General Manager at Christopher Kings & Associates

Reference Code: CKA- H/GM0914
Location: Abuja

Summary
The General Manager is responsible for managing the daily operations of our restaurant, Cafe and Lounges, including the selection, development and performance management of employees. In addition, he or she will oversee the inventory and ordering of food and supplies optimize profits and ensure that customers are satisfied with their dining experience.

Financial

•     Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility and labor costs.
•     Responsible for ensuring that all financial (invoices, reporting) and personnel/payroll related administrative duties are completed accurately, on time and in accordance with company policies and procedures.
•     Food safety and planning
•     Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas. Ensure compliance with operational standards, company policies, federal/state/local laws, and ordinances.
•     Responsible for ensuring consistent high quality of food preparation and service.
•     Maintain professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards.
•     Estimate food and beverage costs. Work with Corporate office staff for efficient provisioning and purchasing of supplies. Supervise portion control and quantities of preparation to minimize waste.
•     Estimate food needs, place orders with distributors, and schedule the delivery of fresh food and supplies.
•     Must have a Health and Safety certification.
•     Will uphold all health and safety guidelines.

Customer service

•     Ensure positive customer service in all areas. Respond to complaints, taking any and all appropriate actions to turn dissatisfied customers into return customers. Operational responsibilities
•     Ensure that proper security procedures are in place to protect employees, customers and company assets.
•     Ensure a safe working and customer environment to reduce the risk of injury and accidents.
•     Completes accident reports promptly in the event that a customer or employee is injured.
•     Manage shifts which include: daily decision making, scheduling, planning while upholding standards, product quality and cleanliness.
•     Investigate and resolve complaints concerning food quality and service.

Marketing

•     Taking responsibility for the business performance of the restaurant.
•     Analysing and planning restaurant sales levels and profitability.
•     Organizing marketing activities, such as promotional events and discount schemes.
•     Preparing reports at the end of the shift/week, including staff control, food control and sales.
•     Creating and executing plans for department sales, profit and staff development.

Personnel

•     Provide direction to employees regarding operational and procedural issues.
•     Interview hourly employees. Direct hiring, supervision, development and, when necessary, termination of employees.
•     Conduct orientation and oversee the training of new employees.
•     Develop employees by providing ongoing feedback, establishing performance expectations and by conducting performance reviews.
•     Maintain an accurate and up-to-date plan of restaurant staffing needs. Prepare schedules and ensure that the restaurant is staffed for all shifts.

Community Involvement
Provide strong presence in local community and high level of community involvement by restaurant and personnel.

Requirements:

•     BSc/HND in any of the following, Administration, Management, catering and Hotel /Restaurant Management or any related discipline. A combination of practical experience and education will be considered as an alternative.
•     Strong interpersonal and communication skills with a proven ability to resolve interpersonal conflicts
•     Good attention to detail and ability to work under pressure
•     The ability to work under little or no supervision
•     The ability to work under pressure and deal with difficult situations
•     Customer Service – Respond promptly to customer needs; Solicits customer feedback to improve service; Meets commitments.
•     Team player
•     Good written and oral communication skills
•     Knowledge of the hospitality industry will be a good advantage
•     Minimum of 10 years post work experience. With at least 7 years industry related experience
•     Knowledge of computers (MS Word, Excel)
•     Proficiency in the following restaurant functions: food planning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management, recordkeeping, and preparation of reports.
•     Ability to coordinate multiple tasks such as food, beverage and labor cost while maintaining required standards of operation in all business units
•     Ability to maintain a favorable working relationship with all company employees to foster and promote a cooperative and harmonious working climate which will be conducive to maximum employee morale, productivity and efficiency/effectiveness
•     Age range-Minimum 40 years