Restaurant Manager: Lead Team, Drive Service & Sales

Dobbies; East Midlands; Sur place; GBP 26 000 - 34 000; Plein temps

Avantages offerts par ce poste

Generous annual leave

Employee discount

Access to Dobbies Academy

Wellbeing support

Staff events

Career development

Résumé du poste

Dobbies is seeking a Restaurant Manager to oversee operations across our restaurant venues within its garden centres. You will manage both kitchen and front-of-house teams, ensuring memorable customer experiences while meeting strict health & safety standards.

You will drive profitability through effective stock control and staff coaching, while supporting seasonal events and in-store activities. A hands-on leader with a passion for hospitality is essential.

Qualifications

• Proven experience in restaurant management.
• Budgeting and driving profitability experience.
• Stock controls and health & safety compliance.
• Experience coaching and mentoring teams.
• Ability to adapt to changing priorities and needs.
• Positive leadership to deliver great customer experiences.

Responsabilités

• Oversee fast-paced restaurant operation including kitchen and front of house.
• Lead a team focused on delivering a great customer experience.
• Ensure compliance with health and safety regulations at all times.
• Maintain stock controls to minimise wastage and ensure kitchen readiness.
• Support in-store events and seasonal offerings.
• Coordinate with central support teams for smooth operations.
• Collaborate with Garden Centre Management to run a safe, successful store.

Connaissances

Hospitality experience

Restaurant management

Budget awareness

Stock control

Training & coaching

Team leadership

Adaptability

Customer focus

Description du poste

Dobbies is seeking a Restaurant Manager to oversee operations across our restaurant venues within its garden centres. You will manage both kitchen and front-of-house teams, ensuring memorable customer experiences while meeting strict health & safety standards.

You will drive profitability through effective stock control and staff coaching, while supporting seasonal events and in-store activities. A hands-on leader with a passion for hospitality is essential.