Restaurant Manager

Were recruiting on behalf of an owner-led, proudly independent 2 AA Rosette restaurant where relaxed elegance meets meticulous standards. Were looking for a Restaurant Manager to lead service end-to-end, inspire and grow our FOH team, and help us deliver unforgettable experiencesevery table, every time. Why this role? Lead with impact: Own the guest journey, from warm welcome to fond farewell. Grow a great team: Coach, develop and rota a high-performing FOH crewaligned to our house style and standards. Shape our calendar: Plan and deliver special events (wine dinners, themed nights, private hires) that fill the diary and delight our guests. Be commercially smart: Drive sales-through-service, keep waste low, and keep KPIs moving in the right direction. What youll be doing Service & floor leadership Set the tone on the floor: refined language, polished standards, immaculate presentation. Ensure guests receive menus and a first drink within 10 minutes of arrival; maintain brilliant wine and bar service (present/confirm, 50ml taste, proactive top-ups). Use PDAs/handhelds for every table; read-back orders; time ancillaries perfectly. Optimise seating and table turns; keep the entrance, bar, dining room, courtyard and facilities guest-ready. People, training & culture Recruit, onboard, schedule and performance-manage FOH to a clear staffing matrix. Coach from our Customer Journey/Handbook; build a culture of calm professionalism. Support development toward Level 3 Customer Service & Hospitality ; track training and competence. Guest recovery & reputation Prevent issues before they occur; when they arise, handle recovery personally and empathetically. Run post-visit call-backs and share insights weekly; investigate reviews fairly and follow up with action. Events, sales & promotion Own event planning and delivery with kitchen, owners and suppliers; produce clear run-sheets. Drive sales-through-service: water, snacks, sides, wine, dessert cocktails, ports and brandies. Support local marketing and in-house promotions; grow Saturday Bottomless Lunch and Sunday Lunch. Operational excellence & compliance Manage stock, linen, glassware and cellar; uphold food safety and allergen processes. Align FOH/BOH via clear briefings, sections, timing and handheld comms. Approve holidays fairly and ahead of time; keep schedules balanced and legal. Commercials & reporting Hit targets for turnover, ASPH, bookings/table turns, labour %, wastage, review scores and call-back completion. Produce concise weekly performance reports, staffing/training updates and event pipelines for the owners. What great looks like A calm, visible presence on the floor, always leading by example. Standards from the Customer Journey are lived without compromise; issues fixed fast, with empathy. A healthy diary, profitable events and positive, trending KPIs. What youll bring Proven leadership in premium restaurants, confidently running busy services and teams. Event planning know-how and a commercially minded approach to sales-through-service. Excellent training/coaching skills; sharp presentation and communication aligned to our house style. Comfortable with handheld ordering systems and simple performance reporting. The package Salary: 40,000 per annum (DOE) + tips Contract: Full-time, onsite (evenings/weekends) Development: Structured training with a pathway toward Level 3 qualifications Perks: Staff meals on shift, uniform policy (all black), supportive, owner-led environment Our client is an equal opportunities employer. If you need adjustments during the process, let us know. TPBN1_UKCT

Created: 2025-11-01