Restaurant Manager in Bishopton

ABOUT US:

JA Mar Hall Resort is a peaceful countryside retreat and soulful escape, your haven of Scottish charm, spa indulgence, and championship golf. Recently, Mar Hall proudly joined JA Resorts & Hotels, a heritage hospitality brand with award-winning properties across Dubai, the Maldives and Scotland.

This exciting new chapter brings global expertise, world-class standards, and new opportunities for our teams. As part of the JA family, you’ll be connected to an international network of talent, innovation, and career development, all while helping us honour the warm, authentic spirit that makes Mar Hall truly special.

Set within 240 acres of woodland on the banks of the River Clyde, our resort features elegant bedrooms and suites, a championship golf course, a luxury spa and wellness experience, and exceptional dining shaped by creativity and Scottish provenance. Together, we are elevating the resort into one of the UK’s most exceptional luxury destinations and you can be part of it.

ROLE OVERVIEW:

The Restaurant Manager is responsible for the complete day-to-day leadership, operation and ongoing development of The Dining Room at JA Mar Hall, ensuring it delivers an exceptional restaurant experience consistent with the standards expected of a five-star luxury resort.

Reporting directly to the Food & Beverage Services Manager, you will take full ownership of the restaurant operation, its people, service standards, guest experience and performance.

This is a highly visible, hands-on leadership role. You will be expected to lead from the floor, know your guests, understand your team and create a restaurant environment where exceptional service becomes the everyday standard.

KEY RESPONSIBILITIES:

You will have responsibility for the complete restaurant journey, from breakfast through to dinner service, with Breakfast Manager and Restaurant Supervisors reporting directly to you.

A key part of the role will be the continued development of The Dining Room. You will work closely with the Food & Beverage Services Manager, Executive Chef and Restaurant Head Chef to continually evolve the service experience, standards, identity and overall proposition as JA Mar Hall progresses towards an increasingly elevated luxury offering.

The Dining Room will be your primary responsibility. However, as a senior member of the Food & Beverage leadership team, you will also be expected to work flexibly and support the wider operation, including Bars, Meetings & Events and occasional Private Dining, when business requirements demand.

Full Ownership of The Dining Room

• Take full operational responsibility for The Dining Room and its performance.
• Lead the restaurant operation across breakfast and dinner service, ensuring consistency throughout the guest journey.
• Be highly visible on the restaurant floor and lead service from the front.
• Ensure every service is properly planned, briefed, resourced and managed.
• Maintain complete oversight of restaurant presentation, atmosphere, cleanliness, table standards and service delivery.
• Ensure restaurant opening and closing procedures are completed consistently.
• Establish clear standards and routines that support a disciplined, professional and luxury restaurant operation.
• Take ownership of operational challenges and ensure issues are resolved promptly.
• Ensure excellent communication between the restaurant, kitchen and wider resort.
• Continually review how the restaurant operates and identify opportunities to improve efficiency, quality and guest satisfaction.

Development of The Dining Room

• A significant expectation of this position is to take responsibility not only for running The Dining Room today, but also for helping shape what it becomes in the future.
• You will:
• Work with the Food & Beverage Services Manager to develop and continually elevate the restaurant proposition.
• Work closely with the Executive Chef and Restaurant Head Chef to ensure food and service develop together as one cohesive guest experience.
• Contribute ideas around service style, restaurant identity, presentation, guest journey and overall experience.
• Continually benchmark the restaurant against strong luxury and five-star restaurant operations.
• Identify opportunities to introduce greater theatre, personalisation and memorable touches into the dining experience.
• Review service sequences and ensure they remain relevant, polished and appropriate to the evolving food offering.
• Support the introduction of new menus, concepts, experiences and service initiatives.
• Ensure the team understands the story behind the food, ingredients, menus and wider resort proposition.
• Challenge established ways of working where there is an opportunity to improve.
• Create a culture of continuous improvement rather than accepting “how we have always done it”.

Forbes & Luxury Service Standards

• The Restaurant Manager will be instrumental in ensuring The Dining Room performs consistently in line with the luxury standards JA Mar Hall is working towards.
• You will:
• Embed Forbes-aligned luxury service standards into the everyday restaurant operation.
• Understand the expected standards and translate them into clear, practical behaviours for the team.
• Ensure service is polished and professional while remaining natural, genuine and personalised.
• Regularly observe service and coach colleagues in real time.
• Conduct service audits and standards checks.
• Review guest feedback and identify recurring themes or improvement opportunities.
• Ensure standards are maintained consistently regardless of occupancy, day of the week or who is leading the shift.
• Prepare the restaurant and team for internal and external quality assessments.
• Work with the Food & Beverage Services Manager on action plans following audits, guest feedback or service reviews.
• Continually raise expectations as the resort progresses on its luxury journey.

Guest Experience

• Take personal ownership of the restaurant guest experience.
• Be present and visible during key services.
• Personally engage with guests and build genuine relationships.
• Recognise returning guests and support the delivery of personalised service.
• Understand VIPs, special occasions, dietary requirements and important guest information before service.
• Ensure birthdays, anniversaries and other celebrations are appropriately recognised.
• Encourage the team to anticipate guest needs rather than simply respond to requests.
• Handle guest concerns confidently, professionally and with appropriate empowerment.
• Resolve issues wherever possible before the guest leaves the restaurant.
• Ensure relevant guest preferences and feedback are communicated appropriately to other departments.
• Work closely with Front Office and Guest Experience colleagues to create a seamless overall resort journey.

Leadership & Team Development

• The Restaurant Manager is responsible for creating a confident, knowledgeable and highly engaged restaurant team.
• You will directly manage the Breakfast Manager and Restaurant Supervisors, ensuring each understands their responsibilities and is developed to become a strong operational leader.
• Responsibilities include:
• Provide clear leadership and direction to the restaurant team.
• Set clear expectations for performance, behaviour, presentation and service.
• Hold regular one-to-ones and performance conversations with direct reports.
• Coach the Breakfast Manager and Restaurant Supervisors to effectively lead their respective services and teams.
• Develop succession within the restaurant operation.
• Identify individual training and development needs.
• Ensure new colleagues receive structured induction and training.
• Conduct regular on-the-job coaching.
• Use daily energisers and pre-service briefings as meaningful development opportunities rather than simply operational updates.
• Recognise strong performance and address underperformance promptly and fairly.
• Support recruitment, onboarding, probation reviews and performance management.
• Ensure colleagues understand how their individual role contributes to the overall guest experience.
• Create an environment where feedback is encouraged and colleagues feel confident contributing ideas.
• Lead by example at all times.

Breakfast Operation

• While the Breakfast Manager will lead the day-to-day breakfast service, the Restaurant Manager retains overall responsibility for breakfast as part of the complete restaurant operation.
• You will:
• Directly manage and develop the Breakfast Manager.
• Set and monitor breakfast service standards.
• Ensure breakfast delivers the same level of luxury, personalisation and attention to detail expected during dinner.
• Regularly attend and observe breakfast service.
• Ensure appropriate staffing and operational planning.
• Review guest feedback relating to breakfast.
• Work with the Breakfast Manager and culinary team to continually improve the breakfast experience.
• Ensure a seamless transition between breakfast and preparation for later restaurant services.

Restaurant Supervisors & Service Team

• Directly manage and develop the Restaurant Supervisors.
• Ensure Supervisors are confident in leading shifts independently.
• Delegate appropriately while maintaining overall accountability.
• Ensure colleagues receive clear station and service responsibilities.
• Develop product knowledge, menu knowledge and service confidence throughout the team.
• Ensure colleagues understand allergens, dietary requirements and appropriate escalation procedures.
• Develop strong food and beverage knowledge within the team.
• Encourage confident, natural recommendations and appropriate upselling.
• Ensure the restaurant has appropriate leadership coverage throughout operating periods

Food & Beverage Knowledge

• Maintain excellent knowledge of restaurant menus and the wider resort F&B offering.
• Work closely with culinary colleagues to ensure the service team understands ingredients, preparation methods and menu stories.
• Ensure colleagues are confident discussing allergens and dietary requirements within their responsibilities and training.
• Develop appropriate wine and beverage knowledge within the restaurant team.
• Ensure beverage recommendations complement the food offering.
• Encourage confident and guest-focused recommendations rather than scripted selling.
• Support tastings and product training to continually develop team knowledge.

Commercial & Operational Performance

• Understand and contribute to restaurant revenue and profitability objectives.
• Support the Food & Beverage Services Manager in achieving departmental budgets and commercial targets.
• Monitor covers, average spend and relevant restaurant performance measures.
• Drive appropriate upselling and recommendations through genuine product knowledge.
• Ensure staffing levels are appropriate to forecast business levels.
• Manage labour efficiently while protecting service standards.
• Support effective rota planning and holiday management.
• Minimise wastage and unnecessary operating costs.
• Ensure stock, equipment and restaurant resources are properly controlled.
• Identify commercial opportunities to enhance restaurant revenue and guest spend.
• Contribute to forecasting and operational planning where required.
• Provide relevant performance information and feedback to the Food & Beverage Services Manager

Private Dining

• The Restaurant Manager will oversee and support occasional Private Dining experiences associated with the restaurant and wider resort.
• You will:
  • Ensure private dining experiences are planned and delivered to the same standards as The Dining Room.
  • Liaise with culinary, Events and other departments regarding individual requirements.
  • Ensure service style, staffing, table presentation and guest requirements are properly planned.
  • Pay particular attention to VIPs, celebrations and bespoke dining experiences.
  • Lead or delegate private dining service appropriately depending on operational requirements.

Wider Food & Beverage Support

• The Dining Room remains the primary focus and responsibility of this position. However, JA Mar Hall operates as one resort and senior Food & B leaders are expected to support each other.
• The Restaurant Manager will therefore:
  • Work closely with the Food & Beverage Services Manager and other F&B leaders.
  • Support theBars operationduring busy periods or where additional leadership is required.
  • SupportMeetings & Events and Banquetingduring significant events, weddings, conferences or periods of high demand.
  • Assist with wider resort F&B operations when required.
  • Be prepared to lead or support another F&B area in response to operational needs.
  • Encourage restaurant colleagues to understand the wider resort operation and support other areas appropriately.
  • Maintain a flexible and collaborative approach without losing accountability for the performance of The Dining Room.

Cross-Departmental Collaboration

• Develop an excellent working relationship with the Executive Chef and Restaurant Head Chef.
• Ensure strong communication between front and back of house.
• Work closely with Front Office and Guest Experience regarding VIPs, special occasions and guest preferences.
• Liaise with Meetings & Events regarding private dining and wider operational requirements.
• Work collaboratively with Housekeeping regarding restaurant presentation and cleanliness.
• Build positive relationships across the resort.
• Participate actively in relevant operational and departmental meetings.
• Ensure important information is communicated effectively to the restaurant team.

Health, Safety & Compliance

• Ensure all restaurant operations comply with relevant health, safety and food hygiene requirements.
• Ensure colleagues follow allergen procedures and understand their individual responsibilities.
• Maintain appropriate standards of cleanliness and hygiene.
• Ensure equipment is used safely and defects are reported promptly.
• Ensure opening, closing and operational checks are completed.
• Maintain appropriate records and documentation.
• Support incident reporting and investigation where required.
• Ensure responsible alcohol service and compliance with applicable licensing requirements.
• Promote a strong safety culture within the team.

Service Culture – Warm, Real & Fresh

• As Restaurant Manager, you are expected not simply to follow the JA service culture but tolead it, coach it and bring it to life every day.
• Warm
  • Create a restaurant where guests receive a genuine Scottish welcome and colleagues treat one another with respect. Be visible, approachable and attentive, and ensure hospitality feels personal rather than transactional.
• Real
  • Lead authentically. Communicate clearly, take ownership and do what you say you will do. Encourage the team to understand the guest rather than simply follow a script.
• Fresh
  • Continually look for opportunities to improve. Bring energy, ideas and modern thinking to the restaurant experience and encourage your team to challenge themselves to become better every day.
• Daily energisers, pre-service briefings andcontinuous coaching on the job should be embedded into the way the restaurant is managed.

About You:

You will ideally have:

• Strong restaurant management experience within aluxury four- or five-star hotel, resort or high-quality restaurant environment.
• Demonstrable experience of taking ownership of a significant restaurant operation.
• Strong knowledge of luxury restaurant service.
• Experience leading, developing and motivating restaurant teams.
• Experience managing supervisors or junior managers.
• A strong understanding of the complete restaurant guest journey.
• Excellent food and beverage knowledge.
• Good wine and beverage knowledge.
• Strong commercial awareness.
• Experience managing labour, rotas and operational costs.
• Confidence in dealing with VIP guests, special occasions and service recovery.
• Excellent communication and interpersonal skills.
• Experience of Forbes standards or another recognised luxury quality framework would be highly advantageous.
• The ability to combine strong operational discipline with genuine, natural hospitality.
• The flexibility required to work across a seven-day luxury resort operation, including evenings, weekends and key business periods.
• Most importantly, you must be passionate about restaurants and have a genuine desire todevelop The Dining Room rather than simply maintain it.

What Success Looks Like:

Success in this role means:

• The Dining Room operates as a polished, professional and consistently high-performing luxury restaurant.
• You have clear ownership and accountability for the restaurant and its continued development.
• The restaurant experience continues to evolve alongside JA Mar Hall’s wider luxury journey.
• Forbes-aligned standards are understood and consistently demonstrated by the team.
• Guests receive genuine, personalised and memorable service.
• Breakfast and dinner deliver consistent standards as part of one cohesive restaurant operation.
• The Breakfast Manager and Restaurant Supervisors develop into confident and capable leaders.
• The wider restaurant team is knowledgeable, engaged, well trained and proud of what they deliver.
• Daily energisers, service briefings and continuous coaching become part of the restaurant culture.
• Front and back of house operate as one team.
• Guest feedback is actively used to improve the operation.
• Commercial performance, productivity and cost awareness are balanced effectively with luxury service delivery.
• Private dining experiences are planned and delivered professionally.
• You remain flexible and contribute positively to Bars, Meetings & Events and the wider F& B operation when required.
• The Dining Room becomes increasingly recognised as an important part of the overall JA Mar Hall experience.
• You consistently demonstrate and inspire theWarm, Real and Freshbehaviours expected of a leader within JA Resorts & Hotels Scotland.

WHY JOIN US

Company Benefits:

At JA Mar Hall, you’ll find more than a job - you’ll build a career within a global hospitality family. We offer a range of additional benefits featuring:

• Complimentary luxury leisure club membership.
• Discounted leisure club membership for your friends & family.
• 50% discount on Spa treatments for yourself, and your friends & family.
• Generous Golf day discounts for you, friends, and family.
• 50% discount on food for you +3 guests, and 25% off beverages available across the resort dining outlets.
• Discounted colleague overnight stays for