Restaurant Manager Vacancy

Brasserielenny; Amsterdam; Hybrid; EUR 52,000 - 72,000; Full time

Benefits offered by this job

Independent management role

Excellent employment conditions

Room for ideas and initiative

Professional development opportunities

Warm, collaborative team

Job summary

Brasserie Lenny in Amsterdam is seeking an experienced restaurant manager to lead daily operation and ongoing development. You guide the team, oversee service flow and ensure guests receive attentive hospitality.

You will manage staff, recruitment, rosters, purchasing and financial results, while maintaining a calm, customer-focused environment. The role rewards initiative, teamwork and a passion for high quality dining.

Qualifications

• Experience as a restaurant manager or F&B leadership role.
• Experience with staff management, recruitment and team development.
• Ability to motivate and coach employees with clear communication.
• Experience with staff planning and creating efficient schedules.
• Understanding of restaurant figures including revenue, costs and margins.
• Highly organized with ability to maintain overview during busy moments.
• Forecasting guests and employees' needs and communicating effectively.
• Commercial mindset to grow the brasserie.

Responsibilities

• Lead the daily operation and guide employees to deliver attentive service.
• Safeguard pace and timing from order to service with kitchen and FOH coordination.
• Build a strong team through recruiting, onboarding, coaching, and reviews.
• Manage staffing and schedules reflecting demand while controlling costs.
• Manage figures: revenue, costs, margins and productivity, and discuss improvements with GM.
• Oversee purchasing, stock, supplier relations, and waste reduction.
• Seize opportunities to increase occupancy, revenue and guest satisfaction.
• Coordinate with hotel partners to enhance guest experience and opportunities.
• Uphold standards for guest welcome, service, presentation and departure; stay visible and responsive.
• Identify process improvements for efficiency and guest focus, ensuring compliance with hygiene and safety.

Skills

Restaurant management

Staff management

Recruitment

Team development

Scheduling

Revenue awareness

Guest communication

Job description

Lead. Connect. Build with us.

Lead the daily operation and the continued development of Brasserie Lenny.

At Lenny, everything is about leadership with warmth

As restaurant manager, you are responsible for the daily operation and the continued development of Brasserie Lenny. You lead the team, oversee the flow of service and ensure every guest receives attention before they need to ask for it.

You are also responsible for staff management, recruitment, schedules, purchasing, sales and financial results. You do not routinely work as a server yourself. Your strength lies in looking ahead, organising and enabling the team to perform at its best. When the situation calls for it, you naturally step in briefly.

Together with the team, you are the warm face of Brasserie Lenny.

What will you do?

What will you do?

Lead the daily operation

During every service, you maintain the overview, divide responsibilities and guide employees at the right moments. You see what is happening, think one step ahead and ensure guests never need to wave for attention.

Safeguard pace and timing

You follow the entire process from ordering to serving. You monitor waiting times, coordinate with the kitchen and front-of-house teams and ensure food and drinks reach the guest at the right moment.

Build a strong team

You recruit hospitality talent, conduct interviews and ensure a good onboarding process. You coach employees, hold progress reviews and help them develop further. You address people when necessary and give recognition where it is deserved.

Manage staffing and schedules

You create schedules that reflect expected demand, employee availability and staffing costs. You manage time registration, leave, absence and other day-to-day staffing matters.

Manage figures and results

You keep track of revenue, staffing costs, purchasing percentages, margins and productivity. You recognise deviations, take timely action and discuss results and improvement proposals with the general manager.

Manage purchasing and stock

Together with the chef and other responsible colleagues, you oversee purchasing, stock, supplier agreements, cost prices and waste. You ensure a sound balance between quality, availability and return.

Seize commercial opportunities

You identify opportunities to increase occupancy, revenue and guest satisfaction. You contribute ideas for packages, events, reservations and the sale of food and drinks.

Strengthen the connection with the hotel

You take the daily flow of hotel guests into account and make sure the team is well prepared. You use the partnership between the hotel and the brasserie to further improve the guest experience and commercial opportunities.

Safeguard quality and the guest experience

You uphold Brasserie Lenny's standards, from the welcome and service to presentation and farewell. You are visible and approachable to guests, handle feedback professionally and ensure the team always thinks ahead.

Keep improving processes

You see where the operation can be smarter, more efficient or more guest-focused and translate this into clear working agreements. You also ensure compliance with agreements concerning hygiene, safety and relevant hospitality regulations.

Who are you?

Who are you?

You are an experienced hospitality professional who radiates calm and maintains the overview. You are warm and approachable, but are also confident making clear decisions. You understand that excellent hospitality starts with a strong team, clear agreements and attention to detail.

• You have demonstrable experience as a restaurant manager, F&B Manager or in a comparable hospitality leadership role.
• You have experience with staff management, recruitment and team development.
• You can motivate and coach employees and address them in a friendly but clear manner.
• You have experience with staff planning and creating efficient schedules.
• You understand restaurant figures and can manage revenue, costs, purchasing, margins and results.
• You are highly organised and maintain the overview during busy moments.
• You see what guests and employees need before they have to ask.
• You communicate easily with guests, employees, the kitchen, suppliers and management.
• You think commercially and see opportunities to help the brasserie grow further.
• You are direct, committed and hospitable — professional, but never distant.

What do we offer?

What you get from us

• An independent management role with substantial responsibility
• Excellent employment conditions that reflect your experience and the seniority of the role
• A key role within a growing restaurant and hotel concept
• Plenty of room for your own initiative and commercial ideas
• The opportunity to further develop a strong and professional team
• A varied mix of hotel guests, local residents and visitors to Amsterdam
• A committed and warm team to work with
• Room to continue developing yourself and grow with the organisation