Restaurant Manager

Job Summary

The General Manager is responsible for the overall leadership, commercial performance, operational excellence, and strategic development of the restaurant. The role carries full accountability for the day-to-day and long-term performance of the business, including P&L management, revenue generation, labour, and prime cost control, guest experience, compliance, people leadership, supplier management, and operational standards.

The General Manager is expected to lead the restaurant as a commercially driven business to achieve agreed financial, operational, people, and guest experience objectives.

The General Manager will design, implement, monitor, and continuously improve operational standards and SOPs across both Front of House (FOH) and Back of House (BOH), ensuring consistency, efficiency, compliance, and alignment with the company's brand standards.

Job Responsibilities

P&L & Financial Management

• Take direct accountability for the restaurant's P&L and overall commercial performance.
• Drive EBITDA, Net Sales and Prime Cost Targets (Labour + F&B Cost) in line with agreed business objectives.
• Manage labour budgets, wage percentages and operating costs, monitoring financial performance, and implementing corrective actions where required.
• Establish and maintain financial targets and budgets in conjunction with Management.

Revenue Generation & Commercial Strategy

• Drive top-line revenue through effective sales strategies, cover flow optimisation, guest retention, events, and local business development.
• Identify opportunities to increase footfall, average spend, repeat business, and overall revenue.
• Develop and implement commercially viable initiatives that support sustainable business growth.

Operational Leadership & SOP Oversight

• Take overall responsibility for the effective day-to-day operation of the restaurant.
• Design, implement, enforce, and audit SOPs across FOH and BOH to ensure service consistency, food quality, and operational efficiency.
• Continuously review and improve operational processes and standards.

FOH & BOH Coordination

• Ensure effective communication and collaboration between Front of House and Back of House.
• Work closely with the Executive Chef to maintain food quality, service efficiency, agreed GP performance, stock control, and operational standards.
• Ensure FOH and BOH management teams operate with clear accountability and shared business objectives.

Licensing, Compliance & Statutory Responsibilities

• Maintain overall accountability for Premises Licence compliance, DPS responsibilities, local authority liaison, EHO requirements, fire safety, health and safety, food safety, and applicable labour standards.
• Ensure all licences, records, procedures, and statutory requirements are maintained and monitored.
• Maintain an EHO Rating target of 5 Stars.

Supply Chain, Procurement & Vendor Management

• Manage supplier and vendor relationships, including negotiating commercial terms and monitoring supplier performance.
• Manage procurement budgets and ensure purchasing decisions align with agreed financial targets.
• Work alongside the Executive Chef to control F&B costs, GP performance, purchasing and waste.
• Identify opportunities to improve supplier terms, purchasing efficiency, and cost control.

People Leadership & Development

• Lead, mentor and develop the management and restaurant teams.
• Oversee high-level recruitment, selection, promotion, and performance management in conjunction with HR.
• Support succession planning and leadership development for AGMs, Supervisors and future management talent.
• Establish clear performance expectations and accountability across the management team.

Staff Retention & Workforce Performance

• Monitor and manage Staff Retention and Turnover Rates.
• Identify and implement initiatives to support employee engagement, development, and retention.
• Ensure appropriate staffing levels, workforce planning, and management capability are maintained in line with business requirements.

Guest Experience & Service Excellence

• Take overall responsibility for delivering an exceptional guest experience.
• Monitor Guest Satisfaction Scores, including NPS and Reviews, and implement improvements where required.
• Ensure food, beverage and service standards consistently meet or exceed guest expectations.
• Personally manage significant guest complaints and service escalations.

Marketing, PR & Local Business Development

• Direct and support local marketing, PR and events to increase footfall, guest retention and revenue.
• Identify opportunities for partnerships, events, and local business development.
• Work with Marketing and Communications to ensure activity supports the restaurant's commercial objectives and operational capacity.

Quality, Standards & Continuous Improvement

• Maintain high standards of food, beverage, service, cleanliness, presentation, and guest experience.
• Conduct regular operational reviews and audits to ensure compliance with company standards and SOPs.
• Identify operational gaps and implement appropriate corrective actions and continuous improvement initiatives.

Strategic Management & Reporting

• Maintain structured communication with Management, providing weekly operational reports and participating in monthly financial and business reviews.
• Work jointly with the Managing Director on target-setting, budgets, strategic priorities, and business development.
• Ensure agreed strategic objectives are translated into measurable operational actions, and delivered effectively.
• Lead weekly all-team management meetings to ensure alignment, accountability, and follow-through.

Crisis Management & Escalation

• Act as the final operational escalation point before Managing Director involvement for severe guest complaints, major staff grievances, significant operational failures, legal, or compliance matters and emergencies.
• Ensure incidents are appropriately managed, documented, investigated, and escalated where necessary.
• Maintain effective crisis and emergency management procedures.

Maintenance, Safety & Security

• Ensure the restaurant, facilities, and equipment are maintained in excellent working condition.
• Oversee appropriate maintenance, health and safety, fire safety, security, and cleanliness standards.
• Ensure identified risks and maintenance issues are addressed promptly and escalated where required.

Performance KPIs & Business Accountability

• Be accountable for achieving the agreed performance objectives and KPIs for the restaurant.
• Financial: EBITDA, Net Sales and Prime Cost Targets (Labour + F&B Cost).
• Quality & Standards: Guest Satisfaction Scores (NPS / Reviews) and EHO Rating – Target: 5 Stars.
• People: Staff Retention and Turnover Rates.
• Performance against agreed KPIs will form part of scheduled performance appraisals and may be considered in relation to performance-based incentive arrangements, including the Tronc scheme, where applicable and subject to the relevant scheme terms and company approval.

Pay: From £50,000.00 per year

Work Location: In person