Could you be our first hire?
Are you passionate about creating unforgettable dining experiences and leading a dynamic team in a vibrant, fast-paced environment? Shwen Shwen by Maria is thrilled to be planning the opening of our very first restaurant, and we’re looking for a driven and innovative Restaurant General Manager to join us on this exciting journey! This is your opportunity to shape the future of an extraordinary dining destination, bringing traditional Sierra Leonean and Afro-fusion flavors to life. As a key member of our leadership team, you’ll oversee day-to-day operations, inspire our staff, and deliver exceptional service. If you’re ready to be part of something truly special and thrive in a role where your leadership and creativity will make a real impact, we want to hear from you!
Some call it fancy, we call it Shwen Shwen – Join us!
Job Description: Restaurant General Manager
Job Title: Restaurant General Manager
Location: Sevenoaks, Kent, United Kingdom (Only 30 minutes from London Waterloo East)
Reports To: Head Chef and Founder, Maria.
Employment Type: Full-Time
Position Summary:
I am seeking a dynamic and experienced Restaurant General Manager to oversee the day-to-day operations for first Shwen Shwen restaurant, ensuring the highest level of customer satisfaction, profitability, and team efficiency. This role is crucial in managing front-of-house and back-of-house activities, coordinating staff, maintaining operational standards, and driving the overall success of the restaurant.
The ideal candidate will be a skilled leader with a passion for hospitality, excellent organizational abilities, and a proven track record in managing restaurant operations. You will assist me and Bee Hospitality with the recruitment of an Assistant Manager, Bar Manager / Mixologist. We will also be needing a Sous Chef. The General Manager and Sous Chef should start with me no later that mid to end January latest as there will be a lot to do. We should be training the rest of the staff in February for a soft opening in March. I certainly need a Sous Chef working with me as early as possible to ensure a smooth transition. These 3 key hires will I am sure source the rest of the team with me.
Key Responsibilities:
- Operations Management:
- Oversee the daily operations of the restaurant, ensuring efficiency and compliance with health, safety, and food quality standards.
- Monitor restaurant inventory, supplies, and equipment, ensuring everything is in working order and well-stocked.
- Ensure a clean, safe, and welcoming environment for both customers and staff.
- Staff Supervision and Development:
- Hire, train, and schedule front-of-house and back-of-house staff, ensuring all roles are covered and employees are properly trained.
- Conduct regular performance evaluations, provide feedback, and foster a positive work environment.
- Address and resolve employee concerns, ensuring high levels of morale and motivation.
- Customer Service:
- Ensure exceptional customer service is consistently delivered by all team members, addressing any complaints or concerns swiftly and professionally.
- Develop strategies to improve customer satisfaction, repeat business, and online reviews.
- Regularly interact with guests to gather feedback and ensure a high-quality dining experience.
- Financial Management:
- Manage the restaurant’s budget, track key financial metrics (revenue, cost of goods sold, labor costs, etc.), and work to optimize profitability.
- Prepare and analyze daily/weekly/monthly sales reports and operational metrics.
- Control food and beverage costs, reduce waste, and maintain cost-effective purchasing practices.
- Compliance and Safety:
- Ensure compliance with local health and safety regulations, as well as food handling and sanitation standards.
- Implement safety protocols to minimize risks for both staff and customers.
- Keep up to date with industry regulations and ensure the restaurant meets all necessary requirements.
- Marketing and Promotions:
- Work with marketing teams or independently to develop and implement promotional strategies to increase customer traffic and sales.
- Collaborate on social media campaigns, special events, and community involvement activities.
- Analyze the effectiveness of promotions and suggest improvements.
Qualifications and Skills:
- Education: Bachelor’s degree in Hospitality Management, Business Administration, or a related field preferred.
- Experience: Minimum of 3-5 years of experience in restaurant management or a similar role, with proven experience in managing both front and back-of-house operations.
- Leadership Skills: Strong leadership, team-building, and conflict resolution skills, with the ability to motivate and inspire staff.
- Customer-Focused: Excellent customer service skills, with a focus on creating memorable dining experiences.
- Financial Acumen: Strong financial management skills, including budgeting, forecasting, and cost control.
- Problem-Solving: Excellent problem-solving abilities, with a proactive approach to addressing issues before they escalate.
- Communication Skills: Exceptional verbal and written communication skills, with the ability to effectively communicate with staff, customers, and vendors.
- Tech-Savvy: Proficiency with restaurant management software (e.g., POS systems, inventory management tools) and Microsoft Office (Excel, Word).
- Flexibility: Availability to work evenings, weekends, and holidays as needed.
Benefits:
- Competitive salary and bonus structure
- Health and wellness benefits
- Paid vacation and sick leave
- Opportunities for professional growth and development
- Employee meal discounts
How to Apply:
Interested candidates should submit their resume and a cover letter detailing their experience and qualifications to James Watson – Operations Director at Bee Recruitment – The Office Group, 7 Pancras Square, 7 Kings Blvd, London N1C 4AG.
20 YEARS’ EXPERIENCE IN HOSPITALITY RECRUITMENT
Mobile 07823 775456
Email james@beerec.com
Web beerecruit.co.uk