People and Culture Manager at New Century
WHAT DO WE NEED?
The main objective of the General Manager will be to grow the business, lead a superb team, set standards for all staff and traders, and provide first class food, drink and entertainment to our guests.
The GM needs to be someone who can bring fresh ideas and strong commercial awareness and business development, leading by example while also managing the AGM and duty managers to ensure they maintain a seamless operation and drive the business forward at all times.
Operations
* Ensure the business is fully compliant in food standard safety, alcohol licencing and H&S.
* Maintain and drive high standards including quality of food, cleanliness, customer service and atmosphere.
* Work closely with cross-functional internal colleagues to ensure the entire business strategy is implemented.
* Understand, achieve and report on key performance metrics including sales, labour, consumables and stock.
* Understand the intricacies of the business and how to increase margins.
* Ensure the kitchens are well maintained and are able to deliver to capacity.
* Understand each trader’s business, help them to potentialise their financial performance.
* Where required, work to complete any necessary task according to the needs of the business.
* Completion of all relevant paperwork, whether daily or weekly, ready for review each period, quarter and year-end.
* Review and audit of rotas to ensure they are well managed, on budget and fair.
* Creation and updates of company policies & procedures.
* Oversee a programme of events and entertainment, working with bookers to bring excellent music to the Kitchen and develop the late night and weekend offering.
* Feedback to the bookers and/or Ops Manager on the performance and success of any external artists, DJs, promoters etc.
Finance
* Direct all activities in the kitchens to ensure that all targets (KPIs) and deadlines are met.
* Oversee the restaurant financial management, planning, systems and controls.
* Ensure the restaurant has competitive advantage through delivery of diverse business plans and projects.
* Review monthly accounts and make relevant adjustments or queries.
* Ensuring end of day reporting is being done correctly and on time.
Tech
* Implementation and upkeep of the EPOS system.
* Ensuring there is a back up ordering/payment system (and training) in place for any outages.
People Management
* Management of Assistant Manager and Duty Managers.
* Delegate appropriate tasks to the team and manage their responsibilities accordingly.
* Manage your team’s holiday allowance to avoid disturbance to service and quality.
H&S
* Ensure our own full compliance and the compliance of the traders with all legal obligations.
* Ensure that all served dishes/drinks meet the company standard for all food and drink specifications.
* Maintain a five-star rating from Environmental Health.
* Ensure accidents are recorded properly.
* Ensure the compliance register is up to date.
* Ensure we have received all up to date due diligence from the traders.
Sales, Marketing, Strategy & Business Development
* Deliver and cultivate brand standards.
* Develop an in-depth knowledge of the market and the industry.
* Grow the business as per the targets set.
* Drive the marketing with the marketing team to ensure all points of sale marketing, social media marketing and any other marketing is correct and on time to maximise the commercial potential of the Kitchen.
Stakeholder Management
* Ensure that all customer feedback is dealt with effectively – turn complaints into compliments.
* Deal with and resolve any customer queries, efficiently and in line with the New Century ethos.
* Act as an ambassador for New Century within the city and effectively network with key stakeholders across the retail, F&B, hospitality and leisure businesses.
* Be the face of the Kitchen, networking with local businesses and getting to know the neighbours and landlord.
Job Requirements
* Flexible – This role requires flexibility in terms of working patterns and shifts, we are open 6 days a week and expect the GM to embrace a variety of shifts including evenings and weekends.
* Passion – Hospitality is about creating a place where customers and staff alike come together to build a warm, welcoming, and enjoyable experience, and this is created through your passion and enthusiasm for food, drink, and entertainment. Passion is key!
* Fairness – The expectation from every staff member is a fair and honest approach, this will always be at the core of our values and should be adopted and given to both staff and customers alike.
* Integrity – It is essential that punctuality, presentation, and an approachable demeanour be always adopted in the workplace. Lead by example. Always aim to maintain a positive and confident mentality. Be reliable and trustworthy.
* Teamwork – There is no ‘I’ in ‘Team’. It is crucial we all communicate as best we can with one another and help each other out, it’s important to build good and lasting relationships in the workplace.
* Accountability – You are responsible for the overall successful running of the Kitchen and accountable for the proper operation and development of the staff and product you sell.
Seniority Level
Director
Employment Type
Full-time
Job Function
Management and Manufacturing
Industries
Hospitality
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