Restaurant Manager

At Gilpin Hotel & Lake House, we proudly offer two distinct luxury establishments situated on separate estates, yet operated seamlessly as one cohesive team. Whether you opt for the laid-back ambiance of Gilpin Hotel or the distinct combination of hotel and country house at Gilpin Lake House, your experience with us is designed to be effortlessly harmonious. 

Gilpin Hotel & Lake House are part of the prestigious Pride of Britain Hotels and we are proud to be one of the 580 members of Relais & Châteaux, an association of worldwide independent hotel and restaurant owners.

THE ROLE OF RESTAURANT MANAGER @ SOURCE
As a passionate and skilled Restaurant Manager at SOURCE Restaurant, our Michelin Star restaurant, you’ll be responsible for the management of an enthusiastic and dynamic team.

You’ll provide strong leadership to our restaurant team and will be responsible for ensuring the timely delivery of outstanding service to consistently exceed our guests' high expectations.

We’re like no other hotel, we have lots of little quirks, personality and luxury in and out of our rooms and across our Restaurants and Spas – you’ll lead a team that’s an integral piece of this puzzle.

To excel in this role, you’ll be someone who:

• Works closely with our Executive Head Chef to ensure appropriate table service that supports a great and lasting impression for all diners.
• Reads guests exceptionally well, with natural outstanding hospitality and host skills.
• Runs the floor confidently and is well versed in understanding guest requirements.
• Leads by example - setting and demonstrating outstanding attention to detail and high standards, including restaurant ambience (tables, music, lighting etc.), appearance of the team (including uniforms).
• Supervises, develops, trains and works alongside the Restaurant Team to ensure all restaurant areas are in tip-top condition.
• Leads and develops the Restaurant Team, creating reasonable rota schedules and maximising the skillset and productivity of the whole restaurant team.
• Writes and implements team’s Standard Operating Procedures (SOPs) and works with the People & Culture Team to ensure compliance with, and regular training of, these.
• Communicates clearly and is comfortable doing so with a variety of different stakeholders, including guests.
• Nurtures good relationships with key teams, such as reception and SOURCE kitchen, to proactively resolve issues in a timely manner.
• Handles guest issues efficiently and makes sound decisions.
• Utilises expert knowledge to support other departments and liaises with the managers and heads of department to ensure the Restaurant Team drives 5-star standards.
• Takes ownership of the restaurant budget for all income and expenditure, including ensuring stock takes and inventories are completed to schedule.
• Works with the Restaurant Team to maintain adequate stocks of consumables, whilst ensuring best value is achieved when procuring further supplies.
• Takes real ownership of all compliance-related areas, to ensure the restaurant meets its legal, health and safety requirements, this includes Food Hygiene and age-related sales.
• Leads on departmental health and safety risk assessments and works to develop a team culture that supports actions with an enhanced understanding of requirements.
• Understands and ensures compliance with emergency procedures, and training within the team.
• Reports on maintenance issues in an appropriately timely manner and ensures any remedial actions are carried out. Makes use of guest issue reports, maintenance reports, white board, morning meeting and team meetings to best effect.
• Considers wider restaurant improvements and actively seeks to develop new initiatives in line with business needs and wider external trends.
• Acts as champion and guardian of restaurant health and safety and develops fellow staff to support / comply with this.
• Adheres to all safety and personal protective equipment practices / procedures and ensures that all team members are working safely at all times.
• Understands environmental and sustainability developments and looks to implement initiatives within the restaurant area where possible. Works with the team to champion sustainability where possible.
• Attends and proactively contributes to regular F&B meetings.

You’ll need to be self-motivated, adaptable, an excellent team motivator and team builder. To really succeed in this role, you’ll be an expert juggler when it comes to prioritising what needs to be done and you’ll be a dab hand at thinking on your feet too.

From time to time you will support wider operations across the business and it is expected that this will be done in a proactive and professional manner to ensure continued improvement across the business.

Salary: £50,000

Although variable, average tip levels for this role are projected as being from £700 per month.

Hours: 45 hours per week.

• Canteen
• Company events
• Company pension
• Discounted or free food
• Employee discount
• Free or subsidised travel
• Gym membership
• On-site parking

Relocation assistance may be available

Staff transport provided free between staff houses and hotel