurant financial objectives by developing financing
- Initiating corrective actions
