Restaurant & Bar Manager – Fine Dining; Rosette

JOIN OUR FOOD & BEVERAGE TEAM

Are you an experienced and passionate restaurant manager with a love for fine dining and exceptional service?

Join The Marcliffe as our Restaurant & Bar Manager and lead the front-of-house operation of our 1 Rosette fine dining restaurant. This is a hands‑on leadership role in a prestigious 5-star hotel, where you’ll set the tone for outstanding guest experiences and inspire a high‑performing team to deliver service at the highest standard.

This role is ideal for an established restaurant manager looking to further develop their career in a refined, quality‑led environment.

This position reports to the Operations Manager and requires availability Thursday to Sunday.

A couthy character nestled in eight acres of nature. A place woven into the fabric of the North East of Scotland. A country hideaway on the edge of the city steeped in stories. Marcliffe is an elevated, luxury Scottish 5-star hotel destination wrapped in warmth and wonder, where traditions are cherished and memories feel timeless. Situated on the doorstep of scenic Royal Deeside, the hotel offers the perfect place to explore the very best of Aberdeen and Aberdeenshire.

As Restaurant & Bar Manager, you will:

• Lead and inspire the restaurant team to deliver a warm, personal, and memorable fine dining experience
• Take full ownership of day‑to‑day restaurant operations, leading from the front during service
• Set and maintain exceptional service standards in line with a 1 Rosette fine dining environment
• Manage staffing, recruitment, training, rotas, and performance within the department
• Ensure staff are well trained, motivated, and supported to deliver consistently high standards
• Work closely with the kitchen team to ensure seamless service and a strong food and beverage offering
• Maximise revenue and profitability through effective upselling and operational efficiency
• Monitor stock, ordering, and costs to ensure strong financial performance
• Build strong relationships with guests, anticipating needs and offering knowledgeable food and wine recommendations
• Maintain full compliance with licensing, health & safety, food hygiene, and company policies
• Drive continuous improvement through guest feedback, innovation, and awareness of industry trends
• Promote a positive team culture built on communication, professionalism, and collaboration

• Proven experience as a Restaurant Manager or similar role in a fine dining or 5-star hotel environment
• Passionate about delivering outstanding guest experiences and leading high‑performing teams
• Confident, hands‑on leader with strong people management skills
• Commercially aware with experience managing rotas, budgets, and departmental costs
• Excellent communication, organisation, and time management skills
• Calm under pressure and adaptable in a fast‑paced service environment
• Professional in approach, appearance, and attitude
• Driven, proactive, and committed to continuous improvement
• Able to work Thursday to Sunday as part of the core working pattern

Desirable (training can be provided):

• Personal Licence
• Wine qualifications (WSET Level 1 or
  2)
• Food Safety, Health & Safety, First Aid certifications

• Salary: £35,000 – £37,000 per annum (dependent on experience)
• Employee discount on dining and stays
• On‑site parking
• Complimentary staff meals and uniform
• Monthly Employee of the Month recognition
• Gratuities (shared, monthly through Tronc)
• EAP programme
• Comprehensive training and clear opportunities for progression within the food and beverage department.