RESTAURANT MANAGER – BEACONSFIELD – NEW FINE DINING RESTAURANT

Something different is coming to Beaconsfield. BEAR by Chef Carlo Scotto opens at the Crazy Bear Hotel. A 14-seat chef’s table set to open its doors in October 2025,the bold new dining concept promises to redefine fine dining. At the heart of Chef Carlo’s new venture is a tasting menu with a farm-to-plate philosophy,showcasing locally sourced,best of British ingredients and seasonal vegetables with an unexpected twist.
We are looking for our new Restaurant Manager to be able to lead by example,possess first-class attention to detail and exceptional customer service skills,with a focus on exceeding expectations and a supportive nature for operational excellence. You’ll be working alongside Carlo,helping him to set the standards of our new venture.

THE RESTAURANT MANAGER WILL HAVE:

• Proven experience in a managerial role at a Michelin Star establishment or at least 4 AA rosettes is essential.
• Impeccable standards with a passion for delivering outstanding service.
• Immaculate presentation and communication skills.
• Thrives under pressure,handles challenges with calm and clarity.
• Is hands-on,solutions-focused,and always looking for ways to raise the bar.
• Fluent in reading and writing of the English language.
  At The Crazy Bear Group,we are all about delivering excellence. Our boutique,five star hotel in Beaconsfield is renowned for its attention to detail,offering guests not only luxurious surroundings but also an extraordinary dining experience. With 48 elaborately designed bedrooms,award-winning English and Thai restaurants,and a cocktail bar,we provide a unique setting that encourages both creativity and precision in the kitchen.
  Ready to be part of something exceptional? Apply now and help us push the boundaries of fine dining at The Crazy Bear.
  If you’re looking for something different,you’ve found it. www.crazybeargroup.co.u

• Reporting to Chef Patron Carlo Scotto,you’ll be overseeing daily operations and ensuring employee productivity whilst monitoring the efficiency of all processes.
• Liaise with the kitchen team to ensure a smooth service.
• Creating a positive work environment for employees,and managing the daily shifts of all front of house departments.
• Managing employee and guest feedback,including complaints,quickly and efficiently; finding suitable solutions to any problems that may arise and communicating issues to colleagues in a constructive and clear manner.
• To establish and maintain excellent standards of guest service.
• Always being proactive in making sure that training is maintained in all aspects of service.
• Ensuring compliance with health and safety regulations throughout the hotel.
• Monitoring reservations emails and phone calls – ensuring all guests booked are confirmed for the day/week.
• Using & updating Seven Rooms – our booking platform where you’ll monitor previous and upcoming bookings,and ensure any repeat guests are noted,including guest profiling and adding the correct information onto the system and making the team aware.
• Responding to reviews online and in house such as Seven Rooms,Google,Tripadvisor etc.
• Welcoming guests to the establishment ensuring they are greeted and seated upon arrival.
• Training of all front of house staff.Liaise with the Head Sommelier and Chef Patron Carlo about the menu’s,wines and order of service.