The General Manager is responsible for the overall leadership, commercial performance, operational excellence, and strategic development of the restaurant. The role carries full accountability for the day-to-day and long-term performance of the business, including P&L management, revenue generation, labour, and prime cost control, guest experience, compliance, people leadership, supplier management, and operational standards.
The General Manager is expected to lead the restaurant as a commercially driven business to achieve agreed financial, operational, people, and guest experience objectives.
The General Manager will design, implement, monitor, and continuously improve operational standards and SOPs across both Front of House (FOH) and Back of House (BOH), ensuring consistency, efficiency, compliance, and alignment with the company's brand standards.
P&L & Financial Management
Take accountability for the restaurant's P&L and commercial performance.
Deliver EBITDA, Net Sales and Prime Cost Targets (Labour + F&B Cost).
Manage labour budgets, wage percentages and operating costs, implementing corrective action where required.
Establish and monitor budgets and financial targets with Management.
Revenue & Commercial Strategy
Drive revenue through sales initiatives, cover optimisation, guest retention, events and local business development.
Identify opportunities to increase footfall, average spend, repeat business and profitability.
Operational Leadership & Standards
Oversee daily restaurant operations and ensure operational efficiency.
Implement, enforce and audit FOH and BOH SOPs, maintaining service consistency, food quality and standards.
Continuously improve operational processes.
FOH & BOH Coordination
Ensure effective communication between FOH and BOH.
Work with the Executive Chef on food quality, service efficiency, GP performance, stock control and cost management.
Ensure management teams share clear objectives and accountability.
Licensing & Compliance
Oversee Premises Licence compliance, DPS responsibilities, local authority liaison, EHO, fire safety, health and safety, food safety and employment standards.
Maintain statutory requirements and achieve an EHO Rating target of 5 Stars.
Procurement & Supplier Management
Manage suppliers, negotiate commercial terms and monitor performance.
Control procurement budgets, purchasing, F&B costs and waste in conjunction with the Executive Chef.
People Leadership & Development
Lead, mentor and develop management and restaurant teams.
Oversee recruitment, promotion and performance management with HR.
Support succession planning and management development.
Set clear performance expectations and accountability.
Staff Retention & Workforce Performance
Monitor staff retention and turnover and implement engagement and development initiatives.
Ensure appropriate staffing levels and effective workforce planning.
Guest Experience & Service Excellence
Deliver exceptional guest experiences and consistent food, beverage and service standards.
Monitor NPS and guest reviews, implementing improvements where necessary.
Personally manage significant complaints and service escalations.
Marketing, PR & Business Development
Lead local marketing, PR, events and partnerships to increase footfall and revenue.
Work with Marketing and Communications to align activities with commercial objectives.
Quality & Continuous Improvement
Maintain high standards of food, beverage, service, cleanliness and presentation.
Conduct regular audits and reviews, implementing corrective actions and improvements.
Strategic Management & Reporting
Provide weekly operational reports and participate in monthly financial and business reviews.
Work with the Managing Director on budgets, targets, strategy and business development.
Translate strategic objectives into measurable actions.
Lead weekly management meetings to ensure alignment and accountability.
Crisis Management & Escalation
Act as the final operational escalation point before Managing Director involvement for serious complaints, grievances, operational failures, legal or compliance matters and emergencies.
Ensure incidents are managed, documented, investigated and escalated appropriately.
Maintenance, Safety & Security
Ensure the restaurant, facilities and equipment are maintained to a high standard.
Oversee maintenance, health and safety, fire safety, security and cleanliness, addressing risks promptly.
Performance KPIs & Accountability
Accountable for agreed restaurant KPIs: Financial: EBITDA, Net Sales and Prime Cost (Labour + F&B Cost).
Quality: Guest Satisfaction (NPS / Reviews) and EHO Rating – Target: 5 Stars.
People: Staff Retention and Turnover.
KPI performance will form part of scheduled appraisals and may be considered for performance-based incentives, including Tronc, subject to scheme terms and company approval.
Proven experience in a senior restaurant management role, preferably within premium or high-volume dining.
Strong commercial acumen, with demonstrable P&L, budgeting, cost control and revenue management experience.
Comprehensive understanding of FOH and BOH operations, service standards and operational procedures.
Strong leadership skills, with experience managing, developing and retaining high-performing teams.
Sound knowledge of UK licensing, DPS responsibilities, EHO, food safety and health and safety compliance.
Experience in supplier management, procurement, stock control and cost optimisation.
Strong focus on guest experience, service excellence and business development.
Excellent communication, organisational and problem-solving skills, with a hands-on, commercially driven and accountable approach.
TPBN1_UKCT
Restaurant General Manager in London employer: Confidential Restaurant
Confidential Restaurant provides a vibrant work culture that prioritizes employee development and operational success. With a focus on leadership and performance, the company supports its staff in achieving both personal and professional goals.
