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General Manager of The Boat House



- The Boat House -

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Post Date: Feb 07, 2018
Job Type: Permanent
Accomodation: No
Start Date: - n/a -
Salary: - n/a -
Location: Jersey
Job Reference: BOAT/GM
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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.

Description
-Establishes 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.
-Preparing strategic and annual forecasts and budgets; analyzing variances; initiating corrective actions; establishing and monitoring financial controls; developing and implementing strategies to increase average meal checks.

-Attracts patrons by developing and implementing marketing, advertising, public and community relations programs; evaluating program results; identifying and tracking changing demands.

-Controls purchases and inventory by meeting with key suppliers and account managers; developing preferred supplier lists; reviewing and evaluating usage reports; analyzing variances; taking corrective actions.

-Maintains operations by preparing policies and standard operating procedures; implementing production, productivity, quality, and patron-service standards; determining and implementing system improvements.

-Maintains guest satisfaction by monitoring, evaluating, and auditing food, beverage, and service offerings; initiating improvements; building relationships with preferred guests.

-Accomplishes restaurant and bar human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counselling, and disciplining management staff; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures.

-Maintains safe, secure, and healthy facility environment by establishing, following, and enforcing Food Hygiene standards and procedures; complying with health and legal regulations; maintaining security systems.

-Maintains professional and technical knowledge by tracking emerging trends in the restaurant industry; attending educational workshops; reviewing professional publications; establishing personal networks; bench marking state-of-the-art practices; participating in professional societies.

-Accomplishes company goals by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments.

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






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