Senior Restaurants Manager

Selfridges; London; On-site; GBP 50,000 - 75,000; Full time

Job summary

A leading company in luxury retail is seeking a Senior Restaurant Manager to oversee operations, drive profitability, and maintain high customer service standards. The ideal candidate will possess strong leadership skills and an ability to adapt to a fast-paced environment, ensuring the restaurant meets its business goals while providing exceptional service.

Qualifications

• Proven experience in a high-volume restaurant environment.
• Strong background in managing teams and driving results.
• Ability to analyze market trends and competitor insights.

Responsibilities

• Maximize profitability and ensure world-class service standards.
• Lead and inspire management teams through coaching.
• Monitor sales and plan for key trading events.

Skills

Commercial acumen

Team leadership

Communication

Customer service

Operational efficiency

Job description

As a Senior Restaurant Manager, you will be responsible for maximising the profitability of the division now and in the future, achieving excellent customer service and hospitality standards through your teams. Pro-active in driving and developing future business, and influencing decisions, you will identify opportunities and risks using external market trends and competitor insights. Part of the senior retail leadership team, you will not only lead, develop and inspire your division but also the wider store. You will champion initiatives across services, operations, and wellbeing.

As the Senior Restaurant Manager, you will:

1. Drive all commercial opportunities, constantly seeking to improve sales and profitability, managing all costs within budgets, and ensuring standards front and back of house are world class.
2. Lead and inspire a skilled management team to sustain high-performing teams through coaching and development, taking action when appropriate.
3. Collaborate with senior leadership to implement the company vision and initiatives effectively.
4. Challenge and develop operational efficiencies across the division and the store.
5. Monitor divisional sales and profit, taking appropriate actions, including managing stock loss and wastage.
6. Drive service standards across all Restaurants (including ob and concessions), monitor guest reviews, and take action accordingly.
7. Plan effectively for key trading and calendar events (e.g., Easter, Valentines, Christmas) and ensure proper implementation.
8. Be responsible for concession relationships, supporting sales plans and highlighting risks and opportunities.
9. Ensure full compliance of the Division with trading standards legislation, food hygiene standards, health and safety legislation, pest control, and security standards.

How you’ll do it…you will be:

1. Commercially astute, responsive to customer needs, market, and competitor trends, with a clear plan to deliver results.
2. An experienced Restaurant Operator capable of working in a high-volume, fast-paced environment with a focus on luxury service.
3. A great communicator, friendly and confident, excelling in building relationships with customers, team members, stakeholders, and concessions.
4. Engaging with the ability to influence multiple stakeholders across various functions to drive change.
5. Pragmatic and solutions-oriented, calm under pressure, providing clear guidance.
6. A natural, service-focused leader, coaching team members to improve performance and support development.
7. A team player, sharing ideas and best practices with the senior management team and supporting others.
8. Collaborative, working flexibly as part of the management team and supporting projects and cross-functional meetings.
9. An embodiment of our values, trusted and respected by colleagues.

KPIs include:

• Sales: Total OB and concession sales (LY and Plan), and profit.
• Stock loss: Wastage, food waste.
• Service: Guest reviews (e.g., Open Table).
• People: Absence, turnover, engagement, and hand scan compliance.
• Payroll: Cash and percentage to sales.