Deputy Restaurant Manager

Deputy Restaurant Manager

Premium Hotel | Bedfordshire Full‑Time

£30,000 - £32,000 per year

5 OUT 7 DAYS - Evenings Mainly

42.5 HOURS PER WEEK

28 DAYS HOLIDAY

As Deputy Restaurant Manager, you will support the Restaurant Manager in overseeing all aspects of the restaurant, bar, and room‑service operations. You'll lead the team during service, ensure smooth coordination with other departments, and maintain the highest standards of hospitality.

This is a hands‑on role where you'll be present during key service times, guiding your team, managing guest expectations, and ensuring the operation runs seamlessly.

You’ll be joining a hotel that prides itself on exceptional service, warm hospitality, and a culture built on:

• Teamwork - Building positive, supportive teams
• Professionalism - Exceeding guest expectations
• Efficiency - Working smarter together
• Quality - Empowering people to deliver excellence
• Friendliness - Bringing genuine warmth to every interaction

The hotel is also committed to strong industry values, including career development, community engagement, and fostering an inclusive, diverse workplace.

• Lead daily operations across the restaurant, bar, and room service
• Manage the reservation system, including forward planning, peak service, and dietary requirements
• Oversee incoming bookings, emails, and guest enquiries
• Coordinate effectively with kitchen and housekeeping teams
• Monitor Dinner, Bed & Breakfast bookings and communicate updates to the team
• Maintain FOH cleanliness, presentation, and organisation
• Conduct and act upon team handovers
• Deliver friendly, professional, and consistent service, leading by example
• Train, motivate, and develop the team in line with company values
• Support the Restaurant Manager in building a strong learning culture
• Deputise fully in the Restaurant Manager's absence
• Oversee cashing up, till management, and compliance with financial procedures

• Promote safe working practices and lead by example
• Ensure all accidents and near misses are reported and recorded
• Participate in safety training and risk assessments
• Conduct regular safety walk‑rounds and address issues promptly
• Maintain full compliance with food safety, hygiene, and public health standards
• Ensure the team is trained and confident in emergency procedures
• Lead the team during evacuations or emergency situations if required

• Experience in restaurant or F&B leadership within a premium or high‑volume hospitality environment
• A confident, hands‑on leader who inspires and supports their team
• Strong organisational skills and the ability to manage multiple priorities
• Excellent communication and guest‑service skills
• Calm, solutions‑focused, and proactive under pressure
• Passionate about delivering exceptional dining experiences
• Comfortable deputising and taking full responsibility when required

• Employee discounts on food and beverage and accommodation across the group
• Access to an employee benefit scheme offering hundreds of discounts on high street shopping, gym memberships, cinemas, will writing, cycle to work scheme and various others.
• Salary Sacrifice Pension
• Virtual Online GP Service
• Employee of the Month recognition award scheme with an annual trip for all Employees of the Month and a cash sum for the Employee of the Year
• Free and confidential 24‑hour staff assistance help line, supporting employee's mental wellbeing
• Long service recognition and rewards.
• End of year party

Blue Arrow is proud to be a Disability Confident Employer and is committed to helping find great work opportunities for great people