Assistant Restaurant Manager, One Devonshire Gardens, Glasgow

One Devonshire Gardens; Scotland; On-site; GBP 16,000 - 23,000; Full time

Job summary

Malmaison & Hotel du Vin in Glasgow is seeking an Assistant Restaurant Manager for One Devonshire Gardens. You will be the welcoming face of the restaurant, driving service standards across our 3 AA Rosette kitchen and events spaces.

Salary is £14.05 per hour for a 40-hour week, with the role based on-site in Glasgow. You’ll lead by example, motivate the team and ensure flawless day-to-day operations, combining exceptional guest experiences with strong people leadership in a high-end dining

Qualifications

• Experience in a similar quality restaurant is required.
• Knowledge of food, wine and beverage is advantageous.

Responsibilities

• Lead by example to deliver world class hospitality and ensure guest journeys exceed expectations.
• Manage daily/weekly duties, rotas and pre-service briefings to keep the team motivated.
• Oversee day-to-day operations in the restaurant and events spaces with attention to detail.
• Maintain and elevate standards with ongoing training and development.

Job description

Job title: Assistant Restaurant Manager, One Devonshire Gardens, Glasgow

£14.05ph/ 40 hours

Hotel du Vin Glasgow

Are you a natural host with a passion for exceptional food, wine, and unforgettable guest experiences?

One Devonshire Gardens is set in a tree lined Victorian terrace in the fashionable West End of Glasgow. It has an enviable reputation for service and style. As our Assistant Restaurant Manager, you will be the welcoming face of the restaurant, ensuring the smooth day to day operations of our 3 AA Rosette restaurant and our events spaces. Working hand in hand with the team, you’ll drive high standards, motivate the team, and exceed guest expectations.

Key Responsibilities

• Lead by Example: Act as the ultimate host, delivering world class hospitality and ensuring every guest journey exceeds expectations.

• Team Management: Allocate daily/weekly duties, manage rotas, deliver engaging pre-service briefings, and keep the team motivated and inspired.

• Operational Excellence: Oversee seamless day to day operations within the restaurant and events spaces, while maintaining impeccable attention to detail.

• Standards & Development: Maintain and elevate current standards, ensuring continuous training and support for the team.

Experience of working in a similar quality restaurant is required and knowledge of food, wine and beverage is an advantage. You must have passion for hospitality and deliver service with a smile.