Blue Arrow Hiring for General Manager – Manchester -Education – East Cheshire Job at Macclesfield, England Full Time

Job Title: General Manager

Reporting to: Operations Manager

Overall Objectives: To provide a professional catering service, ensuring that company standards are maintained and that Client expectations are met within the agreed objectives for the location.

• To set objectives and be responsible for the day to day running of the location, including supervising the recruitment and selection process to ensure that it effectively meets the need of the location.
• To assess employee performance and recognise training needs and potential as appropriate.
• To ensure that the location achieves, as a minimum, the financial targets agreed with the client in line with the budget.
• To monitor the work of all the managers and carry out appraisals ensuring that information is filed appropriately, with development plans that are actively used.
• To hold team meetings on a regular basis to communicate targets, standards required and company and client information.
• To work in conjunction with the company Operations Manager to prepare budgets; to achieve and maintain the food cost in accordance with the budget.
• To control and achieve agreed financial targets whilst maximising all commercial opportunities.
• To develop and evolve all clients services at location, ensuring regular adjustments and improvements are both recommended and implemented.
• To ensure compliance with the company’s policy on safer recruitment and safeguarding children and young adults at all times whilst at work.

Client Service:

• To ensure that customers are given a prompt and efficient service and expectations are consistently exceeded.
• To regularly monitor customer feedback and produce a suitable action plan based on the results.
• To be customer focused at all times, by being visible during service periods, approachable and quick to exceed expectations in fulfilling customer needs.
• To ensure all food is presented and served in line with company standards, using innovation in the method and style of presentation and food service.
• To produce a development and marketing plan on an annual basis.
• To ensure that you deliver what you promise to the customer, client and team.
• To ensure that all agreed service objectives are met in line with client expectations.
• To conduct regular client meetings.

People Management:

• To assess employee performance and recognise training needs and potential as appropriate.
• To ensure training is carried out in line with the company training policy to meet the needs and requirements of the individual.
• To ensure that all employees are knowledgeable and motivated about their roles and the business through effective induction, accurate job descriptions and on the job training.
• To carry out disciplinary procedures following company guidelines and standards.
• To develop the team by empowering them, supporting them, encouraging them and maintaining an ‘open door’ policy.
• To motivate and lead by example, ensuring you and your team have fun at work and are proud of your efforts.
• To monitor the development and progress of key staff at location in order to make recommendations and appointments for succession planning.
• To treat your team at location as you would expect to be treated.

Financial Management:

• To ensure that the location has an accurate and efficient financial control system in place and the Evolution software system is in full use.
• To ensure that Head Office and your Operations Manager receive all appropriate financial information promptly and accurately.
• To present to the client, as and when directed by your Operations Manager, accurate financial information.
• To ensure that the location adhere to company banking and cash security procedures in line with the company policy
• To ensure that all bookwork is completed in a timely fashion, accurately and efficiently and in line with procedures.
• To ensure that all standards of food preparation and service are established and achieved in line with location budget.
• To consistently look at ways of maximising income through effective purchasing via nominated suppliers and creative merchandising.
• To produce, as instructed by your Operations Manager, a client annual budget.
• To maintain budgetary records and ensure that all budgets are adhered to, unless exceptional circumstances persist.
• To advise and order all necessary dry goods and equipment.
• To complete a full stock take on a monthly basis and to ensure appropriate levels of stock are kept.