JOB OVERVIEW

We are seeking a dynamic and experienced General Manager to oversee our operations in El Jefe’s. The ideal candidate will possess strong leadership skills, an outgoing personality and a passion for delivering exceptional service in a fast-paced environment. This role requires a blend of culinary expertise, team management, and a commitment to food safety standards. The General Manager will be responsible for ensuring the smooth operation of our establishment, fostering a positive work culture, and enhancing guest satisfaction.

REQUIREMENTS

• Proven experience in a managerial role within the hospitality industry, preferably in restaurants or bars.
• Strong leadership skills with the ability to inspire and manage diverse teams.
• Knowledge of culinary practices and food production techniques is essential.
• Familiarity with food safety standards and regulations is required.
• Excellent organisational skills with a keen attention to detail.
• Ability to work under pressure while maintaining a positive attitude.
• Strong communication skills, both verbal and written, are essential for effective team management and guest interaction.
  If you are passionate about hospitality and possess the necessary skills to lead our team towards success, we invite you to apply for this exciting opportunity as General Manager.
  Job Type: Full-time
  Pay: From £34,000.00 per year

Benefits:

• Company pension
• Discounted or free food
• Employee discount

Experience:

• Restaurant management: 1 year (preferred)
• Bar management: 1 year (preferred)
• Hospitality: 1 year (preferred)

Work Location: In perso

• Lead and manage all aspects of the restaurant and bar operations, ensuring high standards of service and quality.
• Oversee food production processes while adhering to food safety regulations and best practices.
• Develop and implement operational strategies to improve efficiency and profitability.
• Train, mentor, and motivate staff to deliver outstanding hospitality experiences.
• Manage inventory, ordering, and cost control to maintain budgetary goals.
• Foster a collaborative team environment that encourages communication and professional growth.
• Ensure compliance with health and safety regulations within the kitchen and dining areas.
• Handle guest feedback effectively, resolving any issues promptly to enhance customer satisfaction.