General Manager

Key Objectives

• maximising the income and controlling costs, whilst enhancing the customer experience.
• Ensuring a smooth integration of the distillery partnership into the Lobster Pot existing business.

• The General Manager (GM) will initially observe and analyse the current operation to produce a business plan with the Owners to ensure that the above objectives are attained in a timely manner.
• Once agreed and approved, the GM will implement the changes and procedures required in the business.
• New initiatives to maximise the sales income and drive profits are to be regularly forthcoming for approval by the Owners from the GM.
• To work in close partnership with the distillery to ensure smooth execution of the tours. The GM will also assist in the promotion of the distillery in conjunction with the Lobster Pot.

• Recruiting, managing, motivating, and training all restaurant and bar staff, including Chefs and Servers. It is an expectation that all the existing staff are attained in their roles wherever possible. This will include the setting of all rotas in an efficient manner to suit the business requirements.
• Controlling and monitoring all restaurant and bar finances, including sales, labour, and expenses.
• Weekly and monthly P and L to be prepared and controlled locally with the relevant data, then provided to the Business Accountants.
• Stock control to include negotiation with suppliers regarding price and quality, ordering, stock control, and minimising wastage.
• Collaborate with Chef on menu planning and development, including cost management.
• The management of all alcohol licensing related matters. Dealing with any customer complaints in a professional manner. Enforcing all food hygiene / handling regulations and other H and S legislation guidelines to ensure guest safety including the full implementation and training for all food allergen management.

• It is a requirement that the GM works with the existing Manager to ensure adequate management cover is provided to meet the business requirements.
• Weekend working will be essential, and it is an expectation that longer summer hours worked will be compensated accordingly with fewer hours required during winter trading. Weekly management rotas are to be approved in advance by the Owners.