Restaurant Manager

Restaurant and Bar Manager

Role Overview

Run and coordinate the daily activities of a club restaurant and bar, keeping service smooth, standards high, and members and guests well looked after. This role connects staffing, billing, stock, hygiene, safety, and event service so that every shift runs efficiently and consistently. It matters because the restaurant and bar are central to the club experience, and the person in this position protects both service quality and operational control.

Key Responsibilities

• Oversee opening, closing, and shift routines across the restaurant and bar, making sure service areas are prepared, staffed, and presented to the required standard.
• Coordinate service flow during busy periods, stepping in to resolve delays, table or bar bottlenecks, and member or guest concerns quickly and professionally.
• Allocate staff to shifts, sections, and tasks, then monitor performance and provide coaching so service remains attentive and consistent.
• Manage order taking, billing, POS transactions, payment handling, and end-of-shift reconciliation so records stay accurate and discrepancies are addressed.
• Track food, beverage, and service-supply stock levels; coordinate replenishment, proper storage, and basic inventory checks to reduce waste and shortages.
• Enforce food hygiene, sanitation, and workplace health and safety practices, ensuring the team follows approved standards at all times.
• Support restaurant and bar service for events and functions, including setup, service delivery, and breakdown, while keeping the normal service operation running.
• Work with kitchen, bar, and club colleagues to align service delivery, share operational updates, and resolve day-to-day issues.

Requirements & Qualifications

• Bachelor's degree in Hospitality Management, Hotel Management, Food & Beverage Management, Business Administration, or a related field.
• At least 2–4 years of relevant experience in restaurant, bar, or food and beverage operations.
• Working knowledge of restaurant, bar, and food-service operations, including service procedures, order management, and presentation standards.
• Familiarity with POS systems, billing, payment processes, and accurate transaction handling.
• Understanding of service-stock control, storage practices, and basic inventory procedures.
• Knowledge of food hygiene, sanitation, and workplace health and safety requirements.
• Customer service skills covering member and guest standards, complaint handling, and service recovery.
• People supervision skills for staff deployment, supervision, coaching, and performance monitoring.
• Knowledge of restaurant and bar service requirements for events and functions.
• Relevant food and beverage, hospitality, or customer-service certification is an advantage, as is membership of a recognised hospitality professional body.