We are seeking a dedicated and experienced Restaurant Manager to lead our front-of-house team at El Castillo Spanish Tapas restaurant and occasionally oversee operations at our Bishops Kitchen Café. The successful candidate will ensure exceptional customer experiences, efficient operations, and strong team leadership in a fast-paced hospitality environment.
The Restaurant Manager will take overall responsibility for compliance within the kitchen, including health and safety, food hygiene, and operational standards, while continuing to lead Front of House operations. This is a fantastic opportunity to play a key role in The Auckland Project, helping shape the guest experience and maintain the highest standards of service and professionalism.
This role requires availability during the week, weekends, evenings, and bank holidays, with a flexible attitude to supporting different areas of the business at short notice.
Operational Management
1. Oversee daily restaurant operations, ensuring smooth service and a welcoming atmosphere.
2. Maintain high service and presentation standards across the restaurant.
3. Take overall responsibility for compliance within the kitchen and front of house, including health and safety, food hygiene, and operational standards, while leading Front of House operations.
4. Manage staff rotas, schedules, and volunteer shifts efficiently.
5. Ensure compliance with health, safety, and food hygiene regulations.
6. Monitor stock levels, oversee ordering, deliveries, and waste reduction.
7. Ensure EPOS systems and stock management processes are up to date.
Team Leadership & Training
1. Supervise and mentor front-of-house staff, fostering a positive and motivated work environment.
2. Deliver training on customer service, food safety, equipment, and operational procedures.
3. Support professional growth and encourage teamwork.
Customer Service & Engagement
1. Deliver an outstanding guest experience with warm, efficient, and professional service.
2. Handle customer feedback, resolve issues proactively, and maintain high satisfaction levels.
3. Identify opportunities to enhance service and drive customer engagement.
Financial & Business Development
1. Monitor budgets, revenue, and costs to work towards profitability.
2. Identify and implement commercial opportunities to improve business performance.
Essential Qualifications & Skills: Food safety Level 2, driver's license, minimum 1 year management or supervisory experience in hospitality, strong leadership and communication skills, ability to work under pressure, IT skills, passion for food and customer service, experience training staff, and volunteer work experience.
Desirable Skills & Qualities: Experience with risk assessments, event management, numeracy, time management, logistical planning, and a passion for good food and service. Strong leadership, teamwork, professionalism, and charisma are essential.
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