THE COMPANY

Morston Hall is one of the most celebrated culinary destinations in East Anglia and holder of a Michelin star for 27 years, one of the longest running in the country. Morston Hall offers its signature fine dining taster menu in the idyllic surroundings of a country house hotel nestled on the beautiful North Norfolk coast.

JOB OVERVIEW

We are seeking two experienced and dynamic Senior Restaurant Managers or Deputy General Managers to lead our front of house team and ensure the smooth operation of our establishment. The ideal candidate will possess a strong background in fine dining, wine, and restaurant management, with a passion for delivering exceptional dining experiences. You will be responsible for overseeing daily operations in the restaurant and hotel, managing and training staff, co-ordinating with the kitchen team, liaising with guests, and ensuring high operational standards across the board.

REQUIREMENTS

• Strong interest and relevant qualifications in wine
• Proven experience in a fine dining restaurant management role, ideally with Michelin star experience
• Demonstrated supervisory experience with the ability to lead and motivate a large team
• Excellent leadership skills with a focus on team management and development
• Exceptional communication skills with the ability to engage effectively with both staff and customers.
• A passion for delivering outstanding service in a unique venue
  Job Type: Full-time
  Pay: £45,000.00-£48,000.00 per year

Benefits:

• Canteen
• Company pension
• Discounted or free food
• Employee discount
• Free parking
• On-site parking
• Referral programme

Work Location: In perso

• Supervise and manage all aspects of the front of house restaurant and hotel operations.
• Lead and mentor a team of staff, fostering a positive work environment that encourages teamwork and collaboration.
• Oversee inventory management and relationships with suppliers
• Develop and implement training programmes for new hires, manage rotas, and implement onboarding of team members
• Monitor financial performance, including budgeting and cost control measures to maximise profitability.
• Engage with customers to gather feedback and enhance their dining experience and foster repeat business.