General Manager Pub

The purpose of the role is to oversee the operation of the restaurant and all departments within the location. Reporting to the Head of F&B. A General Manager provides strategic and operational leadership to the restaurant in order to meet and surpass company objectives.

• Maintain responsibility for the overall strategic planning, development and success of the restaurant with the Head Chef.
• Ensure all necessary and approved actions are taken to achieve both short and long term goals and objectives of the restaurant.
• Identify business opportunities which provide greatest return on investment aligned with company strategy.
• Manage relevant reporting and analysis of the Restaurant to ensure cost effective goals are being met and surpassed.
• Assume responsibility for budget management including the management of direct and indirect costs.
• Ensure affirmative action is taken in response to market trends and competitor activity in order to maximise revenue.
• Build and maintain effective relationships across the business, acting as a figurehead for the restaurant and driving improved productivity, turnover and profitability.
• Maintain responsibility for leading, inspiring and motivating the restaurant team to achieve workforce stability, productivity and loyalty.
• Ensure managers and their teams are supported via established and new coaching and training techniques
• Being present at peak times and support the operation

Outcome, Results and Key Performance Indicators:

• All health and safety requirements met to company standards and relevant legislation.
• Front of house team have regular feedback, appraisals, development programmes and talent pool in place.
• All financial targets met or exceeded.
• Guest complaints are at an absolute minimum.
• BOH and FOH work efficiently together.
• No outstanding maintenance issues.
• All policies and procedures are up to date and communicated.
• Management team held accountable for actions.
• Staff turnover at a minimum.
• Evidence of external networking and promotion of the restaurant and facilities.

• Fully understand and is able to articulate the financial targets of their restaurant or department.
• Identify ways to improve profitability.
• Effectively manages cost controls and ensures budgets are carefully adhered to.
• Spot business opportunities that have the greatest potential return on investment and are consistent with the company goals and brand.
• Build and maintain strategic relationships with internal and external individuals and groups.
• Fully understand and can articulate the business goals and objectives.
• Effectively coordinate controls and manages resources.
• Communicate relevant business information regularly, efficiently and concisely to their team.
• Plan effectively for future business needs.
• Be able to adapt style when dealing with all kinds of people in a wide range of situations.
• Influence others by sharing goals and knowledge.
• Offers effective feedback on performance through structured reviews against company standard.
• Create an environment that enables each person to achieve their goals to a high standard.
• Be able to make decisions quickly; sometimes with incomplete information and under tight deadlines and pressure.
• Always takes broader business aims into consideration.

• Have previous experience within a General Manager role.
• Have comprehensive knowledge of the hospitality industry.
• A strong business acumen
• A good understanding of P & L
• Leadership skills
• Business acumen
• Clear communication skills
• Good organisational skills
• Attention to detail
• Invests in their own development
• Enthusiasm
• Able to work effectively as part of a team
• Calm under pressure

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