Restaurant and Bar Manager - Live in

Bars, Lounge & Terrace Manager– St Pierre Park Hotel, Spa & Golf Resort

Location:
St Peter Port, Guernsey, GY1 1FD

Salary:
Starting salary of £36,000 + excellent colleague benefits

Job Type: Full-time | Permanent | 5 days out of 7

Live in accommodation is available for this position

Come and join our Team...

We are currently seeking an enthusiastic Bars, Lounge & Terrace Manager at St Pierre Park Hotel, Spa & Golf Resort, part of Hand Picked Hotels.

Surrounded by landscaped grounds, St Pierre Park Hotel & Spa is a true island sanctuary, featuring an award-winning spa, state-of-the-art health club, elegant dining, and a 9-hole golf course.

Every detail is designed for comfort, relaxation, and memorable guest experiences.

At the centre of it all is our exceptional team.

Join us and become part of a passionate, professional family dedicated to warm, intuitive service. Whether your talent lies in the spa, kitchen, front-of-house, or housekeeping, you’ll find support, value, and room to thrive.

As a member of our team, you will help create unforgettable moments for guests as they explore our tranquil parkland, celebrate special events, and enjoy our personalised service, with an emphasis on service excellence & consistency.

If you’re passionate about hospitality, thrive in a supportive environment, and enjoy making a real difference to someone’s stay, St Pierre Park Hotel, Spa & Golf Resort offers an inspiring place to grow your career.

The Bars, Lounge & Terrace Manager is entrusted with curating exceptional bar, lounge and dining experiences by inspiring a culture where every interaction is guided by genuine hospitality and an unwavering commitment to exceeding guest expectations.

Leading by example, you will empower and inspire the team to consistently deliver impeccable service, ensuring the highest standards of excellence are upheld at every touchpoint. You will oversee the seamless execution of departmental objectives through thoughtful planning, operational precision, and a proactive approach to continuous improvement. By fostering a culture of collaboration, accountability, and innovation, you will motivate your team to embrace excellence and contribute to an elevated guest experience.

You will hold full accountability and responsibility for the operations within your department - spanning the Hotel Bar, Lounge and Terrace, three function suite bars and Le Petit Fontaine / Seigneurie Restaurant. You will effectively manage all employees under your control to consistently achieve and deliver brand product and LQA service standards, whilst achieving budgeted targets and KPI objectives.

People & team

• Manage resourcing and rotas across the outlets to achieve budget and forecast, while consistently exceeding guest satisfaction targets.

• Create an environment where employees thrive, feel valued and respected - supporting their training and development through coaching, job chats, appraisals and reviews in line with Hand Picked guidelines.

• Maintain regular and effective communication within your team and at all levels, encouraging daily briefings, attending hotel meetings, and sharing F&B product information, targets and results across the hotel.

• Work collaboratively with other Food and Beverage outlets to maintain efficient staffing levels across all outlets which meet service demands and stay within staffing budgets.

• Own health, hygiene and food safety in day-to-day operations - making sure the team is properly trained and certified, that standards are practiced on every shift, and that checks, records and audits are completed accurately and on time.

• Uphold Hand Picked Hotel’s brand standards and operating procedures, with Leading Quality Assurance (LQA) as our service delivery benchmark - we aim to achieve a score of 9.5.

• Own guest feedback end to end: resolve complaints, follow up, and action any outstanding issues. Foster a guest-focused, flexible and co-operative environment across the F&B team.

• Contribute to menu development and pricing as required, considering seasonality, use of local produce, and…