JOB SPECIFICATION – General Manager/ Deputy General Manager
JS No – 4.1
JOB TITLE : General Manager/ Deputy General Manager
SEX : Male/ Female
AGE : 30-35 Years
EDUCATIONAL / PROFESSIONAL QUALIFICATION :
- 3yr Diploma in Hotel Management.
- 8-10 yrs in the Industry at various managerial and supervisory positions.
PHYSICAL APPEARANCE
CORE COMPETENCY :
- Fluent in English
- Hands on experience
- Working Knowledge of computers
- Able to work long hours in different shifts.
- Good role model. Leads by example.
- Effective team leader.
- Effective in Budget planning.
- Good conceptualizing and analytical abilities
- Good PR Skills.
JOB DISCRIPTION – General Manager
Title
General Manager/ Deputy General Manager(acting General Manager)
Reports to
Chief Operating Officer
Reporting
Executive Assistant Manager/ Manager, Operations, Manager Engineering, Manager Material and Purchase, Manager House Keeping, Manager/Asst Mgr Events(Unit level), Manager Controls, Manager Accounts(unit level), Manager Human Resources
Job Summary
Is responsible for the entire functioning of the restaurant, for all aspects which include maximizing the guest satisfaction, increasing employee morale, maximizing the top line and keeping the bottom line under control.
Nature of Job
Based at the unit he is responsible for. The job involves very little traveling.
Responsibilities:
To recommend to the Chief Operating Officer , policies, systems and procedures which will increase the efficiency of staff, boost their morale, smoothen the operations and will help in increase the revenues & reduce costs. Once approved these recommendations should be made into policies and should be implemented effectively and efficiently.
Guest (External)
- To provide and suggest the ways and means to provide all the guests with efficient and courteous service in restaurants,
- To study guest feedback and act upon it in a planned manner in order to rectify the problems and improve upon the service provided to the guest.
- To ensure that all Systems and Procedures laid down in SAP Manual are followed.
- To ensure that warm, friendly and efficient service is provided, as per the SAPs laid down in the SAP Manual.
- To conduct periodic audits to check on the above and take corrective action wherever deviations are observed.
- To ensure that high standards of hygiene and cleanliness are maintained in entire restaurant.
Internal Customers:
- To look into the welfare of staff and address any problems they have, in a fair and firm manner and to communicate and share with all the employees, the company’s mission vision and policies for staff welfare.
- To assess their performance using the performance appraisal plan and as per the prescribed schedule and guide them accordingly.
- To recommend/ suggest the training needs to the Training and Development Department.
- To ensure that all skill related training for all staff members is conducted within the department.
- To conduct weekly/fortnightly/monthly meetings with the HODs of various departments to discuss general staff morale and implementation of various staff welfare activities
- To constantly update HR with the staff needs and follow up on the action taken.
- To maintain discipline and adherence to rules and regulations in all departments.
Top Line
- To prepare the Annual Expense and Revenue budget, and put it up to the COO for his approval.
- To plan the promotional activities to be done for the restaurant in consultation with the events and marketing team and put them up to the COO for his approval.
- To ensure that various incentive plans are devised for the staff to motivate them for achieving the budgets.
- To implement the plans devised for the various promotions including all administrative aspects.
- Share the Revenue and Expense budgets with the mangers responsible for different departments and work towards achieving the same.
- Conduct regular budget review sessions with other managers on a regular basis.
- To ensure that all pending bills are cleared in the stipulated time.
- To ensure that the Controls and Finance department provides the various MIS reports on time.
- To ensure that the top line is driven without compromising on any statutory /excise laws.
Bottom line:
- To maximize profitability – i.e minimize costs and maximize revenue for optimum profit.
- To ensure that all equipment used in the restaurant is used in the prescribed manner and maintained in a scientific manner using preventive and repair maintenance logs.
- To ensure that all the periodic and preventive maintenance logs are updated on a regular basis and duly signed by him during audits.
- To ensure that all the bills and payments have been thoroughly checked by controls and stores before giving the final go ahead for the payment.
- To ensure that the restaurant maintains an optimum par stock of items they use such as crockery, cutlery, glassware, hollowware, service ware etc.
- To try and minimize breakages/ discarding of items by staff by instructing them on safe, efficient work practices and safe usage practices for equipment.
- To ensure all Annual Maintenance Contracts are renewed on time.
- To ensure that all insurances and licenses pertaining to the restaurant are renewed on time
Scope of Authority
Operations
- Authorize discounts and waivers on bills as per the laid out polices.
- Sign a gate pass to let anything out of the premises
- Monitor the performance of managers reporting to him and give corrective feedback
- Delegate responsibilities to various managers reporting to him and do regular reviews on their performance
- Conduct audits on the various systems and procedures and correct any deviations.
HR and Administration
- Maintain the managers roster and make changes if required, as per the exigencies of business.
- Take disciplinary action against any staff working in areas which come under his scope. This can however be done by keeping HR into the loop.
- Sanction leave to reporting executives and managers.
- Conduct appraisal for the managers and staff of the restaurants and suggest suitable action.
- Suggest and recommend staff welfare activities and ensure that they are happening.
Financial
- Authorize waiver on bills as per the laid out policies and procedures.
- Cross check all the vouchers and bills before they are approved for signing by the authorized signatory.
- Prepare and manage the Profit and Loss Statement every month
- To ensure that the distribution of tip is done a fair and transparent manner.
Key Relationships
Departments under direct scope
- Food and Beverage Service, Events(Unit level), Engineering, Material and Purchase, House keeping, Finance and Accounts, Security and Human Resources.
Internal ( Coordinating Departments)
- Kitchen, Events(Corporate level), Training and Development.
External
- All guests, Sunrydge(Only for liaison with government bodies) , Government Bodies.
In addition to the tasks listed above he/ she shall perform any task given to him/her even if it is not be of his/her department. If the need arises he / she shall have to work in any department that the management wants.
I have read and understood all aspects of my job description and undertake to abide by them.
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