Restaurant Manager Required in London - London

Restaurant Manager Required in London

We’re looking for a Restaurant Manager to lead the day-to-day running of CAIA, bring out the best in our team and make every guest feel welcome.This is a hands-on role for someone who loves hospitality, leads by example and combines excellent service with strong commercial awareness. You’ll oversee the floor, work closely with the kitchen and bar teams, and take pride in the details that make a restaurant run well.
The roleService and guest experience
Lead service with confidence, delivering warm, friendly, knowledgeable and informal hospitality.
Maintain consistently high standards across food, drinks, presentation and service.
Take ownership of guest feedback, requests and complaints, resolving issues thoughtfully and following up where needed.
Oversee the atmosphere of the restaurant, from lighting and music to temperature and presentation.
Keep guest preferences and relevant notes up to date in SevenRooms.
Team leadership and development
Lead, motivate and develop the floor and bar teams, setting clear expectations and demonstrating our values: hard work, leading by example, consistency and accountability.
Run engaging pre-service briefings so everyone understands the menu, service priorities and their responsibilities.
Support recruitment, interviews and onboarding, following fair recruitment practices and right-to-work procedures.
Deliver ongoing training in food, wine, drinks, service and safe working practices, keeping training records current.
Hold regular performance reviews, identify development needs and manage attendance and performance concerns with appropriate support.
Operations and standards
Coordinate closely with the kitchen and bar teams to keep daily operations running smoothly.
Ensure opening, closing, cleaning and operational checklists are completed consistently.
Maintain food hygiene, health and safety standards, including HACCP procedures, and work to achieve and retain a five-star food hygiene rating.
Ensure equipment is used safely and the restaurant is prepared for every service.
Commercial performance and planning
Help deliver sales and profit targets through thoughtful recommendations, team coaching and effective cost control.
Monitor labour, food, beverage and other controllable costs, with a clear understanding of the profit and loss account.
Oversee accurate billing, cash handling, payment corrections and daily reconciliation.
Complete daily shift and weekly reports, communicating performance, issues and follow-up actions.
Prepare rotas at least one week in advance, balancing service needs, labour budgets, holidays, absence and training.
Coordinate holiday planning to maintain appropriate staffing throughout the year.
About you
Experience leading a restaurant team and managing busy services.
A natural host who builds strong relationships with guests and colleagues.
A confident, approachable leader who enjoys coaching and developing people.
Organised and reliable, with strong attention to detail and a calm approach under pressure.
Commercially aware, with experience managing costs, staffing and service standards.
Passionate about food, wine and drinks, and committed to helping the team build their knowledge.
Someone who takes ownership, communicates clearly and follows through.

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