Job Description

Job Title: Restaurant Manager
Location: 1 Lombard Street Restaurant
Reports To: Assistant General Manager

Role Overview

The Restaurant Manager is responsible for overseeing the entire operation of the restaurant, ensuring the highest standards of service, guest satisfaction, and operational efficiency. This role involves managing the front-of-house team, developing strategies to improve restaurant performance, and maintaining a seamless dining experience for guests.

Key Responsibilities

Operational Management: Oversee the day-to-day operations of the restaurant, ensuring all areas, including the dining room, bar, and customer service, are running smoothly. Team Leadership: Lead, motivate, and manage the front-of-house team, ensuring they are trained, well-supported, and equipped to deliver exceptional service. Guest Experience: Ensure guests receive top-tier service by monitoring service quality, addressing complaints, and enhancing the overall dining experience. Staff Management: Manage staff schedules, ensuring the restaurant is adequately staffed during peak hours. Assist with hiring, training, and performance management of team members. Financial Oversight: Monitor and manage the restaurant's financial performance, including budgeting, cost control, and ensuring profitability without compromising service quality. Health and Safety Compliance: Ensure the restaurant complies with health, safety, and hygiene regulations, maintaining a clean and safe environment for both staff and guests. Inventory and Stock Control: Oversee stock levels for front-of-house items and collaborate with the kitchen and bar teams to ensure smooth stock rotation and replenishment. Event and Reservation Management: Coordinate special events, private dining bookings, and reservations, ensuring they align with restaurant operations and client expectations. Marketing and Promotions: Assist with the development of marketing strategies, promotions, and special events to attract new guests and increase repeat business. Reporting: Provide regular reports to the General Manager on sales performance, team performance, guest feedback, and operational challenges, suggesting improvements where necessary. Problem Solving: Address any operational, staffing, or customer-related issues swiftly and effectively, ensuring minimal disruption to the business.
Qualifications

Experience: Proven experience as a Restaurant Manager or in a similar managerial role within the hospitality industry. Skills: Strong leadership, organisational, and communication skills, with the ability to manage and motivate a team. Financial Acumen: Strong understanding of restaurant financials, including cost control, budgeting, and profit maximisation. Customer Focus: A passion for delivering exceptional service and creating a memorable dining experience for guests. Problem Solving: Excellent problem-solving abilities with a proactive approach to resolving issues. Team Management: Ability to manage a diverse team, develop staff potential, and foster a positive work environment. Knowledge: A strong understanding of restaurant operations, food and beverage service, and health and safety regulations.
This role is perfect for an experienced, dynamic individual who is passionate about leading a team, delivering exceptional guest experiences, and driving the success of a high-quality restaurant.

Job Types: Full-time, Contract

Pay: From 40,000.00 per year

Work Location: In person