A Middle Eastern Feast; Bubala (a Yiddish term of endearment; 'sweetheart', 'darling', 'honey') is all about our vibrant vegetarian cuisine, culture and our passion for hospitality.

Pop-up-turned-permanent success story, Bubala has two restaurants; one in the heart of Spitalfields and the second restaurant in the bustling streets of Soho. We take our inspiration from across the Middle East, with bold and complex flavours, textures and a measure of playfulness. Purely vegetarian (though likely unnoticed!), we adopt a no substitutes attitude, shunning the synthetic and processed and instead championing the best and most exciting veg we can get our hands on.

We are looking for new team members to become a part of our bright, fast-paced culture and embrace everything Bubala! If this sounds like a good fit for you please get in touch and visit www.harri.com/Bubala

This role would be on a 1 year contract with opportunity to extend dependant on the businesses needs.

The General Manager assumes a comprehensive role in overseeing the restaurant's operations, encompassing financial performance, stock control, staff management, customer service, local marketing, financial planning, guest satisfaction, employee morale and productivity, food and beverage quality, and safety and sanitation. They are responsible for optimising financial health, maintaining inventory levels, guiding the workforce, ensuring exceptional customer experiences, devising localised marketing strategies, financial planning, upholding guest satisfaction, fostering a positive work environment, maintaining food quality, and enforcing safety standards. The General Manager's adept management of these diverse responsibilities significantly influences the restaurant's overall success and reputation

People & Communication
Essential Duties and Responsibilities:

• Overseeing the requirements needed in recruiting and training new staff in all areas of the business 

• Conducting weekly meetings with the management team 

• Reporting any issues with team performance to the Operations Manager and working on effective solutions together with their guidance. 

• Ensuring that all team members receive the correct onboarding documentation, including but not limited to; health questionnaire, job descriptions, contract etc.  

• Ensuring that the team are well trained on efficient food and service standards,

• Delegate tasks effectively, manage work schedules, and ensure efficient teamwork.

• Provide ongoing structured feedback and performance evaluations to the management team.

• Being responsible for management recruitment

• Ensuring development of the team is always being considered and where appropriate the use of approved progression plans. 

• Ensuring that responsible persons are executing staff training plans. 

• Conducting end of probation meetings with all members of the front of house team.

• Ensuring  that E.R.I.C (Expression, Resiliance, Integrity, Compassion); the company's values are being upheld 

• Oversee internal team member catch up

• Satisfactory team participation in annual engagement surveys. 

• Create and maintain a positive and productive work environment.

• Ensuring an internal HR audit is completed on monthly basis and that the business is compliant with right to work legislation 

KPIs

• Attending E.R.I.C within the first sixth months of employment and refreshing on an annual basis.

• Ensuring others are attending E.R.I.C with their first six months of employment and any forthcoming refreshers. 

• Ensuring new members of the team are competent in their roles. 

• Leading the team by example in and out of the workplace.

• Ensuring  team member catch ups are completed t on a three month rotation as a minimum.

• Employee retention rates at a satisfactory level

Service & Operations
Essential Duties and Responsibilities

• Responsible for the daily operations of the restaurant; including running key shifts throughout the operational week.

• Responsibility of  the daily operations of the restaurant including staffing, scheduling, and stock management.

• Being responsible that the restaurant is ready for service. 

• Ensure that all food and drink products meet high standards of quality whenever they are in the business and effective actions are taken when issues arise and suggestions or recommendations are made. 

• Assisting in any customer requirements as communicated and ensuring that this standard is upheld at all times. 

• Respond to customer complaints and inquiries

• Responsible for daily orders that are being placed and ensuring that correct par levels are being followed and amended as required.

• Working closely with the Head Chef on launching and communicating new dishes 

• Monitor inventory levels, manage supplies, and maintain restaurant equipment to ensure operational efficiency.

• Ensuring End of Week (EOW) targets are satisfactory and inline with  budgetary expectations 

• Ensuring End of Month (EOM) targets are satisfactory and inline with budgetary expectations

• Reporting to the Operations Manager and solving any issues regarding cash up variances 

• Develop and implement local marketing and sales strategies

• Create and maintain a positive and productive work environment

• Represent the restaurant at industry events and meetings

KPIs

• Effective services are executed day-to-day, when in and out of the business..

• Ensuring that all management are fulfilling their roles and responsibilities as described in their job descriptions. 

• Leading by example for the management team at all levels. 

• Ensure that scheduling costs are in line with the budget. 

• Ensure that net profits are exceeding the budget. 

• Ensure that food & beverage COGS fall within the budget.

Quality & Development
Essential Duties and Responsibilities

• Ensure that all food and beverage products meet high standards of quality

• Taste and inspect products before they are served to guests, ensuring they meet Bubala's quality standards.

• Actively suggesting new improvements surrounding service and best ways to optimise. 

• Ensure that all drink products that leave the bar meet high standards of quality.

• Lead the team in preparing and presenting products that meet the highest standards of taste, quality, and presentation.

• Implement upcoming menu changes as instructed by the Executive Chef/Drinks Development Manager

• Actively bringing new innovative ideas and presenting them to the Executive Chef/Drinks Development Manager.

• Identify any ongoing concerns surrounding the quality control directly to the support team

• Actively participating in rolling out new products & ensuring the wider team are trained on standards.

• Encouraging the team to create and develop products which are suitable for Bubala.

KPIs

• Customer feedback scores performing against targets. 

• Internal feedback audits. 

• Overseeing the team’s developing products for the menu.

Health & Safety
Essential Duties and Responsibilities

• Reporting any issues regarding maintenance  to the Operations Manager whilst ensuring solutions are implemented,

• Ensure that the restaurant complies with all health and safety regulations.

• Conduct monthly audits of the restaurant to identify any potential hazards.

• Overseeing maintenance issues and finding solutions to guide and support from the Assistant General Manager..

• Ensuring that the restaurant and surrounding storage areas meet all health and safety standards.

• Ensuring all equipment is in working order and any damaged equipment is replaced.

• Actively looking at equipment issues and finding solutions to guide and support the Assistant General Manager.

• Comply with all applicable health and safety regulations with guidance through Food Alert. 

• Ensuring all team members are fully trained with required compliance training. 

• Working proactively regarding building maintenance and ensuring all equipment and structures are in working order

KPIs

• Alert 65 scores above 85% 

• Alert 65 daily checklists completed 

• Ensuring the restaurant and surrounding areas are kept clean and tidy

• Food Alert audit food safety score is above 85% (pass) 

• Food Alert health & safety score is above 85% (pass) 

• Environmental Health Office score is 5 stars 

• Pass Food Safety Level 3 - online training. 

• Pass Allergen Training - online training.

• Pass Health & Safety  - online training.
  
  

The General Manager is a critical member of the Bubala team and is responsible for the overall success of the restaurant.

A Middle Eastern Feast; Bubala (a Yiddish term of endearment; 'sweetheart', 'darling', 'honey') is all about our vibrant vegetarian cuisine, culture and our passion for hospitality.

Pop-up-turned-permanent success story, Bubala has two restaurants; one in the heart of Spitalfields and the second restaurant in the bustling streets of Soho. We take our inspiration from across the Middle East, with bold and complex flavours, textures and a measure of playfulness. Purely vegetarian (though likely unnoticed!), we adopt a no substitutes attitude, shunning the synthetic and processed and instead championing the best and most exciting veg we can get our hands on.

We are looking for new team members to become a part of our bright, fast-paced culture and embrace everything Bubala! If this sounds like a good fit for you please get in touch and visit www.harri.com/Bubala

This role would be on a 1 year contract with opportunity to extend dependant on the businesses needs.

The General Manager assumes a comprehensive role in overseeing the restaurant's operations, encompassing financial performance, stock control, staff management, customer service, local marketing, financial planning, guest satisfaction, employee morale and productivity, food and beverage quality, and safety and sanitation. They are responsible for optimising financial health, maintaining inventory levels, guiding the workforce, ensuring exceptional customer experiences, devising localised marketing strategies, financial planning, upholding guest satisfaction, fostering a positive work environment, maintaining food quality, and enforcing safety standards. The General Manager's adept management of these diverse responsibilities significantly influences the restaurant's overall success and reputation

People & Communication
Essential Duties and Responsibilities:

• Overseeing the requirements needed in recruiting and training new staff in all areas of the business 

• Conducting weekly meetings with the management team 

• Reporting any issues with team performance to the Operations Manager and working on effective solutions together with their guidance. 

• Ensuring that all team members receive the correct onboarding documentation, including but not limited to; health questionnaire, job descriptions, contract etc.  

• Ensuring that the team are well trained on efficient food and service standards,

• Delegate tasks effectively, manage work schedules, and ensure efficient teamwork.

• Provide ongoing structured feedback and performance evaluations to the management team.

• Being responsible for management recruitment

• Ensuring development of the team is always being considered and where appropriate the use of approved progression plans. 

• Ensuring that responsible persons are executing staff training plans. 

• Conducting end of probation meetings with all members of the front of house team.

• Ensuring  that E.R.I.C (Expression, Resiliance, Integrity, Compassion); the company's values are being upheld 

• Oversee internal team member catch up

• Satisfactory team participation in annual engagement surveys. 

• Create and maintain a positive and productive work environment.

• Ensuring an internal HR audit is completed on monthly basis and that the business is compliant with right to work legislation 

KPIs

• Attending E.R.I.C within the first sixth months of employment and refreshing on an annual basis.

• Ensuring others are attending E.R.I.C with their first six months of employment and any forthcoming refreshers. 

• Ensuring new members of the team are competent in their roles. 

• Leading the team by example in and out of the workplace.

• Ensuring  team member catch ups are completed t on a three month rotation as a minimum.

• Employee retention rates at a satisfactory level

Service & Operations
Essential Duties and Responsibilities

• Responsible for the daily operations of the restaurant; including running key shifts throughout the operational week.

• Responsibility of  the daily operations of the restaurant including staffing, scheduling, and stock management.

• Being responsible that the restaurant is ready for service. 

• Ensure that all food and drink products meet high standards of quality whenever they are in the business and effective actions are taken when issues arise and suggestions or recommendations are made. 

• Assisting in any customer requirements as communicated and ensuring that this standard is upheld at all times. 

• Respond to customer complaints and inquiries

• Responsible for daily orders that are being placed and ensuring that correct par levels are being followed and amended as required.

• Working closely with the Head Chef on launching and communicating new dishes 

• Monitor inventory levels, manage supplies, and maintain restaurant equipment to ensure operational efficiency.

• Ensuring End of Week (EOW) targets are satisfactory and inline with  budgetary expectations 

• Ensuring End of Month (EOM) targets are satisfactory and inline with budgetary expectations

• Reporting to the Operations Manager and solving any issues regarding cash up variances 

• Develop and implement local marketing and sales strategies

• Create and maintain a positive and productive work environment

• Represent the restaurant at industry events and meetings

KPIs

• Effective services are executed day-to-day, when in and out of the business..

• Ensuring that all management are fulfilling their roles and responsibilities as described in their job descriptions. 

• Leading by example for the management team at all levels. 

• Ensure that scheduling costs are in line with the budget. 

• Ensure that net profits are exceeding the budget. 

• Ensure that food & beverage COGS fall within the budget.

Quality & Development
Essential Duties and Responsibilities

• Ensure that all food and beverage products meet high standards of quality

• Taste and inspect products before they are served to guests, ensuring they meet Bubala's quality standards.

• Actively suggesting new improvements surrounding service and best ways to optimise. 

• Ensure that all drink products that leave the bar meet high standards of quality.

• Lead the team in preparing and presenting products that meet the highest standards of taste, quality, and presentation.

• Implement upcoming menu changes as instructed by the Executive Chef/Drinks Development Manager

• Actively bringing new innovative ideas and presenting them to the Executive Chef/Drinks Development Manager.

• Identify any ongoing concerns surrounding the quality control directly to the support team

• Actively participating in rolling out new products & ensuring the wider team are trained on standards.

• Encouraging the team to create and develop products which are suitable for Bubala.

KPIs

• Customer feedback scores performing against targets. 

• Internal feedback audits. 

• Overseeing the team’s developing products for the menu.

Health & Safety
Essential Duties and Responsibilities

• Reporting any issues regarding maintenance  to the Operations Manager whilst ensuring solutions are implemented,

• Ensure that the restaurant complies with all health and safety regulations.

• Conduct monthly audits of the restaurant to identify any potential hazards.

• Overseeing maintenance issues and finding solutions to guide and support from the Assistant General Manager..

• Ensuring that the restaurant and surrounding storage areas meet all health and safety standards.

• Ensuring all equipment is in working order and any damaged equipment is replaced.

• Actively looking at equipment issues and finding solutions to guide and support the Assistant General Manager.

• Comply with all applicable health and safety regulations with guidance through Food Alert. 

• Ensuring all team members are fully trained with required compliance training. 

• Working proactively regarding building maintenance and ensuring all equipment and structures are in working order

KPIs

• Alert 65 scores above 85% 

• Alert 65 daily checklists completed 

• Ensuring the restaurant and surrounding areas are kept clean and tidy

• Food Alert audit food safety score is above 85% (pass) 

• Food Alert health & safety score is above 85% (pass) 

• Environmental Health Office score is 5 stars 

• Pass Food Safety Level 3 - online training. 

• Pass Allergen Training - online training.

• Pass Health & Safety  - online training.
  
  

The General Manager is a critical member of the Bubala team and is responsible for the overall success of the restaurant.