Restaurant & Bar Manager

We are looking for a Restaurant & Bar Manager in Portree, Isle of Skye for one of our three hotels! You will be reporting into the Food & Beverage Manager and will manage the front of house teams for our Am Braigh restaurant and the Snug Bar at the Bracken Hide Hotel.

This is a full-time, permanent role working 45 hours a week Monday through Sunday, 5 days a week; as the Restaurant & Bar Manager, you will be responsible for overseeing all operational aspects of the restaurant & bar. You will be expected to work at least two to three breakfast services as well as the dinner service.

Prior experience with Resdiary, Lightspeed, Trustyou, and Rotacloud systems is preferred, but not required.

What’s in it for you?

• Salary of £35,000 per year
• Equal share of the 10% service charge & cash tips
• Time off in lieu (TOIL) on top of your 28 days holiday a year
• Company Pension
• Annual performance bonus
• Refer to a friend Bonus
• Team Member discounted hotel rates across the group
• Restaurant discounts across the group
• Friends & family discounted hotel rates across the group
• Meals on shift
• Free gym membership
• Employee Assistance Programme
• Heavily subsidised Staff Accommodation *Terms and Conditions apply

Who are we?

At Perle Hotels, we have taken the typical Scottish Highland Hotel and re-imagined the concept of a hotel stay in the Highlands. We are located in the heart of some of the best highland hot spots and our design-led hotels aim to bring our guests closer to nature by offering contemporary interiors that mimic the locations we are in.

What do you bring to the team?

• Highly developed organisational and communication skills
• Time Management skills
• Critical thinking and problem-solving competencies
• Proactive attitude and focus on delivering established goals
• Sound knowledge and experience in restaurant and bar management
• Guest-centric (ensuring that no guest leaves unhappy)

What you will be doing:

• Organising team members' schedules, on-the-job training and coaching, plugging yourself into the rota gaps
• Guest relations management
• Responsibility for daily restaurant operation
• Ensuring consistently excellent customer service is delivered
• Managing service standards and ensuring restaurant staff and supervisors are fully trained
• Collaborating with the Food & Beverage Manager & Head Chef in new seasonal menu changes