Restaurant Manager
Din Tai Fung UK
London Area, United Kingdom (On-site)
Location: Central London
Salary: £55,000 - £60,000 OTE
annually upon completion of training (inclusive of tronc)
Contract:
Full-time, 48 hours per week
Din Tai Fung
is an award-winning Taiwanese brand specialising in Chinese cuisine, with
170 locations worldwide
, renowned for our iconic
Xiao Long Bao Soup Dumplings
– a dish so beloved, guests travel from all over the globe to experience it. We are passionate about crafting unforgettable dining experiences, ensuring every guest feels valued and delighted.
We are excited to invite you to be part of
Din Tai Fung
, where your career can thrive in an environment focused on growth, recognition, and a true sense of belonging. We're currently hiring for our various restaurants in Central
London
locations, offering you the opportunity to join an iconic global brand and grow with us as we expand across the UK.
Key Responsibilities:
Business activities:
* Taking responsibility for the business performance of Din Tai Fung.
* Analysing and planning restaurant sales levels and profitability.
* Organising marketing activities, such as promotional events and key dates.
* Preparing reports at the end of the week, including staff control and sales.
* Creating and executing plans for department sales, profit and staff development.
* Setting budgets and/or agreeing them with senior management.
* Planning and coordinating menus.
Profits:
* To be responsible for making forecasts, budgets and keep on top of expenses in general.
* Responsible for ensuring budgets are met and performance and profitability of Din Tai Fung is optimised.
* To be cost conscious and help create awareness in the rest of the team.
Product
* Responsible for maintaining standards of service as per Din Tai Fung way of doing things, brand values and in line with customer's expectations.
* Ensure that systems are in place for running various different shifts/ stations/ duties.
* Constantly develop and evolve new ideas and standards of service.
* To be responsible for general cleaning, upkeep and maintenance of the building and property. This to include areas like fire exits, staff and guest toilets etc.
* Maintain and control adequate stocks of, cutlery, glassware, linen and supplies to run the operation.
* To ensure high level of product knowledge in the team by the way of regular food /wine tasting.
* To be able to meet and exceed guest's expectations by anticipating their needs and complying with them.
* To be able to control the service by means of maintaining a flow of customers in the restaurant
Processes:
* Ensure that health and safety requirements are always met.
* Risk assessment
* Fire training
* To run payroll on time consistently and to maintain records of these
* To produce details of stock control/inventory on a regular basis and to maintain records of these
Front-of-house:
* Coordinating the entire operation of the restaurant during scheduled shifts.
* Managing staff and providing them with feedback.
* Responding to customer complaints.
* Ensuring that all employees adhere to the company's uniform standards.
* Meeting and greeting customers and organising table plan.
* Advising customers on menu and wine choice.
* Recruiting, training and motivating staff.
* Responsible for communicating Din Tai Fung Values and training staff on Service Themes.
* Organising and supervising the shifts of front of house staff including any agency workers.
Communication
* To communicate effectively and positively with the teams with regards to company's plans, progress and performance.
* To create an environment of positive thinking and trust. Communication to be consistent regardless of the person communicating it.
* To set up various forums and channels of communication within the team.
* To conduct support and supervision sessions every month and appraisal reviews every quarter for every staff member and the final appraisal once a year to evaluate their performance.
* To maintain records of all staff training and activities conducted.
* Ensure Standard Operating Procedures (SOP) are created, maintained and updated on a regular basis.
* To make sure every staff of the department are trained as per the SOP.
Housekeeping:
* Maintaining high standards of quality control, hygiene, and health and safety.
* Checking stock levels and ordering supplies.
* Preparing cash drawers and providing petty cash as required.
* Helping in any area of the restaurant when circumstances dictate.
Skills & Experience:
* Have held a similar position elsewhere and be able to demonstrate success in all
areas of responsibility
* Educated to degree or equivalent within a relevant subject i.e. hospitality
* Proven ability in developing and managing a restaurant and bar
* Must have an excellent knowledge of running a restaurant of a similar business
* Must be able to work on budgets and produce reports as needed.
* Previous experience in organising events and functions including corporate events
* Excellent knowledge of current marketing techniques that will drive more customers to our restaurant products
* Good knowledge of IT systems in the workplace
* Knowledge of booking systems and databases
* Experience of reviewing and improving internal processes and procedures and experience of operating at high professional standards
* Experience of coaching and training team members
* To be able to communicate at all levels both in written and verbally
* Experience of working in a customer focussed role
* Experience of playing a dual role as both a team member and a team leader
* Must be able to work on own initiative
* Flexible approach to working hours
* Prepared to work as part of a high performing team
* To be a self-starter
Desirable:
* Fluency in other languages
* First Aid at Work
* Fire Training Certificate
Personal:
* Personable personality
* Can do attitude
* Smart & clean appearance
* Positive attitude
What we offer:
* 30% off dining at Din Tai Fung UK restaurants.
* Dining gift voucher on your work anniversary.
* Nutritious meals provided during your shifts.
* Personalised development plans and clear career progression within a fast-growing restaurant group.
* Paid Holidays: Start with 28 days per year, rising to 32 days with continued service.
* Access to Employee Assistance Program and Financial Advice, with free counselling sessions for you and your family.
* Employee referral bonus