The successful candidate will be responsible for overseeing the full restaurant operation, ensuring exceptional customer service, operational efficiency, profitability, compliance, and strong team leadership across both Front and Back of House departments.

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  Manage the day-to-day operations of the restaurant, ensuring the prompt and efficient service of all meals, beverages, functions, and guest experiences to required company standards.
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  Maintain profitability through effective cost control measures, including stock issuing controls, sales analysis, cash checks, menu costings, and operational monitoring.
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  Ensure consistently high levels of customer service and guest satisfaction, with a strong focus on maintaining positive customer reviews and social media reputation.
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  Ensure the restaurant, bar areas, cloakrooms, and guest facilities are always clean, well maintained, and presented to a high standard, including table settings and overall ambience.
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  Monitor restaurant operations continuously to identify operational challenges, service gaps, and opportunities for improvement.
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  Lead, manage, mentor, and develop restaurant staff to ensure professional, friendly, and efficient customer service at all times.
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  Ensure all staff are correctly trained, properly groomed, and aligned with company service standards and operational procedures.
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  Oversee staffing levels, scheduling, and labour controls to ensure operational efficiency while remaining within approved staffing budgets.
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  Ensure all consumables and non-consumables are ordered, stored, controlled, and issued correctly.
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  Maintain maximum security across all operational areas and ensure staff understand and comply with all security procedures and key controls.
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  Ensure compliance with company standards, food safety regulations, hygiene requirements, liquor licensing regulations, and all statutory requirements.
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  Handle customer complaints professionally and timeously, ensuring effective resolution and customer retention.
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  Manage emergency procedures relating to theft, burglary, fire, and evacuation protocols.
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  Ensure accurate and timeous submission of reports, operational administration, budgeting information, and other management requirements.
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  Conduct regular stock takes and implement corrective measures where variances occur.
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  Ensure an effective table reservation and guest management system is maintained.
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  Maintain a visible management presence throughout the restaurant, bars, and function areas while building strong relationships with customers and staff.
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  Conduct regular staff meetings, performance reviews, coaching sessions, and on-the-job training initiatives.
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  Identify training and development needs within the team and ensure ongoing staff development.
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  Manage employee relations matters fairly and professionally, including discipline, grievances, and performance management.
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  Support succession planning and internal staff development by promoting internal growth opportunities wherever possible.
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  Attend management meetings and contribute to operational planning and business improvement initiatives.

Requirements

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  Minimum 5 years’ experience in a senior restaurant or hospitality management role.
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  Strong understanding of restaurant operations, stock control, budgeting, and cost management.
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  Excellent leadership and people management skills.
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  Strong customer service and guest relations experience.
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  Knowledge of food safety, hygiene standards, and liquor licensing regulations.
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  Ability to work under pressure in a fast-paced hospitality environment.
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  Excellent communication, problem-solving, and organisational skills.
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  Strong administrative and reporting abilities.
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  Computer literacy is essential.
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  Own reliable transport preferred.