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General Manager

3 August 2024•241 views

Expires in 16 days

Caffe Concerto is currently hiring potential General Manager who is capable to oversee and coordinate in planning, organizing, training and leadership necessary for achieving stated objectives in sales, costs, employee retention, Customer service and satisfaction, food quality, cleanliness and sanitation.
Job Description :
§ Understand completely all policies, procedures, standards, specifications, guidelines and training programs.
§ Ensure that all customers feel welcome and are given responsive, friendly and courteous service at all times.
§ Ensure that all food and products are consistently prepared and served according to the cafe’s recipes, portioning, cooking and serving standards.
§ Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.
§ Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with cafe policies and procedures.
§ Make employment and termination decisions.
§ Fill in where needed to ensure customer service standards and efficient operations.
§ Continually strive to develop your staff in all areas of managerial and professional development.
§ Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.
§ Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the cafe’s preventative maintenance programs.
§ Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the cafe’s receiving policies and procedures.
§ Be knowledgeable of cafe policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.
§ Fully understand and comply with all government regulations that pertain to health, safety and staff requirements of the cafe, employees and customers.
§ Develop, plan and arrange with the head office or your operational manager cafe marketing, advertising and promotional activities and campaigns.
Qualifications:
§ Be able to communicate and understand the predominant language(s) of the cafe’s trading area.
§ Have knowledge of service and food and beverage, generally involving at least three years of manager and/or assistant management positions.
§ Possess excellent basic math skills and have the ability to operate a POS system.
§ Be able to work in a standing position for long periods of time (up to 8 hours).
JOB RESPONSIBILITIES
§ Each branch of Caffe Concerto has a General Manager and two Assistant Managers and a Head Chef
§ Managers are responsible for the daily operations of the branch and its every department that prepare and serve meals and beverages to customers. Besides coordinating activities among various departments, such as kitchen, floor, and take away service areas, managers ensure that customers are satisfied with their dining experience. In addition, they oversee the inventory and ordering of food, equipment, and supplies and arrange for the routine maintenance and upkeep of the restaurant, its equipment, and facilities.
§ Managers generally are responsible in a way for assisting the head office with all of the administrative and human-resource functions of running the business, including recruiting new employees and monitoring employee performance and training.
§ Managers are responsible for supervising routine food preparation operations and oversee service in the floor and service areas and supervise different shifts of workers.
§ Manager may for unforeseen reason have to undertake the work of one or more food service positions.
§ One of the most important tasks of Managers is assisting Head Chefs as they select successful menu items and the introduction of daily or weekly specials. Managers or Head Chefs select menu items, taking into account the likely number of customers and the past popularity of dishes. Other issues considered when planning a menu include whether there was any unserved food left over from prior meals that should not be wasted, the need for variety, and the seasonal availability of foods. Managers or The Head Chef analyze the recipes of the dishes to determine food, labor, and overhead costs and to assign prices to various dishes. Menus must be developed far enough in advance that it comes to effect in the right time of the season and supplies can be ordered and received in time.
§ Managers estimate food needs, place orders with distributors, and schedule the delivery of fresh food and supplies. They plan for routine services or deliveries, such as linen services or the heavy cleaning of floor or kitchen equipment, to occur during slow times or when the dining room is closed.
§ Managers also arrange for equipment maintenance and repairs, and coordinate a variety of services such as waste removal and pest control. Managers receive deliveries and check the contents against order records. They inspect the quality of fresh meats, poultry, fish, fruits, vegetables, and baked goods to ensure that expectations are met. They place orders to replenish stocks of tableware, linens, paper products, cleaning supplies, cooking utensils, and furniture and fixtures.
§ Managers must be good communicators. They need to speak well, often in several languages, with a diverse clientele and staff. They must motivate employees to work as a team, to ensure that food and service meet appropriate standards. Managers also must ensure that written supply orders are clear and unambiguous.
§ Managers interview, hire, train, and, when necessary, fire employees with the operational manager’s permission. Retaining good employees is a major challenge.
§ Managers may recruit employees by contacting agencies numbers can be found in managers contact list, or by reviewing CVs of applicant who drop these CVs at the branch. Managers oversee the training of new employees and explain the establishment’s policies and practices. Make sure that all staff has signed the health and safety forms.
§ Managers schedule work hours, making sure that enough workers are present to cover each shift. If employees are unable to work, managers may have to call in alternates to cover for them or fill in themselves when needed. Managers have to keep the Timetable within budget without affecting the performance of the business.
§ Managers may help with cooking, clearing tables, or other tasks when the restaurant becomes extremely busy.
§ Managers ensure that diners are served properly and in a timely manner. They investigate and resolve customer’s complaints about food quality or service. They monitor orders in the kitchen to determine where backups may occur, and they work with the chef to remedy any delays in service.
§ Managers direct the cleaning of the dining areas and the washing of tableware, kitchen utensils, and equipment to comply with company and government sanitation standards.
§ Managers also monitor the actions of their employees and patrons on a continual basis to ensure the personal safety of everyone. They make sure that health and safety standards and local liquor regulations are obeyed.
§ In addition to their regular duties, Managers perform a variety of administrative assignments, such as keeping employee work records,
§ The work of preparing the payroll and completing paperwork to comply with licensing laws and reporting requirements of tax, wage and hour, unemployment compensation, and Social Security laws are delegated to our bookkeeper but managers retain responsibility for the accuracy of business records.
§ Managers also maintain records of supply and equipment purchases and ensure that invoices and delivery notes and post are sent to the head office so that accounts with suppliers are paid correctly.
§ Technology influences the jobs of managers in many ways, enhancing efficiency and productivity. All our branches use computers to track orders and inventory. Point-of-service (POS) systems allow servers to key in a customer’s order from a computer terminal in the floor, and send the order to the kitchen instantaneously so preparation can begin. The same system totals and prints checks, functions as a cash register, connect to credit card authorizers, and tracks sales. To minimize food costs and spoilage, managers use inventory-tracking paper work to compare the record of sales from the POS with a record of the current inventory.
§ POS Computer also allows the Managers to keep track of employee schedules and pay more effectively, but the managers have to keep hands on in this matter to make sure the record is accurate (sign in – sign out is accurate).
§ Managers may in their own time use the Internet to track industry news, find recipes, conduct market research, purchase supplies or equipment, recruit employees, and train staff.
§ Managers are responsible for the cash and charge receipts received and they should balance against the record of sales, any discrepancies will have to be rebalanced and paid by the branch, from the tips or maybe from the wage of the person responsible.
§ Managers are responsible for securing the cash in the safe at the branch.
§ Finally, managers are responsible for locking up the establishment, checking that ovens, grills, and lights are off, and switching on alarm systems.
Note: Managers are expected to do a walk-in check whenever entering the branch and walk-out check when exiting the branch to make sure that everything is in order at all times.

Package :
§ Salary 15.88 per hour
§ Job Type Full Time, Permanent.
§ Free staff Food
§ Staff Discounts on food & drinks
§ Training courses
§ Pension Scheme
Paid Holidays