Restaurant Manager

Restaurant & Retail Manager

Barton upon Humber

30k to 35k Depending on experience

Daytimes only, no evening service

Occasional events may require evening management

Reports to: Centre General Manager / Owner

Key Responsibilities

Restaurant Management:

• Oversee all aspects of the caf /restaurant including breakfast, lunch, coffee & cake service.
• Manage front-of-house (recruiting, training, scheduling, performance management).
• Ensure high standards of food quality, presentation, service, hygiene and safety (compliance with Food Safety Act, allergen regulations, health & safety).
• Monitor and control costs (food & beverage cost, labour cost), manage kiosk/point-of-sale, shift-reporting.
• Develop menu ideas (in liaison with chef), seasonal offers, coffee & cake specials, themed events (e.g., Christmas menu) to drive income.
• Ensure the restaurant space is welcoming, well-presented, clean, and aligns with company policies.

Retail Management:

• Overseeing our two small retail departments.
• Work as part of the buying/procurement team to maintain fresh, relevant product ranges and compelling displays.
• Lead the retail sales team: recruit, train, motivate, set targets, manage performance.
• Monitor inventory, stock levels, pricing, margin, shrinkage/ waste, seasonal transitions.
• Ensure visual merchandising and store layout deliver a premium visitor experience.
• Collaborate with marketing/promotions to support seasonal campaigns, events and cross-promotion between restaurant and retail.

Leadership & Commercial:

• Set clear performance targets for both restaurant and retail staff.
• Lead by example in customer service: greet and engage visitors, maintain high standards.
• Forecast, budget and help deliver growth in footfall, average spend and repeat business.
• Manage and develop direct reports: identify training and development needs, build a strong team culture.
• Ensure all operations comply with relevant regulatory requirements (food safety, fire safety, health & safety, licensing if applicable).
• Work closely with the site team to leverage the unique setting to drive additional visitor experience.
• Be flexible / hands-on: during busy periods you may be expected to step in on the floor, serve customers, assist with stock, etc.

Skills, Experience & Attributes

• Proven management experience, running a successful Front of House restaurant team is essential.
• Excellent customer service ethos: high standards and attention to detail.
• Skill in building and leading teams: hiring, training, motivating, performance managing.
• Experience in food service operations: food safety, kitchen/FOH operations, menu development.
• Retail experience: buying, merchandising, stock/inventory management, visual presentation.
• Ability to think strategically and operationally: plan growth, deliver day-to-day excellence.
• Strong communication and interpersonal skills.
• Comfortable working in a dynamic environment.
• Highly organised, flexible, and able to handle multiple responsibilities and shifting priorities.
• Own transport would be desirable due to the location of the business.

Qualifications

• A relevant qualification in Hospitality, Retail Management, Business or equivalent experience is desirable.
• Food Safety Certificate (Level 2 or higher) required.
• Health & Safety qualification (or willingness to obtain) desirable.
• Familiarity with EPOS systems, stock control systems, retail analytics.

What We Offer

• A key leadership role in a unique lifestyle destination.
• Competitive salary (to be determined).
• Unique Daytime lifestyle within Hospitality
• Opportunity to shape and grow both the restaurant and retail offering.
• Friendly, supportive team environment.
• Free onsite parking.

If you are interested in the above role please send your cv to (url removed)