Restaurant & Bar Manager in Inverurie

The Restaurant & Bars Manager is responsible for the overall leadership, performance and guest experience across all Food & Beverage services at Meldrum House Hotel. This includes breakfast, lunch, dinner, bars, drawing room, dining domes, room service and golf. The role will work in close daily partnership with the Head Chef to deliver seamless, high-quality food and beverage experiences that meet and exceed AA Red Star luxury expectations and Small Luxury Hotels of the World (SLH) standards. The ideal candidate will be a visible, hands-on leader with a genuine passion for hospitality, service excellence and team development.

Specific Tasks:

• Oversee the day-to-day operation of all food and beverage services, ensuring smooth, consistent and high-quality delivery at all times.
• Act as a highly visible presence on the floor during service periods, leading by example and actively engaging with guests.
• Ensure all outlets operate in line with brand standards, SLH expectations and Red Star luxury service criteria.
• Maintain exceptional standards of cleanliness, presentation and ambience across all F&B spaces.
• Deliver a refined, warm and intuitive service culture that enhances the overall guest journey.
• Proactively handle guest feedback, complaints and service recovery with professionalism and care.
• Drive consistency of service across all trading periods, including peak events and seasonal.
• Ensure service style aligns with luxury expectations while remaining personable and approachable.
• Work in close daily liaison with the Head Chef to ensure seamless front- and back-of-house integration.
• Support menu development, tastings, service briefs and food-led events.
• Ensure food and service quality are perfectly aligned from kitchen pass to table.
• Attend daily operational briefings and contribute to service planning and execution.
• Ensure flawless execution from setup to service delivery and breakdown.
• Coordinate closely with events, reservations and kitchen teams to ensure accurate communication and guest satisfaction.
• Recruit, train, develop and inspire high-performing restaurant and bar teams.
• Set clear service standards and expectations through training, briefings and coaching.
• Conduct regular team performance reviews and support succession planning.
• Foster a positive, professional and engaged team culture aligned with Monogram Collective values.
• Manage labour, productivity and wage costs within agreed budgets.
• Control stock, ordering, margins and wastage across all food and beverage areas.
• Maximise revenue opportunities through upselling, product knowledge and service excellence.
• Support the delivery of agreed departmental KPIs and financial targets.
• Ensure full compliance with health & safety, food hygiene and licensing regulations.
• Maintain accurate stock control, cash handling and reporting processes.
• Ensure all SOPs are up to date, embedded and followed consistently.
• Implement necessary and relevant Standard Operating Procedures throughout all F&B roles, to ensure consistency in training as well as service standards.
• Implement various checklists to support successful implementation of service and compliance standards.
• Ensure adequate knowledge on all technological systems such as Seven Rooms and Zonal.
• Responsible for the people management aspects of the role, including managing attendance, performance, H&S, completing reviews, 1-2-1’s, annual appraisals and training.
• Be knowledgeable of hotel facilities, services and special promotions, and effectively pass on this information to the guest, maximising hotel sales.
• Be flexible in your approach to work and assist in other areas of the hotel if required, including acting as Duty Manager when on shift.
• Assist in creating a team environment which promotes good employee morale and ensures a high level of commitment and pride in the department and hotel.
• Any other duties appropriate to the post.

Reporting Structure: Reports to the Operations Manager and General Manager. This position has management responsibilities of Supervisors and Restaurant & Bars team.

Personal Characteristics and Competencies: The role will require a good communicator with excellent organisational and planning skills. Can demonstrate an ability to effectively hold team meetings. Can demonstrate an ability to conduct 1-2-1 and group training sessions with staff on key skills required within their job role. Can demonstrate experience of rota management. Can demonstrate evidence of implementing cost control measures as necessary to safeguard profit. Can demonstrate evidence of influencing and inspiring confidence within the team. Can demonstrate evidence of having close attention to detail and of building effective and productive guest relationships. Can lead and motivate an effective team. Experience working in luxury hotel environments equivalent to SLH and AA 4 or 5 Red Star standards.