Company Description
The Queensberry Hotel is a distinctive, characterful property in the heart of Bath.
The hotel is home to The Olive Tree Restaurant, an acclaimed Michelin‑starred dining destination renowned for its quality and creativity. This independently owned hotel‑restaurant combination emphasizes flair, meticulous attention to detail, and a warm, welcoming atmosphere. Day‑to‑day operations are led by Hotel Manager Oliver Harris and Executive Chef Chris Cleghorn, who foster a collaborative and professional working environment. Team members can expect a culture that values hospitality excellence, guest satisfaction, and career development in a reputable establishment.
Role Description
The Assistant Restaurant Manager is a full‑time, on‑site role based at The Queensberry Hotel and Olive Tree Restaurant in Bath. This position supports the Restaurant Manager in overseeing daily front‑of‑house operations, including service preparation, guest greeting and seating, order taking, and coordination with kitchen and bar teams. The role involves supervising and motivating the service team, ensuring consistent delivery of high standards, and handling guest feedback to maintain exceptional customer satisfaction. The Assistant Restaurant Manager will help manage reservations, allocate staff during service, and uphold health, safety, and hygiene standards. Responsibilities also include assisting with staff training, contributing to scheduling, supporting stock control and ordering for food and beverage, and actively participating in service during busy periods, including evenings, weekends, and holidays as required.
Qualifications
* Strong customer‑facing skills, including Customer Service and Customer Satisfaction, with the ability to anticipate guest needs and resolve issues professionally.
* Knowledge of wine, with ideally WSET Level 2.
* Effective communication skills, with the ability to provide clear instructions, build rapport with guests and team members, and collaborate with kitchen and hotel colleagues.
* Experience in Food & Beverage operations, ideally in a fine dining or high‑quality restaurant environment, with good knowledge of menu items, wine, and service standards.
* Experience in hiring, coaching, and supporting team members, including involvement in interviewing, onboarding, and ongoing performance development.
* Previous supervisory or assistant management experience in restaurants or hotels, with strong organizational and time‑management skills.
* Ability to remain calm and efficient under pressure, with a proactive, hands‑on approach to service.
* Flexibility to work a variety of shifts, including evenings, weekends, and public holidays.
* Relevant hospitality qualification or equivalent experience is beneficial; food safety and health & safety certifications are an advantage.
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