Position Overview
The Restaurant and Catering Establishment Manager is responsible for overseeing the daily operations of the restaurant and catering services, ensuring the highest standards of food quality, customer service, and compliance with health and safety regulations. The role requires strong leadership and organisational skills to manage staff, optimise business performance, and deliver exceptional guest experiences.
Key Responsibilities
- Supervise and coordinate the activities of restaurant and catering staff, including recruitment, training, and performance management.
- Monitor food quality, presentation, and service standards to maintain customer satisfaction.
- Manage budgets, control costs, and maximise profitability while adhering to financial targets.
- Develop menus in collaboration with chefs, considering customer preferences and seasonal ingredients.
- Ensure compliance with food safety, hygiene, and health regulations.
- Handle customer enquiries, complaints, and feedback professionally and efficiently.
- Plan and oversee catering events, including weddings, corporate functions, and private parties.
- Promote the restaurant and catering services through marketing initiatives and community engagement.
Qualifications & Skills
- Proven experience in restaurant or catering management.
- Strong leadership, communication, and interpersonal skills.
- Excellent organisational and problem-solving abilities.
- Knowledge of food safety and hygiene standards.
- Financial acumen and ability to manage budgets.
- Flexibility to work evenings, weekends, and holidays as required.
Pay: £42,500.00-£45,000.00 per year
Benefits:
- Company events
- Company pension
- Discounted or free food
- Employee discount
- On-site parking
Work Location: In person
