General Manager

Blackness Bay Distillery; Linlithgow; On-site; GBP 45,000 - 60,000; Full time

Job summary

A local distillery in Linlithgow is seeking a General Manager to oversee operations and enhance profitability. Responsibilities include recruiting and training staff, managing finances, and ensuring compliance with all regulations. The GM will also work closely with the distillery to promote tours and maximize sales. Weekend and flexible hours are expected, with effective management of all restaurant and bar functions to provide a high-quality customer experience.

Responsibilities

• Recruit and manage restaurant and bar staff, including Chefs and Servers.
• Control and monitor restaurant and bar finances, including sales and labor.
• Prepare weekly and monthly P and L, providing data to Business Accountants.
• Manage stock control, negotiate with suppliers, and minimize wastage.
• Collaborate with Chef on menu planning and cost management.
• Handle alcohol licensing and customer complaints professionally.

Job description

Key Objectives

• maximising the income and controlling costs, whilst enhancing the customer experience.
• Ensuring a smooth integration of the distillery partnership into the Lobster Pot existing business.

The Role

• The General Manager (GM) will initially observe and analyse the current operation to produce a business plan with the Owners to ensure that the above objectives are attained in a timely manner.
• Once agreed and approved, the GM will implement the changes and procedures required in the business.
• New initiatives to maximise the sales income and drive profits are to be regularly forthcoming for approval by the Owners from the GM.
• To work in close partnership with the distillery to ensure smooth execution of the tours. The GM will also assist in the promotion of the distillery in conjunction with the Lobster Pot.

Key Responsibilities

• Recruiting, managing, motivating, and training all restaurant and bar staff, including Chefs and Servers. It is an expectation that all the existing staff are attained in their roles wherever possible. This will include the setting of all rotas in an efficient manner to suit the business requirements.
• Controlling and monitoring all restaurant and bar finances, including sales, labour, and expenses.
• Weekly and monthly P and L to be prepared and controlled locally with the relevant data, then provided to the Business Accountants.
• Stock control to include negotiation with suppliers regarding price and quality, ordering, stock control, and minimising wastage.
• Collaborate with Chef on menu planning and development, including cost management.
• The management of all alcohol licensing related matters. Dealing with any customer complaints in a professional manner. Enforcing all food hygiene / handling regulations and other H and S legislation guidelines to ensure guest safety including the full implementation and training for all food allergen management.

Hours of Work

• It is a requirement that the GM works with the existing Manager to ensure adequate management cover is provided to meet the business requirements.
• Weekend working will be essential, and it is an expectation that longer summer hours worked will be compensated accordingly with fewer hours required during winter trading. Weekly management rotas are to be approved in advance by the Owners.