General Manager
Activities and Responsibilities
Operational Delivery
Overall ownership and accountability of operational management and financial performance of the unit
Work closely with the Head Chef to ensure correct stock level. Ensure Opx and waste management processes are in place and weekly reviews are completed for production.
Champion excellent customer service and effectively implement all customer communication tools provided by Marketing in order to build sales.
Ensure RRP is maintained as per company policy and that the tariff in all areas meets client / company requirements.
Implementation of schemes including new products, planograms, procedures and menu specifications, ensuring they adhere to Aramark guidelines and brand standards
Work and develop good commercial relationships with suppliers, ensuring receipt of service and quality levels required to obtain the highest financial return
Co ordinates others to ensure all daily paper / computer work is complete and that inventories and statistical reports are completed correctly and at the right time.
Compliance
Knowledge of all applicable personnel policies, labour laws and agreements
Ensure strict compliance with Aramark Hygiene and Safety requirements
Ensure only nominated suppliers are used in the business
Finance
Act as a purchasing officer and budget controller for the restaurant with support from Team Leaders / Senior Team Leaders
Prepare and manage accurate projections for all P & L accounts including raw materials, wages etc.
Team Management
Line management, scheduling and performance management of Team Leaders / Senior Team
Leaders; Senior / Head Chefs on site and, in some cases, direct line management of Team Members
Ensure Team Leaders and Team Members receive appropriate training to company policies; legal and health and safety requirements
Champion a training culture within the team to ensure succession planning
Oversee the performance evaluation process for staff on site to ensure this is conducted in a timely manner and based on agreed objectives and targets. Annual reviews for all staff are completed.
Plan and lead team management meetings and daily briefings
Health andSafety
Ensure workpacks and staff training records are maintained as per company policy.
Ensure that any equipment issues that may result in causing risk to staff or client and customers are reported to the health and safety helpline.
Raise any issues with clients to line managers to ensure clients resolve the matter.
Ensure that all food diaries on site are checked and actions taken as appropiate.
Regional Responsibilities
Provide support to the regional team in areas of management as required.
Provide mobilization support for new business gains in the region.
Provide once trained HR support at grievance investigations and staff disciplinary procedures.
Client / Account Management
Support DOO to:
Prepare and conduct client reviews: quarterly / annually
Facilitate and support new business / retention activities
Lead appropriate contract negotiations with client to achieve contract sign off (New business / retentions / scope changes)
Identify & unlock opportunity for growth
Maintain & develop client relationships
Develop strategic plans & value proposition
Qualifications & Experience
Qualifications
Excellent numeracy skills; strong written and verbal skills
Food Hygiene Certificate Level 3
Man management of teams of staff
Proven track record in delivering budgeted profit levels
External qualification from another business sector
Experience
Previous management experience
Previous experience in the catering/food services or retail industry
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