Restaurant Manager

An exciting opportunity has become available for an experienced Restaurant Manager to join our growing team.

The ideal candidate in the role of Restaurant Manager will be pro-active, a team player and passionate about the Hospitality Industry. You must have high standards and be able to cope well under pressure. The Restaurant Manager will be responsible for training and developing the team and ensuring high levels of customer service. This is an excellent opportunity for an experienced Restaurant Manager looking for progressive and challenging role.

Botleigh Grange Hotel is set in 14 acres of beautiful grounds leading down to the 2 lakes, located in Hedge End Southampton, just 1 mile from the M27 and only minutes drive away from the New Forest. The hotel has 56 spacious bedrooms, Conference & Banqueting facilities, catering for conferences and functions on a daily basis. The Hotel is undergoing some big changes with refurbishment and plans that offer additional Food & Beverage opportunities.

We offer a competitive salary and a range of benefits including:

28 days holidays
Staff Discounts
Free Uniform
Meals on duty

Download application form here and send it back to us or email your CV, along with a cover letter to; jobs@botleighgrangehotel.net

Botleigh Grange Hotel Ltd is an equal opportunities employer.

In line with the requirements of the Asylum and Immigration Act 1996, all applicants must be eligible to live and work in the UK. As part of the recruitment process, you will be asked to provide documented evidence of eligibility.

Business activities:

Taking responsibility for the business performance of the restaurant.
Analysing and planning restaurant sales levels and profitability.
Preparing reports at the end of the shift/week, including staff control, food control and sales.
Creating and executing plans for department sales, profit and staff development.
Setting budgets and/or agreeing them with senior management.
Planning and coordinating menus.

Front-of-house:

Coordinating the entire operation of the restaurant during scheduled shifts.
Managing staff and providing them with feedback.
Responding to customer complaints.
Ensuring that all employees adhere to the company’s uniform standards.
Meeting and greeting customers and organising table reservations.
Advising customers on menu and wine choice.
Recruiting, training and motivating staff.
Organising and supervising the shifts of waiting and restaurant staff.

Housekeeping:

Maintaining high standards of quality control, hygiene, and health and safety.
Checking stock levels and ordering supplies.
Helping in any area of the restaurant when circumstances dictate.