Deputy Restaurant Manager in London

LOCATION: SOMERSET, SOUTH WEST ENGLAND

RELOCATION: REQUIRED

RELOCATION SUPPORT AND ACCOMMODATION: PROVIDED

Contract: Permanent, full-time – 40 hours over 5 days, including regular weekends and evenings

Salary: GBP 38,000.00 - GBP 40,000.00 per annum

Sataya is representing a highly regarded luxury estate in the South West of England, home to a fine-dining restaurant known for its seasonal, produce-led approach to contemporary British cuisine. The restaurant sits at the heart of the estate's hospitality offer, with a strong reputation for consistency, warmth and quality across both everyday service and private dining.

We're looking for a Deputy Restaurant Manager to act as second-in-command, working closely with the Restaurant Manager to lead the floor, manage the team and ensure standards are maintained to a consistently high level. This is a hands-on operational role rather than a step back from service, with real accountability for people, planning and guest experience day to day.

The team is well established, with a clear structure running from Runners through to Head Waiter, Floor Manager and Assistant Manager level. The right person will already have proven experience managing a section-based Front of House team, including hosts and section waiters, and will be comfortable stepping into the Restaurant Manager's shoes when needed.

Scope of Role:

• Lead day-to-day service on the floor, deputising fully for the Restaurant Manager in their absence
• Take ownership of weekly team rotas and labour planning, balancing cost control with service needs
• Coach, develop and manage performance across the Front of House team, including regular one-to-ones
• Support recruitment, onboarding and training for new team members
• Take operational ownership of events and exclusive use bookings, liaising closely with the Events and Kitchen teams
• Lead pre-service briefings and ensure the team is fully prepared for each shift
• Handle guest feedback professionally, resolving issues and identifying improvements
• Support stock control, financial administration and compliance with Health & Safety and licensing requirements
• Use restaurant systems (including ResDiary and Micros) to manage bookings, service and reporting

The Ideal Profile:

• Previous management experience within a luxury or premium hospitality environment, ideally fine dining
• Proven experience leading a section-based Front of House team, including hosts and section waiters, rather than stepping up from a Team Leader role
• Confident managing rotas, labour planning and day-to-day team performance
• Comfortable with wine service and food pairing at a strong working level; sommelier-level knowledge isn't required, as the wider team includes dedicated sommelier support
• Experience delivering private dining or exclusive use events
• Calm, decisive and confident making operational calls during busy service
• Genuinely interested in food, wine and hospitality, with a long-term view of their career in the sector

This represents a confidential search conducted on behalf of our client. Further details, including the identity of the property, will be shared with shortlisted candidates only. To protect the privacy of the brand and its high-profile clientele, specific company details will be shared exclusively with shortlisted candidates. If you have not received a response within two weeks, please consider your application unsuccessful at this time.