About the job

Company Description The Lloyd is a contemporary restaurant and bar located in the heart of Shifnal, offering guests a welcoming atmosphere and a focus on quality food and drink. The venue aims to deliver a relaxed yet memorable dining experience, balancing classic favorites with modern dishes. Team members are encouraged to provide friendly, attentive service and contribute to a positive, inclusive workplace culture. The Lloyd continues to grow its reputation locally, creating opportunities for hospitality professionals to develop their skills and progress in their careers.

Role Description The Assistant Restaurant Manager is a full-time, on-site role based at The Lloyd in Shifnal. This position supports the Restaurant Manager in overseeing daily operations, including supervising front-of-house staff, coordinating table service, and ensuring smooth shifts from opening to close. Responsibilities include maintaining high standards of food and beverage presentation, monitoring service quality, handling guest inquiries and feedback, and assisting with staff scheduling and training. The role also involves helping manage reservations, supporting hiring and onboarding, monitoring health and safety procedures, and contributing to initiatives that improve customer satisfaction and overall restaurant performance. The Assistant Restaurant Manager is expected to lead by example on the floor, work flexible hours including evenings and weekends, and collaborate closely with kitchen.

Qualifications

• Strong focus on Customer Satisfaction and Customer Service, with the ability to create positive guest experiences and respond effectively to feedback.
• Effective Communication skills, including clear verbal communication with guests and team members and confident, professional interpersonal skills.
• Experience with Hiring and supporting staff development, including interviewing, training, and coaching team members.
• Knowledge of Food & Beverage operations, including menu familiarity, basic product knowledge, and service standards for food and drinks.
• Prior experience in a restaurant, bar, or hospitality management or supervisory role.
• Ability to lead and motivate a diverse team, remain calm under pressure, and manage multiple tasks during busy service periods.
• Understanding of basic health, safety, and food hygiene requirements in a restaurant environment.
• Flexibility to work evenings, weekends, and holidays as required by the business.
• Basic numeracy and IT skills for handling till operations, reports, and reservations; experience with POS systems is an advantage.
• Formal hospitality or management training or qualifications are beneficial but not essential if supported by relevant experience.
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