Restaurant & Bar Manager

We are looking for a Restaurant & Bar Manager in Portree, Isle of Skye for one of our three hotels! You will be reporting into the Food & Beverage Manager and will manage the front of house teams for our Am Braigh restaurant and the Snug Bar at the Bracken Hide Hotel. This is a full time, permanent role working 45 hours a week Monday through Sunday, 5 days a week; as the Restaurant & Bar Manager, you will be responsible for overseeing all operational aspects of the restaurant & bar. You will be expected to work at least two to three breakfast services as well as the dinner service.Prior experience with Resdiary, Lightspeed, Trustyou and Rotacloud systems is preferred, but not required.What’s in it for you? Salary of £35,000 per year Equal share of the 10% service charge & cash tipsTime off in lieu (TOIL) on top of your 28 days holiday a year Company PensionAnnual performance bonus Refer to a friend BonusTeam Member discounted hotel rates across the groupRestaurant discounts across the groupFriends & family discounted hotel rates across the groupMeals on shift Free gym membershipEmployee Assistance Programme Heavily subsidised Staff Accommodation *Terms and Conditions apply  Who are we? At Perle Hotels, we have taken the typical ‘Scottish Highland Hotel’ and re-imagined the concept of a hotel stay in the Highlands. We are located in the heart of some of the best highland hot spots and our design led hotels aim to bring our guest closer to nature by offering contemporary interiors that mimic the locations we are in. What do you bring to the team? Highly developed organisational and communication skillsTime Management skillsCritical thinking and problem-solving competenciesProactive attitude and focus on delivering stablished goalsSound knowledge and experience in restaurant and bar managementGuest centric (ensuring that no guest leaves unhappy)   What you will be doing: Organising team members schedules, on the job training and coaching, plugging yourself into the rota gaps)Guest relations managementResponsibility for daily restaurant operation.Ensuring consistently excellent customer service is delivered.Managing service standards and ensure restaurant staff and supervisors are fully trainedCollaborating with the Food & Beverage Manager & Head Chef in new seasonal menu changes