SOC Code: 1222 Restaurant and catering establishment managers and proprietors


Job responsibilities:
• Oversee daily operations to ensure smooth and efficient service.
• Coordinate staff schedules and ensure adequate staffing levels.
• Address and resolve customer complaints and feedback.
• Recruit, train, and supervise restaurant staff.
• Conduct regular performance evaluations and provide feedback.
• Monitor and manage budgets, including labour costs and expenses.
• Oversee cash handling, invoicing, and financial reporting.
• Manage inventory levels, order supplies, and ensure stock is fresh.
• Ensure compliance with health, safety, and hygiene regulations.
• Negotiate with suppliers and manage vendor relationships.
• Ensure timely and accurate delivery of supplies.
• Coordinate with the kitchen and service staff for seamless execution.
• Prepare regular reports on sales, customer feedback, and staff performance.
• Present reports to upper management and suggest improvements.

Salary: £30960- £38,700 per year.
Working hours: 37.50 per week

Skills, experience and qualifications: A Minimum of 1 year experience in a
managerial role or supervisory role in the relevant industry is required.


Please call for more information
07852454262