F&B Manager


Job Description

F&B Manager / Restaurant Manager – 5 Hotel – Perthshire, Scotland – 26k to 30k + benefits

This 5 Hotel, located in the heart of the Scottish Highlands, is looking for a Food & Beverage Manager / Restaurant Manager. Offering luxury holiday accommodation in Perthshire, within a beautiful Highland setting, the hotel offers beautiful scenes and outstanding service to its guests and visitors. Reporting to the GM, you will manage daily restaurant operations and assists with menu planning maintains sanitation standards and assists servers and hosts on the floor during peak meal periods. Strive to continually improve guest and employee satisfaction and maximize the financial performance in areas of responsibility.


  • 26,000 to 30,000
  • Live-in accommodation is available at a small charge if needed.
  • Free meals and uniform
  • Permanent, full-time
  • Perthshire, Scotland


  • Must have full right to work in the UK and be able to attend an in-person interview if selected.
  • Previous experience in a similar role, within F&B/Restaurant management at 4 /5 Hotel standard.
  • Excellent communication skills and smart appearance.
  • Good team leader skills.
  • High standard of customer service.
  • Flexible and have a passion for the hospitality industry, wanting to engage with customers / guests, ensuring a high standard of service is delivered at all times.


  • Oversea the dining area, supervises food and beverage service staff in accordance with operating policies that he or she may help establish.
  • Creates a positive team atmosphere among Team Members.
  • Maintains records of staff periodic manner and operating costs.
  • Provides feedback and coaching to the Team regularly.
  • Treats all Team Members fairly, with respect.
  • Sets high standards for appropriate team behavior on shift.
  • Works with food and beverage staff to ensure proper food presentation and proper food-handling procedures.
  • Handle guest complaints in restaurants.
  • Schedules periodic food and beverage service staff meetings to ensure correct interpretation of policies and obtain feedback from staff members.
  • Maintain budget and employee records
  • Check the quality of deliveries of beverages and foods in the absence of the chef.
  • Meet with sales representatives to order supplies such as tableware, cooking utensils, and cleaning items.
  • Arrange for maintenance and repair of equipment and other services.
  • Total receipts and balance against sales, deposit receipts, and lock facility at end of day.
  • Ensures new products are executed properly the following roll-out.
  • Is flexible in dealing with changes/problems (e.g., being short staffed).
  • Has effectively forecasted restaurant needs.
  • Shifts priorities and goals as work demands change.