Job Description

Job Descrip,on: General Manager

Reports to: The Bull's Head Directors

Employment: Full 5me, permanent contract with a proba5onary period of 6 months with a 3 month

review

Hours and place of work: 44 hours per week as and when required according to the diary and

business needs

Holidays are not to be taken during August, Bank Holidays or other key dates except in excep5onal
circumstances and with prior approval from a director.

It is the responsibility of the manager to ensure adequate cover of experienced team members prior
to booking holidays.

Holidays to be booked with a minimum 2 weeks no5ce in advance, any requests of more than 4
days to be agreed with a director prior to booking.

The General Manager is responsible for maintaining and increasing the commercial success of the

venue. In an increasingly compe,,ve market, you must constantly adapt to ensure that the

business is profitable, pleasant, and safe.

With du(es ranging from front-of-house work to sta? recruitment, marke(ng, accoun(ng, stock

control and business development; the role requires strong social, commercial and prac(cal skills.

The General Manager will be an ac(ve, hands on member of the front of house team in order to

demonstrate excellence of service to the rest of the sta? and ensure their (me is used e?ciently and

produc(vely.

There is an expecta(on that working hours will be spread across day, evening and night shiEs

including Sundays and Saturday nights un(l close on a regular basis.

You are en(tled to 28 days paid leave (including public holidays) in each holiday year (1 April to 31

March) pro rata based on a 44 hour working week. These can be booked on Deputy with 2 weeks'

no5ce in advance.

Forging excellent, cohesive rela(onships with directors, bar sta?, kitchen sta? and suppliers is

essen(al to managing your (me and the venue e?ec(vely.

Repor,ng to the Directors, key responsibili,es will include but not be limited to:

Sta? Management

Leading weekly team mee(ngs to update sta? and discuss all relevant issues concerning
the running of the business; repor(ng back to the company Directors

Holding pre- service mee(ngs and between service handovers ensuring that
communica(on between the bar and kitchen is always impeccable

Onboarding and People / HR processes; ensuring all starters and leavers are processed in
accordance with company requirements and any grievances and disciplinary ac(on is

dealt with in a (mely and appropriate mannero Holding interviews and trial shiEs and implemen(ng a proba(onary period (6 weeks with

3 week review)

Con(nually monitoring the sta?s' abili(es and training requirements Crea(on of weekly rotas and managing of sta? hours; adhering to pre -agreed wage
percentages

Con(nually monitoring the sta?s' abili(es and training requirements Delega(ng jobs and ensuring the smooth running of the pub Maintaining sta? discipline, monitoring punctuality, uniform and performance Monitoring sta? holidays, ensuring adequate cover is given Dismissing sta? if required, following the necessary procedures in accordance with the
sta? handbook and subject to prior authorisa(on from a director

Demonstra(ng a posi(ve and upbeat outlook - inspiring, driving and building a team that
benefits the organisa(on and the culture of the business as a whole

Stock, Supplier & Finance Management

Stock management; checking the regular stock checks and orders with suppliers,
deliveries and stock handling

Ensuring the business is mee(ng necessary GPs on all products P&L's to have a clear breakdown of controllable costs, gross and net revenue, wage cost
percentage to be in line with targets as agreed with Directors; to be updated weekly

when reports are sent to Directors

Mee(ng or exceeding revenue targets as agreed with the Directors and regularly
reviewing the fiscal performance of the venue as a whole

Forecas(ng and projec(ons to be communicated to Directors during weekly catch up
mee(ngs

Banking: cash breakdowns, PDQ breakdown per card terminal to be sent every Monday
by 2pm sent along with wastage report to Directors

Sourcing the best prices from suppliers whilst ensuring the quality and integrity of our
product range

Responding posi(vely to customer enquiries in every format (email, telephone etc), and
building up a database of contacts for business development and future events

Keeping paperwork in order, managing transfer notes, keeping a (dy and well organised
cellar and stock room

Health and Safety

Accurate recording of accidents and incidents; ensuring compliance with legisla(on in
terms of first aid

Maintaining health and safety standards (bar, kitchen and other areas) at all (meso Carrying out weekly line checks on a variety of products and repor(ng at weekly
management mee(ngs

You will be required to have a detailed knowledge of and keep up to date the following:
diligent use of "Safer food beeer business" file, upkeep of the "Inspec(on Record",

"Hazard Analysis" and "Risk Assessment" files.

Taking into considera(on any factors that have the poten(al to undermine the security
of the pub and monitoring a high level of diligence in terms of general security, the alarm

process, locked doors, window locks etc

Venue Upkeep & Consistency of Standards

Overseeing the regular upkeep and prin(ng of menus in accordance with our formaing
guidelines whilst monitoring the content in keeping with our product ethos

Ensuring the online presence of The Bull's Head is consistent and up to date - including
the current menu and promo(on of upcoming events

Collec(ng customer feedback and ac(ng on it to improve the overall running of the
venue

Monitoring the maintenance requirements; assessing and applying necessary ac(ons to
restore the venue

Weekly walk around and check - documen(ng and ac(oning work required with
appropriate deadlines

Consistency when monitoring general security, the alarm process, locked doors, window
locks etc

Liaising with trades people to ensure the safe and swiE upkeep of the bar Ensuring the sta? know what is suitable music and volume to be played in the premises Reinforcing bar back, restaurant service and kitchen standards are adhered to and
consistent at all (mes of service

Marke,ng & Business Development

Iden(fying opportuni(es and areas to improve and develop the services and facili(es the
venue has to o?er

90 day plans and a constantly updated calendar which includes bookings, local events,
fes(vals, holidays etc

Increasing the revenue generated by The Bull's Head by running strategic promo(ons,
marke(ng to and targe(ng of relevant demographics and local groups

Looking at new revenue streams and ver(cals such as events hire, sponsorship opportuni(es
where appropriate and in line with other current suppliers

Building up a database of contacts eg local press and music industry, arts and wider crea(ve
industries for business development and future eventso Working with the Assistant Manager / Events Booker on 90 day plans for bookings and in line

with local fes(vals and cultural events

To oversee all marke(ng ini(a(ves and to liaise with Directors and marke(ng managers to
ensure the that the pub and events are adequately marketed including with signage, posters

and social media

To propose marke(ng ini(a(ves to the directors and request resources and assistance
where required

To work with the directors and other sta? to ensure a consistent social media presence is
maintained

The above job descrip,on is a non-exhaus,ve list and you may be required to carry out further

tasks specified by the company that are outside of your job descrip,on on occasion to meet the

needs of the The Bull's Head

Job Type: Full-time

Pay: 34,000.00-36,000.00 per year

Benefits:

Company pension Discounted or free food Employee discount
Experience:

Supervising: 4 years (preferred) Restaurant management: 5 years (preferred) Bar management: 5 years (preferred) Hospitality: 5 years (preferred) Customer service: 5 years (preferred) Management: 5 years (preferred)
Licence/Certification:

Driving Licence (preferred)
Work Location: In person