Collins King & Associates
RESTAURANT MANAGER
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We are looking for an energetic, passionate and customer-focused Staff Dining Manager to lead a high-profile contract catering operation and take the service to the next level.
This is not simply a role about running a restaurant. It is about creating an outstanding daily experience for every customer, building a motivated team and making the operation genuinely best in class.
You will be a visible and engaging leader who enjoys being on the floor, talking to customers, understanding what they want and making sure the team consistently delivers exceptional service.
The Role
As Staff Dining Manager, you will take ownership of the day-to-day operation, leading and developing a team to deliver an exceptional customer experience.
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You Will
- Lead from the front, creating an energetic and positive environment for both customers and colleagues.
- Put customer experience at the heart of everything you do, continually looking for ways to improve the offer and service.
- Empower your team to make decisions, take ownership and deliver great service.
- Develop a culture where people feel trusted, valued and motivated to perform at their best.
- Be highly visible during service, engaging with customers and responding quickly to feedback.
- Work closely with the culinary team to ensure food quality, presentation and service are consistently excellent.
- Drive standards across service, hospitality, cleanliness and presentation.
- Introduce new ideas and initiatives that keep the operation fresh, relevant and exciting.
- Monitor customer feedback and use it to continually improve the operation.
- Take responsibility for financial performance, budgets, labour and commercial targets.
- Coach and develop your team, creating clear opportunities for progression.
- Build strong relationships with the client and key stakeholders.
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What We’re Looking For
We are looking for someone who loves hospitality and genuinely enjoys looking after people.
You will ideally have experience managing a high-volume staff restaurant, premium B&I contract catering operation, hotel, restaurant or similar customer-focused environment.
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