We offer hospitably to all our guests and to our team

A Career in hospitality can be a tricky one and we believe that it needn’t be.

Four day weeks and set days off every week, plus a well earnt break in January and the summer are all essentials in our eyes.

We are currently recruiting for…

Restaurant Manager

Are you a hospitality professional with plenty of personality and brilliant organisational skills? Do you want to be part of an award-winning restaurant? Are you the next face of Wilder? Can you help us to elevate our offering and bring creativity and passion to the table?

We work hard four days a week, leaving three days to do whatever takes your fancy.

Wilder restaurant is a three-rosette fine dining restaurant, only serving a surprise tasting menu Wednesday - Saturday evening on Market Street in Nailsworth.

Wild Garlic Rooms is a collection of seven rooms and apartments close by on Cossack Square. Answering queries, and helping to organise room bookings will form part of this role.

We are a small team, working hard to do something really special, we don’t want to be like everyone else and integrity is everything to us. You will be treated as an individual, respected, and given opportunities to learn and grow in a supportive hardworking environment.

The right candidate must have great wine and drinks knowledge and a 'thirst' to learn more; an important part of this role involves working with our local wine suppliers to create interesting pairings for our wine flight and soft drinks flight. You should be excited to discuss wine matches with our savvy guests and make a mean Cocktail.

Building relationships is essential: you must have the skills to be able to establish and maintain relationships with local, regular clients whilst also charming guests who have travelled to us for a special treat. As head of our front of house team, you must be able to motivate and train our small team to provide the best experience for all our guests.

Great organisational skills are a must, you will partner closely with Chef Patron Matthew Beardshall and play a major part in marketing and social media strategy, as well as offering support with business decisions and direction when required.

With set holidays in January and in the summer, plus some holiday days to take throughout the year.

Wage will be competitive, reflecting experience and skills; tips are paid on top of wages.

Job Types: Full-time, Part-time

Expected hours: 39 – 42 per week

Please pop your CV to hello@dinewilder.co.uk - we look forward to finding out more about you.