Restaurant Manager - St. Pancras London Autograph Collection

POSITION SUMMARY Under the general guidance of the Assistant general Manager of the Booking Office 1869 and in collaboration with the food and beverage consultants you will be assisting in coordinating and directing all aspects of the Booking Office – Terrace – Mi-me operations, including all meal periods throughout the day, event operations, ensuring development and delivery of all beverage offering alongside the Bar Manager and collaboration with the head chef and all food offerings and delivering and an active role in the restaurant and bar reservations. You will be responsible for managing the floor- bar and all staff of all Booking Office services that includes Breakfast/ Lunch/ Dinner, alongside all other responsibilities in the department. ( recruitment) PNL, scheduling, cost control, forecasting, people development and coaching, sales orientated approach, performance reviews/ management and ability to not only manage but also undertake any operations role as the business requires. You need to know your stuff Work with the BO Gm and Assistant Gm on seasonal menu changes for both food and beverage. Ensure that your own knowledge of food and beverage design people and local area is simply a must with and understanding of the overall hotel operation being essential for this role to understand the part you play in the wider guest's experience. Monitor that all specs bibles are updated and maintained on a regular basis. Develop and maintain a system of quality control to ensure that all food and beverage served is of the highest standard. Promote creativity and innovation with the managers and supervisors and the wider team, holding regular product developments meeting. The holding of monthly department meeting and 1-2-1 is essential Product (food and beverage ) menu, operational, food hygiene, service knowledge is essential, and you are responsible for ensuring your team members also have the knowledge. You must also be fluent in banqueting operations service , banquet rooms set up and technology applications. Knowledge of the overall hotel operations is essential for this role to understand the part play in the wider guest's experience. You must be proactive in learning new F&B trends skills, beverage items and bringing ideas to the table to continue drive creativity in our venues. You will be expected to deliver on the following Deliver exceptional guest experiences in line with 5-star luxury hotel standards. Ensure all guests receive personalised, attentive, and professional service. Handle guest feedback, complaints, and special requests promptly and effectively. Build strong relationships with regular and VIP guests. Monitor guest satisfaction scores and implement improvement plans where required. Manage day-to-day restaurant operations, ensuring smooth service periods. Maintain exceptional standards of cleanliness, hygiene, presentation, and ambience. Ensure compliance with all hotel brand standards and operating procedures. Coordinate effectively with Kitchen, Stewarding, Events, Front Office, and other departments. Oversee reservations, seating arrangements, and capacity management. Recruit, train, coach, and develop restaurant team members. Conduct regular performance reviews and provide ongoing feedback. Lead daily briefings and motivate staff to achieve service excellence. Foster a positive, inclusive, and high-performance work environment. Ensure appropriate staffing levels based on business demands. Achieve revenue, profitability, and cost-control targets. Monitor payroll, labour costs, food costs, and beverage costs. Analyse sales reports and identify opportunities to increase revenue. Manage budgeting, forecasting, and inventory control processes. Maximise upselling opportunities and average guest spend. Exceptional leadership and people management skills. Strong communication and interpersonal abilities. Customer-focused with a passion for luxury hospitality. Financial