Hours:
40 hours per week
Salary:
£41,800 per annum
Job Purpose:
To manage the day-to-day operations of a busy South Indian restaurant, ensuring high standards of customer service, food quality, staff management, financial performance, and compliance with all applicable regulations.
Main Duties and Responsibilities:
- Plan, organise and coordinate all restaurant operations to ensure efficient service delivery.
- Manage front-of-house and kitchen teams, including recruitment, training, supervision, performance management and staff development.
- Prepare staff rotas and ensure adequate staffing levels to meet business demands.
- Monitor customer service standards and resolve customer complaints professionally.
- Work closely with chefs to plan menus, introduce new dishes and maintain quality standards.
- Monitor food quality, presentation, hygiene standards and service performance.
- Manage stock control, purchasing and supplier relationships to ensure availability of ingredients and restaurant supplies.
- Monitor sales, labour costs, food costs and profitability targets.
- Maintain financial and administrative records, including stock records, sales reports and operational reports.
- Ensure compliance with food hygiene regulations, health and safety legislation, licensing requirements and company policies.
- Implement promotional activities and marketing initiatives to increase customer footfall and revenue.
- Oversee cash handling procedures and ensure proper financial controls are maintained.
- Maintain a safe, clean and efficient working environment for staff and customers.
Required Skills and Experience:
- Previous experience in restaurant or hospitality management.
- Strong leadership and team management skills.
- Knowledge of food safety, health and safety and restaurant operations.
- Ability to manage budgets, staffing and customer service standards.
- Strong communication and organisational skills.
Pay: £41,800.00 per year
Benefits:
Ability to commute/relocate:
- London, Greater London: reliably commute or be willing to relocate with an employer-provided relocation package (preferred)
Experience:
- Restaurant management: 3 years (required)
Language:
Licence/Certification:
- Level 3 Food Hygiene Certificate (required)
Work Location: In person
