Restaurant Manager

JOB PURPOSE

To lead and manage all aspects of daily restaurant operations, ensuring exceptional guest experience, maintaining Bikanervala's quality standards, achieving financial targets, and developing a high\-performing team. The Restaurant Manager is responsible for the overall success of the assigned outlet and serves as the face of Bikanervala to guests and the local community.

KEY RESPONSIBILITIES

1\. Operations Management

• Oversee all daily restaurant operations including front of house, kitchen, and sweet counter


• Ensure smooth service during all meal periods (breakfast, lunch, dinner) and peak hours


• Manage opening and closing procedures, ensuring security and compliance protocols are followed


• Coordinate with kitchen team to ensure timely food preparation and quality presentation


• Monitor and manage table reservations, walk\-ins, and takeaway orders efficiently


• Ensure all equipment is functioning properly and arrange timely maintenance/repairs


• Liaise with delivery platforms (Uber Eats, Deliveroo, Just Eat) to maximise online orders

• Ensure every guest receives a warm welcome and exceptional dining experience


• Handle guest complaints and feedback promptly, professionally, and to full resolution


• Monitor and respond to online reviews (Google, TripAdvisor, social media) within 24 hours


• Maintain high standards of cleanliness, ambiance, and presentation throughout the restaurant


• Build relationships with regular guests and the local community


• Ensure staff are knowledgeable about menu items, allergens, and can make recommendations

• Lead, motivate, and manage a team of 15\-25 staff including supervisors, servers, and kitchen porters


• Create and manage weekly staff rotas ensuring adequate coverage during all shifts


• Conduct regular team briefings and communicate company updates effectively


• Train new staff and provide ongoing coaching and development to existing team members


• Conduct performance appraisals and manage underperformance through appropriate processes


• Handle disciplinary matters and grievances in line with company policy


• Foster a positive, inclusive, and professional working environment

• Achieve monthly revenue targets and contribute to budget planning


• Control food costs within target through waste reduction and portion control


• Manage labour costs within budget through efficient scheduling


• Oversee daily cash handling, banking, and POS reconciliation


• Review daily, weekly, and monthly sales reports and take corrective action where needed


• Identify opportunities to increase revenue through upselling, promotions, and events

• Submit daily stock requisitions to warehouse as per company policy


• Conduct weekly stock takes and maintain accurate inventory records


• Minimise wastage and monitor shelf life of perishable items


• Ensure proper storage of all food items as per HACCP requirements


• Coordinate with suppliers for any direct deliveries and verify quality upon receipt

• Ensure full compliance with Food Safety Act, HACCP, and EHO requirements


• Maintain Food Hygiene Rating of 5 and prepare for EHO inspections


• Ensure all staff hold valid Food Hygiene Certificates (Level 2 minimum)


• Manage allergen information and ensure compliance with Natasha's Law


• Conduct and document daily, weekly, and monthly safety checks


• Ensure compliance with fire safety, first aid, and emergency procedures


• Maintain all required licences (premises, music, alcohol if applicable)

• Support and execute local marketing initiatives and promotions


• Build relationships with local businesses, temples, and community organisations


• Coordinate catering enquiries and large party bookings


• Promote special events (Diwali, Navratri, Eid, Christmas) to drive footfall


• Encourage positive online reviews and social media engagement

Essential Requirements:

• Minimum 2 years' experience as Restaurant Manager or Assistant Manager in a busy restaurant


• Experience managing teams of 15\+ staff


• Strong understanding of P\&L, food cost, and labour cost management


• Level 3 Food Hygiene Certificate (or willingness to obtain within probation)


• Excellent communication skills in English (written and verbal)


• Strong leadership, problem\-solving, and decision\-making abilities


• Flexibility to work evenings, weekends, and bank holidays


• Right to work in the UK

Pay: £24,500\.00\-£40,463\.31 per year

Work Location: In person

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