The restaurant manager oversees both the Front of House and the Back of House, so the role is fast-paced and varied.

The manager makes sure that the restaurant is profitable by marketing it effectively.  He /she also recruits and trains staff and agrees menus with the Back of House team.

While the restaurant is open, the restaurant manager liaises with the kitchen team and Front of House staff to ensure that customers enjoy a smooth, efficient and seamless experience.

Skills, Experience and Personality Needed:
  • Ability to multi-task
    • Attention to detail
    • Great communication and motivation skills
    • A good understanding of the customer experience
    • Experience in menu planning and costing
    • Experience in managing teams
    • The ability to lead and organise teams
  • Flexibility around working hours 

 

Benefits and Considerations:
  • Managing a restaurant can be a fun, social, often a well-paid and highly fulfilling job.
    It’s a bit like being a conductor in an orchestra, seeing everything come together under your instructions. The performance is the same each night, but the audience is different and it’s your wave of the baton that’s the difference between a great service and a mediocre or even poor service. 
  • The adrenalin rush this creates whilst being ‘in service’ is often the draw for someone wanting to fulfil this role
  • This is not a Monday-Friday, 9am – 5pm job and shifts are often changed at short notice