RESTAURANT MANAGER

Job Purpose

To manage the day-to-day operations of the restaurant, ensuring exceptional customer service, efficient business performance, compliance with UK food safety legislation, and achievement of financial and operational objectives.

Key Roles & Responsibilities

Operations Management

• Oversee the daily operation of the restaurant and bar.
• Ensure smooth opening and closing procedures.
• Monitor food quality, presentation, and service standards.
• Maintain high standards of cleanliness throughout the premises.
• Ensure compliance with all Health & Safety and Food Hygiene regulations.

Staff Management

• Recruit, train, supervise, and develop restaurant staff.
• Prepare staff rotas and manage working hours.
• Conduct staff meetings and performance reviews.
• Ensure excellent customer service standards are maintained.
• Resolve staff issues and manage disciplinary matters where required.

Customer Service

• Welcome customers and ensure an exceptional dining experience.
• Handle customer complaints professionally.
• Monitor customer feedback and implement improvements.
• Develop customer loyalty initiatives.

Financial Management

• Prepare budgets and monitor operating costs.
• Control labour costs and staffing budgets.
• Monitor daily sales and profitability.
• Handle cash reconciliation and banking procedures.
• Approve supplier invoices and oversee purchasing.

Stock & Supplier Management

• Monitor stock levels of food, beverages, and consumables.
• Place orders with approved suppliers.
• Negotiate with suppliers where appropriate.
• Reduce wastage and improve stock control.

Food Safety & Compliance

• Ensure compliance with:
• Food Safety Act 1990
• Food Hygiene Regulations
• Health & Safety at Work Act
• Licensing Act 2003
• Maintain SFBB (Safer Food Better Business) documentation.
• Ensure staff receive appropriate food hygiene training.
• Manage pest control, cleaning schedules, and maintenance records.

Marketing & Business Development

• Develop promotional campaigns and seasonal offers.
• Manage social media and online reputation.
• Liaise with local businesses and community groups.
• Organise special events and themed evenings.
• Monitor competitors and market trends.

Licensing & Legal Compliance

• Ensure compliance with alcohol licensing conditions.
• Manage age verification procedures (Challenge 25).
• Ensure employment law and right-to-work checks are completed.
• Maintain GDPR compliance for customer information.

Reporting

• Prepare weekly and monthly management reports.
• Analyse sales performance and KPIs.
• Report financial performance to Directors.
• Implement strategies to improve profitability and customer satisfaction.

Skills Required

• Strong leadership and people management skills.
• Excellent communication and customer service abilities.
• Financial and commercial awareness.
• Knowledge of UK Food Safety and Licensing legislation.
• Ability to work under pressure.
• Problem-solving and decision-making skills.
• Strong organisational and time management abilities.
• Proficiency in EPOS systems and Microsoft Office.

Experience

• Previous experience in restaurant or hospitality management.
• Experience managing teams and restaurant operations.
• Knowledge of stock control, budgeting, and supplier management.

Qualifications (Preferred)

• Degree, Diploma, or equivalent qualification in Hospitality Management, Business Management, or a related field.
• Level 2 or Level 3 Food Hygiene Certificate.
• Personal Licence Holder (desirable).

Salary: £34000/Annum

28 days paid holiday (including statutory holidays)

Staff meals during shifts

Supportive working environment