Job Title : Restaurant Manager
Location: Farmer Palmers Farm Park
Contract: Full-time
Working Pattern: 5 days per week. Straight shifts, very minimal evenings (Xmas events). One weekend day per week required. Closed Christmas & New Year.
Hours: 35 - 48 per week (due to varying opening hours throughout the year)
Wage: £16ph with opportunity for review after 6 months.
Role Overview
We are seeking an experienced, driven, and hands-on Restaurant Manager to lead a busy, high-volume restaurant within a popular children’s farm park. This role requires a strong leader who can increase profits, lead by example, and remain fully involved in day-to-day operations. Customer service is our top priority, and the successful candidate will be equally comfortable managing our restaurant team, serving customers at our counter, managing our children's parties, overseeing the kitchen, and even stepping in to cook or help wash up when required.
Key Responsibilities
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Manage the daily operation of a high-volume, family-focused restaurant, sometimes up to 1000 customers a day at peak times
* Work closely with the General Manager to maximise efficiency & profits
* Lead, motivate, and support the team in both front and back of house
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Be hands-on during service, supporting staff and ensuring smooth operations
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Ensure exceptional customer service standards are met at all times
Financial & Stock Management
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Drive profitability through effective budget management and cost control
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Responsible for stock takes, stock control and weekly wastage monitoring
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Implement procedures to minimise waste and maximise margin
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Manage supplier invoicing and maintain accurate financial records
* Report findings to the General Manager & Directors on a weekly basis
Kitchen Operations
* Oversee the running of the kitchen alongside the chef, ensuring food quality, consistency, and speed meet our customer requirements
* Maintain high food quality standards during service
* Maintain good stock control for both front & back of house operations according to trading patterns
* Work with the chef for menu planning & development, costings and negotiating with suppliers
* Ensure strict hygiene & due diligence criteria are adhered to at all times
* Ensure strict allergen awareness, policies and training to all staff are always adhered to
Staff Management
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Create and manage staff rotas in line with business needs and budgets using our HARRI platform
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Recruit, train, and develop staff to maintain high operational standards
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Support ongoing staff training and performance development, including multi-skilling staff to enhance customer experience
Health & Safety & Compliance
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Ensure full compliance with all health & safety and food regulations
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Hold and maintain Level 3 Food Hygiene certification
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Ensure all food safety documentation, checks, and records are completed accurately
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Lead by example in all hygiene and safety practices
Administration & Systems
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Be fully computer literate & confident using Excel for stock control, budgets, rotas, and reporting.
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Maintain accurate records and reports to support business performance.
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Strong commercial acumen with the ability to increase profits.
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Experience with stock control, wastage management, rotas, and budget management.
Personal Attributes
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Hands-on, proactive, and adaptable
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Leads by example and thrives in a fast-paced environment
* Proven experience managing a high-volume restaurant or catering establishment
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Strong organisational and leadership skills
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Customer-focused with a positive and professional approach
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Flexible working ability
What We Offer
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Straight shifts with no evening work required (except Twilight shifts before Christmas, 7.30pm finish)
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Closed Christmas and New Year
* Unform provided
* Free lunch on duty
* Free parking on site
* Free Park entry for your immediate family members
* Employee assistance programme
* Staff discount on site
Interviews to be held on the 10th February 2026