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

Restaurant Manager

Job Description