JOB OVERVIEW

We are seeking a dynamic and experienced General Manager to oversee the daily operations of our establishment. We’re a growing independent hospitality group based in North and East London. Home to 8 venues, each one reflective of their neighbourhoods, all with a focus on great quality drinks and food, entertainment and customer service. The ideal candidate will possess a strong background in the hospitality and culinary sectors, demonstrating exceptional leadership skills and a passion for delivering outstanding customer service. This role requires a hands-on approach to managing food production, ensuring food safety standards, and fostering a positive work environment for all staff.

REQUIREMENTS

• Proven experience in a managerial role within the restaurant or hospitality industry.
• Strong knowledge of culinary practices, food production techniques, and food safety regulations.
• Excellent leadership skills with the ability to inspire and develop a diverse team.
• Exceptional organisational skills with a keen attention to detail.
• Ability to work in a fast-paced environment while maintaining composure under pressure.
• Experience in bartending is an advantage but not essential.
• Strong communication skills, both verbal and written, with the ability to engage effectively with staff and customers alike.
  If you are passionate about the hospitality industry and possess the necessary skills to lead our team towards success, we invite you to apply for this exciting opportunity as our General Manager.
  Job Type: Full-time
  Pay: £40,000.00-£48,000.00 per year

Additional pay:

• Bonus scheme

Benefits:

• Employee discount

Schedule:

• Day shift
• Night shift
• Weekend availability

Work Location: In person
Reference ID: GM King

• Lead and manage all aspects of restaurant operations, including front-of-house and back-of-house activities.
• Develop and implement strategies to enhance customer satisfaction and improve service quality.
• Oversee food preparation processes to ensure compliance with health and safety regulations.
• Manage inventory levels, ordering supplies, and maintaining relationships with vendors.
• Train, mentor, and motivate staff to achieve high performance in their roles.
• Monitor financial performance, including budgeting and cost control measures.
• Ensure adherence to food safety standards and protocols throughout the establishment.
• Collaborate with culinary teams to create innovative menus that reflect current trends in the hospitality industry.
• Handle customer inquiries and complaints effectively to maintain a positive reputation.