Job Description
Your key responsibilities as the General Manager are to:
– Manage a café, premium hospitality and vending / free issue operation
– Manage the day to day relationship with the client
– Inspire the team to deliver an excellent, innovative food offer
– Ensure all legal H&S and company policies are up to date and completed
– Complete all tasks to their time schedules including the monthly analysis of figures reported to the client
– Ensure all budgets are kept in line with the client’s requirements
– Work closely with the head chef to ensure a smooth running
– Compile the monthly accounts and client report
– Carry out all reasonable tasks expected by management
Working Pattern: 40 Hours
Skills and Experience
The experience and knowledge we are looking for from the future General Manager include:
– B&I experience in a fixed price and cost-plus environment
– Good at planning ahead and able to look at multiple options to help a final well-informed decision
– Positive, polite and realistic
– Must be friendly, a great team player, excellent communicator, fun, enthusiastic and professional at all times
– Able to prioritise and work under pressure.
– Financial acumen and computer literacy is a must
– Enthusiasm for the industry, passion for food and understanding of the changing industry
– Experience of dealing with and developing a client relationship that requires patience and confidence
– Experience in writing monthly / quarterly client reviews
– You will be a driven self-starter who will relish this challenge
