Restaurant Manager – Frog by Adam Handling
Job Title: Restaurant Manager
Location: Frog by Adam Handling, Covent Garden, London
Reports To: Restaurant Director, Adam Handling Collection
Department: Front of House / Restaurant Operations
Role Overview
The Restaurant Manager at Frog by Adam Handling is responsible for the day-to-day operational management of the restaurant, bar and chocolate shop, ensuring exceptional standards of hospitality, service delivery, team performance and commercial success.
This is a predominantly floor-based, hands-on leadership role, requiring a highly visible presence throughout service. The Restaurant Manager will lead by example, inspiring the front-of-house team to consistently deliver the exceptional guest experience expected of a Michelin-starred restaurant.
Working closely with the Collection's Restaurant Director, Chef Proprietor and wider management team, the Restaurant Manager will take ownership of daily restaurant operations, ensuring the highest standards are maintained across every aspect of the guest journey.
The successful candidate will be passionate about hospitality, commercially aware, detail-oriented and committed to developing a high-performing team that embodies the values and standards of the Adam Handling Collection.
Key Responsibilities
Operational Leadership
Take ownership of the daily running of Frog, Eve bar and Adam Handling Chocolate Shop, ensuring consistently exceptional operational and service standards.
Maintain a strong and visible presence on the restaurant floor, actively leading lunch and dinner services.
Oversee daily briefings, service preparation, restaurant presentation and operational readiness.
Ensure all areas of the restaurant, bar and chocolate shop are maintained to the highest standards of cleanliness, organisation and presentation.
Work closely with the Chef Proprietor and kitchen team to ensure seamless communication and coordination between front and back of house.
Monitor the flow and pace of service, proactively addressing any operational challenges.
Ensure all opening and closing procedures are completed accurately and consistently.
Support the Collection's Restaurant Director with the implementation of operational improvements and company initiatives.
Ensure compliance with food safety, health & safety, licensing and company policies.
Guest Experience & Service Excellence
Champion the exceptional hospitality standards associated with Frog and the Adam Handling Collection.
Lead the team in delivering a personalised, attentive and memorable guest experience.
Maintain a strong presence throughout service, engaging with guests and ensuring their expectations are consistently exceeded.
Build and maintain relationships with regular guests and key clientele.
Work with the Guest Relations Manager to ensure guest feedback, complaints and service recovery are handled professionally and promptly.
Ensure guest preferences, dietary requirements and special occasions are communicated and managed effectively.
Continuously identify opportunities to enhance the guest journey and overall restaurant experience.
Maintain the standards expected of a Michelin-starred restaurant and support the restaurant's continued recognition and reputation.
Team Leadership & Development
Lead, motivate and develop the front-of-house team, creating a positive, professional and high-performance working environment.
Manage and support Assistant Restaurant Managers, Supervisors and the wider front-of-house team.
Conduct daily team briefings, ensuring clear communication of service expectations, priorities and guest requirements.
Take an active role in recruitment, onboarding and training of new team members.
Identify training needs and implement structured development plans to improve individual and team performance.
Conduct regular performance reviews, provide constructive feedback and address performance concerns promptly.
Support succession planning and the development of future leaders within the restaurant.
Manage team attendance, punctuality, grooming and professional standards.
Foster a culture of accountability, teamwork, respect and continuous improvement.
Lead by example, maintaining a calm, professional and solutions-focused approach during busy services.
Financial Management & Commercial Performance
Support the Collection's Restaurant Director in achieving the restaurant's revenue, profitability and financial targets.
Monitor daily and weekly sales performance, identifying opportunities to maximise revenue and average guest spend.
Manage labour costs through effective rota planning, staffing levels and productivity management.
Maintain awareness of the restaurant's P&L performance, with particular focus on controllable costs.
Oversee stock control procedures, ensuring accurate inventory management, minimal wastage and effective cost control.
Work with the management team to protect gross profit margins without compromising product quality or guest experience.
Ensure accurate daily cash handling, financial reconciliation and end-of-day reporting.
Monitor operational expenditure and identify opportunities to improve efficiency.
Support budgeting, forecasting and financial planning where required.
Promote commercial awareness throughout the management team, ensuring financial performance is considered in daily operational decisions.
Reservations & Revenue Optimisation
Work closely with the reservations team to maximise covers, table utilisation and overall restaurant revenue.
Oversee daily bookings, guest requests and special occasions.
Ensure effective management of table allocations, seating plans and service timings.
Identify opportunities to improve occupancy and revenue through proactive reservation management.
Support the delivery of private dining experiences, special events and exclusive bookings.
Maintain clear communication between reservations, front of house and kitchen teams to ensure seamless guest experiences.
Food, Beverage & Product Knowledge
Maintain an excellent understanding of the restaurant's menus, ingredients, cooking techniques and overall philosophy.
Work closely with the Chef Proprietor to ensure the team is fully informed of menu changes, seasonal dishes and new product introductions.
Support the Head Sommelier and beverage team in maintaining exceptional beverage service standards.
Ensure all front-of-house team members demonstrate confident and accurate food and beverage knowledge.
Encourage appropriate upselling through genuine product knowledge and personalised recommendations.
Maintain strong communication between food, beverage and service teams to ensure a consistent and cohesive guest experience.
Standards, Compliance & Administration
Ensure all restaurant operating procedures and service standards are consistently followed.
Maintain accurate operational records, including daily reports, incident logs, training records and relevant compliance documentation.
Ensure full compliance with food hygiene, allergen management, health & safety and licensing regulations.
Oversee restaurant maintenance requirements, reporting and following up on issues promptly.
Ensure staff rotas, holiday requests and attendance records are managed effectively.
Support internal inspections, audits and operational reviews.
Complete necessary administrative responsibilities efficiently, ensuring the primary focus remains on restaurant operations and guest service.
Skills & Experience
Essential
Proven experience in a Restaurant Manager or senior restaurant management position within Michelin-starred, fine dining or luxury hospitality.
Exceptional understanding of premium restaurant service and guest experience.
Strong hands-on operational leadership skills.
Experience managing, coaching and developing high-performing front-of-house teams.
Sound commercial awareness, including labour management, revenue performance and cost control.
Excellent food, wine and beverage knowledge.
Strong organisational skills and exceptional attention to detail.
Ability to remain calm, professional and decisive in a fast-paced environment.
Excellent communication and interpersonal skills.
A genuine passion for hospitality and delivering outstanding guest experiences.
Desirable
Previous experience within a Michelin-starred restaurant.
Strong understanding of restaurant reservations and revenue optimisation.
WSET or equivalent beverage qualifications.
Personal Licence holder.
Level 3 Food Safety and Health & Safety qualifications.
Personal Attributes
Passionate about delivering exceptional hospitality.
A natural leader who leads from the front.
Highly visible, approachable and actively engaged in service.
Detail-oriented with an uncompromising approach to quality.
Commercially minded and results-driven.
Positive, motivational and committed to team development.
Calm and composed under pressure.
Proactive, adaptable and solutions-focused.
Strong sense of ownership and personal accountability.
Professional, polished and an ambassador for the Adam Handling Collection.
Working Pattern
This is a full-time, predominantly operational position requiring a significant presence on the restaurant floor.
The Restaurant Manager will be expected to work a flexible schedule aligned with business needs, including lunch and dinner services, evenings, weekends and public holidays as required.
While some administrative responsibilities form part of the position, the primary focus is on leading restaurant operations, developing the team and delivering exceptional guest experiences.