Location Manager

Job Description

• Managing the day-today operations and requirements of the location, including recruiting and selecting employees that meet the needs of the location and Baxterstorey
• Assessing employee performance, recognising potential, and meeting their training needs as appropriate
• Achieving financial targets agreed with the client within the budget and monitoring the work of the location team
• holding regular team meetings to communicate targets, required standards, company, and client information
• Collaborating with your Operations Manager to prepare budgets, maintain food costs, maximise commercial opportunities
• to present to the client, as and when directed by your Operations Manager, accurate financial information
• Developing and evolving client services at the location, regularly making adjustments and improving as needed
• providing prompt and efficient customer service while consistently exceeding expectations
• Monitoring customer feedback and producing an action plan based on the results
• Ensuring all food is presented and served in line within BaxterStorey’s standards, using innovation in the method and style of presentation and food service and also answers the specific requirements of the catering environment
• Recruiting appropriately skilled employees, assessing their performance, meeting their training needs including monitoring any poor performance and taking appropriate steps to rectify
• Ensure that the location has an accurate and efficient financial control system in place and the Evolution software system is in full use.
• Ensure that Head Office and your Operations Manager receive all the appropriate financial information promptly and accurately.
• Meeting statutory and company requirements in Health and Safety, Food Safety, and environmental legislation and procedures.
• To consistently look at ways of maximising income through effective purchasing from nominated suppliers and creative merchandising
• Maintain budgetary records and ensure that all budgets are adhered to, unless exceptional circumstances persist
• Monitor and order all necessary dry goods and  equipment
• Complete a stock take on a monthly basis and evaluate and calculate the cost of sales results
• Ensure that the location meets statutory and company requirements in Health and Safety, Food Safety and environmental legislation and procedures
• Conduct Food Safety and Health and Safety Risk Assessments and ensure that all standards and procedures with regard to Hygiene and Safety are established and maintained in line with the company manual
• Holding regular team meetings to communicate targets, required standards, company, and client information

Qualifications

KNOWLEDGE

• Microsoft office applications including SharePoint, Forms, OneDrive, Outlook etc.
• Excellent organisational skills
•  Ability to plan ahead
•  An analytical approach to problem solving
• Good negotiating skills
• Ability to work on own initiative
• Excellent communicator at all levels
• Financially and commercially astute 
• Effective time management

SKILLS

• Good standard of secondary education
• Successful background in hospitality and/or catering (experience in a health/care environment beneficial)
• A good understanding of HACCP
• Excellent Management experience
• Ability to display a real passion for food and customer service
• Excellent leadership and influencing skills
• Excellent understanding of report writing and financial management

PERSONAL ATTRIBUTES

• Willingness to learn and progress
• Be honest and trustworthy 
• Team player
• Respectful
• Flexible and adaptable to change
• Possess cultural awareness and sensitivity
• Demonstrates sound work ethics
• Ability to remain tactful, calm, and persuasive in controversial and/or confrontational situations