Job Description

CLOSING DATE FOR APPLICATIONS:

9am Monday 1 September 2025

JOB TITLE:

Restaurant Manager - The Furnace Kitchen

REPORTS TO:

Head of Catering & Hospitality

CONTRACT:

Temp to Perm. Initial temporary contract to end Sunday 4 January 2026

HOURS:

42.5hrs pw, predominately day-time hours, inclusive of weekends and occasional evenings

LOCATION:

The Furnace Kitchen, Coalbrookdale

SALARY:

32,000 pa

FUNCTION:

To provide leadership of the Furnace Kitchen offer, based in historic Coalbrookdale and an integral part of the Ironbridge Gorge Museum Trust. You will work closely with the Head of Catering & Hospitality, Executive Chef, restaurant Cook/Chef and our wider catering team to deliver a small locally sourced cafe menu and motivate our staff to provide excellent customer service in line with our Museum brand.

Responsibilities include maintaining the cafes profitability and quality goals and ensuring efficient operation while maintaining high productivity, quality, and customer service standards.

To be successful in this role you will need excellent management skills, experience in Front of House operations and a sound knowledge of management protocols. You will be involved in the recruitment of team members, whilst working in conjunction with the wider Museum organisation on one-off projects and special events. You will monitor financial performance and make sure the offer is delivered to budget yet not compromising the visitor offer. You will work with the Catering Administration Assistant to ensure we comply with all hygiene and Health & Safety regulations.

We will expect you to lead by example to uplift and support our staff during busy times in what can be a fast-paced, constantly evolving environment. We are expecting you to work with the Head of Catering and Hospitality on future plans/budgets for the Furnace Kitchen and will expect you to come forward with your own proposals to increase profitability.

You will put our customers at the heart of everything we do.

DUTIES INCLUDE:

Food and Service Development:

Ensure that customer expectations of food and food service are consistently delivered and measured Set clear expectations to all staff regarding food and service standards to ensure all services provided are of the highest standards Continual review of the service and food provided, providing feedback to the team, and ensuring any necessary changes are incorporated into the service provision Proactively make suggestions regarding innovation in food and drinks service to develop the business.

Relationship Management:

To put our customers at the heart of everything we do Develop and sustain strong working relationships Work alongside the Conference & Banqueting and Events Teams in the successful provision of large-scale corporate events, weddings etc Be the first point of reference for customer comments and concerns and take any necessary action Actively gain customer feedback and to use the information to improve the offering.

Finance:

Ensure the business achieves its financial targets in line with the budget If necessary, where budget is not being achieved, identify and implement a strategy, in a timely manner, to overcome the shortfall Understand and interpret the relevant financial control systems and use the information to measure performance and achieve all targets Make sure income is maximised through effective purchasing, marketing and revenue/waste control Prepare, produce and present a monthly financial report detailing financial performance, activity and plans outlining any necessary action that has been taken Contribute to debt management in conjunction with the finance department Define and deliver a business plan to identify opportunities for growth and outline recommendations.

Managing/Developing a Team:

Create effective customer service training to ensure all kitchen and front of house staff are fully trained on customer service skills Your staff will know how to communicate effectively, work as a team, handle stress and resolve problems. You will provide them with regular training sessions, feedback and coaching to help them achieve our customer service vision Ensure all staff carry out tasks in accordance with company health, hygiene, quality, and safety standards as set out in the appropriate manual Provide effective performance management and appraisals to all staff in the business Ensure induction, initial skills and on the job, training is provided for all staff to ensure the service is delivered in line with Museum standards Monitor and manage staff turnover, absence, timekeeping, and sickness Provide feedback to any member of staff ensuring that all team members are aware of company standards and requirements and carry out their jobs to the best of their ability in a timely and efficient manner Where necessary and supported by the HR Department conduct disciplinary/grievance interviews and provide the necessary follow through in line with Museum policies and procedures Identify training needs and work with relevant parties to ensure these needs are met.

Health & Safety:

To keep up to date with all COSHH and HACCP procedures and methods Ensure all employees adhere to uniform standards To report any equipment and/or building fabric faults and any hygiene, health, and safety hazard to the relevant parties.

Occasional Responsibilities:

Take responsibility for personal development looking for opportunities to expand knowledge of industry trends in food and food service, leadership, and management practices To attend training courses and attend meetings when necessary.

PERSON SPECIFICATION / SKILLS & EXPERIENCE

Essential:

Proven experience as a Cafe/Coffeeshop Manager, Hospitality Manager or similar, or in a related supporting/deputy role Extensive food and beverage knowledge, with ability to remember and recall ingredients and dishes to inform customers and wait staff Familiarity with restaurant management software Strong leadership, motivational and people skills Acute financial management skills.

Staff benefits

include:

Paid annual leave up to 33 days (includes public holidays), pro-rata for part-time staff Auto enrolment to the Nest Pension Scheme for eligible staff Optional health cash plan through Paycare Free on-site parking.
Participation in a

Staff Membership Scheme

which includes:

Free unlimited daytime standard entry to all museums for staff member plus one accompanying adult and up to four children 20% discount on catering spend, including the Furnace Kitchen 20% discount on retail spend 20% discount on retail spend in Victorian exhibits at Blists Hill 4 free standard day-time admission passes for use by friends and family accompanying staff member Discount on special event tickets.

About the Ironbridge Gorge Museum Trust

The Ironbridge Gorge Museum Trust is an industrial heritage organisation which runs ten museums and manages multiple historic sites within the Ironbridge Gorge World Heritage Site in Shropshire, England, widely considered as the birthplace of the Industrial Revolution.

The Trust operates various food outlets including the recently opened flagship restaurant The Furnace Kitchen. As well as visitor catering outlets the Museum also offers various Conference & Banqueting and Wedding and Event locations across our sites.

Our commitment to diversity and equality is a long-standing one. We believe arts organisations, museums, and libraries should ensure that their work draws on and reflects the full range of backgrounds and perspectives to be found in our society.

Disabled, D/deaf and/or neurodivergent people, those from Black, Asian and Ethnically Diverse backgrounds are under-represented in our workforce so we particularly encourage applications from people in these groups.

Job Types: Full-time, Temp to perm
Contract length: 4 months

Pay: 32,000.00 per year

Benefits:

Company pension Discounted or free food Employee discount Free parking On-site parking
Work Location: In person

Application deadline: 01/09/2025