Restaurant Manager

The Role

As Restaurant Manager, you will oversee the day‑to‑day operation of our restaurant and bar, ensuring consistently high service standards while inspiring and developing your team. You will work closely with the Food and Beverage Operations Manager and the Head Chef and senior hotel management to deliver an exceptional guest experience, maximise revenue, and maintain the highest standards of quality and professionalism.

Key Responsibilities

• Lead and motivate the front‑of‑house team to deliver exceptional service.
• Manage the daily operation of the restaurant and bar, ensuring smooth and efficient service.
• Recruit, train, coach, and develop team members.
• Create staff rotas and manage labour costs effectively.
• Monitor service quality and ensure compliance with 5‑star hospitality standards.
• Build strong relationships with guests, responding professionally to feedback and resolving issues promptly.
• Work closely with the kitchen team to deliver a seamless dining experience.
• Manage stock control, ordering, and inventory for beverages and front‑of‑house supplies.
• Ensure compliance with food safety, licensing, health and safety, and company procedures.
• Support the planning and delivery of private dining, events, and special occasions.
• Drive sales through excellent guest engagement, upselling, and creative promotional initiatives.

About You

You are an experienced hospitality professional with a passion for delivering outstanding guest experiences. You thrive in a hands‑on environment, lead by example, and enjoy developing high‑performing teams.

You will have:

• Previous experience as a Restaurant Manager or Assistant Restaurant Manager within a quality hotel or restaurant.
• Strong leadership and team development skills.
• Excellent communication and organisational abilities.
• A genuine passion for food, wine, cocktails, and exceptional service.
• Commercial awareness with experience managing budgets, labour, and stock.
• Confidence working in a fast‑paced environment while maintaining impeccable standards.
• Flexibility to work evenings, weekends, and public holidays as required.
• Personal Licence

Your hours of work:

• Reporting to the Food and Beverage Operations Manager, the role is full‑time, 40‑hours per week. Working to a flexible rota with a 30‑minute unpaid break.

What We Offer

• 50% off from room and F&B outlets for friends and family
• Continuous training and development for all staff of all levels
• TFL monthly travel card for zone 1‑2 paid after successful completion of probation
• Staff meals provided on shift
• Discretionary service charge
• Laundry service all formal uniform
• Introduce a friend scheme
• Employee Assistance Programme
• Holiday entitlement for full time is 28 days per year, including public and bank holidays, increasing to 36 days, every two holiday years to a maximum of eight with long service anniversaries, pro‑rata for part‑time staff.

If you are an inspiring leader with a passion for luxury hospitality and creating memorable guest experiences, we would love to hear from you.