F&B Manager

Overview
The Restaurant Manager oversees all aspects of food and beverage service within the club, ensuring an exceptional dining experience for members and guests. This role leads the front-of-house team, maintains service standards, and works closely with the kitchen and guest-facing teams.
Key Responsibilities
Team Leadership
• Manage, train and motivate the front-of-house restaurant team.
• Create a positive team culture focused on performance and service excellence.
• Lead pre-service briefings and ongoing training sessions.
Service Standards
• Ensure consistently outstanding service during breakfast, lunch, dinner, and events.
• Handle member feedback swiftly and professionally.
• Maintain HAUS brand and service standards across all touchpoints.
Operational Oversight
• Manage daily rotas, staffing levels, and shift planning.
• Oversee stock control, ordering, and wastage reduction.
• Collaborate with kitchen, bar, events and guest relations teams.
Environment & Experience
• Ensure restaurant presentation and atmosphere reflect HAUS quality.
• Maintain cleanliness, layout, music, and table settings to a high standard.
• Support special events, private dining, and VIP bookings.