As General Manager I was fully responsible and accountable for the day to day running of the business in its entirety. I was the focal point of the business and as such was the key liaison between the restaurant, kitchen, guests, and staff and head office. Duties and Responsibilities• Financial administration• Responsible for delivery of net profit• Cash control and banking reconciliation• Roster forecast and wages control• Check and authorise invoices• Stock control, inventory, ordering and suppliers• Responsibility of Front of House & Kitchen operations• Staff schedules, organisation and deployment• Delegating and monitoring tasks and responsibilities on shift• Stock ordering and control, general liaison with suppliers• Cleanliness and maintenance of the restaurant• Adherence to current legislation in regard to health and safety• Service contracts and maintenance of equipment• Building & maintaining good customer relations• Ensuring that our service standard care and steps of service are in place• Commitment to the brand and drive to maximise financial opportunities• Maintain customer loyalty, in promoting good word of mouth• Ensuring that teams are fully committed to the growth and profitability of the business• Recruitment following procedures, ensuring all staff complies with current visa legislation• To ensure that company policy with regard to staff welfare and discipline is maintained• To provide staff with up to date knowledge on products and service standards• To manage staff holidays• To ensure company standards with regard to staff uniform and appearance are upheld• The provision of accurate data between restaurant and outsourced accounts• Stock control, inventory, ordering and suppliers