Restaurant Manager

An all day venue, for every occasion. Harbour House is set in the magnificent 19th century transit shed on Bristol’s floating harbour, which is rumoured to be once owned and designed by Isambard Kingdom Brunel himself as his own private boathouse. Whether it is afternoon tea, family celebrations, after work drinks or a date night dinner, Harbour House delivers excellence throughout every day part all with a personal touch for a home away from home feel. 

Championing the best of the south-west throughout our food menu with emphasis on the finest seafood the region has to offer. All washed down with local craft beers, the finest British wine and an eclectic cocktail menu.

We are looking for a Restaurant Manager to deputise for the GM and assist the Deputy Manager in the leadership, development and delivery of the Harbour House experience.

Mission
To create, maintain and deliver the guests journey at every opportunity & help elevate Harbour House into a market leader in the Bristol culinary scene.

What we are looking for

   •    Strong leadership skills, standards orientated individual with drive, energy and most importantly, a happy go-lucky personality

   •    Experience in running large events and weddings

   •    Strong team coach

   •    Strong understanding of business management and accounting principles

   •    Excellent computer, problem-solving and customer service skills

   •    Exceptional communication and interpersonal skills who always puts the guests first

   •    Ability to deal with difficult situations

   •    Willingness to work during peak hours, including nights, weekends, and holidays

   •    Strong wine and drinks knowledge and understanding of how a bar works

   •.   Understanding of health and safety procedures that need to be maintained and carried out

   •    Effectively delegate responsibilities and maximise resources 

Main responsibilities

   •    Taking ownership of the day to day running of Harbour House

   •    Working closely with senior management, kitchen and the team in pushing the business to its full potential

   •    Full training of staff; training plans, performance management, incentives etc

   •    Assisting the DM & kitchen in maintaining all health and safety procedures required for the business; allergens matrix, COSHH, food safety, fire safety, cleaning rotas etc

   •    Helping organise events from start to finish

   •    Running and closing shifts on a daily basis. Involving cashing up and being a key holder

   •    Understanding the business’ budgets and helping achieve them on a weekly, monthly and yearly basis. 

   •    Creating and monitoring staff rotas in line with the above budgets

   •    Keeping the team camaraderie together and ensuring that Harbour House will always be a great place to work with the perfect balance of work and pleasure.

Measures of success

•       Satisfied guests

•       Happy and efficient teams

•       Cared-for establishment

•       Sales turnover measured against the same week in the previous year and budget

•       Weekly gross profit % measured against budget

•       Weekly wages spend measured against budget

•       Readiness for progression