RECHARGE HOSPITALITY

Responsibility

• manages and motivates the teams in order to improve sales and the quality of F&B services
• improves the department's results by increasing sales and the productivity of the restaurant and bar
• helps increase the restaurant and bar revenue through his/her sales actions
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• develops the motivation and the support of his/her teams by creating a good working climate
• respecting the procedures and internal audits personally applicable
• participates in the recruitments
• recruiting, training and supervising staff
• ensuring respect of the procedures and internal audits applicable to the team
• applies labour legislation
• ensuring compliance with licensing, hygiene and health and safety legislation/guidelines
• increasing sales
• integrates, trains and facilitates the development of the skills of his/her employees
• promoting and marketing the business
• takes part in inventories and manages stocks under his/her responsibility
• ensures his/her staff are well presented
• overseeing stock levels
• analyses results and implements corrective actions as necessary
• ensures smooth coordination between the restaurant and the kitchen
• ordering supplies
• helps increase guest loyalty through quality of service
• producing staff rotas
• analyses customers comments and shares them with his/her team
• handling customer enquiries and complaints
• greeting and advising customers
• problem solving
• is responsible for keeping the equipment and furniture in good condition
• preparing and presenting staffing/sales reports
• takes the global level of activity into account when managing the flow of guests, placement at tables and reservations
• keeping statistical and financial records
• organises the implementations according to the forecasts of activity
• ensures equipment is used correctly
• handling administration and paperwork

Requirements

• leadership
• guest oriented, outgoing and service minded
• good interpersonal skills and self-confident
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• sales oriented
• dynamic
• good presentation
• A thorough and organised approach

Trade

• hospitality & Tourism
• Hospitality & Tourism

Earnings for position general manager

Trade

• hospitality & Tourism
• Hospitality & Tourism

Earnings for position general manager

Responsibility

• accounts
• manage the daily receipt reconciliations, sales invoicing preparation, posting and deferred income calculations
• manage the purchase invoice system, including purchase ordering, invoice posting and payment processes
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• manage the preparation of management accounts including VAT returns for the two companies
• cash management including the preparation, maintenance, and monitoring of cash flow forecasts
• manage Cost Control systems and Processes across the business and advise Management on actions required
• manage regular Forecasting process to provide visibility for the future
• analyse all commercial opportunities for the business to ensure profitability
• ad hoc analysis as required
• manage the HR and payroll processes including on-boarding, monthly payroll via an external payroll bureau and disciplinary matters
• support the systems development across the business
• prepare Annual Budgets
• manage the accounts team to ensure continuity

Requirements

• proven experience as a Financial Controller or other senior finance managerial position
• excellent analytical skills
• previous systems administrator experience preferred
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• hospitality/Leisure sector experience preferred
• excellent interpersonal and communication skills
• excellent organisation and time management skills, attention to detail and the ability to multi-task
• the ability to demonstrate confidentiality, integrity and discretion
• A proactive approach to work and a ‘can-do’ attitude

Responsibility

• are a recruiter we are working with a popular hotel in Bournemouth looking for a Creative & Results Driven Head-Chef that can lead a team of likeminded direct reports
• you will have demonstrable experience of working in busy kitchens working with fresh ingredients & will have passion & flair for cooking

Requirements

• menu and dish development
• ensure all food safety and government guidelines are adhered to
• manage and oversee all aspects of the kitchen to an outstanding standard, working closely to give exceptional guest focused delivery of all food items to all outlets of the hotel
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• to ensure that all food delivered is to the standard agreed in the Standard Operating Procedures, and that all the team members are aware of and trained in these standards
• ensure all team members are fully trained and knowledgeable in all aspects of the kitchen production and to assist in the implementation of any relevant health and safety training within the wider kitchen
• assist in the management of a financially viable department in respect of food quality and pricing, labour and overhead costs to consistently meet agreed budgetary goals and profitability targets