Job Summary:
To deliver sustainable revenue and profit growth in line with the group strategy by working with the Head Chef and senior management team to develop and deliver:
·All elements of The Hinds Head brand strategy
·Organisation capability and talent development
·Success and growth of the group
As General Manager, you will be responsible for the restaurant’s daily operations, guest experience, and team leadership. You’ll uphold Michelin-level standards while fostering a culture of excellence, warmth, and precision.
You are an ambassador of the Company and are expected to demonstrate inspirational leadership by embodying the company culture.
Key Skills
·Excellent verbal and written communication skills
·Collaboration across all departments
·Strong interpersonal and networking skills
·Excellent leadership abilities
·Excellent organisational skills
·Time management
·Flexibility and adaptability
Objectives:
·Manage daily operations of The Hind’s Head effectively
·Define and develop The Hind’s Head brand in collaboration with the MD and Global Culinary Director
·Support growth strategies through business development initiatives
·Enhance organisational effectiveness by developing processes and motivating staff
·Maintain standards of excellence and quality
·Identify opportunities for expansion and new business
·Develop leadership skills continually
Duties and Responsibilities:
Business Development
·Support growth strategies through networking, client relationship management, and marketing activities
* Network with clients and referrers
* Maintain and grow client relationships
* Leverage contacts to increase sales
* Propose innovative event and project ideas
* Lead marketing efforts to increase brand awareness
·Stay updated on industry trends
Financial Management
* Improve profitability, revenue, and reduce overheads
* Make proactive decisions based on forecasts
* Analyze weekly financial figures and explain variances
* Adhere to reporting procedures
·Develop financial strategies to meet objectives and monitor financial controls
·Manage procurement effectively to ensure quality and cost-efficiency
Operations Management
* Oversee front of house operations
* Develop and manage FOH team and staffing
* Maintain high standards and consistent service
* Represent the brand positively and act as an ambassador
* Ensure timely completion of tasks and initiatives within budget
·Maximize reservations potential without compromising standards
·Review FOH suppliers for efficiency and sustainability
People Management
·Lead by example in embodying company values and culture
·Support HR in recruiting key personnel
·Encourage coaching and development of staff
·Manage performance, engagement, and retention
·Ensure HR compliance and ongoing training
·Oversee staffing levels and HR policies for FOH team
#J-18808-Ljbffr