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General Manager of The Boat House Restaurant & Bar

- The Boat House -

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Post Date: Nov 23, 2017
Job Type: Permanent
Accomodation: Yes
Start Date: As soon as you're ready!
Salary: Attractive Package
Location: Jersey
Job Reference: OMBHNOV17
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Before applying for a job please note: All Job Seekers other than U.K. or E.U. nationals require a visa/work permit to enter the Channel Islands.
Commonwealth nationals aged 17 - 27 need a two year "Working Holiday Maker" permit to enter the Islands.

Key Duties:
•Day to day service and operation of the venue to the highest standards
•Ensuring there is a benchmarking system and structure in place that constantly evaluates and improves the teams product and menu knowledge.
•To take responsibility for the business performance, manage all areas of the restaurant and service and make decisions on matters of day to day Operational importance
•Ensure that the Business Assets - F&F, Stock, Cash, OE are maintained and secure at all times.
•Customer satisfaction and increasing trade. To respond to customers queries and complaints, taking appropriate actions to turn dissatisfied guests into return guests
•Analyse and plan for all areas of the business: sales levels(forecast), staff, development and marketing
•Profitability - managing the daily operations whilst optimising profitability of the outlet
•Day to Day Communication and liaising with: guests, team, Operations Manager and Head Office on any Operational information that may have a positive or negative on the businesses reputation or revenues.
•Liquor Licensing, Food safety and Health & Safety. Ensure compliance with operational standards, company policies, and current Jersey Law.
•Ensure Food, Beverage and Consumables ordering is in line with predicted trade
•Monitor weekly Utilities consumption and where appropriate submit suggestions and actions for savings
•Ensure at all times a professional venue image and reputation, including venue cleanliness, correct uniforms and appearance/grooming standards
•To work, and ensure that all team work within the legal requirements and guidelines of Food Hygiene regulations, Food Safety Act, Health & Safety at Work Act, Fire Regulations, COSHH, HACCP, company rules and policies and any others that may affect the business.
•Achieving agreed targets: wage %, food and beverage profit margins, cost control
safety responsibility for all the staff, guests and visitors. Ensure the safe practises are implemented at all times and company policies are adhered to. Conduct risk assessments, Safety audits and reporting. Report any issues, repairs and potential hazards

•Maintains guest satisfaction by monitoring, evaluating, and auditing food, beverage, and service offerings; initiating improvements; building relationships with preferred guests.
•To comply with Company policy and procedures for all Stock ordering of food, beverage, and consumables.
•Restaurant and Event bookings and enquiries are handled efficiently and professionally to maximise business performance and reputation.
•Ensure that yield management is maximised for both business performance as well as operational requirements.

Revenue and Business performance
•Establishes a restaurant business plan by surveying restaurant demand; conferring with people in the community; identifying and evaluating competitors; preparing financial, marketing, and sales projections, analyses, and estimates.
•Present to The Operations Manager for discussion and implementation a strategic monthly forecasts and performance to budget; analysing variances; initiating corrective actions; establishing and monitoring financial controls; developing and implementing strategies to increase average spend per head and footfall.
•Sales and Marketing – Ensure that the revenue generating ideas are presented to the Operations Manager for discussion and approval. Sales and Marketing Events Calendars and collateral briefs are completed and submitted in a timely fashion to ensure the business benefits from any community, local or national opportunities.
•Driving social media content and ideas direct to the Operations Manager in an organised and well thought out manner.
•Ensure that all Food and Beverage menu items are costed correctly and approved by the Group Cost Controller and Operations Manager. An up to date file must be maintained for all recipes.
•Adhere to company standards and policies to increase sales and minimise costs, including food, beverage, supply, utility and labour costs. Responsible for ensuring that all financial and personnel/payroll related administrative duties are completed accurately, on time and in accordance with company policies and procedures
•Stock Taking – Weekly and Monthly stock audits are completed as per Company Policy. Variances are investigated in a timely manner, with results and findings submitted to the Operations Manager and Financial Director for evaluation and analysis
•Present to the Operations Manager and Financial Director - monthly sales analysis data and relevant information with appropriate commentary identifying areas of success and opportunities for improvement
Leadership and Human Resources.
•Initiate appropriate budgeted staff recruitment (together with Operations Manager and HR) in a timely fashion respecting the government license parameters on the business and the accommodation capacity of the Group.
•Team Development. In conjunction with the HR Manager, ensure that each employee has a structured training and development plan which addresses the needs of the business and the employee fairly.
•Cultivates a positive, warm, professional working environment for the benefit of the employees and the business.
•Community Involvement. Provide strong presence in local community and high level of involvement by restaurant and personnel
•Maintains the highest standard of venue operations by consistently evaluating the company standard policies, SOP’s (standard operating procedures).
•Driving the improvement of the Service Journey for all guests, internally and externally. TripAdvisor and ResDiary guest review data and other benchmarking criteria to be used as an indicator for performance evaluations.
•To carry out all other reasonable requests by the Operations Manager, Managing Director and the Board

Cost Accounting, Developing Budgets, Financial Planning and Strategy, Decision Making, Process Improvement, Strategic Planning, Verbal Communication, Customer Focus, Management Proficiency, Managing Profitability, Quality Focus

Leadership is not about a title or a designation. It's about impact, influence and inspiration. Impact involves getting results, influence is about spreading the passion you have for your work, and you have to inspire team-mates and customers.

Contact Details
Human Resources
Le Quai Bisson, St Aubin
St Brelade
Tel: 01534499157
Email: humanresources@theboathousegroup.com

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