We’re looking for a General Manager to lead our friendly team on-board one of Bristol Harbour’s best loved floating bar/restaurants, with a great atmosphere and fabulous all-round views.

You must be highly motivated with strong organisational skills and have at least two years management experience. Key responsibilities will be staff training and leading on customer service whilst developing strong customer relations. This coupled with us having recently become members of The Sustainable Restaurant Association means that you will need to work closely with our Executive Chef and to source suppliers for drinks that fit with the criteria.

 –––

Essential skills/experience required:

• Team management, training & development

• Customer service excellence within bar and restaurant environment

• Administration

• Bar & cellar management

• Liaising with local breweries and other independent suppliers

• Price negotiation, stock ordering, managing par levels

• Writing rotas

• GP and wage % control

 –––

The role includes:

• Establish restaurant operational plan by surveying restaurant demand; conferring with people in the community; identifying and evaluating competitors; preparing financial, marketing, and sales projections, analyses, and estimates.

• Liaise with the Bar Manager and Restaurant & Events Manager to establish their roles and responsibilities within the restaurant. Ultimately responsible for their performance and ability to hit targets set out for them.

• Oversee and advise the Bar Manager on all aspects of cellar operations, including any dispense issues.

• Ensure that healthy stock management is being undertaken. Complete stock takes and deliver in a timely fashion when requested.

• Liaise with the kitchen and have the final say with the Executive Chef on the day to day operation of the kitchen. Ensure that food leaving the kitchen is to an acceptable standard, and discuss with kitchen staff if there are any issues or concerns. Discuss with the Executive Chef should any issues arise such as below par standards, poor ordering, staffing issues or running out of stock at the earliest opportunity. Ultimately it is the Executive Chefs responsibility to fix the problem, but the General Managers responsibility to highlight it before it becomes a bigger issue.

• Ensure ‘End of Week’ paperwork is completed to an acceptable standard by specified time; including the rota for pay for both kitchen and front of house, plus invoices, and daily sheets. This can be assisted or delegated to your assistants occasionally with training.

• Meet restaurant financial objectives by working on forecasts and budgets within the wet led side of the business; analysing variances; initiating corrective actions; establishing and monitoring financial controls; developing and implementing strategies to increase average meal checks.

• Attract customers by working with marketing/social media team; advertising, public and community relations programs

• Identifying and evaluating changing demands – such as change in customer demands i.e. table service/beer requirements/sustainability in the workplace etc

• Control purchases; negotiating prices and contracts with the suppliers; developing preferred supplier lists in relation to The Sustainable Restaurant Association ethos, so to ensure they are local and sustainable

• Maintain operations by preparing policies and standard operating procedures as well as creating rotas; implementing production, productivity, quality, and customer-service standards; determining and implementing system improvements. Ensuring the operations are up to date, and Covid-safe, management are aware, and staff are fully trained.

• Maintain customer satisfaction by monitoring, evaluating, and auditing food, beverage and service offerings; initiating improvements; building relationships with customers.

• Should there be an issue with any customer satisfaction, have a system in place to deal and report said issues. Find the source of the issues, and work with the management team to make improvements.

• Accomplish restaurant and bar HR objectives by; recruiting, selecting, training, assigning, scheduling, disciplining, communicating job expectations; planning, monitoring, appraising, reviewing job contributions, enforcing policies and procedures

• Maintain safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures as well as keeping risk assessments relevant and compliant; complying with health and safety regulations; maintaining security systems and ensuring staff are aware of the systems in place. Report any maintenance issues to the Facilities Manager and see through to ensure they are resolved.

• Maintain professional and technical knowledge by tracking emerging trends in the restaurant industry; attending educational workshops, and supplier open days; reviewing professional publications often received via email; establishing personal networks often with suppliers; being aware of change in common practice; participating in professional societies such as BARBI.

• Accomplish company goals by accepting ownership for new and different requests, discussed and set out by the directors; exploring opportunities to add value to the business such as extra seating or implementation of new management to look after specific areas of the business.

–––

Benefits:

• Team benefit scheme across all of our venues

• Ethically and environmentally aware employer – We are part of the Sustainable Restaurant Association, a community of businesses working towards an environmentally restorative and socially progressive UK hospitality sector.

• Access to Hospitality Action’s Employee Assistance Programme for free, confidential help and advice when you are facing problems, difficulties or challenges relating to your home or working life.

• Regular performance appraisals

• A supportive, friendly team

Coming out of the pandemic we are working towards becoming a Real Living Wage employer. This is a major challenge in an industry in which so few are signed up to the Living Wage Foundation – however we believe it is the right thing to do and a big step towards professionalising our industry.

We’re committed to creating a diverse environment. All qualified applicants will receive equal consideration without regard to race, religion, gender, gender identity or expression, sexual orientation, national origin, disability or age.

Please send your CV and tell us why you are interested in working with us – sarah@tobaccofactory.com