YOU MUST HAVE RESTAURANT GENERAL MANAGEMENT EXPERIENCE

YOU SHOULD HAVE A CURRENT VALID PASSPORT TO TRAVEL 2-3 WEEKS INTERNATIONALLY FOR TRAINING.

General Purpose:

To translate the concept and ideals of Ole and Steen into a successfully operating bakery /restaurant.

To assume overall responsibility for the smooth running of the restaurant and the implementation, evolution and ongoing improvement of standards and profitability.

To achieve the highest food, drink and service standards in order to exceed both customer and staff expectations.

To act as role model for staff and ambassador for Ole and Steen, reflecting its unique culture, positive attitude and excellent standards at all times.

Person specifics:

You are a dynamic manager who is service inspired and understands how to get the best out of your team. You have experience of running a busy, café / restaurant and understand the importance of meeting targets, instinctively hitting the balance between the demands of the business and exceeding customers’ expectations.

As General Manager, you will ensure that the values-based culture of excellence, team-work and of exceeding expectations is “lived” at all times. Your enthusiasm encourages team spirit, loyalty and passion for Ole and Steen in others.

You have excellent knowledge of restaurant operations, health and safety regulations, employment law and service standards and an in-depth understanding of all departments.

You are able to influence performance in every area of the restaurant, managing with consistency, but are also keen to learn, evolve and try new ideas that fit within the ethos of Ole and Steen.

You are totally committed to achieving the standards required within Ole and Steen. You insist upon and inspire a “no compromise” attitude to poor performance and are confident in upholding and implementing consistently high standards.

You have a positive attitude and are able to proactively manage (rather than supervise) staff, adapting your approach to suit both busy and quiet times. You work intelligently under pressure and lead by example. You use your time to the full, both on shift and in fulfilling your overall management responsibilities.

An understanding of how to delegate productively is essential and you do so to keep staff busy and motivated, encouraging responsibility where deserved or needed.

You have an aptitude for staff training and enjoy coaching. You are able to follow a structured training programme and also illustrate by example, with enthusiasm.

You are keen to recognise and reward excellent performance.

You spot potential and have the desire to encourage and develop team members who demonstrate ability and outstanding attitude.

You are intuitive, able to read people and situations. This applies to both staff and customers and your flexible, perceptive approach results in the best possible outcome for all parties concerned, whatever the circumstance.

You understand the levels of diplomacy, consistency and flexibility required to manage a busy restaurant and it‘s staff. You are able to weigh up situations and justify your decisions both as

General Manager and also, as “part of the team”, able to see the staff’s perspective.

Responsibilities:

CHAMPION OF CULTURE

To protect and positively promote the culture of Ole and Steen, both internally and to all customers/ external contacts

To ensure all business activity sits within the framework of Ole and Steen values, including the

undertaking of local marketing

To demonstrate a genuine belief and pride in Ole and Steen at all times and act as an inspiration to others

To develop a positive working environment that encourages team spirit, awareness and interaction between departments.

PEOPLE DEVELOPMENT

To recruit departmental managers or identify them from within and to train and inspire them, liaising with the Head of Administration

To ensure all staff are trained, developed and encouraged according to their needs & potential and in line with the culture of Ole and Steen, liaising with the Head of Administration

To appraise departmental managers on a quarterly basis and set realistic objectives

To liaise with the Head of Food on the recruitment, development and appraisal of the kitchen team, as above

To ensure all staff receive constructive performance reviews on a 3 monthly basis

DELIVERY OF SALES AND PROFIT

To hold overall responsibility for staffing levels, keeping them in line with business trends whilst

maintaining the highest standards of service & quality

To maximise all sales opportunities within the business, delivering agreed sales and volume targets

To gain a full understanding of the profit and loss account

To ensure budgeted profit is achieved through training, communication & control with regard to:

o Employment costs

o Managerial profit & other managerial costs

o Food and drink gross profit

To ensure all managers and relevant staff are trained to carry out the required control systems

To prepare and deliver accurate sales and employment forecasting

To record and report accurate figures within set timescales

SHIFT MANAGEMENT

To demonstrate the Ole and Steen ideal by ensuring the restaurant/Café/Bakery set up, running

and closedown consistently meets the required high standards

To ensure pre-shift team meetings are carried out on every shift and that staff are motivated and clear on shift requirements / responsibilities, as a result

To lead by example, ensuring that all managers are proactive, organised and aware of the

performance & needs of all departments on shift

To ensure quality is monitored and consistently delivered through observation, attention to detail

and interaction with both staff and customers

To be customer focused, ensuring a management presence at all times and anticipating customers’

needs to ensure their expectations are exceeded

To proactively develop relationships with customers and ensure that the positive attitude at Ole and

Steen extends to the behavior of staff towards customers AT ALL TIMES.

To identify and resolve any issues proactively on that shift, both staff and customer related,

ensuring that any customer complaint is handled in a manner which fits the Jamie’s Italian

COMMUNICATION

To have a full understanding of all Ole and Steen benchmark standards and communicate these at every opportunity; also at daily pre shift meetings, weekly management meetings and regular departmental / staff meetings.

To actively promote a culture of challenge, incentive and reward, running regular schemes for staff

and monitoring results

To be accessible for communication from staff at all levels, welcoming and encouraging their ideas and contribution

To promote an inclusive and sociable environment, liaising with the Talent Manager and using staff

boards, news letters, team outings and information sharing to develop this

HEALTH AND HYGIENE

To ensure kitchen hygiene meets Ole and Steen standards and the requirements of the Food Hygiene

Bureau - in liaison with the Head of Food

To ensure that all staff are sufficiently trained and aware of the above

To ensure the weekly hygiene check is completed and action planned

To ensure any areas of non compliance are addressed

LEGAL REQUIREMENTS

To ensure that the restaurant is safe and operating within the legal and company requirements of:

Fire

Health and Safety

Licensing Law

Environmental Health

Employment Law, including disciplinary & grievance procedures

To facilitate the delivery of the required training to meet legal requirements

This job and person spec is a guideline only and is not exhaustive. You may be required to perform other

duties which are not expressly listed but are in keeping with the general purpose of your job role and we

reserve the right to make changes to this job description as appropriate.