Restaurant and Bar Manager

This is an exciting opportunity for a Restaurant and Bars Manager to take ownership of the food and drink operation within a quality hotel environment. Overseeing restaurant, bar and breakfast service, you will lead from the front to deliver excellent guest experiences while developing a strong and motivated team.

This is a varied management position combining hands on operational leadership with responsibility for commercial performance, staffing, training and service standards. You will work closely with the kitchen and wider hotel management teams to ensure every area of the operation runs smoothly while identifying opportunities to improve revenue, profitability and the overall guest experience.

 

Restaurant and Bars Manager Ideal Profile:

• Experience managing restaurant, bar or wider food and drink operations within a quality hotel or similar hospitality environment
• Strong leadership skills with the ability to motivate, train and develop restaurant, bar and breakfast teams
• Excellent understanding of food and drink operations, guest service, licensing, food safety and health and safety requirements
• Commercially aware with the ability to manage budgets, labour costs, stock, purchasing, sales performance and profitability
• Excellent communication and interpersonal skills with a warm, professional and guest focused approach
• Highly organised and confident working under pressure while managing multiple operational priorities

 

Restaurant and Bars Manager Responsibilities:

• Lead the restaurant, bar and breakfast operations, maintaining excellent brand, service and guest care standards throughout
• Manage rotas, staffing levels and departmental resources effectively to provide strong operational coverage while controlling labour costs
• Recruit, induct, train and develop the food and drink team, supporting department leaders and supervisors to continually improve performance
• Monitor budgets, revenue, stock, purchasing, gross profit and sales performance, taking action to improve departmental profitability
• Work closely with the kitchen and wider hotel management teams to coordinate menus, reservations, events, dietary requirements and changing business needs
• Maintain high standards of food safety, health and safety, licensing and operational compliance while monitoring guest feedback and implementing service improvements