Restaurant Manager

Restaurant Manager

Michelin Star | Bath

£50,000

We’re looking for an exceptional and hands-on Restaurant Manager to lead the front-of-house operation at a 1 Michelin Star, 4 Rosette restaurant in the heart of Bath. This role is perfect for someone who thrives at the intersection of service leadership, guest experience and operational excellence – someone who can inspire a small, high-performing team, deliver consistently outstanding hospitality and help shape the venue’s ongoing success.

If you’re driven by creating memorable fine-dining experiences, enjoy leading from the front on busy services and have a genuine passion for wine and service standards, we want to hear from you.

Restaurant Manager – Ideal Profile

• A natural leader who motivates and develops a FOH team of 10–12 in a Michelin-standard environment

• Strong communicator with a genuine passion for exceptional guest experience

• Organised and confident managing service delivery, rotas, standards and training

• Commercially aware, with the ability to understand covers, service flow and performance targets

• Calm under pressure and comfortable leading the busiest services of the week

• Proven experience in high-end or Michelin-level restaurants

• Strong wine knowledge essential (no on-site Sommelier)

• Bar or mixology experience preferred (not essential)

• Enthusiastic about fostering a positive team culture and leading by example

Benefits

• Salary: £50,000

• 28 days holiday

• Pension scheme

• Free meals on duty

• Friends & Family rates: £100 B&B

• Taxi Contributions

• Every 6 months: Complimentary tasting menu & wine flight

• Every year: Complimentary B&B + dinner

• Uniform allowance

• Any training you want – fully supported

• Career progression

• Short-term relocation support available

Restaurant Manager – Responsibilities

• Lead and support the FOH team to deliver outstanding Michelin-standard service every day

• Oversee daily operations across breakfast, lunch and dinner services

• Maintain the highest standards of quality, consistency and guest care

• Take ownership of wine service, guest recommendations and upselling

• Build strong relationships with guests, responding to feedback and enhancing the experience

• Recruit, train and develop team members to help them achieve their potential

• Manage rotas, staffing levels and service planning

• Drive initiatives that grow reputation, performance and long-term success

• Work closely with the kitchen team to ensure seamless service delivery