Nestled between the wild North Sea and the heather-draped moors, our name Saltmoore serves as a literal and evocative reflection of these two distinct yet harmoniously intertwined landscapes. The 19th century estate has been completely reimagined, redefining luxury hospitality. Saltmoore is a wellness-led sanctuary, providing guests with a sense of place. A place where we embrace the passing of time, and let the wild tide lead the way.
Following our successful opening, and with the business expanding as we prepare for the season, we are excited to announce that we are looking for enthusiastic and dedicated individuals to join our team.
The Assistant Brasserie Manager supports the Brasserie Manager in overseeing daily restaurant operations, ensuring exceptional guest experiences, strong financial performance, and consistent delivery of luxury hotel standards while maintaining the vibrant, approachable character of a brasserie. This role is hands-on, guest-facing, and leadership-driven.
Benefits
Package is equivalent to up to £38,632.00 per annum including expected tronc and holiday pay based on 48 hours - Share of Service Charge to all employees paid monthly - Additional holiday entitlement based on length of service - Employee Referral Scheme opportunity to earn £100 with each successful recommendation - Employee discount on Rooms, Food and Beverage outlets, Spa Treatments and Spa products. - Training and Development opportunities - Employee recognition with Employee of the Month awards - Uniform - Free Parking - T&Cs apply to some employee benefits
Key Responsibilities:
- Ensure a consistently high level of service aligned with luxury hotel and brasserie standards. - Actively engage with guests, ensuring satisfaction and resolving issues promptly and professionally. - Handle guest feedback and complaints with discretion and efficiency, escalating where necessary. - Support the creation of a welcoming, energetic, and polished brasserie atmosphere. - Assist in managing daily restaurant operations across all meal periods. - Supervise floor operations to ensure smooth service flow, correct pacing, and efficient table turnover. - Support opening and closing procedures, including daily briefings and debriefings. - Ensure compliance with Standard Operating Procedures (SOPs), health, safety, and hygiene regulations. - Support recruitment, onboarding, and training of service staff. - Coach and motivate the team, providing ongoing feedback and performance support. - Lead by example on the floor, maintaining high grooming and service standards. - Assist with staff scheduling, attendance monitoring, and shift planning. - Support revenue generation through upselling, promotions, and service initiatives. - Assist in monitoring labour costs, productivity, and staffing levels. - Help control food and beverage costs, waste, and breakages. - Support stock control, ordering, and inventory processes. - Maintain strong knowledge of menus, beverages, allergens, and preparation methods. - Work closely with the kitchen and bar teams
Skills and Competencies:
Confident, approachable leader with the ability to inspire, motivate, and support a diverse service team. Strong coaching skills with a hands-on, lead-by-example management style. Ability to manage performance, attendance, and conduct in a fair and professional manner. Passion for hospitality, dining trends, and delivering memorable experiences. Ability to confidently recommend menu items and pairings to guests. Well-presented, professional, and highly organised. Proactive, resilient, and adaptable to changing operational demands.
Qualifications & Experience:
Essential
Minimum 2 years experience in a supervisory or assistant management role within a restaurant, brasserie, or hotel food & beverage operation. Strong background in front-of-house service with hands-on floor management experience. Solid understanding of food and beverage service standards, including wine, cocktails, and menu knowledge. Working knowledge of health & safety, food hygiene, and licensing regulations. Experience handling guest feedback and resolving complaints professionally. Good level of spoken and written English. Flexibility to work a varied shift pattern, including evenings, weekends, and public holidays.
Desirable
Recognised hospitality qualification (e.g. NVQ Level 3 in Hospitality Supervision, Food & Beverage Service, or equivalent). Food Safety Level 2 (or higher) certification. WSET Level 1 or 2, or other recognised beverage qualification. Familiarity with POS systems and restaurant reservation platforms.
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