Temporary Restaurant Manager (Maternity Cover)

Angel Human Resources
Horsham, West Sussex
£25000 - £30000/annum
18 Jun 2017
18 Jul 2017
Contract Type
Full Time
Temporary Restaurant Manager (Maternity Cover)
Horsham, West Sussex
40 Hours per week, Full Time/Temporary Position
Salary Up to £30K pro rata

A unique opportunity has arisen at our Restaurant for a temporary Restaurant Manager to provide maternity cover for between 6 and 9 months starting in July or August.


The restaurant pride ourselves on the fabulous range of hot and cold dishes we serve which are all created by our team of highly skilled chefs. Our customers enjoy an inspirational menu of fun and exciting food, packed full of flavour from fresh local, seasonal, and often organic produce. With a seating capacity of between 150 and 200 and an annual turnover of over £750k.


You will be responsible for managing a team of 28 including 16 front of house, 7 chefs, 3 Kitchen Porters, and 1 Kitchen Assistant. You would be responsible for ensuring that the day to day running of the restaurant is smooth and efficient and that our customers always enjoy exceptional standards of service and food quality. From day one you will be given a high level of autonomy to manage this business and you will have a significant influence on its overall performance through driving sales and customer loyalty.


To be the successful candidate you will:

• Have experience of working in a large restaurant at a senior level and has a track record in delivering high quality food and exceptional customer service

• An excellent understanding of our AB1 customer base and how to maximise their satisfaction through our product range and service standards.

• Be used to working with a high level of autonomy and accountability with an ability to make sound business decisions

• Be focussed on driving growth in margins, revenues and profit whilst minimising costs and wastage

• Have strong leadership and people management skills, gained from within a similar restaurant environment

• Have an understanding of how to promote and develop the business

• Have an excellent understanding of a large restaurant operation (both in kitchens and front of house) with an ability to identify and implement any necessary improvements in service delivery

• Have an awareness of the relevant health and safety regulations relating to kitchens, equipment, food preparation and service