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The Restaurant Manager (NGR-2026-RM-03) will report to the Owner/Director and will have day-to-day responsibility for the effective operation of the restaurant. This is a hands-on management role requiring excellent organisation, communication and customer-service skills. You will coordinate staff, service, reservations, stock, suppliers and operational procedures while ensuring that the restaurant maintains appropriate standards of food safety, licensing and customer care. KEY RESPONSIBILITIES • Manage the day-to-day operation of the restaurant., • Supervise front-of-house staff and coordinate effectively with the kitchen team., • Prepare staff rotas and help ensure appropriate staffing levels for each service., • Maintain high standards of customer service., • Oversee reservations, table allocation and the customer dining experience., • Deal professionally with customer enquiries and complaints., • Coordinate stock ordering and relationships with suppliers., • Monitor stock levels and support appropriate cost and waste control., • Support cash-handling, till and operational-control procedures., • Ensure restaurant procedures comply with food-safety and hygiene requirements., • Support compliance with relevant premises and licensing requirements., • Coordinate communication between front of house, kitchen staff and the Owner/Director., • Assist with staff induction, training and performance standards., • Support the Owner/Director with the efficient and sustainable development of the business. ABOUT YOU We are looking for an experienced hospitality professional who can demonstrate: • At least 2–3 years' relevant experience in restaurant management, assistant management or a senior supervisory hospitality role., • Experience supervising restaurant staff and preparing or managing staff rotas., • Strong customer-service and complaint-handling skills., • Experience with stock, suppliers and general restaurant operations., • Understanding of food-safety and hygiene requirements., • Good organisational and administrative ability., • Strong communication, leadership and problem-solving skills., • Ability to remain calm and organised during busy restaurant service., • Ability to coordinate effectively between front-of-house and kitchen operations. A qualification in hospitality, catering, restaurant management or business management is desirable but not essential where the applicant can demonstrate equivalent relevant management experience.