Restaurant Manager - London

THE ROLE

Your role as a Restaurant manager is to ensure that your restaurant operates efficiently and profitably whilst maintaining their reputation and ethos. You must co-ordinate a variety of activities as well as maintaining high standards of food, service and health and safety. You are solely responsible for the business performance of your restaurant. Restaurant management combines strategic planning, organising shift patterns, and day-to-day management activities. As a key role within the hospitality sector, restaurant management can be fast-paced, highly demanding and very rewarding.

Typical work activities

Business activities:

• Taking responsibility for the business performance of the unit/outlet;
• Analysing and planning the unit's sales levels and profitability;
• Organising marketing activities, such as promotional events and discount schemes;
• Preparing reports at the end of the shift/week, including staff control, food control and sales;
• Creating and executing plans for department sales, profit and staff development;
• Setting budgets and/or agreeing them with senior management;
• Planning and co-ordinating menus.

Front of house:

• Co-ordinating the entire operation of the restaurant during scheduled shifts;
• Managing staff throughout their shift and providing them with feedback;
• Dealing with customer complaints;
• Ensuring that all employees adhere to the company's uniform standards;
• Meeting and greeting customers and organising table reservations;
• Recruiting, training and motivating staff;
• Organising and supervising the shifts of kitchen, waiting and cleaning staff.

Housekeeping:

• Maintaining high standards of quality control, hygiene, and health and safety;
• Checking stock levels and ordering supplies;
• Preparing cash drawers and providing petty cash as required;
• Helping out in any area of the restaurant when circumstances dictate.