Chief Operating Officer/General Manager at Gordon Barrett

The purpose of the COO/GM would be to deliver revenues and profits by developing, marketing, financing, and providing appealing restaurant service, and by managing staff.
Other responsibilities include:

• Establishing the restaurant business plan by surveying restaurant demand; conferring with people in the community; identifying and evaluating competitors; preparing financial, marketing, and sales projections, analyses, and estimates.
• Meeting restaurant financial objectives by developing financing; establishing banking relationships; preparing strategic and annual forecasts and budgets; analyzing variances; initiating corrective actions; establishing and monitoring financial controls; developing and implementing strategies to increase average meal checks.
• Attracting patrons by developing and implementing marketing, advertising, public and community relations programs; evaluating program results; identifying and tracking changing demands.
• Controlling purchases and inventory by meeting with accountant/procurement; negotiating prices and contracts; developing preferred supplier lists; reviewing and evaluating usage reports; analyzing variances; taking corrective actions.
• Maintaining operations by preparing policies and standard operating procedures; implementing production, productivity, quality, and patron-service standards; determining and implementing system improvements.
• Maintains patron satisfaction by monitoring, evaluating, and auditing food, beverage, and service offerings; initiating improvements; building relationships with preferred patrons.
• Accomplishing restaurant and bar human resource objectives by overseeing recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining management staff; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures.
• Maintaining safe, secure, and healthy facility environment by establishing, following, and enforcing sanitation standards and procedures; complying with health and legal regulations; maintaining security systems.
• Maintaining professional and technical knowledge by tracking emerging trends in the industry; attending educational workshops; reviewing professional publications; establishing personal networks; benchmarking state-of-the-art practices; participating in professional societies.
• Accomplishing company goals by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments.

The Ideal candidate should reside in Abuja, as the place of responsibility is in Abuja.
Skills & Qualifications:
Cost Accounting, Developing Budgets, Financial Planning and Strategy, Decision Making, Process Improvement, Strategic Planning, Verbal Communication, Customer Focus, Management Proficiency, Managing Profitability, Quality Focus. Qualification: Relevant degree in Social Sciences or Catering and Hotel Management, evidence of 10 – 15 years working experience in hospitality industry, especially 5 star hotels.