Assistant Inn Manager — Lead a Pub Team, Accommodation

The Inn Collection Group; Coniston; On-site; GBP 26,000 - 34,000; Full time

Benefits offered by this job

Birthday paid holiday

Lead-Inn development program

Paid Breaks

50% off food

£1 January–March stays

1/3 off room bookings

£50 on same day bookings

15% off bed and breakfast for loved-1s

Employee Assistance Program

Give-inn back scheme

Best Pub Employer award

Colleague accommodation

Job summary

The Inn Collection Group in Coniston is seeking an Assistant Manager to help the General Manager deliver exceptional hospitality and a home-from-home experience for guests. You will lead daily operations, supervise staff, and ensure service standards are consistently met while maintaining a warm, welcoming atmosphere.

Based at a lakefront inn, you will manage shift operations, liaise with chefs and suppliers, and take responsibility for stock, ordering, and guest responses, including occasional

Qualifications

• Proven leadership and people-management skills.
• Strong customer-service mindset with guest-centred approach.
• Experience in busy hospitality environments is preferred.

Responsibilities

• Oversee daily inn operations and lead the team to deliver company standards.
• Collaborate with Chefs, Management and Suppliers to ensure smooth service.
• Manage stocktakes, ordering, and accounts administration as required.
• Provide hands-on leadership, training, and support for front-of-house and kitchen teams.
• Assist General Manager in driving guest satisfaction and operational efficiency.

Skills

Leadership

Staff development

Customer service

Hospitality experience

Job description

The Inn Collection Group in Coniston is seeking an Assistant Manager to help the General Manager deliver exceptional hospitality and a home-from-home experience for guests. You will lead daily operations, supervise staff, and ensure service standards are consistently met while maintaining a warm, welcoming atmosphere.

Based at a lakefront inn, you will manage shift operations, liaise with chefs and suppliers, and take responsibility for stock, ordering, and guest responses, including occasional