Assistant Restaurant Manager – Brett We are currently seeking an experienced and passionate Assistant Restaurant Manager to join our dedicated team at Brett, a Michelin-recommended restaurant.
Part of the independent group Cultar, which also operates Michelin-starred Cail Bruich, The Clarence (a modern brasserie, grill & bar in Hyndland), and the newly launched The Caravan Shop (a relaxed wine bar & eatery).
At Brett, we pride ourselves on offering a relaxed yet high-quality dining experience, focusing on personable service and outstanding product knowledge to guide our guests through their journey in our open kitchen setting.
About the role: Supporting the Restaurant Manager in daily operations Ensuring high service standards from our team Engaging with guests via email, phone, and in person Assisting with the development of our wine and drinks offerings, including costings Maintaining effective communication between front and back of house Acting as a key-holder, including opening and cashing-up duties About you: Experienced in delivering top-class service Skilled in team leadership and development Knowledgeable in wine and drinks (training available) Passionate about hospitality and creating memorable guest experiences Natural leader who leads by example Eager to learn, share knowledge, and continuously improve Salary & Benefits: Starting salary of £29,000 (dependent on experience) plus a share of TRONC tips from service charge and cash tips Workplace Pension Scheme (auto-enrolled for eligible staff) Generous employee meal discounts Annual staff meal at any of our venues – on us!
Birthday champagne gift Daily family staff meals Staff uniform provision Opportunities for career development, training, and mentorship Employee Assistance Programme, including access to trained Mental Health First Aiders Join us and become part of a vibrant team dedicated to delivering exceptional hospitality.
We look forward to hearing from motivated individuals ready to develop their career in a supportive and rewarding environment.
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