Duck and Rice Location: Battersea Power Station
Hours: Fulltime
Salary: Competitive
Restaurant Manager
Reporting to: General Manager
Job Summary
The Restaurant Manager is responsible for the overall management and performance of the restaurant, ensuring exceptional guest experience, operational excellence, and achievement of financial targets. The Restaurant Manager leads all front‑of‑house operations, oversees team performance, and ensures the highest standards of service, compliance, and efficiency are consistently delivered. Working closely with the General Manager, Head Chef, and Heads of Department, the Restaurant Manager plays a key role in driving business success, developing the team, and maintaining the restaurant’s reputation and brand standards.
Responsibilities
Pre‑Service
* Lead daily briefings, meetings, and training sessions as required
* Ensure the team is fully knowledgeable of restaurant offers, products, and events
* Communicate specials, limited availability items, and operational updates
* Oversee restaurant set‑up to specified standards for service
* Ensure completion of mise en place for the shift (glasses, cutlery, crockery, napkins, POS systems, etc.)
* Check menus, bill folders, and operational materials
* Review reservations, VIPs, regular guests, and special requests
* Ensure staffing levels are adequate for service
* Conduct pre‑service floor checks (cleanliness, lighting, music, temperature, hygiene standards)
* Ensure compliance with licensing and safety regulations before service begins
Service
* Lead and oversee all front‑of‑house operations during service
* Provide a welcoming, professional, and personalised service at all times
* Manage and support Assistant Managers and Supervisors on the floor
* Ensure full sequence of service is consistently followed
* Monitor EPOS entries and service flow to ensure balanced kitchen orders
* Record attendance, including sickness and lateness and make any changes to the daily rota
* Handle guest feedback, complaints, and service recovery at management level
* Monitor food and beverage quality, presentation, and wait times
* Ensure regular guests are acknowledged and special occasions are recognised
* Maintain strong floor presence and anticipate operational challenges
* Oversee staff deployment, rota adjustments, and service efficiency
* Ensure smooth communication between kitchen and front of house
* Maintain strict control over billing, cash handling, and financial procedures
* Ensure liquor licence compliance at all times
* Escalate major operational or guest issues to the General Manager
Post‑Service
* Ensure a structured and efficient closing procedure
* Conduct end‑of‑shift debrief with team
* Review service performance and identify improvements
* Ensure accurate cashing up and reconciliation
* Complete daily reports as required
* Ensure the restaurant is left clean, secure, and compliant
Team Leadership & Development
* Support recruitment, onboarding, and training of new team members
* Provide ongoing coaching and performance feedback to Assistant Restaurant Managers and Supervisors.
* Conduct performance reviews and manage disciplinary processes
* Foster a positive, professional, and high‑performance culture
* Lead by example in attitude, grooming, punctuality, and professionalism
* Encourage teamwork and strong interdepartmental communication
Financial & Operational Responsibilities
* Oversee rota management in line with service strategy, par levels and budget.
* Monitor daily sales performance and KPIs
* Assist with stock control and inventory management
* Ensure compliance with company procedures and brand standards
* Identify opportunities to increase revenue and profitability
General and Statutory
* Maintain expert‑level food and beverage knowledge
* Maintain high levels of personal appearance and grooming as per company standards
* Be fully conversant with all Company policies and procedures • Ensure no actions jeopardise the restaurant’s liquor licence
* Ensure full compliance with all company policies and procedures
Health and Safety & Staff Welfare
* Be fully conversant and comply with all operational and legal policies including Health and Safety, First Aid, Food Hygiene, Maintenance, Emergency Procedures, Liquor Licensing, Wine Description and Tasting Notes
* Oversee purchasing in line with stock management and COSSH
* Ensure that all potential and real hazards are reported immediately and rectified
* Ensure staff is trained in a manner which is safe and unlikely to give risk of harm or injury to themselves or others
* Encourage a general awareness of Health and Safety in relation to all tasks and activities undertaken in the department
* Assume responsibility for the safety of the persons and property of all within the premises, by strict adherence to existing laws, statutes, and applicable ordinances, and by anticipating possible and probable hazards and conditions and either correcting them or pre‑planning a defence against them
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