Assistant Restaurant Manager: Lead Dining & Retail

Green Fortune AB

Greater London

On-site

GBP 35,000 - 48,000

Full time

3 days ago
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Benefits offered by this job

Health checks
Life assurance
Staff discounts
Holiday allowance
Volunteer day
Cycle to work

Job summary

Sea Containers, operated by Green & Fortune, in London is seeking an experienced Assistant Restaurant Manager to lead the restaurant operation and deliver exceptional guest experiences across all services. The role also oversees a café and staff dining outlet, ensuring consistent standards and smooth day-to-day operations.

You will lead from the floor with a hands-on style, develop teams, manage rosters and collaborate with kitchen, bar, events and management to align bookings, menus and service

Qualifications

  • Hands-on leadership on the restaurant floor during busy service.
  • Experience managing a busy restaurant operation with service standards.
  • Strong knowledge of food, service, allergens and guest expectations.
  • Ability to recruit, onboard, train, and manage rosters and performance.
  • Commercial focus with labour planning, stock control and cost awareness.

Responsibilities

  • Lead the restaurant through every service phase on the floor.
  • Drive guest experience, respond to feedback and ensure service recovery.
  • Oversee café and staff dining outlets with high standards.
  • Collaborate with Head Chef, kitchen, bar, events and management teams.
  • Ensure alignment on bookings, VIPs, menus, timings and staffing.

Skills

Restaurant operations
People leadership
Food & guest experience
Commercial awareness
Multi-outlet oversight
Collaboration
On-floor leadership

Job description

Sea Containers, operated by Green & Fortune, in London is seeking an experienced Assistant Restaurant Manager to lead the restaurant operation and deliver exceptional guest experiences across all services. The role also oversees a café and staff dining outlet, ensuring consistent standards and smooth day-to-day operations.

You will lead from the floor with a hands-on style, develop teams, manage rosters and collaborate with kitchen, bar, events and management to align bookings, menus and service

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