Restaurant Manager

Reporting to:Owner

Overall purpose of the role

To take control of the restaurant service, ensuring the standards of service are met and maintained on a daily basis. To work alongside the Bar Manager and Head Chef to ensure smooth operations.

Main duties and responsibilities

• To effectively manage all aspects of the day to day running of the restaurant, working closely with the Bar Manager and Head Chef. Responsible for ensuring the smooth running of the restaurant and the delivery of the highest levels of service by the front of house team.
• Ensure effective communication between back of house and front of house to ensure service runs smoothly throughout the day.
• Ensure the highest levels of service are consistently provided to customers and guests by the foh team.
• Build guest loyalty and ensure that all members of the front of house team are aware of regulars/VIPs, providing individual, engaging service at all times.
• Build and maintain strategic relationships with internal and external individuals and groups.
• Be able to adapt style when dealing with all kinds of people in a wide range of situations.
• Ensure any guest complaints are at an absolute minimum and managed effectively at the time and not escalated to written complaints.
• Be able to make decisions quickly; sometimes with incomplete information and under tight deadlines and pressure.
• To ensure the restaurant is presentable and always kept immaculate.
• To monitor official stock-take of all equipment and report discrepancies to the owner.
• To review on a daily basis the status of the operating equipment and promote active breakage prevention.
• To issue a weekly staff rota on or before EOD Thursday and ensure its within your allocated staffing budget.
• Recruit and train new floor staff using the allocated training material.
• Ensure daily checklists and manager reports are completed.
• Be proactive with using the team available to carry out cleaning and maintenance standards with the staff on hand.

Person Specification

Qualifications & Experience

• 3 Years Restaurant Management Experience
• Food, Healthy & Safety knowledge and experience

Behaviours

• Able to effectively manage a large teamUnderstanding of Health and Safety ProceduresAble to make considered decisions and communicate torelevant colleagues

Measures of Success

• Maintained or improved weekly revenues
• Maintained or improved staff costs/revenues (less than 28%)
• Maintained or improved public reviews
• Maintained or improved GP (%)
• Success scores on mystery diners reports