Restaurant Manager

Coniston Hotel Ltd; Coniston Cold; On-site; GBP 30,000 - 40,000; Full time

Job summary

A leading hotel is seeking a Restaurant Manager at The View to enhance guest experiences and lead a collaborative team. This hands-on leadership role offers autonomy in shaping new projects and ensuring exceptional service. The role requires experience in a high-volume dining environment with a focus on guest satisfaction and operational excellence.

Benefits

Meals on Duty

30-Minute Paid Break

28 days Annual Leave (Pro-Rata)

Birthday Day Off

Discounted Membership Fees at Nádarra Spa

Access to Hospitality Rewards

NEST Pension Scheme

Free Hospitality Action Employee Assistant Programme

Gratuities and Service Charges Paid Monthly

Regular Rewards and Recognition

Qualifications

• 2+ years in a Restaurant Manager or senior supervisory role in a high-volume dining environment.
• Experience in table planning, reservations, and guest flow management.
• Strong understanding of restaurant operations and team leadership.

Responsibilities

• Lead the team through visible, hands-on leadership during service periods.
• Manage rota planning to ensure optimal staffing levels.
• Exceed guest expectations through exceptional customer service.

Skills

Leadership

Customer Service

Team Management

Upselling Techniques

Complaint Handling

Education

Qualification in hospitality management or business administration

Tools

ResDiary

POS systems

Job description

All applicants must be able to provide evidence of their Right to Work in the UK.

Vaild Driving Licence preferred, due to location

Overview

As the Restaurant Manager at The View, you won’t just be overseeing daily operations—you’ll be the driving force behind unforgettable guest experiences and an energised, collaborative team. This is a hands-on leadership role where your ideas matter, your voice is heard, and your passion sets the tone. You’ll have the autonomy to shape and lead exciting new projects as we elevate The View to the next level. If you're fueled by excellence, hospitality, and a love for creating standout moments, we want you on this journey with us!

Employee Benefits - What we offer you

We value the commitment and loyalty of our colleagues and are delighted to offer a range of benefits to show our ongoing appreciation, benefits include:

• Meals on Duty:Enjoy complimentary meals during your shifts.
• 30-Minute Paid Break:Take a paid break to recharge during your shift.
• 28 days Annual Leave (Pro-Rata) - Days Increasing with Service:We value loyalty and celebrate long service by increasing annual leave days over time.
• Birthday Day Off- A day to use in your Birthday Month for you to take the time to celebrate
• Discounted Membership Fees at Nádarra Spa:Access discounted membership fees at Nádarra Spa after completing the 6-month probation period.
• Access to Hospitality Rewards:Explore a range of health and wellbeing benefits, as well as discounts on everyday goods and services through our online platform, Hospitality Rewards. Make your leisure time more accessible and affordable. Available after completing the 6-month probation period.
• NEST Pension Scheme:All eligible employees can participate in the NEST Pension Scheme with the option to opt out.
• Free Hospitality Action Employee Assistant Programme:Access specialist support services through the Employee Assistant Programme provided by Hospitality Action, free of charge.
• Gratuities and Service Charges Paid Monthly:Receive gratuities and service charges as part of your monthly pay.
• Regular Rewards and Recognition:Be recognised for your hard work with monthly, annual, and long service awards.
• Employee Discount and Staff Offers:Enjoy discounts and special offers exclusive to staff members.
• Uniform Provided for Guest-Facing Roles:Receive a uniform tailored for guest-facing positions.
• Free On-Site Parking:Conveniently park your vehicle on-site at no cost.

Main Responsibilities

MAIN RESPONSIBILITIES

• Team & Culture

  • Work closely with F&B Assistants and Supervisors to cultivate a workplace culture of teamwork and customer-focused service.
  • Build positive relationships with team members, fostering a supportive and professional working environment.
  • Promote a culture of professionalism, ensuring alignment with staff code of conduct, company policies, and operational standards.
  • Manage the team in a constructive and positive manner, ensuring performance aligns with company values and customer service excellence.
  • Conduct on-the-job training in a supportive and constructive way to enhance team skills and service standards.
  • Develop team members regularly through structured 1:1s, development plans, and mentoring, focusing on building strengths and addressing areas for improvement.
  • Support structured team training and spearhead sub-departmental training initiatives.
  • Maintain high levels of communication internally and externally within the department.
  • Improve and maintain team morale, ensuring a positive and engaged workforce.
  • Support compliance tracking, including inputting sickness, managing return-to-work processes, and overseeing staff adherence to policies.

  Customer Experience & Service

  • Consistently exceed guest expectations through exceptional customer service and high operational standards.
  • Proactively drive customer feedback collection and use insights to implement service improvements.
  • Handle guest complaints professionally, ensuring thorough investigatory action, appropriate remedial measures, and effective complaint reconciliation.
  • Actively implement change to ensure consistent customer service and prevent recurring service issues.
  • Ensure all departmental handovers are conducted and delivered effectively to support seamless service transitions across different shifts and operational periods.
  • Ensure that daily service briefs are delivered, equipping the team with the knowledge needed to perform effectively in their roles.

  Operations & Revenue

  • Lead the team from the front, providing visible, hands-on leadership and support during service periods.
  • Be responsible for rota planning for The View Restaurant, making sure we’ve got the right number of people in the right place at the right time to deliver the standard of service our guests expect. Keep on top of team availability, service patterns, and upcoming business levels so we’re always well covered and prepared.
  • Establish and strengthen guest relationships with the business in a proactive way to secure long term repeat custom
  • Support with the management of the team’s rota function, proactively highlighting concerns and implementing solutions to optimise staffing levels and operational effectiveness.
  • Ensure team members are assigned to roles that best utilise their abilities to support the operation in the most effective and efficient way.
  • Maximise revenue opportunities by implementing training, monitoring team performance, and holding staff accountable for upselling and revenue-driving initiatives.
  • Aim to exceed daily, weekly, and monthly revenue targets through structured training and ongoing staff motivation.
  • Ensure adherence to established systems of work, continuously identifying ways to improve operational efficiency and workflow.
  • Manage the ResDiary customer booking platform, including table allocation, to ensure reservations are allocated in a way that supports both operational efficiency, flow and guest experience.
  • Maintain and ensure cleanliness standards are consistently met across all restaurant areas, in line with company policies and health & safety regulations.

  Departmental Coordination

  • Support and encourage a culture of hospitality and professionalism, ensuring smooth collaboration across departments.
  • Work closely with other managers to maintain structured training, service consistency, and team alignment.
  • Effectively support the use and maintenance of procurement and POS software to ensure smooth operations.
  • Regularly present departmental updates, performance insights, and accountability reports to the F&B Director and Operations Manager.

PERSON SPECIFICATION

ESSENTIAL

• 2+ years in a Restaurant Manager or senior supervisory role in a high-volume dining environment.
• Strong understanding of restaurant operations, guest service, and team leadership.
• Experience in table planning, reservations (ResDiary), and guest flow management.
• Hands-on knowledge of food and beverage pairing, upselling techniques, and service standards.
• Ability to conduct team briefings, manage daily service, and ensure smooth transitions between shifts.
• Proven ability to achieve and exceed revenue targets through upselling and efficiency.
• Experience in cost control, stock management, and labour forecasting.
• Understanding of financial reporting, tracking KPIs, and budget alignment.
• Ability to consistently exceed guest expectations through outstanding service.
• Skilled in complaint handling, problem-solving, and guest relationship building.
• Full knowledge of food safety regulations, allergen management, and health & safety laws.
• Experience in licensing compliance and responsible alcohol service.
• Ability to train and enforce staff adherence to company policies and legal requirements.
• Strong leadership, motivation, and people management skills.
• Experience in staff recruitment, onboarding, and structured training programs.
• Ability to conduct performance reviews, one-to-ones, and implement development plans.
• Ability to maintain a positive workplace culture and drive high team morale.
• Ability to oversee FOH systems, coordinate with kitchen and bar teams, and improve workflow efficiency.
• Strong focus on departmental handovers, team communication, and structured service briefs.

DESIRABLE

• Personal License Holder or willingness to obtain.
• Advanced food hygiene, allergen awareness, or first aid training.
• Qualification in hospitality management or business administration.
• Experience in maximising revenue through upselling, menu promotions, and guest incentives.
• Ability to collaborate with marketing teams to drive bookings and engagement.
• Experience using ResDiary, POS systems, and procurement software.
• Ability to interpret financial and operational reports to drive improvements.
• Background in hotel or multi-outlet restaurant management.

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