Restaurant Manager

at  Salt Uppermill Ltd

OVERVIEW

We are seeking an experienced and dynamic Restaurant Manager to oversee daily operations at our establishment ‘Salt Uppermill’ 113-115 High Street, Uppermill, OL3 6BD. The ideal candidate will have a passion for the hospitality industry and a strong background in food service management. As a Restaurant Manager, you will be responsible for ensuring exceptional customer service, maintaining high standards of food safety, and leading a team through effective training to deliver a consistent and ’Outstanding Dining Experience’!!!.

SKILLS

• Proven experience in restaurant management or a similar role within the hospitality sector.
• Strong knowledge of food preparation techniques and kitchen operations.
• Familiarity with food safety regulations and best practices.
• Excellent team management skills with the ability to motivate and lead staff effectively.
• Strong organisational skills with attention to detail in supervising daily operations.
• Ability to work in a fast-paced environment, retaining the ability to think clearly when busy and therefore maintaining the high standards of service.
• Excellent communication skills for interacting with customers, staff, and suppliers.
• Experience in bartending is essential, with a key emphasis on wine knowledge
  If you can demonstrate a passion and enjoyment for hospitality, please don’t hesitate to apply to join our team as we strive to create memorable dining experiences for our guests! Please send a cover letter via email outlining your suitability in brief for the role.
  Job Type: Full-time
  Pay: £13.00-£14.00 per hour
  Expected hours: 38 – 46 per week

Additional pay:

• Tips

Benefits:

• Company pension
• Discounted or free food
• Free parking
• On-site parking

Experience:

• Supervising experience: 3 years (required)
• Restaurant management: 1 year (required)
• Hospitality: 5 years (required)

Work authorisation:

• United Kingdom (preferred)

Work Location: In person
Application deadline: 10/02/2025
Expected start date: 16/02/202

• Oversee all aspects of restaurant operations, including staff management, inventory control, and customer service.
• Ensure compliance with food safety regulations and maintain cleanliness standards in the kitchen and dining areas.
• Supervise and train front of house employees to ensure efficient food and drink preparation and service.
• Develop and implement operational policies and procedures to enhance productivity and guest satisfaction.
• Manage scheduling, staffing levels, and team performance to optimise service delivery.
• Handle customer inquiries and complaints in a professional manner to ensure a positive dining experience.
• Collaborate with the kitchen team to create seasonal menus that reflect current trends and customer preferences.
• Create bespoke cocktails, wine pairings and develop drinks menus with relation to seasonality.
• Monitor financial performance, including costs related to food preparation, staffing, and overall restaurant operations.