Restaurant and Bar Manager

Lead and oversee all restaurant and bar operations, ensuring exceptional service standards are maintained at all times, for individual guests, corporate events, party bookings, and group experiences.

Manage multiple service areas simultaneously, ensuring efficient staffing and workflow throughout the venue.

Work alongside operational teams to support service delivery and guest satisfaction.

Ensure compliance with all licensing, health & safety, food safety, and company policies.

Act as the most senior Food & Beverage leader.

Supervise, motivate, and develop restaurant and bar teams.

Organise staff rotas and shift schedules.

Rotate team members according to customer flow and operational requirements.

Delegate responsibilities effectively to supervisors and team leaders.

Recruit, onboard, train, and mentor new team members.

Conduct regular performance reviews and one-to-one meetings.

Ensure all guests receive a high-quality and memorable experience.

Handle customer complaints and service recovery professionally and efficiently.

Resolve escalated guest issues and implement solutions to improve service standards.

Maintain a positive and engaging atmosphere across all Food & Beverage areas.

Monitor stock levels for all food, beverage, and operational supplies.

Place orders and manage inventory.

Verify deliveries and address discrepancies.

Build and maintain relationships with suppliers.

Negotiate promotions, deals, and opportunities for new products.

Manage departmental budgets, labour costs, margins, and profitability.

Monitor and control Food & Beverage cost percentages.

Analyse sales performance and identify opportunities to increase revenue.

Take ownership of departmental P&L performance.

Work with senior leadership to achieve financial and operational objectives.

Manage attendance, performance, disciplinary matters, and employee relations issues.

Liaise with Payroll regarding staffing updates, hours, and queries.

Maintain accurate training records.

Ensure compliance with all company HR policies and procedures.

Work closely with other department managers to coordinate large bookings, events, and venue-wide initiatives.

Support operational planning for busy periods, seasonal campaigns, and special events.

Assist in maintaining excellent communication between all departments.

Review hygiene and operational audit results and implement actions.

Contribute ideas to improve business performance, guest experience, and operational efficiency.

Design and implement new procedures and service standards as directed.

Lead seasonal menu and beverage changes.

Support venue Health & Safety requirements, including Fire Marshal and First Aid.

Assist with restaurant, bar, and venue duties as required by business demands.

Minimum 10 years' experience in hospitality operations, including restaurant and bar management.

Proven experience managing high-volume Food & Beverage operations with multiple service outlets in a single venue.

Strong people management experience, including recruitment, training, coaching, and performance management.

Demonstrable experience managing labour costs, budgets, margins, and P&L performance.

Experience implementing operational improvements and service-enhancing processes.

Strong stock control and supplier management experience.

Experience overseeing both front-of-house restaurant service and bar operations.

Competent understanding of licensing, food safety, and health & safety requirements.

Cocktail and premium beverage knowledge.

Personal License Holder preferred.

Flexible and willing to work evenings, weekends, and peak trading periods.

Highly organised with exceptional attention to detail.

Positive, proactive, and solutions-focused approach.

Able to remain calm and effective under pressure.

Excellent written and verbal communication and interpersonal skills.

Strong commercial awareness and decision-making ability.