Restaurant Manager Full Time

Spy Castle Food Services LTD dba The Baron’s Manor Pub is looking for an experienced Restaurant Manager to join our team.

The Baron’s Manor Pub is a lively, high-volume gastro-pub/restaurant that serves traditional pub food and drinks and is located in the industrial area of Port Kells, Surrey. We take pride in our traditional cooking methods and the use of high-quality ingredients, ensuring that we deliver a welcoming and unforgettable experience to our loyal patrons.

RESPONSIBILITIES:

Oversee daily operations: Strategically plan, organize, and evaluate all restaurant activities, from cooking and quality to customer experience.

Manage supplier relations: Develop and negotiate agreements with suppliers for high-quality ingredients and materials, optimizing both cost and quality.

Coordinate special events: Arrange and negotiate details for customer special events.

Lead and motivate staff: Guide the team to operate efficiently under pressure, fostering a positive and motivated work environment through leading by example.

Handle scheduling and performance: Create optimal staff schedules for all operating hours and implement performance management, including feedback, coaching, evaluations, and development.

Ensure quality and compliance: Recruit and train staff on proper cooking and service techniques, and uphold the highest standards of hygiene, cleanliness, and health and safety.

Manage finances: Monitor revenues and expenses, collaborating with management to adjust operations, pricing, or offerings to boost profitability and customer satisfaction.

Report to owner: Provide comprehensive reports on key performance indicators, operational insights, and strategic recommendations.

Control inventory: Oversee inventory, ensuring proper stock levels, freshness, and minimal waste by tracking usage and adjusting as needed.

Review: Conduct performance reviews of staff

QUALIFICATIONS:

Language of work: English

Education: Completion of a college or other program (hospitality related preferred but nor required).

Experience: A minimum of 3-5 years of experience working in a high-volume restaurant is required, along with previous management or supervisory experience.

Experience in inventory management and cost control.

Knowledge of bar and alcohol service standards and inventory

Excellent leadership, communication, and problem-solving skills.

Work Conditions and Physical Capabilities: Ability to work under pressure, with strong attention to detail. The role involves a combination of sitting, standing, and walking.

Ability to Supervise: 5 – 10 employees.

Personal Suitability: Must possess effective interpersonal skills, flexibility, accuracy, teamwork, reliability, organization, and dependability.

Responsible beverage certification / Serve it Right certification required