Restaurant Manager - Lisburn

Air-tastic Limited; Lisburn; On-site; GBP 30,000 - 40,000; Full time

Job summary

A leading dining establishment in Lisburn, Northern Ireland, is seeking an experienced Restaurant Manager. The ideal candidate will be accountable for all restaurant operations, delivering exceptional customer service, leading a motivated team, and managing business performance. We're looking for someone with a proven background in food and beverage, strong leadership qualities, and a passion for providing an excellent dining experience. Join us to contribute to our success in a fast-paced and rewarding environment.

Qualifications

• 2+ years of experience in a fast-paced F&B environment at a Restaurant Manager level.
• Extensive restaurant knowledge of food preparation and service standards.
• Familiarity with food safety protocols and processes.

Responsibilities

• Manage and oversee all restaurant operations including customer service.
• Lead the food and beverage team ensuring high standards.
• Analyze restaurant performance and financial reports weekly.

Skills

Strong Leadership

Motivational and People Skills

Customer Service

Attitude and Willingness to Learn

Job description

Reports to: Assistant General Manager & General Manager

Direct Reports: Supervisors & Team Leaders

Scope and Person

We are seeking an experienced and passionate Restaurant Manager to take full responsibility and accountability for our NY Urban Pizza.

At NY Urban Pizza we offer a casual but quality dining experience. Customer service is paramount, and this must be executed with efficiency, providing a great quality product which represents excellent value to the customer.

You will coach and lead the food and beverage team and will be supported by the centre GM and AGM within Airtastic. You will manage and oversee all restaurant operations, including exceptional customer service, high standards of food safety, quality, hygiene, maintenance and driving sales and managing costs. You will ensure high levels of representation on respect of all brand standards.

You will have managed strong teams and should have the ability to inspire by leading by example. You will be a motivational leader that can create a strong team ethos.

Attitude is everything. You need to be willing to learn, lead and to contribute, all with the aim of providing great service. You will be able to understand and accept a level of accountability but also be able to create this ethos within your team.

This role offers an exciting opportunity for a motivated individual with a passion for hospitality and customer service to contribute to the success of our restaurant.

Managing Business Cost & Performance

Strive to efficiently manage all overheads, stock, team schedules, labour control and all other elements affecting the profitability of the restaurant in accordance with business targets and KPIs.

1. Collate and present accurate and timely information on the following documents to give a full understanding of the restaurant and bar:

• Staff planning
• Restaurant weekly/Monthly reporting
• Wage efficiencies and identifying base shift patterns relevant to trade
• All training documents and trackers
• Weekly cash reporting
• Maintenance Trackers

2. Aim to develop your team to have a full understanding of all associated stocks costs, and complete accurate stock takes and ensure that all information provided is detailed and precise.

3. Analyse any discrepancies, shrinkage and wastage and put any actions plans in place for any potential opportunities.

4. Review monthly KPI’s highlighting any opportunities and address any actions that may need to be taken.

5. Maximise all areas of sales revenue and continually challenge yourself and your team with the relevant F&B targets, turnaround of tables within the restaurant will be a key focus.

HR & People Management

1. Competently manage individual and team performance through leading by example in all operational areas. Within the restaurant you will aim to follow all correct HR processes, following all company guidelines, procedures, company handbook.

2. Analyse recruitment needs on a regular basis and complete all recruitment stages as necessary to ensure that you always have adequate structure. Ensure that all regular appraisals and deadlines are adhered to and that you are in constant communication with individual staffing needs and Work Life Balance.

3. Passionately strive to develop, train and coach a reliable team and motivate them to a level of competence, clarifying and delegating direct responsibility of their role. Use company tools such as training plans and trackers to ensure gaps are identified and training opportunities are being optimised. You will be able to identify and structure a solid succession place for your team to secure further development and progression within the company, while promoting high morale and team spirit.

4. Ensure company ethos of Work Life Balance is being practiced in the centre by adhering to rota fairness and a give and take approach.

Customer Experience and Service Levels

1. Consistently demonstrate exceptional customer service and inspire your team to deliver the same standards through daily role modelling and leading by example. You will see the business through the eyes of the customers and ensure that your team are fully motivated and engaged to provide a positive customer experience. Customer Service should be at the forefront of all training and expectations.

2. Regularly review the customer experience and put relevant actions plans in place to enhance the customer experience. Respond efficiently and accurately to all forms of customer feedback.

3. Continually ensure that your restaurant and the centre looks, feels, and sounds in line with company service standards and empower your peers and team to deliver the same at all times.

4. Oversee all food preparation and ensure that the quality is in line with company brand standards.

5. Complete regular observations with the team as a whole to ensure consistency. Regular 1:1’s and observation and regular feedback and coaching should be given to your team and to other departments when running the centre.

6. Present yourself in a professional manner and inspire your team to uphold company standards.

7. Lastly and most importantly, a strong work ethic with a positive attitude that reflects throughout the team, particularly during busy times in our fast-paced environment.

Safety & Compliance

• Work together with the General Manager and Assistant General Manager to build a strong relationship with outside regulating bodies such as the local Councils, Environmental Health, and Health and Safety Officers. Manage the upkeep and excellent condition of all equipment and premises ensuring prompt remedial action as required. Maintain a safe and harmonious working environment for team members and customers as well as ensuring the highest standards of hygiene and health and safety.
• Oversee all HACCP and safe and legal compliance on a daily basis.
• In the instance of a serious incident or accident, ensure all relevant paperwork is completed to the required standard.
• Ensure all maintenance issues are highlighted and addressed for completion following the correct process.
• Review all staff training such as food safety and first aid on a regular basis and plan any training sessions as required.
• Ensure all H&S folders are up to date and compliant, ensuring that all relevant certificates are in date, print and filed. Complete internal H&S audits within the restaurant.

Procedure Management

1. Ensure the correct and continual use of all company procedures, systems and documents and ensure the team is also fully engaged in the correct process.

2. Be accountable for all cash handling, card transactions, banking and transaction/sales reporting. Understand your restaurant requirements and role model to your team.

Success Measurements

1. Achieving required performance levels in all department KPIs and Audits. Be fully aware of set targets and projections and continually pursue these through our core values of managing costs, quality, and customer service.

2. Achieve required levels of customer feedback, through customer reviews and provide evidence of how constructive feedback has been managed. Engage with your department to exceed these targets.

3. Confidently analyse all restaurant financial reports on a weekly basis. Engage with your team on targets and proposed opportunities within your department. Driving sales will be a main focus within the restaurant and bar.

4. Evidence of effective performance management within your team.

1. 2 years + proven experience working in a fast‑paced F&B environment at a Restaurant Manager level

2. Extensive restaurant experience with knowledge of food preparation, cooking, and service standards

3. Familiarity with food safety protocols and food production processes

4. Bar Experience preferable but not essential

5. Overall, a great attitude and a passion for customer service, strong Leadership, motivational and people skills

Other Details

Full Time - 40 hours. Due to the nature of the business, shifts will include a mixture of days, evenings and weekends.

As a primary core value, NY Urban Pizza and Airtastic place a strong emphasis on creating a Work Life Balance for all our team.

Or e-mail your CV to [e-mail]. Reference ID: Restaurant Manager

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