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Restaurant Manager

Restaurant Manager

Posted 29 July by Berkeley Scott
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We are currently recruiting for an exciting role as a Restaurant Manager, 4 Rosette level, in a beautiful hotel in Jersey.

The right candidate will have full accountability and responsibility of the restaurant. He/she must deliver efficient, safe, and disciplined food and beverage management, achieve statutory obligations, products and service standards, a high degree of guest care. He/she must also meet departmental and hotel key performance indicators.

The restaurant is 4 Rosette level, seeking to regain Michelin. It’s a 24-cover restaurant and the service runs from Tuesday to Saturday for dinner service only.


  • Through effective management of the restaurant, ensure that the labour resources effectively meet the service criteria set for the departments including training, supervision and encouraging multi skilling of the workforce all within employment law guidelines.

  • Recruit and plan the labour resource in line with budget and business needs including rotas, forecasting and timesheet control.

  • Contribute to menu development and pricing as required, taking into account seasonality, use of local produce, special diets or requests. Implement new Restaurant menus in conjunction with the F&B Manager and Executive Head Chef. Feedback and record guest comments on service to F&B Manager, Executive Head Chef.

  • Monitor and improve delivery of company brand standards and standard operating procedures. Respond to guest needs either directly or indirectly. Review guest feedback and resolve any issues to a satisfactory conclusion.

  • Ensure all procedures are followed in line with the management of liquor stock and that any feedback from the stock take is actioned.

  • Control stock level of products and consumables e.g., cutlery, crockery, and glassware, in line with budget and business needs. Place orders as necessary and maintain secure storage.

  • Maintain regular and effective communication within your team and at all levels by encouraging daily briefing sessions and attending hotel meetings when required. Communicate the Restaurant product information, the targets, and results to the whole hotel.

  • Develop team members through training and coaching that meets the needs of the business and individual needs. Deliver the departmental induction to the new employees. Appraise team members annually followed by a six-month review. Maintain up to date knowledge of food industry trends and competitor activity. Lead own development needs and keep the personal portfolio up to date.

  • Positively promote sales awareness within the Restaurant and maximise sales opportunities by marketing the F&B offering / Hotel / Group by raising the profile both internally and externally.

  • Maintain a high standard of cleanliness and hygiene practice in line with legal and company requirements.

  • Address hazards and follow up maintenance requirements, implement and review risk assessments and safe systems of work in the Restaurant.

  • Carry out all management related activity as business needs dictate as a member of the management team.


  • Experience as Restaurant Manager in a Rosette or Michelin star level restaurant

  • Able to develop wine list and pairings

  • Able to provide fine dining training to the Team

  • Must have excellent communication skills and customer service


£30,000 per annum

Working shifts: Tuesday to Saturday, dinner service only

Reference: 43522905

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