Operations Manager - TRG Concessions Manchester

Reporting to: Operations Director

Responsible for: General Managers across sites

Location: UK Airports, specifically across Manchester

Overall Purpose of the Role

To manage, co-ordinate, support and control the activities of the management teams within a group of restaurants in a specific geographical area covering existing & new businesses in order to optimise the sales and profitability of each outlet whilst ensuring that Company policies, standards and employment principles are maintained. The Operations Manager will report directly to the Operations Director. They will be responsible for General and Assistant Managers and Senior General Managers.

Key Responsibilities:

People:

> To contribute to the selection, appointment, induction and training of managers to ensure that they have the skills and experience necessary to achieve the required business objectives.

> To motivate, coach, counsel and, if necessary, discipline the Managers in order to achieve the standards of performance and conduct set by the brand and the Company.

> To provide enthusiastic leadership, clear objectives and an example of effective management to the management teams.

> To ensure that regular appraisals and performance reviews for management and staff are carried out and that all statutory and operational training needs are satisfied in line with brand and Company directives.

> To monitor the application of the Company’s human resources policies and to ensure that the disciplinary, grievance and equal opportunities procedures, in particular, are understood and fully implemented both as to the letter and the spirit.

> To communicate effectively with restaurant management teams by conducting monthly General Manager’s meetings focusing upon agreed goals and by ensuring that essential information is provided on a timely basis.

> To ensure that information provided to Managers is being effectively communicated to more junior staff by ensuring that Managers conduct effective monthly team meetings in accordance with the established policies.

> To contribute to the development of training and succession plans and career development initiatives in order to ensure that the area and the brand maintain appropriately experienced and trained managerial resources.

> To administer sickness absence, starters, leavers, payroll, other personnel changes for managerial staff subject to the authority limits specified and in accordance with legislative and Company standards. To co-ordinate the managerial holiday rotas and to provide assistance as required in sourcing relief cover.

Operational:

> To carry out regular restaurant visits, both announced and unannounced, in order to audit compliance with legislative and Company requirements and to monitor customer service and food quality standards. Unannounced visits should be made on each day of the week to observe peak trading times and should include occasional late calls close to, or at, the restaurants closing times.

> In conjunction with the Restaurant Manager and marketing staff to periodically implement effective promotional and quality initiatives in order to maximise sales revenues for each branch.

> To effectively contribute to periodic meetings with colleagues and superiors ensuring that all necessary information is provided to them.

> To respond promptly and effectively in the event of guest or employee complaints and to take prompt remedial action as required.

> To develop with each Restaurant Manager an annual business development plan and to monitor the implementation of the plan.

> To feedback information on supplies to the Operations Director / Group Purchasing.

Financial:

> To contribute to the development and agreement of restaurant budgets and forecasts.

> To monitor restaurant revenues and costs against budget or forecast on a weekly basis and to instruct remedial action when required.

> To monitor, and ensure the accuracy of, financial information and to liaise with the Accounts Department to reconcile any problems.

> To deliver the profit and margins required by the area budget or forecast.

> To control and authorise restaurant overhead expenditure.

> To maintain under review the application of the Company’s security and cash handling procedures and to make immediate reports to senior management when the procedures are found to have been breached. To carry out immediate investigation into financial losses or under banking and to report findings promptly to the Operations Director and Internal Audit Director.

Quality:

> To arrange regular Mystery Diner visits (or other monitoring procedures as established by the brand) at all periods during the week to ensure that the Guest Service element of our business is maintained to the required Company standards and to take prompt and effective remedial action when the standards are not achieved.

> To conduct regular Health & Safety Audits in all stores and to take prompt and effective remedial action to ensure that the restaurants are operating well above the minimum requirements of the brand and Company.

> To liaise with the Training Department to ensure that each restaurant receives a training audit quarterly and meets the requirements set by the brand and Company.

> To ensure that the restaurants are maintained to an acceptable standard and that the décor, fittings and fixtures are cost effectively maintained to the brand standards.

The following responsibilities may be either occasional or a regular feature of the role:

> New business development and building on external business clients

> Menu development

>Pre-opening and development projects

>Brand wide marketing or quality initiatives.

>Site finding and property liaison.

>Brand wide training, food hygiene and recruitment projects.

> The development and communication of brand values.

> Cross brand recruitment, training and other co-operative ventures.

> Restaurant management.