Duties

Leadership & Operations

• Manage daily operations of the estate’s flagship farm-to-table restaurant, ensuring smooth service and operational efficiency.
• Recruit, train, and mentor front-of-house staff to deliver warm, knowledgeable, and polished service.
• Maintain the highest standards of hygiene, service etiquette, and guest interaction in line with luxury hospitality expectations.
• Collaborate with the culinary team to ensure the story of each dish — its ingredients, origin, and preparation — is communicated with authenticity and enthusiasm by the service team.

Sustainability & Sourcing Integration

• Align with the Estate’s commitment to sustainability by championing seasonal menus, ethical sourcing, and local supplier partnerships.
• Act as a liaison between the kitchen and farm teams, ensuring seamless coordination of produce, seasonal availability and menu planning.