Restaurant Manager

Restaurant Manager: (Company Name - Subscribers only)

Purpose of the Role:
To lead the daily operations of the restaurant, ensuring an exceptional guest experience, a motivated and efficient team, and the highest standards of quality, cleanliness, and profitability.
Key Functions & Responsibilities:
• Service Leadership & Floor Management:
o Directly coordinate all front-of-house activities during service, particularly peak dining periods, to ensure seamless table turnover and guest flow.
o Effectively direct the workflow of serving, hosting, and bar staff to guarantee efficient and timely service from greeting to payment.
• Quality & Compliance Oversight:
o Verify the quality, presentation, and accuracy of all food and beverage orders before they leave the kitchen and bar.
o Ensure all front-of-house and back-of-house areas are kept to the highest standards of cleanliness and organisation, in full compliance with health and safety regulations.
• Guest Experience & Relationship Management:
o Proactively engage with guests to ensure satisfaction, address feedback, and discuss their preferences.
o Personally manage arrangements for special occasions (e.g., anniversaries, large parties), communicating specific needs to the culinary and service teams to deliver a personalized experience.
• Inventory Control & Cost Management:
o Actively monitor inventory levels for key supplies, including food, beverages, and restaurant sundries.
o Take initiative to minimize waste, manage portion control, and prevent loss, directly contributing to the restaurant’s financial targets.
• Operational & Kitchen Coordination:
o Serve as the crucial link between the front-of-house and back-of-house teams, facilitating clear communication regarding order timing, special requests, and menu changes.
o Collaborate with the Chef de Partie or Head Chef to plan and coordinate service, contributing to the smooth organization of all service staff.
• Resource & Planning Insight:
o Utilize hands-on involvement in daily service to develop a practical understanding of daily staffing requirements (floor and kitchen) and material needs.
o Use these operational insights to contribute to effective staff scheduling and resource planning for upcoming shifts and seasonal demands.
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Requirements:
• Ability to lead a team and coordinate workflows in a fast-paced restaurant environment.
• A solid understanding and demonstrated commitment to food safety, hygiene standards, and quality control.
• Excellent guest relations skills, with experience in handling special requests and ensuring customer satisfaction.
• Practical experience with managing inventory and controlling waste to support financial goals.
• Strong communication and coordination skills, with a proven ability to collaborate effectively between service and kitchen teams.
• A practical understanding of the daily factors that influence staffing and supply needs in a restaurant.

For non-EEA Nationals, eligibility and requirements for an employment permit apply.