PURPOSE: the GM “RUNS THE BUSINESS”. To Look after the BUSINESS MODEL and to
deliver the RETURN OF INVESTMENT inline with the business model.
- STRATEGICALLY - Weekly rota scheduling must be done from the top
- FOOD FIRST CONCEPT - Assist and liaise with Kitchen/Head Chef on Food quality oversight and menu
- improvement and development
- KAIZEN - To grow the business through constant improvements, especially in the areas of capacity
- efficiency, service quality, average stay vs the rate of turns and the average check optimisation
- FOOD & BEVERAGE - Effective inventory management for supply-side efficiency and cost for sales
- oversight
- PEOPLE - to find, to hire, to train, to grow
- DATA - Operational and financial reporting, with full P&L competence
- CONSTANT IMPROVEMENTS - The Doctrine of Marginal Gains must be implemented in order to allow the
- operation to build revenue, 1000GBP time..
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