Restaurant Manager

Din Tai Fung is an award-winning Taiwanese brand specialising in Chinese cuisine, with 170 locations worldwide, renowned for our iconic Xiao Long Bao Soup Dumplings. We are passionate about crafting unforgettable dining experiences, ensuring every guest feels valued and delighted. We are excited to invite you to be part of Din Tai Fung, where your career can thrive in an environment focused on growth, recognition, and a true sense of belonging.

We’re currently hiring for our various restaurants in Central London locations, offering you the opportunity to join an iconic global brand and grow with us as we expand across the UK.

• Business activities: Taking responsibility for the business performance of Din Tai Fung. Analysing and planning restaurant sales levels and profitability. Organising marketing activities, such as promotional events and key dates. Preparing reports at the end of the week, including staff 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 coordinating menus.
• Profits: Responsible for making forecasts, budgets and keeping on top of expenses. Ensuring budgets are met and performance and profitability of Din Tai Fung is optimised. Being cost conscious and helping create awareness in the rest of the team.
• Product: Maintaining standards of service as per Din Tai Fung way of doing things, brand values and in line with customer’s expectations. Ensuring systems are in place for running various different shifts/stations/duties. Constantly developing and evolving new ideas and standards of service. Responsible for general cleaning, upkeep and maintenance of the building and property. Maintaining and controlling adequate stocks of cutlery, glassware, linen and supplies. Ensuring high level of product knowledge in the team through regular food/wine tasting. Meeting and exceeding guest’s expectations by anticipating their needs.
• Processes: Ensuring health and safety requirements are always met. Conducting risk assessments and fire training. Running payroll on time consistently and maintaining records. Producing details of stock control/inventory regularly.
• Front-of-house: Coordinating the entire operation of the restaurant during scheduled shifts. Managing staff and providing feedback. Responding to customer complaints. Ensuring all employees adhere to the company's uniform standards. Meeting and greeting customers and organising table plans. Advising customers on menu and wine choices. Recruiting, training and motivating staff. Communicating Din Tai Fung Values and training staff on Service Themes. Organising and supervising the shifts of front of house staff.
• Communication: Communicating effectively and positively with teams regarding company’s plans, progress and performance. Creating an environment of positive thinking and trust. Setting up various forums and channels of communication within the team. Conducting support and supervision sessions every month and appraisal reviews every quarter for every staff member. Maintaining records of all staff training and activities conducted. Ensuring Standard Operating Procedures (SOP) are created, maintained and updated regularly.
• 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 in any area of the restaurant when circumstances dictate.