Job Description
Title: General Manager
Reporting to: Operations Manager
Role Overview: Overall responsibility of the running of the daily operation and culture of the restaurant
1. People & HR:
• Day to day management of all Front of House teams, leading and supporting in all areas of the restaurant – Trinity and Upstairs
• Nurture positive relationships with and develop a thriving culture in the restaurant.
• Oversee and lead all restaurant level recruitment.
2. Training, Learning & Development
• Develop all team members through (Leadership) coaching and mentoring, leading the team and implementing progression plans.
• Create and oversee the implementation of all training documents across the dining room.
• Ensure all new team members complete an onboarding process and are trained to standards.
• Create and lead all trainings and briefings with other HOD’s.
3. P&L
• Drive revenue (with sales, reservations and events).
• Control costs (labour, GP and other controllable costs).
4. Guest Experience
• Develop and nurture a guest focused approach in service.
• Ensure all enquiries, guest recovery and complaints are handled.
• Constantly analyse, evaluate and produce new ideas to improve guest experience.
• Maintaining guest notes and understanding our regular guests.
5. Systems, Property & other Assets
• Understand and oversee all systems onsite: OpenTable, Tevalis, Workforce, Microsoft Teams.
• Responsibility for all property related systems and processes: repairs & maintenance, waste, cleaning, pest control, plants, light & sound, electricity usage, heating/ac.
• Ultimate responsibility for all other assets: linen, uniforms, menu printing, stationery, sales/reservations/events & deposits.
• Oversea all processes: site orders, stock take, rota, invoice reconciliation/approval, payroll.