Role Description
This is a full‑time, on‑site role based in Bath as a Restaurant Manager (Senior Head of Department) at The Queensberry Hotel and Olive Tree Restaurant. The Restaurant Manager will oversee daily operations, ensure high standards of customer satisfaction and service, lead and motivate a team, manage staffing needs including hiring, and maintain close coordination with the Food & Beverage department. The role also involves ensuring the consistency of the dining experience and upholding the Michelin Star restaurant's esteemed reputation.
Date posted: 23 May 2026
Pay: £50,000.00 per year
Core Responsibilities
* Provide full operational leadership of the Michelin‑starred restaurant, delivering consistent exceptional guest experiences in line with Michelin and AA Rosette standards.
* Lead, mentor, and inspire the front‑of‑house team, fostering a culture of excellence, professionalism, and warm hospitality.
* Work closely with the Executive Chef to ensure service perfectly complements the culinary offering.
* Oversee daily service, table management, guest relations, and service flow to the highest fine‑dining standards.
* Maintain rigorous standards of presentation, cleanliness, and attention to detail throughout the restaurant.
* Assume full management responsibility for the hotel bar and intimate lounge space, ensuring these areas reflect the same level of quality and sophistication as the restaurant.
* Maintain and develop service styles and offerings appropriate to each space while maintaining a cohesive guest journey.
* Ensure the bar and lounge are commercially successful while retaining a relaxed, refined atmosphere.
* Hold responsibility for the hotel’s wine list, including selection, development, pricing, and ongoing curation.
* Work collaboratively with suppliers to maintain a dynamic, well‑balanced wine offering.
* Lead wine service within the restaurant and support the team with training and product knowledge.
* Manage budgets, labour costs, stock control, and gross profit margins across the restaurant and bar.
* Analyse performance data and implement strategies to drive revenue while maintaining service excellence.
* Ensure all operations comply with licensing, health & safety, and hotel policies.
* Act as a visible hands‑on leader, host and ambassador for the restaurant and hotel.
* Build strong relationships with guests, encouraging loyalty and repeat business.
* Handle guest feedback and complaints with professionalism, discretion, and care.
* Support the maintenance of Michelin and AA Rosette accolades through exceptional service delivery.
Candidate Profile
* Proven experience as a Restaurant Manager in a Michelin‑starred or equivalent fine‑dining environment.
* Strong leadership skills with the ability to motivate and develop high‑performing teams.
* Extensive knowledge of wine, wine service, and beverage operations.
* Exceptional attention to detail and a passion for hospitality at the highest level.
* Confident communicator with a warm, polished, and professional presence.
* Experience managing bar operations within a luxury hotel setting.
* WSET qualifications or equivalent wine education.
* Background in hotel‑based food and beverage operations.
What We Offer
* Opportunity to lead an award‑winning restaurant within an award‑winning hotel.
* Supportive senior management team and collaborative working environment.
* Competitive salary and benefits package.
* Ongoing professional development within luxury hospitality.
* Twice‑yearly dining experiences for two at The Olive Tree.
* A complimentary overnight stay for two at The Queensberry Hotel each year.
* Access to the full Queensberry perks package.
Additional Details
Temporary relocation support available (1–2 months).
50‑60 cover restaurant; service pattern and size: 50‑cover restaurant, 7 breakfasts, 3 lunches.
Team: 7 full‑time and 7 part‑time FOH staff (including you).
Open Tuesday–Sunday; closed Mondays and Mondays & Tuesdays throughout January.
Three full closure weeks every year – April, August, and November – which typically form the Restaurant Manager’s annual leave.
We value personality as much as polish, and we have a fantastic, well‑rounded Executive Chef with genuine scope for commercial and personal development.
We do not operate a service charge. Gratuities are paid 30 days from the end of the month.
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