Restaurant Manager

Role overview

Key responsibilities

• Lead daily restaurant operations and maintain high standards of service, food quality, and guest experience.
• Lead, train, and develop the team; manage staffing levels, schedules, duty rosters, leave, and workforce planning.
• Drive sales and agreed commercial targets; manage budgets, costs, stock, inventory controls, and operational expenditure.
• Oversee the restaurant management team and ensure accountability across daily operations.
• Monitor guest satisfaction and resolve operational or service issues; coordinate front of house, kitchen, bar, and support functions.
• Maintain equipment, facilities, and operational assets; monitor KPIs and improve operational performance.
• Prepare regular reports for senior management; ensure compliance with food safety, hygiene, health and safety, and company standards.
• Support wider operational initiatives and business requirements.

Candidate requirements

• At least 4 years as a Restaurant Manager or in a comparable restaurant leadership position.
• Experience in upscale restaurants, premium casual dining, or similar hospitality environments.
• Strong knowledge of restaurant operations, including front of house, kitchen coordination, bar operations, purchasing, inventory, and people management.
• Strong food and beverage knowledge, with exposure to different cuisines and restaurant concepts.
• Experience managing budgets, sales targets, costs, and operational performance.
• Leadership experience developing and managing restaurant teams; strong communication and interpersonal skills with strong English proficiency.
• Guest-focused approach and ability to maintain high service standards.
• Working knowledge of restaurant technology, POS systems, and operational reporting.
• Highly organized, detail-oriented, and comfortable handling multiple operational priorities.