The General Manager will oversee the
whole F&B department and will be accountable for the success and
development of the entire division. He will be responsible for forecasting,
analyzing, evaluating and managing the chain of existing restaurants and new
openings, as well as the maximization of financial performance, achieving sales
targets, customer satisfaction, and staff development within established
quality standards.
Client Details
Leading Regional Conglomerate with many different business lines including Food & Beverage & Hospitality
Description
Planning & Administration
Provide leadership and vision to the Hospitality Division by assisting the Board and staff with the development of long range and annual plans, and with the evaluation and reporting of progress on plans. Oversee preparation of an Annual Report summarizing progress on short and long range plans. Research and write discussion papers, analysis documents and proposals as needed to assist the organization in determining and meeting its long and short term goals.
HR management
Recruitment and contracting of company and project staff; Employee development, and training; Policy development and documentation; Employee relations; Performance management and improvement systems; Employment and compliance to regulatory concerns and reporting; Company-wide committee facilitation including planning, production, staff and Board of Directors, including arranging meetings and agendas; Ensuring compliance with health and safety and hygiene requirements.
Project management:
Oversee organization of the Hospitality Division transport, subsistence and accommodation. Liaise with Operations Manager to oversee hire and delivery / transport of all technical and production equipment. Understands the regulations affecting hospitality operations, ensuring restaurants are operated in compliance with all applicable laws, ordinances, regulations, and requirements of any federal, state or municipal authority
Marketing and PR:
Attend media/PR events as necessary. Oversee content, production and distribution of all marketing and publicity materials (posters, program, flyers, mail outs, brochures etc) with director, designer and project manager. Manage press development; Co-ordinate the invitation of potential future promoters and supporters of the Hospitality Division.
Financial management
Provide recommendations regarding investments and cash strategies. Oversee preparation of annual budget, regular variance statements and annual audit. Provide vision regarding overall financial health of the Hospitality Division. Provide vision and leadership in long - range fiscal planning to ensure the continuity and solvency of the company. Provide recommendations regarding effective utilization of long and short term debt, including refinancing and purchasing/sales. Oversee fundraising efforts. Fully responsible for the Division P&L.
Production/QC:
Ensure accurate documentation of production and quality control data and records. Direct and oversee site production activities and personnel. Oversee and ensure high safety standards at all times. Direct production activities to ensure safety and compliance with quality control standards, regulatory compliance, and lease agreements. Maintaining stock levels and reducing wastage.
Touring restaurants regularly and speak to staff and customers and understand issues and dysfunctions. Manage suppliers to ensure they give us the best price and the best quality available in the market.
Administrative management
Ensure franchisee and franchisor file integrity (documents, analytical information where required, communication notations, etc.). Assist in development of forms and tools to increase company efficiency and risk management. Review sales daily and reacts to the business needs to maximize sales potential
Hygiene and
