Details.
Supervise and coordinate all restaurant operations, lead and support the dining room teams in collaboration with the kitchen, ensure the quality of the welcome, service and customer experience, uphold procedures and health and safety standards, organise schedules and staffing needs, monitor performance indicators and contribute to revenue growth, manage stock, orders and supplier relationships, and support a positive working environment and team development. Requirements include natural leadership, excellent interpersonal skills, organisation, responsibility, a strong customer and service quality focus, the ability to unite and motivate a team, successful management experience in the restaurant industry, responsiveness, autonomy and rigour. Benefits include a permanent contract, full-time hours, continuous shifts, meals provided, a young and ambitious team, career development opportunities within the group, and attractive compensation based on experience.