Restaurant Manager: Lead Fine-Dining Service & Team

the Public House Group; Greater London; Hybrid; GBP 32,000 - 42,000; Full time

Benefits offered by this job

Food & drink discount

Staff meals

Maternity/Paternity pay

Wellbeing support

Referral scheme

Benefits platform access

Job summary

Public House Group is seeking a hands-on Restaurant Manager to lead our busy London venues with energy and guest focus. You will drive service quality, oversee reservations, floor operations and work closely with the Head Chef to deliver memorable dining experiences.

You will motivate and train staff, uphold licensing and health & safety standards, and ensure a welcoming, efficient environment even during peak service. Flexibility for evenings and weekends is essential.

Qualifications

• Proven leadership experience in hospitality.
• Experience in high-end or fine dining preferred.
• Strong communication and people management skills.
• Ability to work in fast-paced, high-pressure environments.
• Willingness to work evenings, weekends, and holidays.

Responsibilities

• Maintain a high level of service and ensure guests feel genuinely welcomed.
• Oversee daily operations including reservations, floor management, and service delivery.
• Work closely with the Head Chef and management team to deliver a smooth, efficient service.
• Support, train, and motivate staff to provide excellent service and maintain a positive and productive work environment.
• Ensure the restaurant complies with all conditions of the licence, policy and legislation, including health and safety, and maintains a clean and safe environment.
• Monitor quality, presentation, and overall guest satisfaction, working closely with the team to maintain high standards and support your team during a busy service.

Skills

Leadership

Hospitality experience

Communication

Interpersonal skills

Customer service

Flexibility

Job description

Public House Group is seeking a hands-on Restaurant Manager to lead our busy London venues with energy and guest focus. You will drive service quality, oversee reservations, floor operations and work closely with the Head Chef to deliver memorable dining experiences.

You will motivate and train staff, uphold licensing and health & safety standards, and ensure a welcoming, efficient environment even during peak service. Flexibility for evenings and weekends is essential.