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