Restuarant Manager

• Oversee daily restaurant and bar operations, ensuring smooth service across all shifts
  
• Maintain high standards of food quality, presentation, and service delivery
  
• Take a hands -on approach during service, stepping in wherever needed
  
• Manage opening and closing procedures, cash -ups, and stock control
  
• Ensure compliance with health, safety, and licensing regulations
  

• Recruit, train, and manage FOH and BOH staff
  
• Lead from the front with a strong, visible presence on the floor
  
• Drive a high -performance, accountable team culture
  
• Schedule staff effectively in line with trading patterns
  
• Conduct performance management, coaching, and disciplinary processes where required
  

• Maintain a welcoming, community -driven atmosphere where guests feel valued
  
• Handle customer feedback and resolve complaints professionally and efficiently
  
• Be present and engaged during peak service periods
  

• Manage budgets, cost controls, and profitability targets
  
• Monitor food and beverage costs, wastage, and stock variances
  
• Analyse sales trends and implement strategies to increase revenue
  

• Support and execute promotions, specials, and events (e.g. live music, themed evenings)
  
• Work with marketing initiatives to drive foot traffic and repeat business
  

Requirements

• Minimum 3–5 years’ experience in a Restaurant or Pub Manager role
  
• Proven experience in a busy, high -volume environment
  
• A strong, hands -on operator who is not afraid to get involved at every level of the business
  
• Action -oriented mindset with the ability to make quick, effective decisions
  
• Willingness to work long and demanding hours, especially during peak trading periods
  
• Exceptional staff management skills, with a track record of building, motivating, and managing high -performing teams
  
• Solid understanding of stock control, cost management, and reporting
  
• Excellent customer service and communication skills