10th March  Mothers Day dining pic 3

Assistant Restaurant Manager

Fletchers Restaurant and Norton Bar & Courtyard

Cabaret Full Time
Cabaret 48 hours per week
Cabaret £28,800 per annum

Tips typically over £200 per month (£2,400 per year)

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

We are currently looking for a Assistant Restaurant Manager – Fletcher's Restaurant and Norton Bar to join our management team at Grantley Hall. The Assistant Restaurant & Bar Manager is entrusted with overseeing multiple outlets including the Fletcher's Restaurant, Norton Bar, Drawing Room and Norton Courtyard Terrace and Room Service.

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Your Benefits
• Tips typically over £200 per month (£2,400 per year)
• Free uniform
• 31 days annual leave (including bank holidays) increasing with service
• Modern and spacious live-in accommodation for eligible roles
• Grantley Gateway - discounts on supermarket shopping, cinema tickets, meals out, local attractions and cash back on online purchases
• Increased maternity and paternity leave with length of service
• We celebrate success. With a summer party, winter awards ceremony as well team events and incentives. throughout the year we also celebrate training achievements, birthdays, marriages, new babies and length of service awards
• Pension - Eligible team members will benefit from a Royal London pension scheme
• 24/7 team assistant line
• Complimentary meal when on duty
• Team Member of the Month Awards
• Refer a Friend Award
About You
• Engaging with guests and team members to meet and exceed their needs
• Acting as a coach and mentor to a 30+ team and to ensure high engagement levels, people development and retention
• Managing cost and revenue in all areas of the restaurant without impact on brand, or quality standards
• Continuously identifying and developing areas for improvement and motivating the team to actively take part in the process to enhance the brand experience
• Showing a sound understanding of the restaurant and hotel market to retain and increase the restaurant’s competitive advantage through continuous proactive strategic and operational planning
• Proactively attracting and selecting talent for the department in line with company procedures and culture