Job Descrip,on: General Manager
Reports to: The Bull's Head Directors
Employment: Full 5me, permanent contract with a proba5onary period of 6 months with a 3 month
review
Hours and place of work: 44 hours per week as and when required according to the diary and
business needs
* Holidays are not to be taken during August, Bank Holidays or other key dates except in excep5onal
circumstances and with prior approval from a director.
* It is the responsibility of the manager to ensure adequate cover of experienced team members prior
to booking holidays.
* Holidays to be booked with a minimum 2 weeks no5ce in advance, any requests of more than 4
days to be agreed with a director prior to booking.
The General Manager is responsible for maintaining and increasing the commercial success of the
venue. In an increasingly compe,,ve market, you must constantly adapt to ensure that the
business is profitable, pleasant, and safe.
With du(es ranging from front-of-house work to staff recruitment, marke(ng, accoun(ng, stock
control and business development; the role requires strong social, commercial and prac(cal skills.
The General Manager will be an ac(ve, hands on member of the front of house team in order to
demonstrate excellence of service to the rest of the staff and ensure their (me is used efficiently and
produc(vely.
There is an expecta(on that working hours will be spread across day, evening and night shiEs
including Sundays and Saturday nights un(l close on a regular basis.
You are en(tled to 28 days paid leave (including public holidays) in each holiday year (1 April to 31
March) pro rata based on a 44 hour working week. These can be booked on Deputy with 2 weeks'
no5ce in advance.
Forging excellent, cohesive rela(onships with directors, bar staff, kitchen staff and suppliers is
essen(al to managing your (me and the venue effec(vely.
Repor,ng to the Directors, key responsibili,es will include but not be limited to:
Staff Management
* Leading weekly team mee(ngs to update staff and discuss all relevant issues concerning
the running of the business; repor(ng back to the company Directors
* Holding pre- service mee(ngs and between service handovers ensuring that
communica(on between the bar and kitchen is always impeccable
* Onboarding and People / HR processes; ensuring all starters and leavers are processed in
accordance with company requirements and any grievances and disciplinary ac(on is
dealt with in a (mely and appropriate manner
• Holding interviews and trial shiEs and implemen(ng a proba(onary period (6 weeks with
3 week review)
* Con(nually monitoring the staffs' abili(es and training requirements
* Crea(on of weekly rotas and managing of staff hours; adhering to pre -agreed wage
percentages
* Con(nually monitoring the staffs' abili(es and training requirements
* Delega(ng jobs and ensuring the smooth running of the pub
* Maintaining staff discipline, monitoring punctuality, uniform and performance
* Monitoring staff holidays, ensuring adequate cover is given
* Dismissing staff if required, following the necessary procedures in accordance with the
staff handbook and subject to prior authorisa(on from a director
* Demonstra(ng a posi(ve and upbeat outlook - inspiring, driving and building a team that
benefits the organisa(on and the culture of the business as a whole
Stock, Supplier & Finance Management
* Stock management; checking the regular stock checks and orders with suppliers,
deliveries and stock handling
* Ensuring the business is mee(ng necessary GPs on all products
* P&L's to have a clear breakdown of controllable costs, gross and net revenue, wage cost
percentage to be in line with targets as agreed with Directors; to be updated weekly
when reports are sent to Directors
* Mee(ng or exceeding revenue targets as agreed with the Directors and regularly
reviewing the fiscal performance of the venue as a whole
* Forecas(ng and projec(ons to be communicated to Directors during weekly catch up
mee(ngs
* Banking: cash breakdowns, PDQ breakdown per card terminal to be sent every Monday
by 2pm sent along with wastage report to Directors
* Sourcing the best prices from suppliers whilst ensuring the quality and integrity of our
product range
* Responding posi(vely to customer enquiries in every format (email, telephone etc), and
building up a database of contacts for business development and future events
* Keeping paperwork in order, managing transfer notes, keeping a (dy and well organised
cellar and stock room
Health and Safety
* Accurate recording of accidents and incidents; ensuring compliance with legisla(on in
terms of first aid
* Maintaining health and safety standards (bar, kitchen and other areas) at all (mes
• Carrying out weekly line checks on a variety of products and repor(ng at weekly
management mee(ngs
* You will be required to have a detailed knowledge of and keep up to date the following:
diligent use of "Safer food beeer business" file, upkeep of the "Inspec(on Record",
"Hazard Analysis" and "Risk Assessment" files.
* Taking into considera(on any factors that have the poten(al to undermine the security
of the pub and monitoring a high level of diligence in terms of general security, the alarm
process, locked doors, window locks etc
Venue Upkeep & Consistency of Standards
* Overseeing the regular upkeep and prin(ng of menus in accordance with our formaing
guidelines whilst monitoring the content in keeping with our product ethos
* Ensuring the online presence of The Bull's Head is consistent and up to date – including
the current menu and promo(on of upcoming events
* Collec(ng customer feedback and ac(ng on it to improve the overall running of the
venue
* Monitoring the maintenance requirements; assessing and applying necessary ac(ons to
restore the venue
* Weekly walk around and check – documen(ng and ac(oning work required with
appropriate deadlines
* Consistency when monitoring general security, the alarm process, locked doors, window
locks etc
* Liaising with trades people to ensure the safe and swiE upkeep of the bar
* Ensuring the staff know what is suitable music and volume to be played in the premises
* Reinforcing bar back, restaurant service and kitchen standards are adhered to and
consistent at all (mes of service
Marke,ng & Business Development
* Iden(fying opportuni(es and areas to improve and develop the services and facili(es the
venue has to offer
* 90 day plans and a constantly updated calendar which includes bookings, local events,
fes(vals, holidays etc
* Increasing the revenue generated by The Bull's Head by running strategic promo(ons,
marke(ng to and targe(ng of relevant demographics and local groups
* Looking at new revenue streams and ver(cals such as events hire, sponsorship opportuni(es
where appropriate and in line with other current suppliers
* Building up a database of contacts eg local press and music industry, arts and wider crea(ve
industries for business development and future events
• Working with the Assistant Manager / Events Booker on 90 day plans for bookings and in line
with local fes(vals and cultural events
* To oversee all marke(ng ini(a(ves and to liaise with Directors and marke(ng managers to
ensure the that the pub and events are adequately marketed including with signage, posters
and social media
* To propose marke(ng ini(a(ves to the directors and request resources and assistance
where required
* To work with the directors and other staff to ensure a consistent social media presence is
maintained
The above job descrip,on is a non-exhaus,ve list and you may be required to carry out further
tasks specified by the company that are outside of your job descrip,on on occasion to meet the
needs of the The Bull's Head
Job Type: Full-time
Pay: £34,000.00-£36,000.00 per year
Benefits:
* Company pension
* Discounted or free food
* Employee discount
Experience:
* Supervising: 4 years (preferred)
* Restaurant management: 5 years (preferred)
* Bar management: 5 years (preferred)
* Hospitality: 5 years (preferred)
* Customer service: 5 years (preferred)
* Management: 5 years (preferred)
Licence/Certification:
* Driving Licence (preferred)
Work Location: In person