Restaurant Manager

We’re seeking an experienced Restaurant Manager to lead front-of-house operations at Frederic’s. You’ll run our dining room and bar, delivering exceptional guest experiences while driving business growth.

This role requires a confident hospitality professional who can lead a team, build strong guest relationships, and maximize revenue opportunities. You’ll oversee daily operations, ensure seamless service, and attract new clientele while maintaining our refined standards.

The ideal candidate has proven experience in quality restaurants, excellent leadership skills, and a track record of growing business through outstanding service. You’ll be hands-on during service, manage staff rosters and training, and take full ownership of front-of-house success.

If you’re passionate about hospitality and ready to make Frederic’s your own, apply now.​​​​​​​​​​​​​​​​

Key Responsibilities:

• Manage day-to-day restaurant and bar operations

• Open and close the venue, including cash handling and end-of-day procedures

• Ensure smooth service flow during lunch, dinner, and peak trading periods

• Maintain high standards of presentation, cleanliness, and ambience

• Act as the senior on-shift decision-maker

• Deliver a consistently high-quality guest experience

• Handle customer feedback and resolve issues professionally and promptly

• Build rapport with regular guests and uphold Frederic’s premium service standards

• Ensure service reflects the brand values and positioning of the venue

• Supervise, lead, and support front-of-house and bar staff

• Lead by example on the floor during service

• Assist with staff training, onboarding, and performance management

• Support rostering, shift allocation, and staff coverage

• Ensure staff comply with company policies and service expectations

• Act as Duty Manager in accordance with the Sale and Supply of Alcohol Act 2012

• Ensure responsible service of alcohol at all times

• Monitor intoxication levels and manage host responsibility obligations

• Ensure compliance with:

  • Liquor licence conditions

  • Food Control Plan requirements

  • Health and Safety legislation

• Complete incident reports, refusal logs, and compliance documentation as required

• Manage POS systems and cash reconciliation

• Monitor stock usage, wastage, and ordering in coordination with management

• Support cost control while maintaining service and product quality

• Assist in achieving sales targets and operational KPIs

Applicant must have 3 years of relevant work experience or minimum relevant level 4 qualification, Duty Managers Certificate and must be availble to work weekends.