Deputy Restaurant Manager

Turtle Bay Sheffield is seeking an experienced, energetic, and people-focused Deputy Restaurant Manager to support the Restaurant Manager in leading the restaurant’s daily operations. The Deputy Restaurant Manager will play a key role in maintaining excellent customer service, developing the team, managing busy service periods, and ensuring operational standards are consistently achieved. The ideal candidate will be confident leading shifts, motivating team members, resolving customer concerns, and making effective decisions in a fast-paced restaurant environment.

Key Responsibilities:

• Support the Restaurant Manager with the overall day-to-day management of the restaurant.
• Take responsibility for restaurant operations during assigned shifts.
• Lead and motivate front-of-house and service teams to deliver excellent hospitality.
• Ensure guests receive friendly, efficient, and consistently high-quality service.
• Monitor the restaurant floor and respond quickly to operational or customer-service issues.
• Coordinate effectively with kitchen, bar, and front-of-house teams.
• Ensure food and beverage orders are accurate, timely, and presented according to company standards.
• Conduct pre-shift team briefings and communicate daily targets, promotions, and operational priorities.
• Assist with staff recruitment, onboarding, training, coaching, and development.
• Support team members in achieving individual and restaurant performance goals.
• Monitor employee performance and provide constructive feedback where appropriate.
• Assist with staff rotas, shift planning, attendance, and staffing requirements.
• Help maintain appropriate staffing levels during peak trading periods.
• Handle customer complaints, special requests, and service recovery situations professionally.
• Monitor guest feedback and identify opportunities to improve the overall dining experience.
• Maintain strong knowledge of menu items, ingredients, beverages, promotions, and allergen information.
• Ensure customer dietary requirements and allergy information are communicated accurately.
• Oversee opening and closing procedures and ensure operational checklists are completed.
• Maintain high standards of cleanliness, presentation, and organisation throughout the restaurant.
• Monitor stock levels and assist with ordering, deliveries, and stock rotation.
• Support effective control of food waste, labour costs, and operating expenses.
• Help drive sales through excellent service, appropriate upselling, and promotional activities.
• Monitor POS usage, cash handling, payment procedures, refunds, and end-of-shift processes.
• Assist the Restaurant Manager with daily sales information and operational reporting.
• Support the planning and delivery of promotions, events, group bookings, and special occasions.
• Ensure compliance with food safety, hygiene, health and safety, licensing, and company procedures.
• Identify and report maintenance, equipment, safety, and operational concerns.
• Maintain a positive, respectful, and inclusive working environment.
• Encourage teamwork and effective communication across all restaurant departments.
• Help implement company policies, procedures, and service standards consistently.
• Identify opportunities to improve operational efficiency and customer satisfaction.
• Support performance management and address team issues appropriately in line with company procedures.
• Act as a senior management presence when the Restaurant Manager is unavailable.
• Assist with achieving restaurant sales, customer satisfaction, service quality, and profitability targets.

Qualifications & Skills:

• Previous experience in restaurant management, deputy management, assistant management, or hospitality supervision.
• Strong leadership and people-management skills.
• Excellent customer-service and communication abilities.
• Proven ability to motivate, coach, and develop hospitality teams.
• Strong understanding of restaurant operations and service standards.
• Good knowledge of food safety, hygiene, and allergen procedures.
• Experience managing staff rotas, shifts, training, and team performance.
• Comfortable using POS systems and handling cash and card transactions.
• Good understanding of sales, labour, stock, waste, and cost control.
• Strong organisational and time-management skills.
• Excellent problem-solving and decision-making abilities.
• Ability to remain calm, confident, and professional during busy services.
• Strong attention to detail and commitment to operational standards.
• Proactive and hands-on approach to restaurant management.
• Ability to manage multiple priorities effectively.
• Reliable, punctual, and professional work ethic.
• Flexible availability, including evenings, weekends, and public holidays.
• Ability to work collaboratively with kitchen, bar, and front-of-house teams.
• Positive attitude and strong team-building skills.
• Passion for hospitality and creating memorable guest experiences.
• Previous experience in a high-volume or fast-paced casual-dining environment would be an advantage.

Pay: £24.00-£28.00 per hour

Expected hours: 34.0 per week

Benefits:

• Cycle to work scheme
• Flexible schedule
• Free parking
• Gym membership
• On-site parking
• Sick pay
• Store discount

Work Location: In person