Deputy 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.

As a passionate and skilled Deputy Restaurant Manager at SOURCE Restaurant, our Michelin Star restaurant, you’ll be responsible for supporting 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 guest care and hospitality 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 Restaurant Manager and Executive Chef to ensure appropriate table and a great 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.
• Handles guest issues efficiently and makes sound decisions.
• Leads by example - setting and demonstrating outstanding attention to detail and high standards, including restaurant ambience (tables, music, lighting), appearance of the team (including uniforms).
• Supervises, develops, trains and works alongside the Restaurant Manager and Restaurant Team to ensure all restaurant areas are in tip-top condition.
• Supports, leads and develops the Restaurant Team, helping to create 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 regularly training 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.
• Utilises expert knowledge to support other departments and liaises with heads of department to ensure the Restaurant Team drives 5-star standards.
• Works alongside the Restaurant Manager to take 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.
• Ensures the restaurant meets its legal, health and safety requirements, this includes Food Hygiene and age-related sales.
• Takes the lead on departmental health and safety risk assessments and works to develop a team culture that supports actions with an enhanced understanding of requirements.
• Reports maintenance issues and ensures any remedial actions are carried out. Makes use of guest issue reports, maintenance reports, and team meetings to best effect.
• Adheres to all safety and personal protective equipment practices / procedures and ensures that all team members are working safely at all times.
• Considers and inputs to wider restaurant improvements and actively seeks to support the development of new initiatives in line with business needs and wider external trends.
• Understands environmental developments and looks to champion and implement initiatives within the restaurant.
• Attends and proactively contributes to regular F&B meetings.

You’ll also 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.

This role will require a suitable level of knowledge and experience, ideally from within fine dining.

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: up to £38,000

Gratuities are allocated on a points basis, depending on development tiers. Although variable, average levels are projected as being around £670 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