Restaurant Manager
| Posting date: | 16 July 2025 |
|---|---|
| Salary: | £31,000 to £41,000 per year |
| Hours: | Full time |
| Closing date: | 30 July 2025 |
| Location: | BELVOIR STEAK AND CURRY HOUSE, Grantham Road, Whatton, NG13 9EU |
| Remote working: | On-site only |
| Company: | BELVOIR STEAK AND CURRY HOUSE LIMITED |
| Job type: | Permanent |
| Job reference: |
Summary
Strategic & Operational Oversight
Lead the planning, coordination, and execution of all restaurant services including catering and bar operations.
Supervise day-to-day floor operations, ensuring excellent service delivery during both regular hours and special events.
Oversee the successful hosting of pre-booked parties and private functions.
Food, Beverage & Quality Control
Manage menu execution and beverage offerings, ensuring alignment with customer expectations and restaurant standards.
Collaborate with kitchen and bar teams to maintain consistency in food quality, portioning, and presentation.
Regularly evaluate suppliers and procure high-quality ingredients that support local supply chains.
Financial & Inventory Management
Maintain financial oversight on budgets, stock usage, and purchasing to ensure profitability.
Monitor stock levels and control waste, ensuring cost-efficiency across all operations.
Analyse sales and expenditure reports to identify opportunities for improvement and growth.
Staff Supervision & Development
Recruit, train, and mentor staff to uphold service quality and maintain a professional environment.
Create staff schedules, allocate responsibilities, and manage performance reviews.
Foster a team culture that values accountability, respect, and communication.
Customer Service & Brand Standards
Ensure guests enjoy a high-quality dining experience through attentive service and clean, welcoming surroundings.
Handle customer feedback and complaints promptly and professionally.
Contribute to continuous improvement initiatives aimed at enhancing the guest experience.
Technology & Innovation
Use POS and reservation systems to streamline service and improve customer engagement.
Implement new technologies to enhance operational efficiency and data-driven decision-making.
Lead the planning, coordination, and execution of all restaurant services including catering and bar operations.
Supervise day-to-day floor operations, ensuring excellent service delivery during both regular hours and special events.
Oversee the successful hosting of pre-booked parties and private functions.
Food, Beverage & Quality Control
Manage menu execution and beverage offerings, ensuring alignment with customer expectations and restaurant standards.
Collaborate with kitchen and bar teams to maintain consistency in food quality, portioning, and presentation.
Regularly evaluate suppliers and procure high-quality ingredients that support local supply chains.
Financial & Inventory Management
Maintain financial oversight on budgets, stock usage, and purchasing to ensure profitability.
Monitor stock levels and control waste, ensuring cost-efficiency across all operations.
Analyse sales and expenditure reports to identify opportunities for improvement and growth.
Staff Supervision & Development
Recruit, train, and mentor staff to uphold service quality and maintain a professional environment.
Create staff schedules, allocate responsibilities, and manage performance reviews.
Foster a team culture that values accountability, respect, and communication.
Customer Service & Brand Standards
Ensure guests enjoy a high-quality dining experience through attentive service and clean, welcoming surroundings.
Handle customer feedback and complaints promptly and professionally.
Contribute to continuous improvement initiatives aimed at enhancing the guest experience.
Technology & Innovation
Use POS and reservation systems to streamline service and improve customer engagement.
Implement new technologies to enhance operational efficiency and data-driven decision-making.