The role:
We are looking for an experienced and dynamic Operations Manager to help shape and lead our F&B operations at The Stables, recruiting and inspiring a new team, and driving excellence across all aspects of the guest experience. Reporting to the MD of Borde Hill, this is a career defining opportunity to have real impact on a family-led business that is rooted in nature, bringing creativity and motivation to a new team and hospitality business which you would play a key role in establishing and shaping.
Key Responsibilities
- Lead day-to-day operations across all departments, including running shifts during all of the key trading times
- Oversee staff recruitment, training, succession planning and performance
- Work in partnership with the Assistant General Manager, Exec Chef and Head Chef to create a culture of excellence amongst a young but committed team in a new hospitality business
- Ensure guest satisfaction and handle escalated feedback professionally
- Maintain high standards of service, cleanliness, and compliance
- Develop and manage budgets, targets, and reporting
- Work closely with the culinary and events teams to deliver events
- Lead on health & safety, licensing, and food hygiene compliance
Knowledge, skills and experience needed:
- Proven experience;
- Operations / General Manager in a multi-faceted hospitality business, minimum 3 years, and ideally with opening experience.
- achieving key financial and non-financial KPIs, supported by strong financial acumen and P&L management
- experience in recruitment and staff retention
- leading multiple teams including proven track record of developing management
- managing events
- developing and implementing manual processes
- confidence in using digital platforms for stock management, HR, compliance etc
- A can-do, hands on approach to creating this exciting new F&B operation
- Excellent written and verbal communication, organisation and attention to detail
- A passion for hospitality, creativity, sustainability and community
- A desire to be present on the restaurant floor alongside experience of more operational aspects of the role, and flexibility to work weekends, holidays, and evenings.
Salary: £65,000-£70,000 per annum (option for discounted accommodation on-site within package)
Hours: Full time – 48 hours per week over 5 days including evenings and weekends
Start Date: From February 2026, dependent on availability
Holiday entitlement: 30 days pro rata (including Bank Holidays)
To apply: email your CV & covering letter to: [email protected]
If you are in employment, please include your current notice period.
Closing date: 16th January – applications will be reviewed on receipt.
