Restaurant Manager
| Dyddiad hysbysebu: | 14 Gorffennaf 2025 |
|---|---|
| Cyflog: | £16 i £20 yr awr |
| Oriau: | Llawn Amser |
| Dyddiad cau: | 13 Awst 2025 |
| Lleoliad: | Cheltenham, Gloucestershire |
| Gweithio o bell: | Ar y safle yn unig |
| Cwmni: | Indian Haveli Cheltenham Ltd |
| Math o swydd: | Parhaol |
| Cyfeirnod swydd: |
Crynodeb
Job Duties:
• Oversee the daily operations of the restaurant, ensuring smooth and efficient service.
• Plan and coordinate food preparation in collaboration with chefs and kitchen staff.
• Manage staffing requirements, create schedules, and supervise team performance.
• Ensure exceptional customer service by maintaining a welcoming dining experience.
• Address customer feedback and resolve complaints professionally and promptly.
• Monitor and uphold high standards of food quality, taste, and presentation.
• Ensure compliance with all food safety, hygiene, and health regulations.
• Maintain cleanliness and organisation across dining, kitchen, and storage areas.
• Oversee financial accounts, monitor expenses, and implement cost-control measures.
• Analyse sales data and profitability to optimize restaurant performance.
• Lead, train, and motivate staff, fostering a positive and professional work environment.
• Conduct regular staff performance evaluations and training programs.
• Ensure smooth coordination between the kitchen and front-of-house staff.
• Implement strategies to enhance customer experience and increase restaurant revenue.
QUALIFICATION: NVQ Level 3 or equivalent or above
SKILLS:
• Familiarity with traditional dishes, flavours, and cooking techniques.
• Ability to cook, plate, and present meals to a high standard.
• Understanding of health regulations, proper food handling, and allergen management.
• Friendly, professional, and able to handle customer inquiries and complaints effectively.
• Ability to work well with others
• Clear and effective interaction with colleagues and customers.
• Efficiency in multitasking and meeting service deadlines.
• Quick thinking to resolve service issues or operational challenges.
• Ability to work in a fast-paced, high-pressure environment.
• Keeping workstations clean, tracking inventory, and managing stock efficiently
• Must have excellent attention to detail
EXPERIENCE:
Prospective employee should have at least one-year practical experience in the relevant field.
• Oversee the daily operations of the restaurant, ensuring smooth and efficient service.
• Plan and coordinate food preparation in collaboration with chefs and kitchen staff.
• Manage staffing requirements, create schedules, and supervise team performance.
• Ensure exceptional customer service by maintaining a welcoming dining experience.
• Address customer feedback and resolve complaints professionally and promptly.
• Monitor and uphold high standards of food quality, taste, and presentation.
• Ensure compliance with all food safety, hygiene, and health regulations.
• Maintain cleanliness and organisation across dining, kitchen, and storage areas.
• Oversee financial accounts, monitor expenses, and implement cost-control measures.
• Analyse sales data and profitability to optimize restaurant performance.
• Lead, train, and motivate staff, fostering a positive and professional work environment.
• Conduct regular staff performance evaluations and training programs.
• Ensure smooth coordination between the kitchen and front-of-house staff.
• Implement strategies to enhance customer experience and increase restaurant revenue.
QUALIFICATION: NVQ Level 3 or equivalent or above
SKILLS:
• Familiarity with traditional dishes, flavours, and cooking techniques.
• Ability to cook, plate, and present meals to a high standard.
• Understanding of health regulations, proper food handling, and allergen management.
• Friendly, professional, and able to handle customer inquiries and complaints effectively.
• Ability to work well with others
• Clear and effective interaction with colleagues and customers.
• Efficiency in multitasking and meeting service deadlines.
• Quick thinking to resolve service issues or operational challenges.
• Ability to work in a fast-paced, high-pressure environment.
• Keeping workstations clean, tracking inventory, and managing stock efficiently
• Must have excellent attention to detail
EXPERIENCE:
Prospective employee should have at least one-year practical experience in the relevant field.