The 1936 Pub Company are on the lookout for a General Manager to take Love and Rockets to the next level. Love and Rockets is a lively pub, kitchen and garden right in the heart of Lark Lane
Previous experience in an GM/AGM role is essential, preferably from a high volume, fast paced venue. Please do not apply if you do not have these.

Some of the key features of the role include:

• An in-depth knowledge and understanding of the premises license, and the following of proper company procedures with regards to officials such as environmental health officers, licensing officers, trading standards, police.
• Sustainable management and improvement of gross profit and margins; effective waste management and stock procedures.
• Guest management - both ensuring an excellent experience to those frequenting the venues, as well as dealing with problematic customers, guaranteeing staff aren’t over-serving and any issues are dealt with quickly and appropriately.
• Ensuring all products are consistently available, and the offering is fresh and properly maintained. Meticulous management of cellar and kitchen.
• Proactive management with regards to disciplinary issues – diligent following of company procedures with regards to these processes, and effective judgement and consistent communication with the operations team with respect to this.
• Quick and effective resolutions for all venue issues; for example, maintenance concerns, draught issues, cellar concerns, missing stock/wrong orders, end of night report problems.
• Ensure all staff are properly trained in all aspects of their roles: alcohol awareness, safe food handling, COSHH.
• Adherence to rota budgets and detailed knowledge of your venue’s sales, targets, forecasts, wage percentages, as well as the ability to adjust to business requirements with the management and operations team.
• Effective management of all paperwork: monthly reports, z-reports and PDQs, sign in sheets.
• Diligent events management and planning; effective communication with the business development manager, ensuring adequate staffing levels and guest satisfaction.
• Demonstrate a full understanding of the financial implications of decisions regarding all areas of venue management: the cost of wet orders, consumables, revenue and profit, gross profits, staff progression, new hires, training programs.
• Setting weekly tasks for all managers to be accomplishing, and constant revisions and performance reviews to these to improve the standards of the venue across all areas. These breakdowns are to be emailed to operations team weekly.
• Pre-emptive and proactive hiring and staff management both in terms of quantity and quality.
• Commitment and desire to push the business forward in all areas; increasing productivity, decreasing spends, maximising staff morale and efficiency, and product quality/offering.
• Appropriate enrolment of new staff members: job specs, risk assessments and health and safety procedures, and starter forms.
• Communication with senior management with regards to constantly changing product offerings and ensuring price points are correct.

Job Type: Full-time
Salary: £38,000 per year

Additional Pay:

• Bonus Scheme

Benefits:

• Casual dress
• Company events
• Company pension
• Discounted or free food
• Employee discount
• Sick pay
• Store discount

Schedule:

• 10 hour shift
• 12 hour shift
• 8 Hour Shift
• Day shift
• Holidays
• Monday to Friday
• Night shift
• Weekend availability

Work Location: One location
Job Types: Full-time, Permanent
Pay: £38,000.00 per year

Benefits:

• Company pension
• Discounted or free food
• Employee discount

Ability to commute/relocate:

• Liverpool L17 8UU: reliably commute or plan to relocate before starting work (required)

Work Location: In perso

• An in-depth knowledge and understanding of the premises license, and the following of proper company procedures with regards to officials such as environmental health officers, licensing officers, trading standards, police.
• Sustainable management and improvement of gross profit and margins; effective waste management and stock procedures.
• Guest management - both ensuring an excellent experience to those frequenting the venues, as well as dealing with problematic customers, guaranteeing staff aren’t over-serving and any issues are dealt with quickly and appropriately.
• Ensuring all products are consistently available, and the offering is fresh and properly maintained. Meticulous management of cellar and kitchen.
• Proactive management with regards to disciplinary issues – diligent following of company procedures with regards to these processes, and effective judgement and consistent communication with the operations team with respect to this.
• Quick and effective resolutions for all venue issues; for example, maintenance concerns, draught issues, cellar concerns, missing stock/wrong orders, end of night report problems.
• Ensure all staff are properly trained in all aspects of their roles: alcohol awareness, safe food handling, COSHH.
• Adherence to rota budgets and detailed knowledge of your venue’s sales, targets, forecasts, wage percentages, as well as the ability to adjust to business requirements with the management and operations team.
• Effective management of all paperwork: monthly reports, z-reports and PDQs, sign in sheets.
• Diligent events management and planning; effective communication with the business development manager, ensuring adequate staffing levels and guest satisfaction.
• Demonstrate a full understanding of the financial implications of decisions regarding all areas of venue management: the cost of wet orders, consumables, revenue and profit, gross profits, staff progression, new hires, training programs.
• Setting weekly tasks for all managers to be accomplishing, and constant revisions and performance reviews to these to improve the standards of the venue across all areas. These breakdowns are to be emailed to operations team weekly.
• Pre-emptive and proactive hiring and staff management both in terms of quantity and quality.
• Commitment and desire to push the business forward in all areas; increasing productivity, decreasing spends, maximising staff morale and efficiency, and product quality/offering.
• Appropriate enrolment of new staff members: job specs, risk assessments and health and safety procedures, and starter forms.
• Communication with senior management with regards to constantly changing product offerings and ensuring price points are correct