General Manager

Main function of post: The day to day management of the restaurant ensuring service standards are met and company policies and controls are implemented.

Supervisory responsibilities: Of all the front of house employees

Hours: Significant flexibility will be required to meet business needs, working 5 days out of 7 including weekends.

Main duties to include

1. Customer Service:
   • Ensure that all restaurant employees meet the standards required when dealing with customers.
   • Staff are fully trained in food and wine knowledge to KX Restaurant standards.
   • Incentive skills are developed and implemented to encourage staff to upsell products.
   • Ensure the majority of working time is spent managing the floor and assessing employees carrying out their duties.
   • Ensure employees are smiling and looking like they are enjoying themselves.
2. Wage, Stock, Maintenance and Cash Controls (assist the Executive Chef):
   • Ensure that budgets are met.
   • Produce weekly rotas and accurate timesheets.
   • Work with the HR service provider to ensure any actions regarding wage costs are compliant.
   • Advise the HR service provider of vacancies on a weekly basis.
   • Ensure cash and stock is stored securely.
   • Accurate stock takes are carried out as required.
   • Purchasing is within agreed par limits.
   • Ensure all cash handling procedures are carried out to company standard and that all differences are reported and investigated.
   • Maintenance issues are reported and logged.
3. Health and Safety/Food Hygiene:
   • Ensure current Health and Safety and Food Hygiene legislation is met.
   • Work with the Club Management Teams and Executive Chef to ensure all areas of concern are dealt with, including up to date HACCP’s.
   • Ensure appropriate action is taken with regards to RIDOR and the reporting of any claims of food poisoning, whilst liaising with Food Alert regarding relevant issues.
4. Customer complaints:
   • Empowering the restaurant teams to deal with complaints and take full responsibility.
   • Ensuring compensation is given at appropriate and agreed levels.
   • Reporting of all complaints on the daily reports.
5. Training and Development:
   • Assist the HR service provider in identifying and developing training materials.
   • Advising the HR service provider on any updates required of training materials.
   • Presentation of training to employees.
   • The agreed company induction is carried out for all FOH employees.
   • Assessing the success of training delivered to employees.
6. Brand Development:
   • Assist with the training and development of brand standards to all restaurant employees.
   • Empower the Restaurant team to deliver the brand values at all times to all employees. Giving employees their own space to develop and grow.
   • Ensure that the brand standards are met across the club.
   • Promote the brand and its values at all opportunities.
7. Acquisitions and New Openings:
   • Assist the HR service provider with the recruitment of staff.
   • Assist with the pre-opening training of staff as and when required.
   • Ensure brand standards are met in new openings and are consistent.
   • Assist in promoting the Company culture and ensuring standards are embraced in any acquisitions.
8. Adhoc projects.
9. Assisting in raising the profile of CHUCS Bar and Grill.
10. Any other reasonable requests from the Company Directors.