Address30 Euston Square is a Grade II* listed award-winning events venue in a perfect central London location. From meeting and conference spaces to private dining and rooftop terraces, the venue offers an iconic setting for any occasion.
This venue is unique to Searcys as is the only property within the estate that is home to a selection of boutique bedrooms.
As an Operations Manager, you will receive the following industry-leading benefits:
- 50% discount across Searcys venues
- Enrolment into the Searcys pension scheme
- Up to 33 days annual leave (dependent on job role)
- Access to everyday discounts and communication portal
- Employee assistance program and qualified Mental Health First Aiders
- Enrolment into Searcys Champagne School
- Meals are provided on shift when working within one of our venues
- Your birthday off to celebrate in style
- A day off to volunteer/give back to the charity of your choice
- Full-time
- Employment Type: Permanent
- Salary: Competitive
As an Operations Manager for Searcys at 30 Euston Square, you will be a key leader in the organisation, you will be responsible for overseeing day-to-day operations, driving business growth and ensuring the overall success of your team and venue. You will have a proven track record in strategic leadership and establishing a positive, nurturing, and inclusive working environment for your team.
Key Responsibilities:
• To plan and oversee the catering operation within C&B and Hospitality departments.
• To ensure that all of these areas are managed most effectively and to maximize profits whilst doing so.
• To provide innovative, modern and stylish service experiences and to ensure that such services are delivered to the highest standards.
• To inspire, develop and nurture the talent within the team to support a culture of service excellence to all our clients at all times.
• To liaise and coordinate with other key stakeholders any operational details required for a successful delivery of our services.
Finance:
• To manage labour resources according to business levels and within agreed budgets.
• To forecast labour costs every week and to report negative variances from rota and timesheets when those occur.
• To plan the purchase of equipment efficiently and to submit equipment general stocktake every quarter and core equipment stocktake every month to ensure the budget is being spent efficiently.
• To submit the beverage stock take to the deputy general manager and management accountant every month and to explain any variance in the stock and consumption.
• To ensure correct liquor margins are maintained and to carry out a review of beverage pricing, and packages when necessary as to ensure liquor revenue is correctly allocated.
Catering Operations:
• To continuously improve and innovate service and guest experience.
• To chair a daily meeting with key stakeholders within the kitchen, events, reception and AV to ensure client requirements and expectations are met.
• To monitor the delivery of meetings and events to ensure food and service quality are being met.
• To take ownership of the maintenance of the areas within your remit. To ensure our facilities are well maintained and any cleaning or maintenance issues are dealt with and/or escalated to the deputy general manager.
• To take ownership and manage the maintenance of heavy equipment within your remit such as coffee machines, water fountains, and dishwashers as an example.
• To deliver projects within the agreed deadline.
• To run events when necessary.
• To ensure daily handovers are submitted and to escalate any issues as they occur.
• To ensure that the premises are left in a tidy condition at the end of each day.
• Manage sundry resources such as linen and disposable supplies.
People:
• Ensure effective recruitment and retention of team members based on skills, personality, experience and professional behaviors.
• To ensure that all staff report on duty on time, and are dressed and groomed in the correct uniform in accordance with the staff handbook.
• Ensure suitable department inductions are in place and are being carried out.
• Manage our HR platform, including adding new starters, leavers on the payroll system after carrying out all due diligence checks with HR.
• Manage employees' holiday allocations, sickness and other absences following company policies.
• Complete/manage/forecast department rotas within agreed budgets/timelines whilst managing employees’ contractual hours’ expectations.
• Submit timesheets into the system weekly and within the required deadline.
• Manage team performance, including carrying out investigations or disciplinary meetings following company policy when necessary.
• To attend any training courses that you are recommended to join, or that you feel would be beneficial to your career development.
• To periodically deliver on-the-job training sessions to junior team members.
• To ensure continuous development of all team members and following our training matrix.
• To ensure rising stars are being developed above and beyond current duties and that they form part of the department succession plan.
• Ensure performance reviews are carried out often and as determined by the company.
Compliance and Administration:
• To ensure that all government legislation, regulations, and licensable activities are adhered to, including but not limited to The Food Safety Act, Health and Safety at Work Act, Bribery Act, Premises License, Marriage License, GDPR, COSHH.
• Ensure all company and client policies and procedures are adhered to, including, but not limited to, Food Safety, HACCP, Health Safety, Security, Emergency Procedures, Personal Expenses, GDPR, IT, Allergens and Purchasing.
• To ensure that monthly audits are carried out on all pantries and kitchens within your remit.
• To ensure the provision of alcohol, wines, beers and other beverages within the constraints of the Licensing Law Act, and full compliance of our Premises Licence.
• Ensue department due diligence documentation is in order and up to date at all times.
• To review risk assessments in conjunction with the deputy general manager every year.
• To act as a Health Food and Safety Champion and to attend any meeting about it.
• To develop and manage relationship with all your suppliers.
• To carry out any reasonable requests that are asked by senior management.
- 3+ years of management or leadership experience with demonstrable skills and success in leading and developing others
- 3+ years of experience in the hospitality and events sector
- Experience in managing a P&L
- Proven track record of achieving sales and performance targets
- Availability to work a flexible schedule, including evenings, weekends and holidays
- Experience in managing a large scale management team
Searcys, Britain’s oldest catering and restaurant brand, was established in 1847. We are best known for our Champagne Bars, Restaurants, and stunning Events Venues in iconic destinations such as 116 Pall Mall, The Barbican, The HAC, The Gherkin, and St Pancras International.
Our commitment to delivering unparalleled service, quality, and innovation is reflected in every aspect of our brand. At Searcys, we recognise the value of individuality and actively embrace the diversity of our teams, as they are the cornerstone of our success.
If you share our passion for the hospitality industry and seek a dynamic work environment that celebrates your unique strengths, we would love for you to join our team!
