Working hours:
Daytime hours | No evening service (occasional event evenings only)
Occasional events may require evening management
Reports to: Centre General Manager / Owner
Key Responsibilities
* Oversee all aspects of the café/restaurant including breakfast, lunch, coffee & cake service.
* Manage front-of-house (recruiting, training, scheduling, performance management).
* Ensure high standards of food quality, presentation, service, hygiene and safety (compliance with Food Safety Act, allergen regulations, health & safety).
* Monitor and control costs (food & beverage cost, labour cost), manage kiosk/point-of-sale, shift-reporting.
* Develop menu ideas (in liaison with chef), seasonal offers, coffee & cake specials, themed events (e.g., Christmas menu) to drive income.
* Ensure the restaurant space is welcoming, well-presented, clean, and aligns with company policies.
Retail Management:
* Work as part of the buying/procurement team to maintain fresh, relevant product ranges and compelling displays.
* Lead the retail sales team: recruit, train, motivate, set targets, manage performance.
* Monitor inventory, stock levels, pricing, margin, shrinkage/ waste, seasonal transitions.
* Ensure visual merchandising and store layout deliver a premium visitor experience.
* Collaborate with marketing/promotions to support seasonal campaigns, events and cross-promotion between restaurant and retail.
Leadership & Commercial:
* Set clear performance targets for both restaurant and retail staff.
* Lead by example in customer service: greet and engage visitors, maintain high standards.
* Forecast, budget and help deliver growth in footfall, average spend and repeat business.
* Manage and develop direct reports: identify training and development needs, build a strong team culture.
* Ensure all operations comply with relevant regulatory requirements (food safety, fire safety, health & safety, licensing if applicable).
* Work closely with the site team to leverage the unique setting to drive additional visitor experience.
* Be flexible / hands‑on: during busy periods you may be expected to step in on the floor, serve customers, assist with stock, etc.
Skills, Experience & Attributes
* Proven management experience, running a successful Front of House restaurant team is essential.
* Excellent customer service ethos: high standards and attention to detail.
* Skill in building and leading teams: hiring, training, motivating, performance managing.
* Experience in food service operations: food safety, kitchen/FOH operations, menu development.
* Retail experience: buying, merchandising, stock/inventory management, visual presentation.
* Ability to think strategically and operationally: plan growth, deliver day-to-day excellence.
* Strong communication and interpersonal skills.
* Comfortable working in a dynamic environment.
* Highly organised, flexible, and able to handle multiple responsibilities and shifting priorities.
* Own transport would be desirable due to the location of the business.
Qualifications
* A relevant qualification in Hospitality, Retail Management, Business or equivalent experience is desirable.
* Food Safety Certificate (Level 2 or higher) required.
* Health & Safety qualification (or willingness to obtain) desirable.
* Familiarity with EPOS systems, stock control systems, retail analytics.
What We Offer
* Competitive salary (to be determined).
* Unique Daytime lifestyle within Hospitality.
* Opportunity to shape and grow both the restaurant and retail offering.
* Friendly, supportive team environment.
* Free onsite parking.
If you are interested in the above role please send your cv to commercial@prestige-recruitment.com
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