Deputy Restaurant Manager | SOMERSET | Luxury Hospitality | Salary BP 35,000.00 – GBP 40,000.00 per annum
- Title: Deputy Restaurant Manager
- Industry: Luxury Hospitality / Fine Dining
- ❗️LOCATION: SOMERSET, SOUTH WEST ENGLAND
- ❗️RELOCATION: REQUIRED
- ❗️RELOCATION SUPPORT AND ACCOMODATION: PROVIDED
- Contract: Permanent, full-time – 40 hours over 5 days, including regular weekends and evenings
- Salary: GBP 35,000.00 – GBP 40,000.00 per annum
Sataya is representing a highly regarded luxury estate in the South West of England, home to a fine-dining restaurant known for its seasonal, produce-led approach to contemporary British cuisine. The restaurant sits at the heart of the estate’s hospitality offer, with a strong reputation for consistency, warmth and quality across both everyday service and private dining.
We’re looking for a Deputy Restaurant Manager to act as second-in-command, working closely with the Restaurant Manager to lead the floor, manage the team and ensure standards are maintained to a consistently high level. This is a hands-on operational role rather than a step back from service, with real accountability for people, planning and guest experience day to day.
The team is well established, with a clear structure running from Runners through to Head Waiter, Floor Manager and Assistant Manager level. The right person will already have proven experience managing a section-based Front of House team, including hosts and section waiters, and will be comfortable stepping into the Restaurant Manager’s shoes when needed.
Scope of Role:
- Lead day-to-day service on the floor, deputising fully for the Restaurant Manager in their absence
- Take ownership of weekly team rotas and labour planning, balancing cost control with service needs
- Coach, develop and manage performance across the Front of House team, including regular one-to-ones
- Support recruitment, onboarding and training for new team members
- Take operational ownership of events and exclusive use bookings, liaising closely with the Events and Kitchen teams
- Lead pre-service briefings and ensure the team is fully prepared for each shift
- Handle guest feedback professionally, resolving issues and identifying improvements
- Support stock control, financial administration and compliance with Health & Safety and licensing requirements
- Use restaurant systems (including ResDiary and Micros) to manage bookings, service and reporting
The Ideal Profile:
- Previous management experience within a luxury or premium hospitality environment, ideally fine dining
- Proven experience leading a section-based Front of House team, including hosts and section waiters, rather than stepping up from a Team Leader role
- Confident managing rotas, labour planning and day-to-day team performance
- Comfortable with wine service and food pairing at a strong working level; sommelier-level knowledge isn’t required, as the wider team includes dedicated sommelier support
- Experience delivering private dining or exclusive use events
- Calm, decisive and confident making operational calls during busy service
- Genuinely interested in food, wine and hospitality, with a long-term view of their career in the sector
Confidential Search Note
This represents a confidential search conducted on behalf of our client. Further details, including the identity of the property, will be shared with shortlisted candidates only.
This represents a confidential search conducted on behalf of our client. To protect the privacy of the brand and its high-profile clientele, specific company details will be shared exclusively with shortlisted candidates. If you have not received a response within two weeks, please consider your application unsuccessful at this time.
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