Restaurant Manager - Fine Dining

Restaurant Manager

Fine Dining Restaurant, Scandinavian Inspired

Wednesday to Saturday

Kings Cross

The Megaro Collection has welcomed its newest addition, Voyage with Adam Simmonds. Our Scandinavian Fine Dining restaurant, located in the heart of Kings Cross opened its doors in January 2025, extending an invitation to all patrons to explore the culinary prowess of our Chef Patron Adam Simmonds. We seek an experienced and enthusiastic team to join us on this new journey to excite and captivate with adventurous flavours and exceptional hospitality.

With the desire to set our guests on a journey of culinary excellence inspired by the land, sea, and atmosphere, Voyage with Adam Simmonds embarks on a mission to provide light, airy and minimalistic plates with an ambiance that mirrors and enhances these sentiments. We aim to provide an open and welcoming environment for all guests to experience fresh and modern dishes.

Recognised as one of the nation's top chefs, double Michelin star Chef Simmonds will create and adorn his plates with shapes and formations inspired by architecture, art, and nature. Having the skills acquired working under Raymond Blanc at Le Manoir aux Quat’Saisons as well as techniques developed at his first Michelin Star restaurant Ynshir Hall, Simmonds aims to honour traditional techniques and embrace avant-garde approaches to the culinary field at Voyage, where meticulous attention to detail is necessary to inspire.

We are looking for an experienced Restaurant Manager with a Michelin pedigree and at least 4 years in a high-end establishment to join Chef Adam Simmonds on this new adventure.

The ideal Restaurant Manager will:

• Be a driven and determined hospitality professional
• Be highly organised, charismatic and dynamic
• Have great attention to detail, developed in Michelin-star environments and standards
• Have an entrepreneurial and proactive mindset
• Have a strong passion for the culinary and hospitality industry
• Have a stable career background
• Have excellent knowledge of food and wine
• Be WSET qualified, minimum Level 2
• Have excellent written and verbal English language skills
• Be IT literate and have a great command of Microsoft 365
• Possess a to-do attitude and be flexible with the working schedule
• Have a proven track record of driving consistency
• Be an exemplary team player
• Ideally, have worked in a New Opening prior (not a must)
• Be experienced in delivering staff training
• Capable of managing a small team, from recruitment to dismissal
• Be experienced and knowledgeable in carrying out all health and food safety-related duties

The Restaurant Manager will:

• Work on site Wednesday to Saturday, and will be flexible accordingly to business needs for the remaining days of the week
• Have an entrepreneurial attitude and will be driven to work with, as well as motivate the team in achieving company goals
• Proudly represent Voyage, engage with customer,s and provide the best dining experience
• Be responsible for the entire operation, driving the business strategically to profitability and creating, together with the team, a new dining destination
• Work closely with Chef Patron to guarantee the vision is consistently met in the service delivered
• Open, close, and run reports
• Follow and updatethe budget, reporting results, and discuss strategy withthe Chef Patron
• Be experienced with training and SOP writing/and implementation
• Be financially and commercially astute
• Be hands-on, working alongside the team on the floor to guarantee standards and goals are being met
• Have a calm demeanour and the ability to deal with stressful circumstances
• Be responsible for health and food safety due diligence using Food Alert (previous experience with the system would be advantageous, but not a must)
• Follow company grooming standards and will always maintain an immaculate presentation

If you are looking for a new environment where innovation and creativity are the primary goals, then join us on our new culinary journey at Voyage with Adam Simmonds.