Resturant Manager

Ascot Hyde Park Hotel; London; On-site; GBP 40,000 - 55,000; Full time

Job summary

A prestigious hotel in London is seeking an experienced Restaurant Manager to oversee daily operations, ensuring exceptional guest experiences and efficient service. Responsibilities include managing staff, handling finances, maintaining high standards of cleanliness, and developing marketing strategies. The ideal candidate will have a degree in Hospitality Management and 3-5 years of relevant experience.

Qualifications

• 3-5 years of experience in a restaurant or hotel management role.
• Experience in a similar position within a hotel or large-scale restaurant is preferred.
• Food Safety and Hygiene Certification is recommended.

Responsibilities

• Oversee daily operations to ensure efficient service and food quality.
• Lead and train restaurant staff to maintain high service levels.
• Ensure guest satisfaction and address issues promptly.
• Monitor inventory and control costs to minimize waste.
• Manage the restaurant’s budget and monitor financial performance.
• Ensure compliance with health and safety standards.
• Collaborate with the culinary team on menu development.
• Develop strategies to increase revenue and attract guests.
• Prepare performance reports and assist in administrative duties.

Skills

Leadership skills

Organizational skills

Communication skills

Customer service skills

Conflict resolution

Education

Bachelor’s degree in Hospitality Management or related field

Job description

Job Overview:

We are seeking a dedicated and experienced Restaurant Manager to oversee the daily operations of our restaurant, ensuring exceptional guest experiences while managing a team of servers, chefs, and other staff. The Restaurant Manager will be responsible for ensuring the smooth operation of the restaurant, from staff management to financial performance, customer satisfaction, and maintaining high standards of service and cleanliness.

Key Responsibilities:

Operations Management:
Oversee the day-to-day operations of the restaurant, ensuring efficient service, food quality, and adherence to safety and hygiene standards.

Staff Supervision & Training:
Lead, train, and manage restaurant staff, including servers, bartenders, chefs, and kitchen staff. Provide continuous coaching to maintain high levels of service and professionalism.

Customer Service Excellence:
Ensure that all guests are welcomed warmly, their needs are met, and issues are addressed promptly. Uphold the highest standards of hospitality and customer satisfaction.

Inventory & Cost Control:
Monitor food and beverage inventory, place orders, and ensure optimal stock levels. Control food costs and minimize waste while maintaining the quality of the dishes served.

Financial Management:
Manage the restaurant’s budget, monitor expenses, and strive to meet revenue and profitability goals. Assist in setting pricing, controlling costs, and maximizing sales opportunities.

Health and Safety Compliance:
Ensure compliance with health, safety, and sanitation standards in the kitchen and dining area. Regularly inspect and maintain the cleanliness and safety of the restaurant.

Menu Development:
Collaborate with the executive chef and culinary team to design and implement menu changes and seasonal offerings that meet customer preferences and maintain hotel brand standards.

Marketing & Promotion:
Develop strategies to increase restaurant revenue, attract new guests, and create positive public relations for the hotel’s restaurant. Participate in promotions and events to drive traffic.

Reporting & Administrative Duties:
Prepare reports on restaurant performance, guest feedback, employee performance, and other necessary operational data. Assist in payroll and scheduling.

Qualifications:
Education:
Bachelor’s degree in Hospitality Management, Business Administration, or a related field (preferred).

Experience:
At least 3-5 years of experience in a restaurant or hotel management role. Experience in a similar position within a hotel or large-scale restaurant is highly preferred.

Skills:

Strong leadership, organizational, and communication skills.

Proven ability to manage and motivate a team.

In-depth knowledge of food and beverage operations, including inventory management, cost control, and menu planning.

Excellent customer service and interpersonal skills.

Ability to handle high-pressure situations and resolve conflicts effectively.

Certifications (preferred):

Food Safety and Hygiene Certification

First Aid & CPR Certification