Restaurant Manager jobs in Bovingdon

VILLAS BRAZIL

Pub Manager — Job Description & Responsibilities

Location: Villas Brazil, 62 London Road, Hemel Hempstead, HP3 9SD
Position: Pub Manager / Bar Operations Manager
Working hours: 45+ hours per week
Reports to: Business Manager / Company Director

1. Role Overview

The Pub Manager is responsible for making Villas Brazil Bar a busy, profitable and welcoming destination.

The bar and restaurant operate as two connected businesses with different customer experiences.

• Restaurant: Brazilian rodízio and dining.
• Bar: Drinks, cocktails, sports, entertainment, music and social events.

The Pub Manager must take ownership of the bar's daily operations, customer experience, team performance and revenue growth.

The objective is simple: bring customers back, increase bar sales and build a successful pub atmosphere throughout the week.

2. Main Responsibilities

A. Sales & Business Growth

• Increase weekly bar revenue and average customer spending.
• Develop strategies to attract customers during quieter periods.
• Build a strong Friday and Saturday evening trade.
• Promote cocktails, premium spirits and drink offers.
• Develop repeat business and customer loyalty.
• Identify opportunities for private parties, birthdays and group bookings.

B. Customer Experience

• Welcome customers and build relationships with regular guests.
• Create a friendly, lively and professional atmosphere.
• Maintain high standards of customer service.
• Handle complaints and difficult situations professionally.
• Ensure responsible alcohol service and appropriate customer behaviour.
• Make Villas Brazil a place customers want to visit regularly.

C. Staff Management

• Supervise bartenders and bar support staff.
• Allocate daily responsibilities and monitor performance.
• Train staff in cocktails, product knowledge and upselling.
• Ensure staff are punctual, presentable and productive.
• Organise adequate bar coverage within approved staffing budgets.
• Report staffing problems and operational concerns to management.

D. Stock & Cost Control

• Manage stock levels, ordering and deliveries.
• Check Wednesday deliveries against orders and invoices.
• Complete regular stock counts.
• Reduce wastage, overpouring and stock losses.
• Monitor gross profit margins.
• Maintain accurate records of discrepancies.
• Ensure correct till procedures and cash handling.

E. Entertainment & Marketing

• Develop a weekly programme of bar activities.
• Support live music, DJs, sports screenings and themed nights.
• Work with the marketing team to promote events.
• Encourage customers to follow Villas Brazil on social media.
• Build relationships with local groups, businesses and event organisers.
• Measure attendance and sales performance from promotions.

F. Daily Operations & Compliance

• Oversee bar opening and closing procedures.
• Maintain cleanliness and presentation standards.
• Ensure equipment is working and report maintenance issues.
• Follow licensing conditions and Challenge 25 procedures.
• Ensure food hygiene, health and safety and fire safety requirements are followed.
• Manage incidents and maintain appropriate records.
• Coordinate with restaurant management during busy periods.

3. Weekly Operational Priorities

Day

Main Focus

Monday

Generally quiet — planning and administration where required

Tuesday

Bar organisation, deep cleaning, stock review and staff training

Wednesday

Deliveries, stock checks and supplier management

Thursday

Customer engagement, promotions and weekend preparation

Friday

Bar sales, entertainment and evening atmosphere

Saturday

Peak trading, customer experience and revenue

Sunday

Football, regular customers, stock review and weekly reporting

The 45-hour rota should prioritise peak trading periods rather than allocating equal hours to every day.

4. Key Performance Indicators (KPIs)

The Pub Manager will be measured against:

• Weekly bar revenue: Growth against an agreed baseline.
• Gross profit: Maintain or improve agreed margins.
• Labour costs: Keep staffing within approved budgets.
• Stock control: Minimise unexplained losses and wastage.
• Customer retention: Increase regular visits and repeat customers.
• Events: Deliver commercially successful entertainment.
• Staff performance: Maintain service standards and team productivity.
• Compliance: Maintain safe, lawful and responsible operations.

5. Authority & Accountability

The Pub Manager will have day-to-day operational authority over the bar, within budgets and policies approved by the Business Manager or Director.

Can manage independently:

• Daily bar organisation and staff task allocation.
• Customer service and operational decisions.
• Approved promotions and event execution.
• Stock management within agreed purchasing limits.
• Staff training and performance feedback.

Requires management approval:

• Hiring or dismissing employees.
• Changing pay rates or contractual hours.
• Major purchases and supplier agreements.
• Significant discounts or changes to pricing.
• Events requiring substantial additional expenditure.
• Changes to operating hours or licensing arrangements.

6. Reporting Requirements

A concise weekly report must be submitted to management covering:

• Total bar sales versus previous week and target.
• Labour hours and staffing costs.
• Stock losses, wastage and purchasing issues.
• Events held and their commercial results.
• Customer feedback and operational incidents.
• Plans and sales opportunities for the following week.

7. Expected Results

Days 1–30: Establish Control

• Organise the bar, stock and staff routines.
• Review sales, costs and customer patterns.
• Establish opening and closing standards.
• Build relationships with existing customers.

Days 31–60: Build Trade

• Introduce structured weekly promotions and entertainment.
• Increase customer engagement and repeat visits.
• Improve cocktail sales and staff productivity.
• Monitor results against agreed targets.

Days 61–90: Demonstrate Growth

• Show measurable improvement in bar revenue.
• Deliver consistent weekend atmosphere and service.
• Demonstrate effective stock and labour control.
• Present a practical plan for continued growth.

8. Role Expectations

The Pub Manager is expected to be visible on the floor, lead by example and actively contribute to sales.

This is not simply a supervisory position. It requires commercial ownership, initiative and a willingness to build the business.

Success means a busier bar, returning customers, stronger sales and controlled operating costs.

Job Type: Full-time

Pay: £30,000.00-£35,000.00 per year

Benefits:

• Company pension
• Discounted or free food
• Employee discount
• Free parking
• On-site parking

Ability to commute/relocate:

• Hemel Hempstead HP3 9SD: reliably commute or plan to relocate before starting work (required)

Experience:

• Hospitality management: 2 years (preferred)

Work Location: In person