Restaurant Manager

Key Responsibilities:

• Manage all front-of-house operations, ensuring efficient service and a welcoming atmosphere.
• Lead, motivate, and train the team to deliver outstanding guest experiences.
• Oversee stock control, ordering, and supplier management.
• Monitor financial performance, including budgeting, cost control, and reporting.
• Implement and maintain health, safety, and hygiene standards.
• Handle guest feedback and resolve any service issues promptly and professionally.
• Collaborate with the kitchen team to ensure seamless food service and menu delivery.

Requirements:

• Minimum 35 years experience as a Restaurant Manager or similar role, preferably in a high-volume or fine-dining environment.
• Strong leadership and people management skills.
• Excellent understanding of Food & Beverage operations.
• Solid financial acumen and experience in stock control and budgeting.
• Outstanding communication and customer service skills.
• Ability to work flexible hours, including weekends and public holidays.

What We Offer:

• Competitive salary package.
• A vibrant, fast-paced work environment.
• Opportunities for career growth within a reputable hospitality group.