Restaurant Manager

Senior HoD Role- 1 Michelin Star / 4 AA Rosette

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Date posted: 23 May 2026
Pay: £50,000.00 per year
Job Description:
The Good Stuff
£50,000 salary + approx. £3,000£4,000 in gratuities
(Please note: we do not operate a service charge. Gratuities are paid 30 days from the end of the month.)
48-hour working week
Temporary relocation support available (12 months)
50-60 cover restaurant
Service pattern and size
50-cover restaurant
7 breakfasts
3 lunches
6 dinners
Team: 7 full-time and 7 part-time FOH staff (including you)
Time Off (Because Life Matters)
Open TuesdaySunday
Closed Mondays (and Mondays & Tuesdays throughout January)
Three full closure weeks every year April, August, and November which typically form the Restaurant Managers annual leave. Yes, really.
The chance to work alongside a fantastic, well-rounded Executive Chef with genuine scope for commercial and personal development
A workplace that values personality as much as polish
Lovely staff perks, including:
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
Who Were Looking For
Michelin experience preferred
Excellent wine knowledge (this ones non-negotiable)
A natural lead-from-the-front operator
A personable, confident leader with experience in fine dining and luxury hospitality
Some bar and mixology knowledge
Someone who knows that great service is smooth, intuitive, and never stuffy
Full Job Description
Location: The Olive Tree Restaurant at The Queensberry Hotel, Bath Reporting to: General Manager / Executive Chef
Overview- We are seeking an exceptional Restaurant Manager to lead the front-of-house operation of our Michelin-starred, 4 AA Rosette restaurant, located within a award-winning luxury hotel. This is a senior, hands-on leadership role requiring outstanding service standards, commercial acumen, and a deep understanding of fine dining, wine, and guest experience.
In addition to the restaurant, the role holds full management responsibility for the hotel bar and an intimate lounge space, ensuring a seamless, cohesive hospitality offering across all Food & Beverage areas.
Key Responsibilities
Restaurant Operations
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.
Bar & Lounge Management
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.
Service standards, menu development, and guest experience
Ensure the bar and lounge are commercially successful while retaining a relaxed, refined atmosphere.
Wine List & Beverage Leadership
Hold responsibility for the hotels wine list, including selection, development, pricing, and ongoing curation.
Work collaboratively with suppliers where applicable to maintain a dynamic, well-balanced wine offering.
Lead wine service within the restaurant and support the team with training and product knowledge.
Ensure wine and beverage offerings enhance the overall dining and hospitality experience across all areas.
Financial & Commercial Management
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.
Guest Experience & Reputation
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
Essential:
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.
Desirable:
Experience managing bar operations within a luxury hotel setting.
WSET qualifications or equivalent wine education.
Background hotel-based food and beverage operations.
What We Offer
The opportunity to lead an award-winning restaurant within an award-winning hotel.
A supportive senior management team and collaborative working environment.
Competitive salary and benefits package. xwzovoh
Ongoing professional development within luxury hospitality.
Benefits:
Discounted or free food
Employee discount
Work Location: In person