About Boath House

A sanctuary for creatives on Scotland’s underexplored northern coast, located 18 miles from Inverness and located close to the coastal town of Nairn, Boath House features a residency program and nine bedrooms, art studio, lodge, restaurant, a walled garden with café and events space, and sauna within extensive grounds.

Boath House is a unique project from Cabin Studio: a destination built on the pillars of art, food, music, and suppliers – mirroring the practice and ethos of founder Jonny Gent’s Studio retreat.

Chefs, Philip Mcenaney & Katherine Austin cook for an elegant 28-seater dining room serving a menu of refined, seasonal dishes inspired by British, French and Italian cooking and their preference for simplicity with carefully grown and locally sourced ingredients at its core. Additional service takes please in the Garden Café, and for a programme of curated in-house and private events including a busy wedding and corporate business.

About the role

The Restaurant Manager will lead the excellent operation of Boath House restaurant, café and support events requiring food and beverage service.

Reporting to the General Manager, the role will lead the front of house team on standards of service, ensure excellent training and development, working closely with Chefs and suppliers on menu knowledge, wine list and all beverage service, and be the lead manager for the majority of restaurant service days.

This is a unique opportunity to pursue a career in fine dining, with opportunities across disciplines for those looking to progress their careers within a people focused, creative destination.

Key duties:

Accountable for the excellent operation of the restaurant, café and all food and beverage service.
Maintain the creative expression of Boath House in the atmosphere, presentation and through the Front of House team.
Lead, inspire and train the front of house team to be passionate about the menu and its provenance,confident with the wine and beverage offer, fully competent in steps of service.
Able to confidently run a full restaurant service including menu, restaurant and bar preparation, briefing the team, maintaining motivation and attention to detail throughout service, accurate logging and charging of external and resident guest bills through the EPOS, and leading close-down and debrief.
Communicating clearly between departments to ensure excellent guest experience is offered and staffing is utilised efficiently.
Manage restaurant bookings and enquiries through the reservation system and website including ensuring availability is maximised, schedules are in-line with events, and that sample menus and any external messages are up to date and accurate.
Ensure all front of house team members observe Health and Safety legislation and are fully trained in hygiene and operation guidelines.
Work closely with the Head Chef on daily menu updates, ensuring allergens and dietary requirements are communicated and managed within booking guidelines and legislation.
Develop excellent supplier relationships and lead on regular and event ordering for beverage and consumable supplies observing agreed budgets and stock levels.
Able to address any guest experience or operational issues confidently and professionally, deputising for the General Manager when required.
Work with the General Manager on budgeting and revenue management, providing insight and ideas on maximising income and efficient control of staffing, stock and other costs.
Any other reasonable duties as required to fulfil the business needs.

Essential skills and experience:

Experience of leading a busy restaurant service with a cover flow of at least 28 confidently and with authority.
Managing a front of house team including rotas, developing individual skills, and with a passion for high standards of service, health and safety.
Experience of sourcing and managing new and exciting suppliers to drive revenue.
Good knowledge of wine, cocktails and bar service (WSET Level 2/3 preferable)
Experience of using restaurant EPOS and reservation systems, understand of reporting and booking data requirements.
Creative personality, passionate about food and keen to develop knowledge of service and produce.
Ideally candidates will have experience in marketing and social media platforms to help continually drive interest and achieve bookings targets.

What we offer:

Monthly share of service charge on a pro-rata basis
Staff discount on rooms, restaurant and at Cabin Studios properties
Staff meal provided on every shift
Training and development related to the role and business goals
Progression opportunities within Cabin Studio
For the right candidate we can discuss relocation support if moving from outside the region.

Boath House is run by a dedicated and professional team drawn from across the UK and we are passionate about supporting talent and creating a diverse team.