Restaurant Manager

At Verdi Hotels, we manage and operate distinctive brands that resonate with a broad range of clients and customers. We focus on uplifting and engaging the lives of our teams, guests, and the communities we serve by delivering exceptional hospitality.

The Restaurant Manager is responsible for the effective day-to-day management of the restaurant, delivering consistently high standards of food and beverage service, guest satisfaction and commercial performance. The role leads the restaurant team, manages staffing and service delivery, and ensures compliance with hotel policies, budgets, hygiene and safety standards.

Key Responsibilities

• Leadership and Operational Management

  • Lead, coach and develop the restaurant team to consistently meet service, quality and sales standards

  • Organise daily restaurant operations, including opening and closing procedures, reservations and table allocation

  • Set clear restaurant objectives and implement action plans to improve guest satisfaction, revenue and profitability

  • Monitor service periods, staffing levels and operational readiness, responding promptly to changing business needs

  • Undertake Duty Manager shifts when assigned by hotel management

• Client and Team Engagement

  • Maintain high standards of guest care, resolve complaints promptly and follow up on service recovery

  • Coordinate with the kitchen and relevant departments to meet dietary, event and special guest requirements

  • Engage directly with guests, build relationships and use feedback to improve the restaurant experience

  • Support recruitment, onboarding, training, performance appraisals and ongoing development of restaurant colleagues

  Compliance and Standards

  • Monitor health, safety, hygiene, risk assessments, COSHH, and HACCP compliance

  • Ensure all control systems and audit requirements are followed at all times

  • Liaise with Learning and Development for training initiatives in relation to quality standards

  Commercial and Financial Management

  • Maximise sales and cost control across the division

  • Develop and implement sales promotions and staff incentives

  • Oversee Micros system updates, pricing, and invoice queries in coordination with HODs

  • Review guest feedback and implement improvements in collaboration with departments

Role Deliverables

Operational Performance 

•  Staff development and retention

• Standards of hygiene, safety, and service

• Effective team communication and collaboration

Desired Behaviours and Attributes

• Personal

  • Self-motivated

  • Detail-oriented

  • Discreet and confidential

  • Adaptable and flexible

• Professional

  • Strong leadership

  • Excellent communication

  • Customer-focused

  • Strategic and analytical thinker

Confidentiality

Whilst working for the company, there will be access to a wide variety of confidential information concerning the company, brands, guests and team.

It is vital that all such information remains confidential and must not be disclosed to anyone outside of the specific stakeholders, unless otherwise stated.  Please refer to the Employee Handbook for full policy details.

Health and Safety

This role requires compliance with all health and safety regulations, including:

• Awareness of and adherence to safe working practices per the Health and Safety Act

• Lead and support initiatives promoting sustainability and Health and Safety, ensuring compliance with environmental regulations and workplace safety standards while fostering a culture of responsible practices across the organisation

• Mandatory use of protective clothing / equipment as required

• Reporting defects in building, plant, or equipment in line with procedure

• Immediate reporting of any staff / guest / visitor accidents

• Attending all statutory Fire, Health and Safety training, including:

  • COSHH Regulations

  • HACCP Standards

  • Risk Assessments

  • Fire and Bomb Procedures