Restaurant Manager

Restaurant Manager – Job Description

We are recruiting for the role of Restaurant Manager at Briar at Number One Bruton.

Briar is a Michelin Bib Gourmand restaurant and was recently awarded a place on the National Restaurant Awards’ Top 100 list.

The restaurant sits under the umbrella of Number One Bruton, a family-owned boutique hotel on Bruton High Street, with twelve beautiful bedrooms.

The role primarily involves leading our Front of House team and managing the day-to-day operations of the restaurant across our lunch and dinner services.

We are looking for an experienced and talented individual who loves giving and receiving great hospitality and wants to be part of what we are striving to achieve: a deeply warm, personal and friendly restaurant, firmly rooted in the South West.

Reports to: Head Chef and General Manager
Salary: £39k (inclusive of tronc payments)
Hours: 48 hours per week

• Lead the day-to-day operations of Briar, ensuring exceptional service standards are consistently delivered.
• Lead service on the restaurant floor, providing leadership, coaching and operational support.
• Manage and develop our drinks offering, working with suppliers to build on our existing wine list.
• Ensure all restaurant standards, procedures and service expectations are consistently maintained.
• Monitor labour and operational costs while maintaining exceptional guest service.

• Lead, train and coach the Front of House team to consistently deliver high standards.
• Prepare, manage and maintain weekly rotas, ensuring labour is scheduled appropriately to meet business needs.

• Ensure every guest receives a warm, personalised and memorable dining experience.
• Resolve guest feedback professionally, taking ownership of any issues and implementing improvements where appropriate.
• Lead by example in delivering Briar’s personal style of hospitality and service.

• Support stock management and financial controls within the restaurant.
• Monitor stock levels, ensuring appropriate stock is maintained and wastage is minimised.
• Assist in achieving departmental labour, revenue and operational targets.
• Ensure compliance with Health & Safety, Food Safety and licensing requirements at all times.
• Maintain accurate administration and ensure the effective use of restaurant systems, including Res Diary.
• Identify opportunities to improve service, efficiency and overall restaurant performance.

• A natural leader who enjoys bringing out the best in people.
• Someone who loves giving and receiving great hospitality.
• A confident communicator who can inspire and support a team.
• Someone who takes ownership and follows things through.
• Someone who loves food, drink hospitality.

• 30% staff discount at Briar.
• 30% staff discount at our partner London hotel.
• Daily staff breakfast and lunch.
• Great coffee.
• Supplier visits.
• Training and development opportunities.