General Manager

We are looking for a dynamic General Manager to take charge and run our Widbrook Grange Hotel with some great plans to develop further. Salary of up to £40000 plus £10000 performance bonus.

Purpose of the role:

To achieve or exceed agreed targets of profit, revenue and customer satisfaction through effective management, employee assessment and continuous training in line with the company’s business objectives and contractual obligations. To ensure all company policies are adhered to and filtered down so that all staff understand and are aware of them.

Competencies:

You will need to be self-motivated and well organised, with good communication and management skills, and a clear understanding of what the business expects. You will be totally responsible for the property and the individuals that work within it. You will be expected to lead by example and have a positive, willing and flexible attitude, and work to the highest levels to ensure that the Original Collection standards are maintained at all times.

Staff Management & Development:

To ensure and promote a consistent high standard of performance from staff which demonstrates good teamwork, effective communication, consistent positive results and continuous improvement.

• To ensure the recruitment and selection of suitably qualified and experienced employees.
• To ensure that support, training and continuous assessment is provided to all members of each department, and that all new staff have an induction.
• To ensure the correct level of staffing is achieved in order to deliver acceptable Standards of Service.
• To effectively manage the rota system in line with business objectives and budgets.
• To manage and review the performance of your departmental employees through regular departmental meetings and yearly staff appraisals.
• To ensure the minimum acceptable levels of staff performance and conduct are consistently achieved and exceeded.
• To follow the disciplinary process in line with the current legislative guidelines and Original Collection SOPs.
• To motivate employees to acceptable standards conclusive to a high level of achievement and performance.
• To ensure that all departmental training sheets are completed with all staff and the evidence is kept on record.
• To effectively and fairly manage staff holidays to ensure all staff receive the holiday leave that they are entitled to, without affecting the business/service, thus ensuring an efficiently managed department, and content and well motivated staff.
• To ensure labour costs are kept within the set Company targets.
• To ensure that food and beverage costs are kept within the Company targets.
• To demonstrate a good understanding of budgets and payroll.

Customer Service & Satisfaction:

To aim to achieve 100% customer satisfaction whilst assuring the achievement of profitability targets. To ensure that your departmental employees are focused on putting the customer first and that Original Collections vision and Pillars are met and exceeded daily.

• To ensure the company’s Vision and pillars are delivered at all times by auditing and monitoring regularly.
• To monitor all written or verbal complaints/issues and eliminate the root causes through the management of corrective action.
• To smile and greet all customers while in public areas and be courteous, polite and promote a “can do” attitude.
• To ensure all complaints are managed as per agreed complaint handling procedure.
• To manage a departmental customer feedback strategy and communicate its findings to the business.

Service Delivery:

To manage the departmental service performance ensuring all food and beverage and associated service delivery meets the required standards.

• To set Service Standards in line with business objectives, vision and pillars then work within them.
• To ensure service disciplines are adhered to through regular assessment and training.
• To ensure SOPs are consistently achieved.
• To monitor customer expectations and our market position, ensuring stable business development.
• The General Manager must be on the floor during service times i.e. 9am – 10am, 12pm – 2pm and 7pm – 9pm to ensure all SOPs and service standards are being adhered too (depending on which shift is being worked)

Safety, Security and Environment:

To ensure the safety, security and welfare of customers, employees, colleagues and business assets at all times, in line with the Company’s Health & Safety and Food policies & Procedures.

• In accordance with Health and Safety regulations the job holder is responsible for the health and safety of themselves, the property and of the persons who may be affected by the activities. The job holder must co-operate with the Company to enable them to meet their legal duties. This will include awareness of all Health and Safety issues relating to the role including risk assessment, emergency procedures, No-Smoking Policy, office safety and any additional relevant training. This list is not definitive.
• To ensure that all fire training, testing and preventative measures are implemented, monitored and recorded as laid out in the Fire Safety Policy in order to comply with all current legislative requirements.
• To manage and control the Health & Safety policy and procedures of the Company in line with legislation, statutory and contractual obligations.
• To ensure property employees are satisfactorily trained in all relevant H&S and Food Policies and procedures relevant to their role.
• To ensure all departments comply with all statutory and legal requirements and that the departmental works in accordance with these regulations.
• To ensure all staff are fully aware of any security issues and that guidelines are followed, and where applicable customers are made aware of the issues.

Profit & Cost:

To ensure all departments meet cost and profit targets, ensuring fixed and variable costs are effectively managed.

• To instigate an environment of regular cost reductions with initiatives aiming to maximise profits whilst maintaining service standards.
• To regularly review non head office suppliers standards, commodities and prices to ensure the business receives the best value and practices available within the market place.

To ensure the Company purchasing policy, and authority levels, are adhered to. Finance:

• To ensure the Operations team and finance department get reports required on a daily basis.
• To ensure that all Company finance procedures are adhered to at all times without exception.
• To ensure that daily cashier records are maintained and balance and that any shortfalls are reported to the Operations Manager and Accounts office immediately.

Marketing:

• To attend weekly meetings with the Marketing Dept and to implement all agreed actions as appropriate
• To liaise with marketing on the hotel’s local advertising and PR resource with respect to the local and regional promotion of events, special menus, etc at the hotel

Ordering and stock takes:

To ensure ordering and stock take procedures and systems are followed and completed in an accurate and timely manner.

• To ensure stock within the business is managed to the agreed levels consistently and professionally.
• To ensure the correct information is recorded in the accounts system and that management accounts are provided in line with agreed business requirements.
• To take full responsibility for stock take figures and come to an agreed acceptable result with the F&B manager at each stock taking period before reporting to the Operations Manager and Finance team.

Daily Duties:

• On your days of work to be present as a minimum in service areas between 8:30am – 10:30am, 12-2pm and 7- 9pm and in reception over peak check in and out periods, depending on which shift you are rotad on for.
• To host at least 1 breakfast shift per week.
• To complete at least 2 lock ups per week.
• To ensure that all elements of the staff handbook are adhered to at all times.
• To ensure your property and surrounding areas are clean and tidy and set up accordingly. To include car parks/outside service areas and gardens. (no rubbish, ash trays, table/chair/umbrella set up etc)
• To ensure that at least three bedrooms are inspected on a daily basis and are up to standards
• To ensure the correct opening and closing times are adhered to.
• To ensure that all areas are fully staffed in line with rota and forecast.
• To ensure that all members of staff are correctly dressed and presented.
• To have at least 1 daily briefing, ensuring all staff members are fully aware of all operational aspects of the business for that day and the following day.
• To ensure all menus and displays are updated with daily specials and are clean and tidy.
• To final check all tables, service stations and work areas prior to the start of the service.
• To ensure all members of staff follow all Licensing Laws, Health and Safety and Food Hygiene legislation & regulations.
• To complete and check all timesheets and information required by the Accounts department.
• To ensure all business orders/delivery notes etc are received and stored in the correct manner by competent members of staff.
• To adhere to any additional Original Collection.
• To instigate any operational changes that from time to time maybe required by the operations team and to be responsible for the requirements made at each weekly operations meeting within the timetable as required in the weekly minutes.

Job Types: Full-time, Permanent

Pay: £35,000.00-£40,000.00 per year

Benefits:

• Company events
• Discounted or free food
• Employee discount
• Free parking
• On-site gym
• On-site parking
• Profit sharing
• Store discount
• Work from home

Supplemental pay types:

• Bonus scheme
• Performance bonus
• Quarterly bonus
• Tips

Experience:

• Restaurant management: 1 year (preferred)
• Bar management: 1 year (preferred)
• Hospitality: 1 year (preferred)
• Customer service: 1 year (preferred)
• Management: 1 year (preferred)

Licence/Certification:

• Driving Licence (preferred)

Work authorisation:

• United Kingdom (required)

Work Location: In person