Restaurant Operations Leader | Guest Experience & Growth

Blue Arrow - Newbury; Southampton; On-site; GBP 28,000 - 40,000; Full time

Benefits offered by this job

Competitive salary

Incentives

Career progression

Staff discounts

Company benefits

Job summary

Blue Arrow is recruiting a Restaurant Manager to lead day-to-day operations of a busy hospitality venue in Berkshire. The role focuses on delivering exceptional guest experiences, developing frontline teams, and maintaining high service standards.

You will manage front‑of‑house operations, collaborate with kitchen and senior management, and drive commercial performance while ensuring safety and compliance. A hands-on leader on the floor is essential.

Qualifications

• Previous experience as Restaurant Manager or similar leadership role.
• Strong knowledge of restaurant operations and customer service excellence.
• Proven ability to manage budgets, labour costs, and stock control.
• Excellent communication and organisational skills.

Responsibilities

• Manage the daily operation of the restaurant and front‑of‑house services.
• Lead, motivate, and develop a team to deliver outstanding customer experiences.
• Ensure the highest standards of food and beverage service are maintained at all times.
• Oversee staff recruitment, onboarding, training, and performance management.
• Manage rotas and labour costs effectively.
• Monitor and control budgets, costs, stock levels, and wastage.
• Drive revenue growth through excellent service, upselling opportunities, and local engagement.
• Handle customer feedback and resolve issues professionally and efficiently.
• Ensure compliance with health & safety, food hygiene, and licensing regulations.
• Work collaboratively with the kitchen and wider management team to deliver operational excellence.
• Maintain a strong presence on the floor during service periods, leading by example.

Skills

Leadership

Customer service

Budgeting

Staff development

Job description

Blue Arrow is recruiting a Restaurant Manager to lead day-to-day operations of a busy hospitality venue in Berkshire. The role focuses on delivering exceptional guest experiences, developing frontline teams, and maintaining high service standards.

You will manage front‑of‑house operations, collaborate with kitchen and senior management, and drive commercial performance while ensuring safety and compliance. A hands-on leader on the floor is essential.