Department: Front of House (FOH)
Reports To: General Manager
Job Purpose
The Restaurant Manager is responsible for the overall leadership and performance of the front-of-house operation, ensuring exceptional service standards, attention to detail, team development, and smooth day-to-day running of the restaurant. This role requires a highly organised and passionate hands-on leader who drives consistency, accountability and a premium guest experience at all times. Accountable for ensuring consistent operations to support and in the absence of the General Manager.
Restaurant Manager Key Responsibilities Leadership & Team Management
Lead, manage, and inspire the FOH team, ensuring high performance and accountability
Plan & deliver weekly training briefs and ongoing coaching to develop team capability
Implement structured team competitions and incentives to drive engagement and performance
Take accountability for maintaining CPL (Compliance) completion rates across the team
Foster a culture of professionalism, responsibility, and continuous improvement
Training & Development Deliver regular service training and coaching sessions for the FOH team
Organise and lead wine training and development sessions with suppliers & 3rd parties
Ensure all team members are trained to meet and exceed service standards
Promote a culture of learning and development across the team
Operations & Service Delivery Oversee day-to-day restaurant operations, ensuring smooth and efficient service
Maintain personal high standards of restaurant detailing, table setup, and overall appearance as well as ensuring that of the rest of the team.
Ensure correct timings, presentation, and service etiquette are consistently delivered
Coordinate dietary requirements, special requests, and VIP guest arrangements
Manage service ambiance, including lighting and music levels appropriate to time of day
Maintain a consistent and visible management presence on the floor, particularly during peak service hours (12:00-14:30 / 17:30-22:30)
Standards & Compliance Implement and uphold all service standards and procedures
Coach and develop team members service standards
Ensure full compliance with health & safety, hygiene, and licensing regulations
Monitor team performance and enforce accountability for maintaining standards
Guest Experience & Issue Resolution Handle all guest complaints and service issues promptly and professionally
Ensure a consistently high level of guest experience, particularly in the absence of the General Manager
Take ownership of service recovery and continuous improvement Planning & Organisation
Prepare and submit the weekly rota draft to the General Manager by midday each Wednesday
Create and execute a planned list of daily tasks, ensuring operational priorities are met
Maintain organisation, structure, and clear communication across all shifts
Key Skills & Competencies Strong leadership and people management skills
Excellent organisational and time management abilities
High attention to detail and commitment to excellence
Effective communication and coaching capability
Ability to perform under pressure in a fast-paced environment
Proactive, solutions-driven mindset Performance Expectations
Consistent delivery of exceptional guest experience and service standards
Strong leadership presence and accountability across all shifts
High team engagement, training completion, and performance levels
Effective operational management and attention to detail
Maintenance of compliance and operational excellence at all times
Additional Information
This role requires flexibility to work evenings, weekends, and peak trading periods.
The Restaurant Manager is expected to lead by example at all times, arriving in full business dress and ready to deliver a professional and polished service indicative of a 3 AA Rosette Environment.
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