With the current situation of the coronavirus being around, life as a general manager isn’t as normal as it was. I will enlighten you on my day at this present time.
Start the day 7am: Up bright and early for a quick 40-minute run at the gym or out and about, since I’m Scottish I love being outside in the fresh air.
8:30am: Arrive to work ready for a new engaging day delivering food to local communities, supporting them where we can. I eat my breakfast on site – usually a bowl of fresh fruit like pineapple and melon but I might sometimes have a cheeky British breakfast roll.
9:30am: Get ready with what I planned yesterday, at this moment enjoying the time giving the restaurant a little touch up here and there - painting, deep cleaning and organising.
12:00pm: Deliver virtual training to the team, to keep their skills up and also learn new ones. Training with them can consist of service standards, food tasting, reading a guest and role play, wine training, till use and upselling skills, to end it all off have a fun team quiz.
3pm: Time to pick up any emails, complete orders and any other business.
5pm: As its downtime at the moment with guests, it’s time to build up relationships with regulars and touching base with them. Since I’m new, this is a great way to get to know them and also see if I can help in any way. Support and a little bit of love goes along way, I’ve only had great support since I’ve arrived and it’s a warm fabulous feeling to have.
6:30pm: Also new times ahead, so preparing new service steps for the team, a new innovated menu, along with a cracking cocktail menu. It’s full steam ahead for when lockdown is lifted.
8:30pm: Starting the close the restaurant down for the evening, as we’re on early finishes at the moment. I make a plan on tomorrow and the next days agenda, ensuring all areas are being looked after the guests and team.
10:30pm Arrive home, enjoy a hot soak and an early night.