Orangery Restaurant Experience Lead

Ardencote; Stratford-on-Avon; On-site; GBP 30,000 - 42,000; Full time

Benefits offered by this job

Spa day on anniversaries

Discounts on stays and spa days

Pension scheme

Free parking

Employee assistance program

Job summary

Ardencote Hotel & Spa seeks an experienced Assistant Restaurant Manager to lead the Orangery Restaurant team as part of our Food & Beverage operation. The role focuses on hands-on leadership, floor presence and delivering memorable guest experiences across shifts.

You will work closely with the Restaurant Manager to drive standards and staff development. You will oversee training, recruiting and onboarding, manage pre-shift briefings and maintain knowledge of menus, beverages and the hotel’s

Qualifications

• Experience in a supervisory or management role within a restaurant, hotel or high-quality hospitality environment.
• Excellent understanding of restaurant operations and service standards.
• Passion for delivering exceptional guest experiences and leading a team.
• Strong communication and interpersonal skills.
• Good commercial awareness including payroll and cost control.

Responsibilities

• Lead the restaurant team during service and uphold high standards.
• Create a warm, welcoming guest experience.
• Coach and develop team through regular feedback and training.
• Conduct pre-shift briefings covering VIP guests, dietary needs, priorities.
• Ensure knowledge of menus, beverages and hotel offerings.

Skills

Leadership

Hospitality expertise

Team development

Guest service

Communication

Budgeting

Job description

Ardencote Hotel & Spa seeks an experienced Assistant Restaurant Manager to lead the Orangery Restaurant team as part of our Food & Beverage operation. The role focuses on hands-on leadership, floor presence and delivering memorable guest experiences across shifts.

You will work closely with the Restaurant Manager to drive standards and staff development. You will oversee training, recruiting and onboarding, manage pre-shift briefings and maintain knowledge of menus, beverages and the hotel’s