• As Restaurant Manager at TONG, you’ll be at the heart of the action—leading a passionate team, keeping service running smoothly, and making sure every guest leaves with a smile (and maybe a great wine recommendation!). From managing daily operations and stock levels to ensuring the floor vibes are just right, you’ll be the go-to person for making magic happen front and back of house.
• You’ll also play a big role in hiring, training, and growing an awesome team that shares your love for hospitality.
• Beyond the day-to-day, you’ll dive into the exciting side of restaurant life—tracking performance, shaping strategy, and helping us grow.
• Whether IT’s launching new events, working with cool local suppliers, or dreaming up ways to boost sales, you’ll get to flex both your creative and business muscles.
• If you love great food, good energy, and making people feel welcome, this role’s got your name on it. 

Skills and Qualifications

• Minimum two years of assistant manager experience in a similar environment.
• Strong customer service skills, with the ability to make guests feel welcome.
• Experience in a restaurant, bar, or reputable café, with a passion for hospitality.
• A hands-on leader who prioritizes team development and training.
• WSET certification is an added advantage.
• Interest in financial aspects of restaurant management, with a willingness to learn.

Operational Leadership:

• Supervise and coordinate daily front-of-house and back-of-house operations.
• Ensure smooth and efficient restaurant flow, from seating to service to closing.
• Manage inventory, ordering supplies, and maintaining optimal stock levels.
• Ensure compliance with health, safety, and hygiene regulations.  

Staff Management:

• Recruit, hire, train, and manage restaurant staff.
• Schedule staff effectively, ensuring adequate coverage and minimizing costs.
• Conduct performance evaluations, provide constructive feedback, and promote employee development.
• Address employee issues and conflicts promptly and professionally. 

Customer Service:

• Maintain high standards of customer service and ensure guest satisfaction.
• Respond to customer complaints and concerns in a timely and effective manner.
• Promote the restaurant's image and brand within the local community.

Financial Management:

• Prepare and manage budgets, track revenue and expenses, and control operational costs.
• Analyse financial performance and identify areas for improvement.
• Oversee cash flow, payroll, and vendor payments.

Strategic Planning:

• Develop and implement strategies to improve sales, profitability, and customer satisfaction.
• Research new vendors and suppliers to ensure the best value and quality.
• Plan and execute promotional events to attract customers.
• Stay up-to-date on industry trends and best practices.