General Manager Bulldozer Group - Dubai Renowned in the Middle East for introducing Dubai to internationally acclaimed dining and entertainment brands, Bulldozer Group’s portfolio includes Novikov, Sass Café, Toko, Vip Room and Movida, with expansion throughout 2015. Job Purpose • To ensure that all operational systems and procedures for the effective and efficient operation of the restaurant are in place and consistently applied throughout all departments • To oversee and direct the seamless running of the day-to-day operation. • To support the delivery of outstanding customer service whilst ensuring that all financial and statutory requirements are met. • To ensure that the brand and concept are reflected in all aspects of the Restaurant, front of house and back of house. • To implement delivery of the business strategy in conjunction with the Executive Chef. Objectives & Goals Human Resources, Training & Staff Development • Is actively involved in the selection and recruitment of personnel • Develops staff in all areas of managerial and professional aspects • Fosters a learning culture and ensures that all team members feel valued and rewarded • Through the Finance Officer monitors staff payroll and related costs • Ensures that starters receive an appropriate and updated induction • Oversees and provides guidance on disciplinary and grievance issues • Monitors the grooming and personal hygiene of the team • Monitors and reviews staff rotas and ensures that scheduled manning is in accordance with operational requirements whilst maintaining maximum productivity • Through the Training Manager ensures that an effective and up-to-date training plan is in place and is followed diligently • Establishes performance guidelines, responsibilities and goals for his direct reports and conducts regular appraisals • Executes the tasks of a General Manager according to lawful and ethical standards Strategy, Internal Processes & Procedures • In cooperation with the Operations Director plans, develops and implements strategy for operational management and development so as to meet agreed organisational performance plans within agreed budgets and timescales. • Establishes and maintains appropriate systems for necessary aspects of operational management and development. • Monitors, measures and reports on operational issues, opportunities and development plans and achievements within agreed formats and timescales. • To liaise with other functional/departmental managers so as to understand all necessary aspects and needs of operational development, and to ensure they are fully informed of operational objectives, purposes and achievement. • Drives the evaluation and development of operational strategy and performance with the executive team. • Maintains awareness and knowledge of contemporary operational methods and ideas and provides suitable interpretations to directors, managers and staff within the organisation. • Ensures activities meet with and integrate with organisational requirements for quality management, health and safety, legal stipulations, environmental policies and general duty of care. • Through the Operations Manager ensure that all restaurant equipment is maintained to operating specifications and reviews maintenance lists regularly and where necessary Communication & Financial Perspective • Manages and controls departmental expenditure within agreed budgets. • To communicate on a regular basis with the Managing Partners to review the business performance. Subjects to be covered: o Sales and financial targets- Actual and forecast o Marketing and PR initiatives o Annual detailed competitors’ survey of at least 6 direct competitors- providing an accurate like for like comparison o HR and staffing issues- manning guide (leavers and starters, promotions) o Stocks and GP results o Maintenance o Projects o Events • To provide clear instructions to all HODs • To ensure that all HODs are well briefed on the daily responsibilities and are given constant supervision and motivation on all aspects of their work • To ensure that all staff is aware of all menu changes, event menus and changes to standards prior to the commencement of service • To ensure that the daily briefings take place, in conjunction with the Head Chef • To develop an open culture of communication, both formal and informal • Effectively interacts with third-party service providers (valet parking, cleaning services, security provider etc.) to ensure that operating guidelines are met at all times and/or reviewed when and where necessary Customer Perspective • Effectively oversees and directs the restaurant, lounge and bar operations in a smooth and professional manner • Directs functions/events and performance via managers • Maintain and develop organisational culture, values and reputation in the marketplace with all staff, customers, suppliers, partners and regulatory/official bodies. • Demonstrates a high standard of personal appearance and ensures good personal hygiene throughout the team • Positively deals with and learns from all customer complaints and comments • Actively seeks feedback from customers on a regular basis • Analyses Mystery Shopper reports and communicates back to the team • Monitors and provides guidance to the DJs on musical concept, style and volume on a regular basis Management Standards Departmental Responsibilities • To ensures that all departments are maintaining their agreed level of operating performance at all times • To communicate and delegate activities to the team • To ensure up-selling opportunities are maximized • To prepare department budgets or re-forecast, as requested by the Operations Director • To ensure that all in house control systems / audit requirements are adhered to at all times • Stimulate change, challenge assumption and ways of working to move the business forward • Develop a positive and direct relationship with all colleagues • Within the department, support a culture of pride, ownership and desire to exceed expectation • To foster a culture of flexibility. Responding quickly and positively to changing requirements whether within the department or outside in order to meet business demands and guest service needs • To understand what is happening in other restaurants in the company, competitor restaurants and the external environment, and the implications for your own department. • To plan ahead to ensure adequate resources are available • To be aware of potential highs and lows in the business and customer trends, and plan accordingly Personal Competencies • To maintain a high customer awareness by approaching your job with the customers always in mind. • To be financially aware of costs involved in the operations and are responsible to control costs. • To be motivated and committed to your personal development, approaching all tasks with enthusiasm and seizing opportunities to learn new skills or knowledge in order to improve your personal performance • To be adaptable, responding quickly and positively to changing requirements, which may mean getting involved in procedures that are not normally part of your day-to-day responsibilities. • To maintain high level of teamwork by showing co-operation and support to colleagues in the pursuit of department and restaurant goals. To have a positive impact, taking personal responsibility and initiative to resolve issues, always clearly communicating with both customers and colleagues • To ensure that the quantity of work is sufficiently productive under the normal business levels. CatererGlobal - 1 day ago - save job - copy to clipboard - block »
Posted on: Wed, 22 Oct 2014 11:00:53 +0000
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