Restaurant & Bar Manager

Rowhill Grange (Alexander Hotel Collection); Dartford; On-site; GBP 35,000; Full time

Job summary

Rowhill Grange Hotel & Utopia Spa seeks a passionate Restaurant and Bar Manager to lead service excellence in a distinguished 2 Rosette standard restaurant. You will oversee a dynamic team, manage operations efficiently, and elevate guest experiences while providing exceptional food and beverage services.

Benefits

4 weeks holiday rising to 5 weeks

Discounted hotel accommodation for family

Employee uniform provided

Qualifications

• Management/Supervisory experience within a top-quality food service hotel/restaurant.
• Smart appearance and passion for guest service.
• Own transport due to semi-rural location.

Responsibilities

• Lead the team in RG’s Restaurant and Elements Bar to deliver outstanding service.
• Coaching and developing staff skills while managing service flow.
• Collaborate with the Executive Chef on menu development and stock management.

Skills

Excellent communication skills

Technical food and beverage knowledge

Ability to manage and motivate staff

Job description

RESTAURANT AND BAR MANAGER

The Benefits

£35,000 per annum + monthly service charge payment

• 4 weeks holiday rising to 5 weeks with service
• 8 Bank holidays
• Free car parking
• Employee uniform

In addition, you will receive a range of company benefits including:

Discounted hotel accommodation for yourself and your family at all hotels
Discounted hair treatments at our two Utopia Spas
Discount off all food & beverage at all hotels
Discount of individual treatments booked in our two Utopia Spas
Discount on retail products in our two Utopia Spas
Refer a friend staff recruitment scheme
In addition, you will enjoy other benefits on your 1st, 3rd, and 5th anniversaries, including a paid day off for your birthday, complimentary overnight stays, lunch/afternoon tea, and service-related holidays.

Requirements

• Smart appearance
• Excellent communication skills with a passion for guest service
• Technical food and beverage knowledge to offer the required service and develop the team
• Management/Supervisory experience within a top-quality food service hotel/restaurant
• Ability to manage and motivate waitstaff and bar staff to ensure excellence
• Own transport due to semi-rural location

The Place

Rowhill Grange Hotel & Utopia Spa, part of Alexander Hotels, a private group of distinguished hotels just outside London.

4-star, award-winning Utopia Spa, 38 bedrooms, along with the Clockhouse banqueting suite and Pavilion conference venue, set within 15 acres of gardens. The hotel features two restaurants: RG’s Fine Dining Restaurant and Elements Brasserie & Bar.

Please visit our website for more facilities and sample menus.

The Restaurant and Bar Manager Role

As Restaurant & Bar Manager, you will lead the team in RG’s Restaurant (2 Rosette standard), two private dining rooms, the restaurant terrace during warmer months, and our Elements Bar. You will manage a full-time team to deliver outstanding service standards. We seek a passionate individual about food, wine, and service who can inspire and elevate standards further.

The restaurant caters to residents, spa guests, and non-residents, serving a diverse and discerning clientele, with many regular patrons. RG’s Restaurant seats 100 guests, serving 30-75 covers for dinner and 40-80 for afternoon tea, with peak days on weekends.

The bar, adjoining our Elements Brasserie, serves resident guests, spa guests, and local visitors.

Service includes breakfast, lunch, and dinner, 7 days a week, requiring flexible shifts across 5 days, including weekends.

Your team comprises a permanent staff including an Assistant Restaurant & Bar Manager, 2 F&B Supervisors, and F&B Assistants, supported by additional F&B and Bar Staff.

Main duties include:

• Preparing the restaurant and bar for service and briefing employees
• Greeting guests and hosting during meals, ensuring smooth service flow
• Taking guest orders
• Staff rostering
• Coaching and developing staff skills
• Serving food and beverages, including alcohol and wines
• Conducting satisfaction checks and addressing feedback
• Maintaining service standards and resolving issues
• Presenting bills, processing payments, and balancing tills
• Resetting the restaurant after shifts
• Ensuring cleanliness and tidiness
• Collaborating with the Executive Chef on menu development
• Managing stock and ordering supplies
• Selecting and sourcing wines
• Recruiting, onboarding, training, and coaching staff