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Braintree, Essex ( AA Rosette)
£40,000 (DOE) + tips | Full-time | Evenings & weekends | Start: ASAP
Were recruiting on behalf of an owner-led, proudly independent 2 AA Rosette restaurant where relaxed elegance meets meticulous standards. Were looking for a Restaurant Manager to lead service end-to-end, inspire and grow our FOH team, and help us deliver unforgettable experiencesevery table, every time.
Why this role?Lead with impact: Own the guest journey, from warm welcome to fond farewell.
Grow a great team: Coach, develop and rota a high-performing FOH crewaligned to our house style and standards.
Shape our calendar: Plan and deliver special events (wine dinners, themed nights, private hires) that fill the diary and delight our guests.
Be commercially smart: Drive sales-through-service, keep waste low, and keep KPIs moving in the right direction.
Service & floor leadership
Set the tone on the floor: refined language, polished standards, immaculate presentation.
Ensure guests receive menus and a first drink within 10 minutes of arrival; maintain brilliant wine and bar service (present/confirm, 50ml taste, proactive top-ups).
Use PDAs/handhelds for every table; read-back orders; time ancillaries perfectly.
Optimise seating and table turns; keep the entrance, bar, dining room, courtyard and facilities guest-ready.
People, training & culture
Recruit, onboard, schedule and performance-manage FOH to a clear staffing matrix.
Coach from our Customer Journey/Handbook; build a culture of calm professionalism.
Support development toward Level 3 Customer Service & Hospitality; track training and competence.
Guest recovery & reputation
Prevent issues before they occur; when they arise, handle recovery personally and empathetically.
Run post-visit call-backs and share insights weekly; investigate reviews fairly and follow up with action.
Events, sales & promotion
Own event planning and delivery with kitchen, owners and suppliers; produce clear run-sheets.
Drive sales-through-service: water, snacks, sides, wine, dessert cocktails, ports and brandies.
Support local marketing and in-house promotions; grow Saturday Bottomless Lunch and Sunday Lunch.
Operational excellence & compliance
Manage stock, linen, glassware and cellar; uphold food safety and allergen processes.
Align FOH/BOH via clear briefings, sections, timing and handheld comms.
Approve holidays fairly and ahead of time; keep schedules balanced and legal.
Commercials & reporting
Hit targets for turnover, ASPH, bookings/table turns, labour %, wastage, review scores and call-back completion.
Produce concise weekly performance reports, staffing/training updates and event pipelines for the owners.
A calm, visible presence on the floor, always leading by example.
Standards from the Customer Journey are lived without compromise; issues fixed fast, with empathy.
A healthy diary, profitable events and positive, trending KPIs.
Proven leadership in premium restaurants, confidently running busy services and teams.
Event planning know-how and a commercially minded approach to sales-through-service.
Excellent training/coaching skills; sharp presentation and communication aligned to our house style.
Comfortable with handheld ordering systems and simple performance reporting.
Salary: £40,000 per annum (DOE) + tips
Contract: Full-time, onsite (evenings/weekends)
Development: Structured training with a pathway toward Level 3 qualifications
Perks: Staff meals on shift, uniform policy (all black), supportive, owner-led environment
We review applications as they arrive and will invite suitable candidates to a first conversation with the recruiting consultant, followed by on-site stages with the client.
Our client is an equal opportunities employer. If you need adjustments during the process, let us know.
