Role Purpose
The Restaurant Manager is accountable for the day-to-day operational performance, service quality, and people leadership of the hotel's 120-seat restaurant. The role focuses on guest experience, labour control, and service delivery, working closely with the kitchen and hotel leadership team to ensure the restaurant operates smoothly, profitably, and in line with 4-star standards.
This is a floor-led management role, requiring a strong presence during service and an ability to lead teams through peak trading periods.
Key Responsibilities
1. Guest Experience & Service Standards
· Deliver a consistently high-quality dining experience aligned with 4-star expectations
· Maintain visible, hands-on leadership on the floor during key service periods
· Manage guest feedback and complaints promptly and professionally
· Ensure service standards, presentation, and cleanliness are maintained across all shifts
· Implement and/or maintain Best Western Plus brand standards
· Ensure effective coordination between the restaurant, reception, and events teams
1. Financial & Commercial Performance
· Achieve budgeted revenue and labour cost targets
· Prepare and manage staff rotas to balance service standards with cost control
· Monitor covers, average spend, and service pacing to optimise revenue
· Drive upselling and service-led revenue opportunities
· Contribute operational insight to menu design, pricing strategy, and promotions
1. Team Leadership & People Management
· Train and retain front-of-house staff appropriate to a 120-seat operation
· Lead by example, setting clear expectations around professionalism and service
· Deliver structured inductions and ongoing service training
· Build a positive team culture with clear accountability and standards
1. Operations & Compliance
· Ensure compliance with food safety, health and safety, licensing, and allergen legislation
· Ensure opening and closing procedures are followed consistently
· Support hotel functions, events, and private dining where required
· Work collaboratively with the wider hotel management team to support occupancy and guest satisfaction
· Own and enforce daily, weekly, and deep-cleaning schedules across all front-of-house areas, ensuring the restaurant consistently meets cleanliness, hygiene, and presentation standards, with cleaning duties clearly assigned, completed, and checked on every shift.
1. Brand, Reputation & Standards
· Protect and enhance the restaurant's reputation within the hotel and wider market
· Maintain service consistency across breakfast, lunch, dinner, and event periods
· Support online reputation through service quality and guest engagement
· Act as a professional ambassador for the hotel and restaurant
Skills & Experience
Essential
· Proven experience managing a busy restaurant or hotel restaurant operation
· Strong front-of-house leadership and service delivery skills
· Confident people manager with the ability to lead a team
· Strong organisational and problem-solving capability
· Professional, guest-focused communication style
Desirable
· Experience in a 4-star or equivalent quality hotel
· Exposure to multi-service operations (breakfast, dinner, events)
· Food safety qualifications
Personal Attributes
· Highly organised and operationally disciplined
· Calm under pressure with strong decision-making skills
· Commercially aware without losing sight of guest experience
· Hands-on, visible, and standards-driven
· Comfortable managing complexity in a live hotel environment
Working Pattern
· Full-time, including evenings, weekends, and public holidays
· Flexibility required to meet business demand
Job Type: Full-time
Pay: From £30,000.00 per year
Benefits:
* Employee discount
* Free parking
* On-site gym
* On-site parking
Work authorisation:
* United Kingdom (required)
Work Location: In person