Restaurant Manager

Reports to: Managing Director
Direct Reports: Team of up to 6
Location: Top Cuvée, 177b Blackstock Road, London, N5 2LL
Hours: Full-time (Flexible, including weekends and evenings)

Your Mission:

As Restaurant Manager, you are the heartbeat of the restaurant, leading the charge in creating an unforgettable experience for every guest who walks through our doors. Youll oversee every detail, from the front-of-house to the kitchen, ensuring flawless execution, driving financial success, and nurturing a team that consistently delivers 5-star service. Your leadership will set the tone for operational excellence while maintaining the highest standards of safety and compliance.

Your mission is to create a thriving environment where both the business and the people within it flourish.

1. Leadership & Team Development: Lead, motivate, and develop a high-performing team across all areas of the business.

Foster a positive, collaborative, and proactive culture that aligns with the companys values and brand.
Take full responsibility for staff training and development, ensuring every team member is trained to deliver a 5-star customer experience.
Oversee recruitment, onboarding, and continuous development of staff, creating a progression pipeline.

2. Commercial Management:

Manage and control all key commercial metrics including:

Revenue growth
Wage cost %: Maintain within budgetary constraints.
Wet cost %: Monitor beverage costs and ensure profitability.
Dry cost %: Oversee food costs and maintain menu profitability.

Provide a weekly business report to the Managing Director, containing up-to-date numbers, performance insights, and recommendations for operational improvements.

3. Customer Experience & Service Excellence:

Ensure that customer service consistently meets or exceeds 5-star standards.
Handle guest inquiries, complaints, and feedback with professionalism and a solution-oriented approach.
Set the standard for staff interaction with guests, maintaining a welcoming, efficient, and hospitable atmosphere at all times.

4. Menu Management:

Collaborate with the kitchen team to design and cost menus, ensuring seasonality and profitability.
Work with the Managing Director to sign off on menus and implement any necessary adjustments.

5. Stock Management & Ordering:

Take responsibility for stock ordering and inventory management, maintaining all orders within budget while ensuring sufficient stock levels.
Oversee regular stock checks and reporting.

6. Marketing & Social Media:

Work closely with the marketing team to ensure the restaurant is promoted effectively on social media platforms.
Collaborate on content creation and in-house promotions that drive customer engagement and revenue.

7. Health, Safety, & Compliance:

Act as the main point of contact for EHO visits, ensuring the restaurant consistently maintains a 4*+ hygiene rating.
Oversee all health and safety protocols, ensuring compliance with regulations across all operational areas.
Conduct regular safety audits, fire drills, and training sessions to maintain a safe working environment for both staff and guests.

8. Event & Private Hire Coordination:

Lead the organisation and delivery of all private events and large bookings.
Ensure that events run smoothly and meet the high expectations of clients and guests.

Key Skills & Qualifications:

Proven experience in a Restaurant Manager or similar leadership role within the hospitality industry.
Strong commercial acumen, with a track record of meeting and exceeding financial targets.
Exceptional team leadership and interpersonal skills, with the ability to inspire and develop staff.
Excellent organisational and time management skills.
Knowledge of food safety laws and health regulations (Food Safety Level 3, COSHH trained).
Proficiency in relevant software (e.g., EPOS, stock management systems, scheduling tools).

To submit your CV, please click Apply.