- Take responsibility for the day to day running of the restaurant and its overall financial and commercial performance

· Ensure excellent customer service from start to finish

· Communicate with the reservations team to organise table reservations, ensure guests requests are met, and expectations exceeded

· Co-ordinate staff members to ensure everyone is working as a team and supporting one another

· Train and monitor the development of a large team, managing staff attendance and workload.

· Offer mentorship to a team of young leaders

· Aid and improves the guest experience to ensure a seamless dining experience

· Build, optimise and enforce a robust framework of policies, standard operating procedures and a high performance culture.

· Add to the F&B, brand, marketing and commercial strategy

· Work closely with the board, executive head chef and management to deliver strategy

· Follow and implement Health and Safety regulations, completing due diligence

· Write rotas with management to cope with a busy seasonal pattern

· Help the business comply with all legal requirements and licensing laws

· Develop Standard Operating Procedures (SOPs) that are clear and unambiguous

· Comply and develop a Code of Conduct and Company Policies

· Manage and oversee payment systems, petty cash and ensure all bills are settled at the end of each day

· Set solid but realistic financial and commercial targets for the bar, wine cellar and kitchen

· Complete general administration such as daily reports, cashing up, stock control, managing budgets

· Infer and analyse financial and commercial performance and communicate this to the board.

· Oversee stock levels and supplies each day

· Understand the difference between cost cutting/profit maximisation & value engineering