Deputy General Manager Relief ( Edinburgh & Glasgow ) 

• £24,000 - £26,000
• 40 Hours per week

We are BaxterStorey, an independent hospitality food service provider operating in the UK, Ireland and Europe specialising in restaurants, cafes, deli bars and exclusive dining rooms for clients and customers in business and industry.

We know that investing in training and development means we can be confident our teams have the skills they need to give our customers a great experience. Our Academies, training and mentoring programmes support our people as they build their careers with us. We give them the skills to provide the best service and hospitality, to help our people be the best they can be.

Deputy General Manager benefits:

• 28 Days holiday inclusive of bank holidays
• Free Meal on Shift
• Bespoke training and development
• Pension
• Discounts available from HAPI app, from high street shops to holidays and cinemas

What would we like from our Deputy General Manager?

• You thrive on getting the best out of people, you draw satisfaction from managing, training and supporting a team
• You provide a professional catering service, ensuring that company standards are maintained and that Client expectations are met.
• Have experience in a Assistant Manager role ideally in contract catering or hospitality.
• Good understanding of report writing and financial management.
• Possess excellent supervisory and communication skills
• Good delegation and influencing skills
• Able to demonstrate your analytical approach to problem solving
• Have the ability to display a real passion for food and customer service

Deputy General Manager requirements:

• Assist the Manager in ensuring that the location achieves the financial targets agreed with the client in line with the budget
• Support the Catering Manager in co-ordinating and managing the recruitment and selection process
• Motivate and lead by example, ensuring you and your team have fun at work and are proud of your efforts
• Work with the manager to monitor the work of all the staff and carry out appraisals, recognise training needs and potential as appropriate.
• Hold team meetings on a regular basis to communicate targets, standards required and company and client information.
• Ensure that customers are given a prompt and efficient service and that their food service and value expectations are consistently exceeded.