Restaurant Manager

Restaurant Manager

A successful, experienced, and passionate Restaurant Manager who will lead the operations of our FLAGSHIP farm-to-table dining experience. Rooted in sustainability, seasonality, and local sourcing, this role is ideal for an experienced manager who understands that exceptional hospitality begins with provenance, purpose, and a story behind
every plate.
He/she will oversee all aspects of the restaurant’s front-of-house operations, ensuring service excellence,
championing locally driven culinary experiences, and collaborating closely with chefs, farmers, and artisans to bring the farm-to-table ethos to life.
The Restaurant Manager will report directly to the Food and Beverage Manager.

Key Responsibilities:
Leadership & Operations
• Manage daily operations of the estate’s flagship farm-to-table restaurant, ensuring smooth service and operational efficiency.
• Recruit, train, and mentor front-of-house staff to deliver warm, knowledgeable, and polished service.
• Maintain the highest standards of hygiene, service etiquette, and guest interaction in line with luxury hospitality expectations.
• Collaborate with the culinary team to ensure the story of each dish — its ingredients, origin, and preparation — is communicated with authenticity and enthusiasm by the service team.

Sustainability & Sourcing Integration
• Align with the Estate’s commitment to sustainability by championing seasonal menus, ethical
sourcing, and local supplier partnerships.
• Act as a liaison between the kitchen and farm teams, ensuring seamless coordination of produce, seasonal availability, and menu planning.  Support eco-conscious rt eco-conscious dining initiatives, from waste reduction to low-impact service