Company Description

Pale Hall, in stunning Snowdonia, is one of the leading country house destination hotels in Wales. With AA Five Red Stars, three AA Rosettes and a coveted Michelin Green Star, Pale offers a luxurious retreat to the discerning guest, in a welcoming ambience of warm hospitality, comfort and attentive service.

An experience at Pale Hall is a truly memorable one. With 18 exquisite rooms and suites in the main house, four charming garden suites including the dramatic Harpers Barn, and restaurants created within the Victorian reception rooms full of original features, Pale Hall is steeped in history yet with a modern twist created by our new owners. The elegant Henry Robertson fine dining room serves our four and seven course tasting menus from Wednesday to Saturday with a seasonally changing a la carte menu in the Huntsman bistro, and we offer an extended a la carte menu across both restaurants from Sunday to Tuesday.

Job Description

We are seeking an experienced, charismatic and forward thinking Restaurant Manager to join us in taking Pale Hall's food and beverage offering into a new era. A natural leader with at least two years' restaurant management experience in a high calibre establishment, you'll be immaculately presented and always seeking the same in your team.

PURPOSE OF ROLE:

To deliver excellence within the restaurants and in all areas of food and beverage service within the hotel in close liaison with the Head Chef and General Manager, ensuring that established company procedures and five red star standards are adhered to at all times. To develop and maintain excellent working relationships with colleagues and guests to promote a level of service that exceeds expectations.

PERSONAL REQUIREMENTS:

To be motivated and well organised, demonstrating the highest standards of grooming and personal presentation. To display leadership talent that inspires and motivates, with the character and communication skills to engage confidently with guests and colleagues at all levels. To have a keen eye for attention to detail and the ability to recognise and manage challenging situations with discretion. To maintain a positive and flexible attitude towards the day to day management of the food and beverage areas of the hotel.

MAIN DUTIES

• To manage and oversee the restaurants and food and beverage service in all areas of the hotel in close liaison with the Head Chef and General Manager, ensuring that established company procedures and five red star standards are adhered to at all times.
• To develop and maintain excellent working relationships with colleagues and guests to promote a level of service that exceeds expectations.
• To be motivated and well organised, demonstrating the highest standards of grooming and personal presentation and seeking the same in your team.
• To manage and take overall responsibility for all aspects of the day to day food and beverage operation, ensuring that all areas of responsibility are cleaned and presented to the highest standards on a daily basis.
• To be fully conversant with all food and beverage related roles and duties, particularly within the restaurant, to improve efficiency, cost effectiveness and standards wherever possible.
• To manage and motivate the restaurant team, fostering team spirit and developing cohesive and efficient working relationships.
• To be fully conversant with the packages, incentives and menus promoted by the hotel on a continual basis, including the components, presentation and delivery of each dish within the restaurants. To anticipate demand and expectation wherever possible and to promote the hotel services and facilities to maximise sales opportunities and revenue and enhance the guest experience.
• To actively participate in the maximisation of hotel revenue.
• To anticipate challenging situations and to be confident in handling guest complaints, seeking a solution to achieve guest satisfaction and mitigate negative feedback.
• To demonstrate an understanding of budget, forecast and profit and loss, and ensure that fixed and variable costs, including payroll, within your area of responsibility are effectively managed.
• To maintain financial awareness and understanding of how the role impacts on the hotel’s profit and loss account and the company business as a whole.
• To actively participate in the maximisation of hotel revenue.
• To ensure that ordering and stocktaking procedures and systems are followed and completed in a concise and timely manner.
• To build a rapport with guests in order to maximise sales opportunities and generate future business.

This is a full time permanent position, 48 hours per week, five days over seven. Immediate start is available. We offer an attractive salary of between £30,000 and £35,000 per year based on experience, onsite parking, free meals on duty and staff discounts, including generous employee rates at fellow Relais and POB hotels. You'll be joining a kind and supportive team in an environment based on mutual respect and understanding.

All applicants must have the right to work in the UK. Please be sure that you are able to commute to Pale Hall and meet the shift patterns before applying.

Qualifications

Applicants must be able to demonstrate at least two years' management experience in a similar high calibre establishment. Please do not apply unless you meet this criteria.

All applicants must have the right to live and work in the UK. Please be sure that you are able to commute to Pale Hall and meet the shift patterns before applying.

Additional Information

Salary £30,000.00 to £35,000.00 per annum depending on experience

Meals on duty

Onsite parking

Generous employee discounts

This is a full time permanent position, 48 hours per week, five days over seven Monday to Sunday.