General Manager - Hospitality

Objectives:

• Develop strategic plan for optimised profitability
• Review and improve organisational effectiveness by developing processes overseeing employees establishing a highly motivational work environment and implementing innovative changes
• Adhere to company standards for excellence and quality
• Seek out opportunities for expansion and growth by developing new business relationships
• Highly entrepreneurial orientated approach

Skills :

1. General

• Oversee daytoday operations assign weekly performance goals and ensure their completion and accomplish your own goals
• Recruit onboard and train highperforming employees to achieve objectives for sales and profitability
• Maintain project timelines to ensure tasks are accomplished effectively
• Develop implement and maintain budgetary and resource allocation plans
• Delegate responsibilities to the bestqualified employees and enforce all policies procedures standards specifications guidelines training programs and cultural values
• Resolve internal staff conflicts efficiently and to the mutual benefit of all involved
• Manage the 3 business divisions (factory shop restaurant and Bed and Breakfast) as profitable business divisions

2. Factory shop

• Manage the SOILL factory shop
• Ensure consistent merchandising sales and marketing of product in guidance with brand strategy
• Grow sales profitably with sales and marketing plan
• Manage stock holding stock turn swell replenishment of stock
• Profitably grow sales
• Ensure staff is trained and able to promote products
• Daily reporting on sales and performance

3. Bed and Breakfast

• Administration
  • Making of bookings managing of finances ordering of supplies
  • Handling checkins and checkouts
  • Respond to enquiries and solve problems
  • Ensure completion of all administrative tasks in time
  • Develop and maintain policies for the effective and consistent management of your staff. For example recruitment discipline and/or performance management
• Promote business sales through effective marketing strategies
• Maintenance
  • Upkeep of the interior and exterior of the guesthouse the managing of domestic workers and gardeners facilities equipment and supplies
• Providing of information
  • On tourist attractions in the vicinity as well as on personal safety precautions
  • Guesthouse managers work with tourists of different cultures and traditions from all over the world and must therefore keep their different needs and requirements in mind

4. Restaurant

• Manage and oversee the entire restaurant operation
  • Deliver superior guest services and satisfaction
• Responsible to ensure overall marketing strategy is approved and implemented with continuous feedback on progress
• Implement innovative strategies to improve productivity and sales
• Menu management
  • Plan new and update existing menus based on customer demand and profitability
  • Estimating food quantities and costs purchasing of food supplies preparation of food and supervision of kitchen helpers
  • Ensure consistent highquality product and service
• Seeking alternative stream of incomes and building business plans to succeed
  • Participate at local food events
  • Delivery service
  • Catering for special events
• Respond efficiently to customer questions and complaints
• Staff management
  • Achieve High Standards within the restaurant by ensuring that all employees are focused on exceeding customer expectations for Cleanliness Hospitality Accuracy Maintenance Product and Speed of Service
  • Manage shifts and costs controls in accordance with Company Policies and Procedures including directing the activities of employees in maximising sales operating efficiency and profitability
  • Forecast and schedule labour by shift and create a deployment plan to control labour costs and still meet the needs of the business
  • Monitor operations and initiate corrective actions
  • Facilitate restaurant training programmes for all staff to company standard to enable them to maximise performance and realise their career potential
  • Initiate action where necessary to ensure that all employees meet the standards of performance required Support and act as a role model to employees providing leadership as necessary
• Ensure that controls and procedures are implemented to protect the safety and security of employees customers property and company funds
• P&L management (Commercial orientation)
  • Estimate consumption forecast requirements and maintain inventory
  • Manage restaurant supplies
  • Control costs and minimize waste
• Achieve consistent results through team management and leadership

Health and Safety

• Participate in safety forums created by Soill for example safety meetings and safety talks
• Followup on any activities assigned through safety meetings / committees / representatives / management
• Report all safety incidents to the relevant people
• Attend safety education and refresher programmes
• Comply with safety policies and procedures at Soill
• Distribute safety information as and when required
• Always wear protective clothing (where applicable)

Employee management and development

• Ensure overall compliance to relevant procedures and policies
• Ensure that all team members have clearly defined job profiles
• Regular goal review completed to assess achievement of results
• Support coaching and mentoring is continuously provided to ensure that objectives are met
• Ensure that development plans are in place for each employee
• Appropriate allocation of resources to meet operational demands
• Ensure that events/activities taking place in the team are effectively communicated within team
• Ensure adequate succession planning in order to meet ongoing and anticipated business requirements