Operations Manager Horsham, England
Job description
Operations Manager
Location: Surrey/Sussex
Salary: £45k negotiable plus bonus
Days of work: Monday to Friday (Due to the nature of the role there will be the need for some weeks to be 5/7)
Hours of work: 40
Holiday: 28 days including bank holidays
Are you looking to progress your career in the Events and hospitality industry?
Are you someone that can drive commercial performance?
Do you have excellent organisation leadership and communication skills?
The role
“Seasoned Venues are looking for a true foodie in the world of Events and B&I we have a portfolio of contracts from Yorkshire to Brighton and some new and potential exciting business coming on board for 2023, we require a polished and articulate hospitality professional to further enhance our clients experiences and employees alike.
To drive the commercial performance of the venues/sites in both revenues and profitability. To regularly review current commercial, sales and marketing programmes to ensure revenue targets are met or exceeded and returns are optimised through sustainable operational processes and procedures.
Duties and Tasks
Management
- Responsible for managing the recruitment, interviewing, inducting, training and appraisal of staff members in accordance with Seasoned policies and procedures.
- Responsible for the direction and supervision, motivation and discipline of all levels of staff on site.
- Identifying and addressing training needs for managers and staff
- Agreeing and setting aims and objectives with managers in line with the business objectives
- Responsible for ensuring that the Standard Operating Manual is adhered to.
- To review training plans for all employees within the venue and ensure that the personal development of individuals is monitored to maximise their benefit to the business.
- To hold monthly meetings with managers and supervisors and in turn ensure the cascading of information to promote a culture of success and inclusion in the decision making progress to all employees.
- To attend training and personal development courses as requested by the company ensuring full and active participation.
Customers and Client
- Ensuring a high standard of service and customer service is delivered at all times
- Analysis of customer feedback, responding by letter/email to client requests and complaints.
- Attending weekly client meetings, food tasting and site visits when required.
- Checking menu planning and costing, ensuring that margins are met
- Recommend modifications to systems and practices to improve customer service.
- Liaison with the client and their staff to ensure a good relationship is maintained and developed.
Communication
- To communicate effectively with clients, verbally face to face and in writing
- Responsible for holding and recording details of client and management meetings
- Responsible for communicating weekly activities via the weekly report
- Ensuring that this is informative and constructive
Transfer of Undertakings
- To be instrumental in maximising and developing new opportunities and extending the life of the contract
- To assist the Managing Partner and HR Department in obtaining operational and employment information
- To assist in the presentation to prospective clients
- To assist the Managing Partner and HR Department in the smooth transfer of any new contract gains
- To actively promote Seasoned and procedures during take over and ongoing
- To produce and implement an induction and operational action plan for all staff
- To communicate effectively with all staff during consultation
- To continually develop and enhance the operation and staff
Health and Safety
- Responsible for the overall hygiene, health and safety relating to the catering operation at each venue.
- Ensure all documentation is up to date as required by law
- To carry out regular inspections and implement corrective action if required, communicate any maintenance issues to relevant parties.
- To communicate, train and document health and safety policy to staff
Finance Reporting & Planning
- Responsible for checking the security and accuracy of all cash floats and banking
- Ensure staffing levels are controlled to ensure maximum efficiency and effectiveness at all times in line with budgets, forecasts and targets.
- Ensuring that control, ordering and security of all beverage stocks is in place
- Ensure all financial data is filled out and sent to Accounts on the correct day, checking the accuracy of returns
- Ensure staff rotas and wage returns are completed accurately and submitted on the correct day, ensuring that targets are met
- Ensure Crown procedures on ordering of goods are followed
- Financial forecasting, calculating G.P’s, setting prices, monitoring and agreeing targets with the Managing Partner and conveying those to the unit management
- To optimise profitability from all outlets in the venue
- To ensure unit turnover and profit targets are met
- To report on budget variances to your Managing Partner as appropriate.
- To pursue outstanding debts from clients and ensure that accounts are kept within agreed credit terms.
- To provide timely reporting for all operations, such reports to present actuals/forecast/variances recovery plans, action plans, pricing or any other financial report required.
Purchasing
- Ensure all Managers are using the Indicator system as and when required
- Raise purchase orders as appropriate for authorisation to Managing Partner
- Marry up all purchase orders with invoices from other suppliers and pass to Accounts within one week of receiving invoice.
Human Resources
- Ensure that the vent management team adhere to current legislation as and when required as well as direction and guidance from the HR Department
- Ensure that Company policies are also followed
- Compile Job Descriptions for all new roles created with assistance from the HR Department
- Be responsible for ensuring that staff are motivated, appraised and trained
- Implement Investors in People in all their operations, working closely with the GM
- Manage units rota’s ensuring that the operation is always staffed but not over resourced
- Conduct grievance and disciplinary meetings as and when required. Be instrumental in terms of investigation procedure.
- Attend Employment Tribunals when required and briefing council.
- To assist with restructures and redundancies as and when required.
General and Other Duties
- Undertake any reasonable duties as dictated by Managing Partner that are within skills and capabilities
Person Specification
An individual who possesses excellent organisation leadership and communication skills, with strong financial background and commercial acumen, ability to work to deadlines and targets, motivate and inspire there management team across Events and B&I
- Knowledge of the catering industry and current styles
- Working knowledge of Microsoft Word, Excel and Outlook
- Previous experience in a similar role
- Experience of multi - site events and B&I
- Experience of motivating, managing and disciplining staff
- Experience of financial forecasting and budget management
Qualifications
- Basic Food Hygiene Certificate
- Intermediate Food Hygiene Certificate
- Health and safety in the workplace certificate
- Licensee Certificate
- Level/GCSE C+ Average in Maths and English
- Financial Reporting
Seasoned Venues Ltd are equal opportunities employers, we value diversity and are committed to providing equal employment opportunities. We believe that the more inclusive our environments are, the better our work will be.
So, if you’re looking to progress your career as our Operations Manager, please apply via the button shown.
Job Type: Full-time
Salary: From £45,000.00 per year
Schedule:
- Monday to Friday
Ability to commute/relocate:
- London: reliably commute or plan to relocate before starting work (required)
Experience:
- Operations management: 1 year (required)
Work Location: Hybrid remote in Horsham
Reference ID: Operations Manager - UK based (TS1)
