28 Restaurant Manager jobs in London

Job Title: Restaurant Manager – Luxury Fine Dining

Salary: Up to £70,000

Location: Central London

We are looking for an experienced and passionate Restaurant Manager to lead a prestigious fine-dining restaurant. This is a fantastic opportunity for a senior hospitality professional who thrives in a high-end environment and is committed to delivering exceptional guest experiences. You will manage daily operations, inspire your team, and uphold the highest standards of service and operational excellence.

About the Role

• Lead and manage the restaurant team, ensuring staff morale and engagement are high.
• Oversee training, development, and performance reviews to maintain service excellence.
• Take responsibility for the P&L, payroll, and operational performance.
• Collaborate closely with the General Manager, Head Chef, and other departments.
• Ensure exceptional standards of food quality, presentation, cleanliness, and safety.
• Handle guest feedback and maintain outstanding customer satisfaction.
• Drive continuous improvement in operations and service delivery.

About You

• Proven experience in a senior restaurant or hospitality management role, ideally in fine dining.
• Strong leadership, organisational, and communication skills.
• Passionate about delivering memorable guest experiences.
• Proactive, calm, and confident problem solver.
• Knowledge of POS systems advantageous.
• Strong understanding of financial management and restaurant operations.

Benefits

• Highly competitive salary
• Career development opportunities within a prestigious international brand.
• Work in a dynamic, passionate team environment.

• If you are an ambitious Restaurant Manager looking to take the next step in your career with a respected international brand, then send your cv to

We’re building the opening team for a new restaurant in Fitzrovia , serving an ingredient-led Italian menu . Expect high pace, warm service, and a chance to shape one of London’s most exciting new openings  — joining Motorino  in Fitzrovia .

About the project:

Luke Ahearne  (previously of Lita and Luca) has joined forces with Stevie Parle  (chef-owner of Town and Pastaio) to open Motorino  in Fitzrovia  this October. Luke is collaborating with Stevie to execute their joint vision of a modern London-Italian restaurant.

For Luke, Motorino  follows on quickly from his head chef position at Lita in Marylebone, a Mediterranean bistro, which was awarded a Michelin star in under a year . Luke  says, “Opening Motorino with Stevie  is a chance to create something new, bold and exciting in central London. For us it’s all about celebrating great produce, cooking with joy, and bringing my perspective on Italian food to Fitzrovia .”

Motorino is Stevie’s second new opening within six months – following Town – his critically acclaimed Covent Garden restaurant and bar. Motorino  will showcase the best seasonal produce from Parle’s trusted suppliers, farms and friends in the UK and Ireland. Stevie says, “Luke is a fantastic young chef, passionate about produce, obsessed by quality and consistency, and together we want to create something really special. We’re determined to open the best London-Italian we can . With Luke’s food, Kevin Armstrong’s world class cocktails and a wine list to match, we want to make Motorino the London-Italian this city deserves. ”

Our restaurant celebrates seasonal British ingredients through modern & classic Italian dishes, open-fire cooking, whole-animal butchery, and thoughtfully sourced drinks. We work directly with regenerative farmers — including our own herd of cows — and build menus that evolve with the seasons.

The group is led by Jonathan Downey , known for the Match Bar Group and Street Feast, now creating a new wave of modern, adaptable hospitality venues.

We are seeking a passionate and proactive Restaurant Manager to lead our front-of-house team. In this pivotal role, you will oversee the daily operations of the restaurant, ensuring that our high standards of service and quality are consistently met. You will be responsible for creating an exceptional dining experience, managing a talented team, and driving the restaurant towards success.

• Lead and manage all front-of-house operations, ensuring seamless service and guest satisfaction.
• Recruit, train, and develop staff to foster a team-oriented environment.
• Implement and uphold operational policies and procedures, optimizing efficiency and guest experience.
• Manage budgets, financial performance, and inventory, ensuring profitability without compromising quality.
• Actively engage with guests to receive feedback and enhance their dining experience.

Requirements

• Proven experience as a Restaurant Manager in a high-quality, fast-paced dining environment (approx. 3+ years).
• Strong leadership and team management skills, with an ability to inspire and motivate others.
• Exceptional organizational and multitasking abilities.
• Proficient in financial management and understanding of restaurant profitability.
• Excellent communication skills and a passion for delivering outstanding guest experiences.
• The legal right to work in the UK and willingness to work flexible hours, including evenings and weekends.

Benefits

• Competitive Pay & Earning Potential
• £20.04 – £3.50 per hour typical take-home pay, including a discretionary share of the service charge (tronc).
• 6,894 – £5 000 indicative annual earnings (based on a 48-hour week).
• Hours & rota: full‑time, 5 days over 7 including evenings and weekends; rotas shared in advance.
• Holiday: 29 days per year including public holidays (pro rata).
• Perks: meals on duty, generous staff discount, structured training, tastings and clear progression in a growing group.
• Pension: company pension scheme.

If you’re excited by honest ingredients, collaborative service and the energy of Fitzrovia— apply now and tell us why you’re the right fit for Motorino.

Join the Fortnum & Mason Team!

Are you passionate about delivering great service and eager to share your knowledge with others? Do you have a flair for customer service and a love for artisanal products? If so, we have the perfect opportunity for you!

 Fortnum & Mason are looking for an exceptional Assistant Restaurant Manager to join our unique team at our beautiful Flagship store in Piccadilly at our Dimond Jubilee Tea Salon Restaurant. Responsible for demonstrating world-class service, our new team member will possess passion for our product, and an ability to bring this to life for each and every customer.

Why Work For Us:

• Competitive hourly rate + paid overtime

• Discretionary annual bonus (up to 5% of salary)

• Up to 40% store and restaurant discounts

• Subsidised staff restaurant using Fortnum’s ingredients

• 28 days holiday + a day off for your birthday and 5 extra wellbeing days off

• Matched pension scheme and career development opportunities

• Annual staff party and incredible gifts after 5 years

What You'll Do:

• Leading the restaurant and ensuring it meets and exceeds F&M standards and targets
• Coach and develop your managers to ensure efficiency, leading by example
• Update your management team on business performance, new initiatives and other pertinent issues
• Tour the restaurant regularly
• Chair regular meetings with managers
• Demonstrate high levels of planning, organising, and time management to drive the operational execution across the department
• Cooperating with the General Manager, and assisting with anything from project planning to staff management.
• Nurturing positive working relationships with staff.
• Addressing any issues in a timely fashion.

What We're Looking For:

• Experience within Afternoon Tea and Private Dining,
• Excellent interpersonal skills for diplomatically handling staff and customers
• Cooperation and team working skills
• The ability to lead and motivate a team of staff
• The ability to cope under pressure in a fast-paced environment
• Good business awareness for achieving successful performance
• Strong written and oral communication skills for managing business administration and personnel matters
• Strong planning and organisational skills to run a streamlined operation
• The ability to work independently and make decisions confidently
• Problem-solving ability, to resolve issues as they arise

We are committed to developing your career and nurturing your talent, regardless of age; disability; gender reassignment; marriage and civil partnership; pregnancy and maternity; race; religion or belief; sex; sexual orientation

We respect and embrace each other’s differences, to create a truly inclusive environment.

In the last year alone, our people have been recognized  and celebrated, winning awards for their outstanding contributions to Retail, Technology, Global Hospitality & Tourism, Visual Merchandising & Display, Customer Service and Local Community Awards

• Oversee all daily operations of the Michelin-starred restaurant, ensuring seamless service delivery and adherence to the highest standards.
• Lead, mentor, and inspire a diverse team of front-of-house staff, including maître d's, sommeliers, and waitstaff.
• Manage staff scheduling, training, performance reviews, and ongoing development.
• Ensure exceptional guest satisfaction by anticipating needs, resolving issues promptly, and fostering a welcoming and memorable dining experience.
• Maintain immaculate presentation of the dining room, bar, and all guest areas.
• Manage inventory, including food and beverage, ensuring optimal stock levels and minimizing waste.
• Oversee the wine cellar and beverage program, working closely with the sommelier.
• Develop and manage the restaurant's budget, controlling costs and driving profitability.
• Collaborate closely with the Head Chef to ensure seamless synergy between the kitchen and front-of-house operations.
• Uphold the restaurant's brand standards and reputation at all times.
• Ensure compliance with all health, safety, and hygiene regulations.
• Develop and implement strategies to enhance the guest experience and drive repeat business.

• Minimum of 5 years of experience in a management role within a high-end, fine dining, or Michelin-starred establishment.
• Demonstrable success in managing a team and delivering exceptional customer service.
• In-depth knowledge of fine dining etiquette, food and beverage service, and wine.
• Strong financial acumen, with experience in budgeting, cost control, and P&L management.
• Excellent leadership, communication, and interpersonal skills.
• A polished and professional demeanour, with a strong presence.
• Ability to remain calm and effective under pressure.
• Passion for gastronomy and a commitment to excellence.
• Flexibility to work evenings, weekends, and holidays as required by the hospitality industry.
• Relevant hospitality qualifications are advantageous.

One Aldwych is one of the very few hotels in London, or indeed the world that can say it is truly independent. We like to think we do things differently, always with a warm, friendly spirit. Our story is very much our own to write and we invite you to become part of the next chapter.

For those who like their tea served with a dash of flare, we invite you to become part of our Charlie and the Chocolate Factory, inspired by Roald Dahl's famous story with fizzy lifting drinks, snozzberry jam and fluffy floss. Be part of the team that makes the story come alive.

Our promise to you

• 28 to 32 days holiday per year (increase with years of service)
• Complimentary stay including a food and beverage experience
• Career planning - regular performance reviews
• £1,000 "Refer a Friend" scheme
• 50% Discount in Food and Beverage Outlets
• Cycle to work scheme or season ticket loan
• Uniform and meals on duty
• Discounted friends and family rates
• Employee assistance programme
• Reward programmes, long service awards and staff recognition incentives

Objective

• To support the Restaurant Manager with implementing and maintaining all standards, policies and procedures relating to Afternoon Tea and MPD service, as laid out by the Food and Beverage Operations Manager. A focus on finding ways to continue to elevate our guest's experience, guest engagement and satisfaction is key. High level presence in the operation is expected, engaging with both the team and our guest's is a priority.

What you will bring

• As the Afternoon Tea Restaurant primarily operates from Wednesday to Sunday, you must be available to work on these days. (During school holidays and half-term, additional flexibility may be required.)
• In your role heading as Afternoon Tea Assistant Restaurant Manager you will manage all aspects of the Afternoon Tea Operaiton and, together with your team, strive to create memorable experiences for our guests
• Previous experience from 5 star hotel is beneficial

Your responsibilities

• Support the Restaurant Manager to ensure that Afternoon Tea and MPD are adequately staffed, responsible for duty rosters and delegating employee duties, this is to include coverage for holidays, sickness and absenteeism, whilst ensuring the budget is adhered to.
• To assume responsibility for the restaurant in the absence of the Restaurant Manager
• Have complete knowledge of the food and beverage menu and be able to advise guests and employees when required.
• Ensure all employees report for duty punctually, paying attention to personal grooming and in the correct uniform, so presenting a professional impression.
• Support the Restaurant Manager to ensure all new employees receive the correct induction into the department, including mandatory compliance training and all risk assessments.
• Maintain the agreed standards set out in the 'How To Do It's' for the respective areas of responsibility and assist with updating when necessary.
• Support the Restaurant Manager to make sure all employees are systemically trained, according to the 'How To Do It's' and maintain the company training records in the Flow and Alert65 systems.
• Promote and facilitate a positive working environment within the department and maintain good working relationships with all other departments in the Hotel.

• Support the Senior General Manager by maintaining consistency of the day to day operation.
• Translate the concept and ideals of the brand into this successfully operating restaurant.
• Implement and evolve ongoing improvement of standards and profitability.
• Achieve the highest food, drink and service standards in order to exceed both guests and staff expectations.
• Act as a role model and ambassador for staff, reflecting our unique culture, positive attitude and excellent standards at all times.
• Ensure budget is achieved through training, communication and control with regard to employment costs, food and drink profit in order to maximise sales opportunities.

• Strong experience of managing/running a busy, high turnover restaurant.
• Be people focused, nurturing, motivational and diplomatic
• Have strong experience in managing a team, running smooth services and exceeding our guests' expectations
• Be passionate and able to thrive under pressure and have a real passion for food, standards, lead from the front.
• Follow and understand Jamie Oliver, his ethos and belief and act as a genuine brand ambassador for all things Jamie Oliver.

• Access to Bupa Cash Plan and membership to the CODE hospitality app
• Free, delicious and nutritious meals on shift
• Generous family package
• Discount on meals in Catherine Street for you and your family
• Opportunity to join a company that will invest heavily in its people and their careers
• Lots of internal and external training and development opportunities
• Regular team socialising events
• And many more details to follow!

Job Title

Restaurant General Manager & Brand Co-Founder

Location

London

Reporting Line

Hotel General Manager

Role Purpose

The Restaurant General Manager and brand co-founder will be a key role in building a new Japanese restaurant concept and making it a success. They will help co-create the brand and all aspects of the concept, and will fully own the execution and launch of it. This is a unique opportunity for someone with an entrepreneurial spirit and a passion for hospitality, who wants to take on their next challenge and build a brand with huge potential.

An entrepreneur and passionate leader, they will lead the daily operations of the restaurant and bar, ensuring consistently high standards of service. Responsible for driving revenue, recruiting and managing the team, enhancing guest satisfaction, controlling costs, and ensuring the overall success of the restaurant and bar.

Key Responsibilities

• Co-create the concept of the brand and all aspects of the experience, including food, drinks, entertainment, OS&E, service highlights, etc.
• Hold full P&L accountability of the restaurant and bar.
• Manage day-to-day operations of the restaurant and bar, ensuring smooth and efficient service.
• Collaborate with the Hotel General Manager and all hotel departments to ensure seamless coordination and exceptional F&B service across the hotel, including during events.
• Recruit, train, mentor, and lead a team of talented restaurant and bar professionals, fostering a positive, inclusive, and collaborative work environment while ensuring outstanding customer service aligned with 5-star standards.
• Conduct regular staff meetings to communicate goals, updates, and procedures, ensuring consistent execution of menu standards and service quality.
• Maintain high levels of guest satisfaction by ensuring consistent service quality and addressing guest feedback promptly.
• Collaborate with the marketing team to develop and implement promotional activities, special events, and marketing strategies to increase visibility and attract a diverse clientele.
• Implement and maintain efficient operational systems, policies, and procedures, to maximise productivity and ensure the smooth running of the restaurant.
• Ensure the restaurant adheres to all health, safety, and licensing regulations, and train staff on emergency procedures and safety protocols.
• Regularly evaluate and analyse the restaurant's performance, identify areas for improvement, and implement changes to enhance the overall guest experience and operational efficiency.
• Stay updated on industry trends and competitor activity to maintain a competitive edge.
• Oversee staff scheduling, payroll, and resource management to optimise operational efficiency.
• Collaborate with the culinary team to ensure seamless coordination between kitchen and front of house.
• Work closely with the Executive Chef and Beverage Manager to address guest feedback and update menus regularly.

Requirements & Qualifications

Mandatory:

• An entrepreneurial mindset to build a great hospitality brand and launch it
• Lawful permanent resident, eligible to work in the UK
• Proven experience as a Restaurant General Manager in a luxury or lifestyle high-volume restaurant
• Passion for Food and Beverage, a real London restaurant scene connoisseur
• Exceptional leadership and team management skills
• Strong commercial acumen with experience managing budgets and financial targets
• Excellent communication, interpersonal, and customer service skills
• Ability to work under pressure and adapt to changing situations
• Knowledge of health and safety regulations and food hygiene standards
• Fluent in English

Preferred:

• Experience with new openings
• Experience working in Japanese cuisine environment

Employment Type & Working Conditions

• Full-time
• Flexibility to work evenings, weekends, and public holidays

Salary

• Very Competitive
• Bonus and shares to be discussed with final offer

Restaurant General Manager – Guinness Open Gate Brewery, London

Salary: £50,000 - £60,000 per annum

Working pattern: 40 hours per week, 5 over 7

Opening December 2025 – hiring now!

Step into a landmark role at the heart of London’s newest hospitality destination.

About the Role:

As Restaurant General Manager , you will be the driving force behind one of the two restaurant concepts, responsible for:

• Leading a dedicated team of up to 50 staff to deliver exceptional service standards.
• Ensuring every guest enjoys a memorable and seamless dining experience.
• Supporting recruitment, training, and development of your team, fostering a positive and collaborative culture.
• Managing daily operations including service, health & safety, stock control, and financial targets.
• Collaborating with culinary and drinks teams to bring the brand and concept to life.
• Playing a key role in the pre-opening phase, including staff onboarding, systems setup, and launch readiness.

About You:

You are an experienced and passionate hospitality professional with a track record of successfully managing high-quality restaurant operations. You thrive in fast-paced environments and have a genuine passion for creating memorable guest experiences.

You will bring:

• Proven experience managing restaurant teams, ideally in high-volume or multi-concept venues.
• Strong leadership skills with a focus on motivating and developing your team.
• A guest-first mindset, with the ability to maintain high standards of service and hospitality.
• Excellent organisational and communication skills.
• Flexibility and drive to work in a dynamic, evolving pre-opening and launch environment.

What's in it for you?

Working with Company Of Cooks has its perks! People are at the heart of everything we do, so we've developed a range of benefits to keep you happy.

• Personal Development and Training opportunities
• Life assurance scheme
• Pension scheme
• Holiday allowance
• Access to Healthcare Support App which includes Annual health check, Digital GP, Mental Health Consultations, Nutritional Consultations, Second Medical Opinion
• Eye care
• A great wellbeing strategy – including access to our Employee Assistance Programme, salary finance
• Family friendly support
• Regular social events and communication with our leaders
• A holiday purchase scheme
• Volunteering days
• Professional subscriptions
• Recognition schemes and people awards
• Long service awards
• Access to some great high street discount vouchers

Job Title

Restaurant General Manager & Brand Co-Founder

Location

London

Reporting Line

Hotel General Manager

Role Purpose

The Restaurant General Manager and brand co-founder will be a key role in building a new Japanese restaurant concept and making it a success. They will help co-create the brand and all aspects of the concept, and will fully own the execution and launch of it. This is a unique opportunity for someone with an entrepreneurial spirit and a passion for hospitality, who wants to take on their next challenge and build a brand with huge potential.

An entrepreneur and passionate leader, they will lead the daily operations of the restaurant and bar, ensuring consistently high standards of service. Responsible for driving revenue, recruiting and managing the team, enhancing guest satisfaction, controlling costs, and ensuring the overall success of the restaurant and bar.

Key Responsibilities

• Co-create the concept of the brand and all aspects of the experience, including food, drinks, entertainment, OS&E, service highlights, etc.
• Hold full P&L accountability of the restaurant and bar.
• Manage day-to-day operations of the restaurant and bar, ensuring smooth and efficient service.
• Collaborate with the Hotel General Manager and all hotel departments to ensure seamless coordination and exceptional F&B service across the hotel, including during events.
• Recruit, train, mentor, and lead a team of talented restaurant and bar professionals, fostering a positive, inclusive, and collaborative work environment while ensuring outstanding customer service aligned with 5-star standards.
• Conduct regular staff meetings to communicate goals, updates, and procedures, ensuring consistent execution of menu standards and service quality.
• Maintain high levels of guest satisfaction by ensuring consistent service quality and addressing guest feedback promptly.
• Collaborate with the marketing team to develop and implement promotional activities, special events, and marketing strategies to increase visibility and attract a diverse clientele.
• Implement and maintain efficient operational systems, policies, and procedures, to maximise productivity and ensure the smooth running of the restaurant.
• Ensure the restaurant adheres to all health, safety, and licensing regulations, and train staff on emergency procedures and safety protocols.
• Regularly evaluate and analyse the restaurant's performance, identify areas for improvement, and implement changes to enhance the overall guest experience and operational efficiency.
• Stay updated on industry trends and competitor activity to maintain a competitive edge.
• Oversee staff scheduling, payroll, and resource management to optimise operational efficiency.
• Collaborate with the culinary team to ensure seamless coordination between kitchen and front of house.
• Work closely with the Executive Chef and Beverage Manager to address guest feedback and update menus regularly.

Requirements & Qualifications

Mandatory:

• An entrepreneurial mindset to build a great hospitality brand and launch it
• Lawful permanent resident, eligible to work in the UK
• Proven experience as a Restaurant General Manager in a luxury or lifestyle high-volume restaurant
• Passion for Food and Beverage, a real London restaurant scene connoisseur
• Exceptional leadership and team management skills
• Strong commercial acumen with experience managing budgets and financial targets
• Excellent communication, interpersonal, and customer service skills
• Ability to work under pressure and adapt to changing situations
• Knowledge of health and safety regulations and food hygiene standards
• Fluent in English

Preferred:

• Experience with new openings
• Experience working in Japanese cuisine environment

Employment Type & Working Conditions

• Full-time
• Flexibility to work evenings, weekends, and public holidays

Salary

• Very Competitive
• Bonus and shares to be discussed with final offer