Website CFC Consult

£34,000 per annum (£31,500 + £2,500 per annum guaranteed service charge payment paid quarterly)

5 Red Star Hotel with 3-AA rosette fine dining restaurant and the 2-AA rosette brasserie-style restaurant


The Benefits :

An additional end of financial year service charge bonus also paid
Accommodation is available for those relocating
4 weeks holiday rising to 5 weeks with service
8 Bank holidays and Free car parking
Employee uniform

The Role :


Heading up the team at the Restaurant (2 Rosettes) you will be responsible for managing a full-time team to deliver outstanding standards of service. The client is seeking someone with passion for food, wine and service who will inspire and drive standards to even higher heights.

The restaurant is open to residents, spa guest and non-residents so caterers for a wide range of discerning clients with many regular patrons.

Service for guests covers breakfast, lunch, and dinner 7 days per week so candidates must be available for flexible shift patterns covering 45 hrs across 5 days per week including weekends.
The team consists of a permanent team of Restaurant Supervisors and F&B Assistants
We also operate a range of beautiful private dining rooms for functions, weddings, celebrations, conferences, and other events.
Main Duties Include.

Ensuring the restaurant is prepared for service.
Employee shift briefings to ensure they are confident with up-to-date information for service session.
Meeting and greeting guests, seating, and taking guest orders.
Effective rostering of employees and Serving food and beverage including alcoholic beverages and wines
Completing satisfaction checks and action all feedback.
Resolving any service issues and Presenting bills to guests and taking payment
Ensuring the restaurant is reset at the end of the shift ready for the next service and Ensuring work area is clean and tidy before closing.
Working with the Executive Chef to develop the menus.
Recruitment and Induction of new employees / Coaching employees to develop their skills and ensure service standards are met.
Selecting and sourcing wines to compliment the menu items and guests’ requirements.

Smart appearance and Excellent communication skills with a passion for guest service
Technical food and beverage knowledge to offer the required service and ability to develop the rest of the team.
Management/Supervisory experience within a top-quality food service hotel/restaurant required
Must have your own transport due to rural location
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