Full job description

Are you an experienced manager within hospitality, particularly in hotels or restaurants? Are you looking for your next role to be in a beautiful setting, with a lovely garden for the perfect event? Hales Group are recruiting for a client with 5 star reviews, to assist them in finding a manager to run their restaurant, bar and manage the events.

Salary: £30,000 - £32,000 Per annum

Location: NR15 - transport needed due to remote location!

Type: Permanent

Hours: 40 - 50 hours per week, including evenings, weekends and bank holidays. Flexibility will also be needed as hours can increase during peak seasons and events.

Commutable from Diss, Attleborough, Wymondham, Long Stratton, Harleston and Norwich!

Job Purpose

The Bar, Restaurant and Events Manager is responsible for the day-to-day management and successful operation of the bar, restaurant and events facilities. The role will focus on delivering excellent customer service, maintaining high standards of food and beverage service, managing and developing staff, maximising sales and profitability, ensuring effective cellar management, and ensuring all events are professionally planned and delivered.

Key Responsibilities

Key Responsibilities
Oversee the day-to-day running of the bar, restaurant and events operation, ensuring excellent customer service and a welcoming atmosphere.
Manage bookings, table plans, customer flow and resolve customer feedback or complaints professionally.
Coordinate private functions, weddings, parties and corporate events, acting as the main point of contact from enquiry through to delivery.
Search for ways to increase events and functions.
Liaise with customers and internal teams to ensure all event requirements, staffing, food, beverage and venue arrangements are executed to a high standard.
Manage cellar operations, including stock control, ordering, deliveries, stock rotation and maintaining quality standards for all beverages.
Ensure compliance with health & safety, food hygiene, licensing regulations and company procedures.
Recruit, train, support and supervise front-of-house and events staff, including rota management and performance monitoring.
Monitor sales, stock and wastage, identifying opportunities to improve profitability and increase bookings and revenue.
Maintain high standards of cleanliness, presentation and organisation across all front-of-house areas.
Lead by example, promoting a positive team culture and ensuring an exceptional customer experience that encourages repeat business.

Responsibilities