Restaurant Manager

Indian Haveli Cheltenham Ltd; Cheltenham; On-site; GBP 25,000 - 35,000; Full time

Job summary

A local restaurant in Cheltenham is seeking a Restaurant Manager to oversee daily operations, ensuring high standards of service and food quality. The ideal candidate will have at least one year of relevant experience and an NVQ Level 3 or equivalent. Responsibilities include managing staff, planning food preparation, and enhancing customer experiences. Competitive pay and a dynamic work environment are offered.

Qualifications

• At least one year of practical experience in restaurant management is required.
• Ability to efficiently handle customer inquiries and complaints.
• Experience in a fast-paced, high-pressure environment.

Responsibilities

• Oversee daily restaurant operations and ensure smooth service.
• Plan food preparation and manage staffing requirements.
• Monitor food quality and uphold hygiene standards.
• Analyze sales data to optimize restaurant performance.

Skills

Familiarity with traditional dishes

Ability to cook, plate, and present meals

Understanding of health regulations

Friendly and professional demeanor

Efficiency in multitasking

Attention to detail

Education

NVQ Level 3 or equivalent

Job description

Job Duties:

• Oversee the daily operations of the restaurant, ensuring smooth and efficient service.
• Plan and coordinate food preparation in collaboration with chefs and kitchen staff.
• Manage staffing requirements, create schedules, and supervise team performance.
• Ensure exceptional customer service by maintaining a welcoming dining experience.
• Address customer feedback and resolve complaints professionally and promptly.
• Monitor and uphold high standards of food quality, taste, and presentation.
• Ensure compliance with all food safety, hygiene, and health regulations.
• Maintain cleanliness and organisation across dining, kitchen, and storage areas.
• Oversee financial accounts, monitor expenses, and implement cost-control measures.
• Analyse sales data and profitability to optimize restaurant performance.
• Lead, train, and motivate staff, fostering a positive and professional work environment.
• Conduct regular staff performance evaluations and training programs.
• Ensure smooth coordination between the kitchen and front-of-house staff.
• Implement strategies to enhance customer experience and increase restaurant revenue.

QUALIFICATION: NVQ Level 3 or equivalent or above

SKILLS:

• Familiarity with traditional dishes, flavours, and cooking techniques.
• Ability to cook, plate, and present meals to a high standard.
• Understanding of health regulations, proper food handling, and allergen management.
• Friendly, professional, and able to handle customer inquiries and complaints effectively.
• Ability to work well with others
• Clear and effective interaction with colleagues and customers.
• Efficiency in multitasking and meeting service deadlines.
• Quick thinking to resolve service issues or operational challenges.
• Ability to work in a fast-paced, high-pressure environment.
• Keeping workstations clean, tracking inventory, and managing stock efficiently
• Must have excellent attention to detail

EXPERIENCE:

Prospective employee should have at least one-year practical experience in the relevant field.