Restaurant Manager

We are recruiting for a Restaurant Manager to oversee the daily operations of the restaurant, ensuring exceptional customer service, efficient staff management, cost control, and consistent delivery of high‑quality food and beverage standards. The role focuses on driving profitability while creating a positive guest experience and a motivated team culture.

• Manage day‑to‑day restaurant operations to ensure smooth and efficient service
• Ensure compliance with health, safety, hygiene, and food safety regulations
• Maintain high standards of cleanliness, presentation, and food quality
• Monitor opening and closing procedures, stock levels, and cash handling

• Deliver outstanding customer service and resolve guest complaints professionally
• Ensure consistent guest satisfaction and brand standards
• Build strong relationships with regular customers and the local community

• Recruit, train, schedule, and manage restaurant staff
• Lead, motivate, and develop team members to achieve high performance
• Conduct performance reviews and manage disciplinary procedures where required
• Foster a positive, inclusive, and high‑energy work environment

• Control costs, budgets, and labour expenses to maximise profitability
• Monitor sales performance, KPIs, and profit margins
• Manage inventory, supplier relationships, and stock ordering
• Prepare reports on sales, labour, and operational performance

• Implement promotions, events, and local marketing initiatives
• Collaborate with management on strategies to increase revenue and footfall
• Ensure effective upselling and service‑driven sales

• Minimum 3–5 years’ experience in a restaurant management or senior supervisory role
• Proven experience managing teams in a fast‑paced food & beverage environment
• Strong understanding of food & beverage operations, ideally kitchen management
• Sound knowledge of health, safety, and food hygiene standards
• Financial acumen with experience in budgeting and cost control

• Strong leadership and people‑management skills
• Excellent communication and interpersonal abilities
• Customer‑focused with a hands‑on management style
• Strong problem‑solving and decision‑making skills
• Ability to work flexible hours, including weekends and public holidays
• High levels of organisation and attention to detail

• Diploma or Degree in Hospitality Management or related field
• Food Safety and Hygiene certification

• Customer satisfaction and service quality
• Staff retention and performance
• Sales growth and profitability
• Cost and inventory control
• Compliance with operational and safety standards