Restaurant Manager

We are looking for an enthusiastic, knowledgeable, passionate and experienced Manager for our restaurant, serving seasonal food and drink. The successful candidate will be responsible  for setting and creating a warm and welcoming environment and ensuring the provision of  outstanding customer service at all times. The Restaurant Manager will oversee the complete day-to-day operation of Rose Bakery. This is an all-encompassing leadership role with responsibility for both front of house and back of house coordination. The Restaurant Manager will oversee the FOH and BOH team ensuring that each department is properly prepared, appropriately stocked and working collaboratively. While professional kitchen experience would be beneficial, it is not essential. The successful candidate must understand restaurant operations and possess strong organisational, communication and people management skills.

Key responsibilities include but are not limited to:

Restaurant Leadership and Daily Operations

• Take overall responsibility for the restaurants daily operation, including service, staffing, preparation, stock, standards and communication


• Provide clear direction and coordinate daily priorities to the team
  


• Lead daily check-ins to review staffing, menu availability, preparation, stock levels, events and operational concerns


• Anticipate potential challenges and resolve them before they affect the client experience or place unnecessary pressure on the team


• Ensure every department is properly set up for success before service


• Maintain a consistent flow of information between all restaurant departments and Dover Street Market leadership


• Serve as the primary operational point of contact for the restaurant


• Ensure the highest levels of food hygiene processes and kitchen / FOH cleanliness


• Set the tone by creating a welcoming and warm environment and atmosphere


• Deliver excellent customer service and experience


• Develop current business and to advise on possible business opportunities


• Set and reinforce standards throughout the front of house and back of house teams


• Prep for service and co-ordinate the team
  


• Lead by example and remaining engaged and visible during service

Menu Coordination

• Work closely with the Head Chef to confirm daily production levels, preparation and menu availability


• Ensure the front of house team receives accurate and timely menu information before service


• Maintain current recipes, ingredient information and allergen documentation for all menu items


• Ensure menu descriptions, pricing and allergen information are accurately reflected on printed and digital menus and within the POS system


• Facilitate communication between departments so that the menu feels cohesive and reflects seasonality


• Monitor sales patterns and client feedback, communicating opportunities to increase or decrease production


• Ensure menu changes or unavailable items are communicated to the entire team before service

Administration 

• Ordering and managing stock levels of front of house supplies and all beverages from various suppliers


• Daily cashing up & reporting


• Team Rota
  


• Establish and maintain accurate par levels for food, beverages, packaging and other restaurant supplies


• Adjust pars proactively based on sales trends, events, holidays, Fashion Week, seasonal demand and expected business volume


• Review counts and ordering needs submitted by team


• Ensure orders are placed accurately and on time


• Maintain enough stock to support uninterrupted service while limiting unnecessary waste, shortages, emergency purchases


• Maintain organised records for orders, invoices, stock counts, training, checklists and events


• Use sales and stock information to improve labour planning, production and purchasing


• Maintain clear and current opening, closing, cleaning and service checklists


• Ensure all required checklists are completed accurately and consistently


• Ensure equipment, maintenance and facility issues are reported and addressed

Training and Development

• Manage and develop a team of FOH & BOH staff


• Manage all recruitment of the teams, ensuring the very best talent within the space


• Ensuring all team members are fully up to date on qualifications


• Motivating an energetic and customer focused team


• Creating a cohesive team culture built on communication, collaboration, consistency and mutual respect


• Keeping the team informed of upcoming events, menu changes, business priorities and monthly objectives


• Addressing performance or conduct concerns promptly, consistently and in accordance with company policy

Events and Activations

• Act as the restaurant’s operational lead for events, activations and special projects


• Coordinate with internal and external partners to understand the scope, timing, staffing, menu, equipment and service requirements for each event


• Create clear event plans and communicate responsibilities to the team in advance


• Determine when temporary staff or additional support will be required based on the scale of the event, expected volume and employee holidays or absences


• Ensure event preparation does not compromise regular restaurant operations and pars


• Lead or support event execution and complete a post-event review when appropriate

The Ideal Candidate 

Attitude: 

• A highly motivated and competent individual able to converse with all levels both internally and externally


• Quietly industrious with discrete professional approach to service


• Someone who has an interest in the fashion industry, is able to recognise and build relationships with our VIP clients as well as the restaurant’s regulars


• A total self-starter able to set the standard by their own professionalism and attitude


• Must be energetic, self-motivated and self-organised. Willing to do whatever is required to get the job done and meet a high level of customer satisfaction


• Someone who is able to lead a team by example whilst upholding industry standards


• Must have an exceptional level of hospitality, a real understanding and passion for food, and the importance of sourcing, provenance as well as seasonality


• Comfortable holding others accountable while remaining supportive and respectful


• Able to delegate effectively while retaining oversight of the complete operation

Skills:

• Strong eye for detail and organisational skills, someone who strives for a high level of accuracy within a rapidly changing environment


• Strong people manager with ability to ensure autonomous levels of performance and administration


• Must possess a strong level of self-awareness as well as awareness around them


• Ability to identify problems and implement appropriate solutions proactively


• Be able to work on several tasks at a time


• Good timekeeping skills essential


• Demonstrated experience leading and developing a team