Luxury Restaurant Manager - Fine Dining & Hotel Ops

Grantley Hall; Harrogate; On-site; GBP 60,000 - 80,000; Full time

Job summary

Grantley Hall in Harrogate is seeking an experienced hospitality leader to direct daily operations of its prestigious restaurants. You will recruit, train and schedule front-of-house and kitchen teams, upholding Forbes Travel Guide standards and luxury guest experiences.

The role requires strong leadership, a background in menu and wine programme management, and a proven ability to manage costs while delivering outstanding service across multiple outlets.

Qualifications

• Proven experience managing a high end restaurant or multiple outlets within a luxury hotel environment.
• Relevant qualifications in hospitality management or equivalent experience.

Responsibilities

• Direct daily operations of one or more outlets ensuring five-star service.
• Recruit, train, mentor and schedule front of house and kitchen staff.
• Maintain quality, hygiene and safety standards in line with Forbes Travel Guide and regulations.
• Manage inventory, purchasing and cost control to achieve financial targets.
• Collaborate with spa, bar and accommodation teams to create integrated guest journeys.
• Analyse guest feedback and performance metrics to implement improvements.
• Represent the restaurant at events, awards ceremonies and community initiatives.
• Drive menu development and wine programme management.
• Provide strong leadership to inspire diverse teams and uphold hotel standards.
• Ensure exceptional customer service reflecting the hotel's dedication to excellence.

Skills

Leadership

Staff development

Hospitality management

Financial acumen

Quality & safety standards

Menu development

Wine programme management

Customer service excellence

Budgeting

Communication

Education

Hospitality management degree

Job description

Grantley Hall in Harrogate is seeking an experienced hospitality leader to direct daily operations of its prestigious restaurants. You will recruit, train and schedule front-of-house and kitchen teams, upholding Forbes Travel Guide standards and luxury guest experiences.

The role requires strong leadership, a background in menu and wine programme management, and a proven ability to manage costs while delivering outstanding service across multiple outlets.