Job Description

Job Purpose

Ensure that all parts of the venue are operating effectively and efficiently with all employees doing their required duties.

Hours - 45h/week

Key responsibilities and accountabilities

Oversee all recruitment Work closely with the wider management team within the venue Work on planning and implementing strategies to increase footfall and revenue streams Monitor the rotas to ensure adequate resource is allocated and where over resourced highlight to wider management team Overseeing the running of the shifts making sure the best quality of service available to the customer. Track the progress of weekly, monthly, quarterly and annual objectives Ensure stock that is delivered is inputted onto Tabology within 24 hours of delivery Discuss evaluation of employee performance and identify gaps and training needs Supervise and motivate staff to perform at their best Work with the Business development manager to hold events and work with the community Coach and support assistant manager, supervisors and Bar team Monitor retail operating costs, budgets and resources Support Implementation of Training programs and techniques to help develop the team Responsible for controlling incoming and outgoing stock with a focus on meeting company KPI targets Managing staffing levels effectively, controlling costs with a balance of delivering fantastic service and profitability. Oversee kitchen operations, ensuring kitchen managers and team are following company FS & H&S protocols. Conducting regular kitchen audits to drive standards and quality Communicate with all areas of the business Analyse consumer behaviour and adjust product positioning and venue presentation Handle complaints from customers Research emerging products and use information to discuss with the Director of Bar operations and the Operation Manager. Create reports, analyse and interpret retail data, like revenues, expenses and competition Make sure all employees adhere to company's policies and guidelines Act as a Brew York Ambassador and set an example for our staff Oversee the overall functioning of the business and highlight where needs flexing/adjusting Monitor posts on social media about the venue to generate business and a following Keep up to date with licensing legislation and ensure employees are following (including challenge 25 policy and Ask for Angela), taking overall responsibility for the premises Ensure cellars and kitchens are maintained with a high standard of hygiene Proactive stance on health and safety in the work place, ensuring all is in line with health and safety standards Ensure monitoring and managing losses and employee performance to drive profitability Highlight any issues with equipment or beer to Retail Operations Manager /Retail Operations Director Ensure all events held in the venues are co-ordinated and everybody is aware. Ensure waste remains at a minimum on all stock and any issues highlight with Retail operations manager/ Retail Operations Director Ensure any maintenance issues are reported immediately Maximise the potential of the events spaces Oversee Kitchen and ensure following food Hygiene followed

Requirements and skills

APLH Proven experience in management in hospitality or similar position Level 3 Food Hygiene Experience with recruiting and performance evaluation processes Customer service experience Good math skills with the ability to create and analyse reports, spreadsheets and sales statistics Leadership and organisational abilities Communication skills Problem-solving attitude Ability to work weekdays/evenings, weekends and public holidays when needed.
Job Types: Full-time, Permanent

Pay: From 36,000.00 per year

Benefits:

Company pension Employee discount
Ability to commute/relocate:

Goole DN14: reliably commute or plan to relocate before starting work (required)
Experience:

Bar management: 2 years (required)
Licence/Certification:

Personal Licence (required)
Work Location: In person