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CBW has an Exciting opportunity for aGeneral Manager to work for an established company situated in Bicester. The successful candidate will have a proven track record as a General Manager and will be able to work Immediately on a flexible basis.
Hours/Details:
- Monday to Friday
- 08:00am to 16:00pm
- Contract type - Permanent
- Immediate start
IMPORTANT Please only apply if you can attend the days and times above and have a Level 3 Food and Hygiene Certificate
Requirements:
NVQ Level 2 Culinary or equivalent, Food hygiene certificate Level 3
Key Responsibilities
- Overall ownership and accountability of operational management and financial performance of the unit. Lookingafterthe main prisoner catering as well as the staff coffee shop
- Work closely with the Head Chef toensure correctstock level. Ensure Opx and waste management processes are in place and weekly reviews are completed for production
- Champion excellent customer service and effectively implement all customer communication tools provided by Marketing in order to build sales
- Ensure RRP is maintained as per company policy and that the tariff in all areas meets client / company requirements
- Implementation of schemes including new products, planograms, procedures and menu specifications
- Work and develop good commercial relationships with suppliers, ensuring receipt of service and quality levels required to obtain the highest financial return
- Coordinatesothers to ensure all daily paper / computer work is complete and that inventories and statistical reports are completed correctly and at the right time
- Knowledge of all applicable personnel policies, labour laws and agreements
- Ensure only nominated suppliers are used in the business
- Act as a purchasing officer and budget controller for the restaurant with support from Team Leaders / Senior Team Leaders
- Prepare and manage accurate projections for all P & L accounts including raw materials, wages
- Line management, scheduling and performance management of Team Leaders / Senior Team Leaders; Senior / Head Chefs on site and, in some cases, direct line management of Team Members
- Ensure Team Leaders and Team Members receive appropriate training to company policies; legal and health and safety requirements
- Champion a training culture within the team to ensure succession planning
- Oversee the performance evaluation process for staff on site to ensure this is conducted in a timely manner and based on agreed objectives and targets. Annual reviews for all staff are completed
- Plan and lead team management meetings and daily briefings
- Ensure workpacks and staff training records are maintained as per company policy
- Ensure that any equipment issues that may result in causing risk to staff orclientsand customers are reported to the health and safety helpline
- Raise any issues with clients to line managers to ensure clients resolve the matter
- Ensure that all food diaries on site are checked and actions taken asappropriate
