General Manager

GENERAL MANAGER

Role:

• Manage all the financial activity budgeting and cost control
• Maximize revenue opportunities
• Exceed guest expectations
• Develop a high-performing team committed to delivering clear goals following Company's incentives
• Supervise the team, hours worked, new hiring, and resignation
• Selection interview, team training, onboarding, and development plans
• Control and verification of KPI
• Protect the health, safety, and well-being of guests and colleagues
• Actively working with the marketing department to grow in social media, be visible and competitive in the local market
• Improve the company experience and service using the feedback on review sites, and make sure to reply to them

Operations

• Monitor staff schedules to program the shifts accordingly throughout the week and control the wages
• Make sure your building is in good repair, maintain the workplace and any equipment so that it is safe and works efficiently
• Schedule weekly marketing meetings to grow on the online platforms, keeping an eye on the Local competitors and the Restaurant's specific area
• Analysis of the trend and adaption to the Local market, always be aware of the Calendar's events and public holidays
• Schedule weekly manager meetings (FOH and BOH) to create a proactive environment
• Ensure that Restaurant Managers follow opening and closing procedures
• Ensure that staff is always wearing the correct uniform, also following company's grooming standards
• Ensure each manager shift is reviewed and handovers/briefings are carried out daily at the established timing
• Coordinate restaurant operations during each shift.
• Ensure Restaurant Managers follow the practice and completion of cleaning schedules, with the checklists of each department

Overview and strategy

• Assist in the training of all employees, ensuring that they have the necessary skills to perform their duties with maximum efficiency, including reaching the incentives
• Ensure following a specific appraisal system, to refine the Team's performances
• Design with the HR department a development plan for each of your employees
• Follow the Manager's roadmap
• Be involved in the recruitment process.
• Ensure the staff is given appropriate and constant feedback (one-to-one chat to be carried out)
• Ensure all the essential training is completed and the new starters with management supervision

Managing Sales and Conversion

• Delivery of sales targets following the designated budget
• The system has to be used effectively by the team to monitor all the sales
• Conversion and maximization of the Covers

Financial Management

• Costs are in line with revenue without compromising the brand.
• Effective supervision of closing and reporting procedures.
• Creating and controlling annual budgeting and updating the monthly forecast with the Area Manager
• Follow-up and management of KPI's
• Track record of inventory management with Stock Take Online for the food, beverage, and OS&E
• Knowledge of basic accounting principles and practices to exceed correct food and beverage margins
• GPs Control costs without compromising standards and guest

Customer Service

• Manage staff performance by establishing standards and procedure
• Interact with guests to ensure all inquiries are handled promptly following the company policy
• Develop a culture of actively seeking feedback from guests regularly
• Interact with guests and ensure an efficient flow of service, following the Sequence of Service
• Reply to the online reviews