Restaurant Manager
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RESTAURANT MANAGER
Position Purpose
Responsible to deliver exceptional service by developing and managing a well-trained, motivated, customer focused team. Lead the overall front of house operation of the restaurant, planning, organising, and communicating with all departments to deliver service, sales targets and safety as required by the Company.
Principal Accountabilities
Sales & Customer Service
• Contribute and lead sales and service strategy, ensuring the department runs smoothly.
• Own and monitor the department's sales and service results and deliver appropriate action to maximise performance
• Ensure all FOH staff fully understand and can deliver sales and service standards.
• Always establish and maintain excellent customer relations.
• Handle customer requests and enquiries and communicate accordingly.
• Ensure all customer feedback is dealt with in a timely and appropriate manner to promote and grow the good reputation of the business.
• Have a thorough and extensive knowledge of all menu items (food, wine) - assisting where required to produce tasting notes and information to share with the team.
• Ensure events and functions are managed effectively in cooperation with the Events Team and other managers when required.
Leadership, Training & Employee Development
• Provide outstanding leadership for the team, setting clear direction and providing regular feedback.
• Be accountable for the success of the entire team, especially recruitment, training, induction, growth, and development.
• Attend and contribute to weekly manager meetings, plus host regular catch ups and debriefs with the leaders in your own department.
• Supported by the Assistant Manager/Supervisor, undertake training to be an effective mentor and role model, this will include carrying out inductions, appraisal reviews, objective setting and ad hoc pastoral care, support, and guidance in conjunction with fellow senior managers.
• Collaborate with Operations Manager, GM & Senior Chefs to help create a positive leadership culture to ensure motivation and morale remain at the highest level at all times.
• Ensure high-quality, motivating, detailed pre-shift briefings are carried out before every service to improve product knowledge and service quality.
• To collaborate with fellow senior managers, planning and managing employee rotas, overtime and holidays ensuring that the department is effectively resourced.
Operations
• Communicate department SOP standards and ensure that all within the area understand these and deliver against them.
• Liaise with the kitchen on daily operations, food safety and quality control.
• Collaborate with the Senior Chefs on regular food tastings and pre-shift briefings to ensure service consistency, knowledge standards and food allergy awareness.
• Ensure that all operating standards are adhered to in order to achieve maximum levels of service and profitability.
• Ensure that a high standard of hygiene and cleanliness is maintained throughout department by making sure the team are following cleaning rotas, carrying out spot checks and through ongoing daily diligence.
• Ensure grooming standards adhered to, both personally and by the team, reflecting a professional image.
• Ensure that all administration for the department is completed according to deadlines including training records, wastage sheets, and cleanliness records - ensuring that the team are self-sufficient and accountable for these procedures.
• Ensure that Health & Safety and Food Safety standards are adhered to and recommendations from Food Safety Audits carried out. Includes liaising with EHO during inspection visits and immediately rectifying any areas requiring attention.
• Ensure any accidents to colleagues, guests or visitors are reported in accordance with the Company procedures.
• Ensuring the department is properly stocked with the correct working equipment, regularly maintained, in good working order and complies with safety regulations.
• Deliver against the company philosophy in terms of minimising our global footprint (i.e. plastic, organic produces, wastage, composting etc)
• Ensure daily cashing-up procedures are completed to company standards.
• Oversee and uphold the correct handling and processing of all stock, cash, credit card payments in line with policy.
Budgeting, Planning & Sales
• Working to ensure that budgets are met, and profits are maximised.
• Monitoring and controlling payroll costs and ensuring these flexes with trade.
• Maximising GP by minimising wastage with the senior F&B team.
• Make employees aware of sales goals and drive them towards exceeding sales targets.
• To implement and lead initiatives to improve efficiencies and other cost control.
• To prepare weekly reports on P&L; payroll; and monthly stock take report/s.
Other
• Flexible working includes regular weekend, bank holiday and evening working.
• Involvement in ad hoc project work/ events.
Key Performance Indicators (KPIS)
• Sales
• Margin
• P & L
• Health and Safety/ Food Safety
• Leadership, Training & Development
• Customer Service