Restaurant Manager – Chef’s Table  

Chef’s Table offers an intimate and immersive dining experience led by Chef Jamie Keeble and his team. Designed to place guests at the heart of the kitchen, the experience showcases exceptional technique, creativity, and estate‑led ingredients, with each dish telling a story of seasonality and provenance. Delivered to the highest standards of precision and service, Chef’s Table reflects Swinton Park’s commitment to culinary excellence, craftsmanship, and truly memorable luxury dining.

Role Purpose

The Restaurant Manager is responsible for the smooth and successful operation of the Chef’s Table, a unique fine dining experience. The role is highly guest-focused, with responsibility for delivering an exceptional, personalised and memorable experience for every guest.

Working closely with the Chef, the Restaurant Manager will ensure a seamless service from reservation through to departure, maintaining excellent communication, presentation and service standards. The role requires a strong passion for hospitality, excellent wine knowledge and the ability to confidently recommend wines and pairings to complement the Chef’s Table menu.

Key Responsibilities

Guest Experience

• Deliver an exceptional and personalised experience to every Chef’s Table guest.
• Build genuine relationships with guests and create a warm, relaxed and professional atmosphere.
• Anticipate guest needs and respond promptly and positively to requests.
• Ensure excellent communication with guests throughout the dining experience.
• Handle guest feedback professionally and ensure any issues are resolved quickly and appropriately.
• Develop a strong knowledge of returning guests, preferences and special occasions to enhance their experience.
• Ensure every guest leaves with a positive and memorable impression of the Chef’s Table.

Working with the Chef

• Build an excellent working relationship with the Chef and maintain clear communication throughout service.
• Work closely with the Chef to ensure the service runs smoothly and efficiently.
• Understand the menu, ingredients, cooking techniques and story behind each dish.
• Confidently explain dishes and ingredients to guests and communicate the Chef’s vision.
• Ensure the timing between the kitchen and guest experience is seamless.
• Communicate dietary requirements, allergies and special requests accurately to the Chef.
• Support the Chef during service where required to ensure an exceptional overall experience.

Wine & Beverage

• Maintain excellent knowledge of wines, beverages and food pairing.
• Confidently recommend wines to complement individual dishes and the overall Chef’s Table experience.
• Identify opportunities to upsell wines, premium beverages and additional experiences in a natural and guest-focused way.
• Ensure wine is presented and served to the appropriate standard.
• Maintain knowledge of the wine list and ensure guests receive confident and engaging recommendations.

Reservations & Administration

• Manage and monitor Chef’s Table reservations and bookings.
• Check daily bookings and ensure all guest information is accurate and up to date.
• Review guest preferences, dietary requirements, allergies and special occasions before each service.
• Ensure the Chef and relevant teams are fully briefed on upcoming bookings.
• Manage amendments, cancellations and guest enquiries professionally.
• Complete cashing up and daily financial administration accurately.
• Ensure all required records and administration are completed correctly and on time.

Presentation & Standards

• Take ownership of the overall presentation and cleanliness of the Chef’s Table.
• Ensure the room is prepared to the highest standard before every service.
• Maintain excellent standards of cleanliness, table presentation, glassware, equipment and guest areas.
• Ensure the Chef’s Table environment reflects the quality and luxury of the dining experience.
• Complete opening and closing checks and ensure the room is left clean, organised and ready for the next service.

Sales & Commercial Performance

• Maximise revenue through natural and appropriate upselling.
• Promote premium wines, wine pairings and additional beverage opportunities.
• Understand daily and monthly revenue performance and support the achievement of agreed targets.
• Identify opportunities to enhance the guest experience while increasing average spend.
• Minimise wastage and ensure careful control of stock and operational resources.

Key Skills & Experience

• Previous experience in a high-quality restaurant, hotel or fine-dining environment.
• Strong passion for hospitality and delivering exceptional guest experiences.
• Excellent communication and interpersonal skills.
• Strong wine knowledge and genuine interest in food and wine pairing.
• Confidence recommending and upselling wines and beverages.
• Excellent attention to detail and presentation.
• Highly organised with strong administrative skills.
• Ability to work closely and effectively with a Chef.
• Calm, professional and confident during service.
• Strong understanding of food allergies and dietary requirements.
• A natural ability to build relationships with guests and create memorable experiences.

Personal Qualities

The successful candidate will be warm, engaging and naturally hospitable, with a genuine passion for creating exceptional experiences. They will be confident, polished and knowledgeable while remaining approachable and personable.

They will take ownership of the Chef’s Table, have excellent attention to detail and understand that, with only 12 covers, every guest interaction matters. They will be a strong partner to the Chef, ensuring excellent communication and a smooth operation from preparation through to the end of service.

Package description

At Swinton Estate we take pride in recognising and rewarding the dedication of our team members.

Alongside competitive pay and monthly TRONC, our team enjoys an exceptional range of benefits designed to enrich both work and life.

With 30 days’ annual leave - pro rata for part time (including bank holidays) and access to the NEST pension scheme for eligible team members, we’re committed to supporting your wellbeing, security, and professional growth.

From exclusive access to our award-winning facilities and exciting employee events, to wellbeing initiatives and bespoke learning opportunities, every detail reflects our dedication to excellence.

Working with us means becoming part of a team that values quality, care, and genuine hospitality in everything we do.

A few of the exclusive privileges our team enjoy include:

• Access to the Country Club and Spa facilities 
• 50% discount on food and beverage (including Cookery School and Chefs Table) for you and up to 5 guests
• 50% discount on spa days for you and up to 3 guests
• Swinton Park Hotel and Swinton Bivouac stays for yourself, friends and family
• And many more! 

 Restaurant Manager – Chef’s Table  

Chef’s Table offers an intimate and immersive dining experience led by Chef Jamie Keeble and his team. Designed to place guests at the heart of the kitchen, the experience showcases exceptional technique, creativity, and estate‑led ingredients, with each dish telling a story of seasonality and provenance. Delivered to the highest standards of precision and service, Chef’s Table reflects Swinton Park’s commitment to culinary excellence, craftsmanship, and truly memorable luxury dining.

Role Purpose

The Restaurant Manager is responsible for the smooth and successful operation of the Chef’s Table, a unique fine dining experience. The role is highly guest-focused, with responsibility for delivering an exceptional, personalised and memorable experience for every guest.

Working closely with the Chef, the Restaurant Manager will ensure a seamless service from reservation through to departure, maintaining excellent communication, presentation and service standards. The role requires a strong passion for hospitality, excellent wine knowledge and the ability to confidently recommend wines and pairings to complement the Chef’s Table menu.

Key Responsibilities

Guest Experience

• Deliver an exceptional and personalised experience to every Chef’s Table guest.
• Build genuine relationships with guests and create a warm, relaxed and professional atmosphere.
• Anticipate guest needs and respond promptly and positively to requests.
• Ensure excellent communication with guests throughout the dining experience.
• Handle guest feedback professionally and ensure any issues are resolved quickly and appropriately.
• Develop a strong knowledge of returning guests, preferences and special occasions to enhance their experience.
• Ensure every guest leaves with a positive and memorable impression of the Chef’s Table.

Working with the Chef

• Build an excellent working relationship with the Chef and maintain clear communication throughout service.
• Work closely with the Chef to ensure the service runs smoothly and efficiently.
• Understand the menu, ingredients, cooking techniques and story behind each dish.
• Confidently explain dishes and ingredients to guests and communicate the Chef’s vision.
• Ensure the timing between the kitchen and guest experience is seamless.
• Communicate dietary requirements, allergies and special requests accurately to the Chef.
• Support the Chef during service where required to ensure an exceptional overall experience.

Wine & Beverage

• Maintain excellent knowledge of wines, beverages and food pairing.
• Confidently recommend wines to complement individual dishes and the overall Chef’s Table experience.
• Identify opportunities to upsell wines, premium beverages and additional experiences in a natural and guest-focused way.
• Ensure wine is presented and served to the appropriate standard.
• Maintain knowledge of the wine list and ensure guests receive confident and engaging recommendations.

Reservations & Administration

• Manage and monitor Chef’s Table reservations and bookings.
• Check daily bookings and ensure all guest information is accurate and up to date.
• Review guest preferences, dietary requirements, allergies and special occasions before each service.
• Ensure the Chef and relevant teams are fully briefed on upcoming bookings.
• Manage amendments, cancellations and guest enquiries professionally.
• Complete cashing up and daily financial administration accurately.
• Ensure all required records and administration are completed correctly and on time.

Presentation & Standards

• Take ownership of the overall presentation and cleanliness of the Chef’s Table.
• Ensure the room is prepared to the highest standard before every service.
• Maintain excellent standards of cleanliness, table presentation, glassware, equipment and guest areas.
• Ensure the Chef’s Table environment reflects the quality and luxury of the dining experience.
• Complete opening and closing checks and ensure the room is left clean, organised and ready for the next service.

Sales & Commercial Performance

• Maximise revenue through natural and appropriate upselling.
• Promote premium wines, wine pairings and additional beverage opportunities.
• Understand daily and monthly revenue performance and support the achievement of agreed targets.
• Identify opportunities to enhance the guest experience while increasing average spend.
• Minimise wastage and ensure careful control of stock and operational resources.

Key Skills & Experience

• Previous experience in a high-quality restaurant, hotel or fine-dining environment.
• Strong passion for hospitality and delivering exceptional guest experiences.
• Excellent communication and interpersonal skills.
• Strong wine knowledge and genuine interest in food and wine pairing.
• Confidence recommending and upselling wines and beverages.
• Excellent attention to detail and presentation.
• Highly organised with strong administrative skills.
• Ability to work closely and effectively with a Chef.
• Calm, professional and confident during service.
• Strong understanding of food allergies and dietary requirements.
• A natural ability to build relationships with guests and create memorable experiences.

Personal Qualities

The successful candidate will be warm, engaging and naturally hospitable, with a genuine passion for creating exceptional experiences. They will be confident, polished and knowledgeable while remaining approachable and personable.

They will take ownership of the Chef’s Table, have excellent attention to detail and understand that, with only 12 covers, every guest interaction matters. They will be a strong partner to the Chef, ensuring excellent communication and a smooth operation from preparation through to the end of service.

Package description

At Swinton Estate we take pride in recognising and rewarding the dedication of our team members.

Alongside competitive pay and monthly TRONC, our team enjoys an exceptional range of benefits designed to enrich both work and life.

With 30 days’ annual leave - pro rata for part time (including bank holidays) and access to the NEST pension scheme for eligible team members, we’re committed to supporting your wellbeing, security, and professional growth.

From exclusive access to our award-winning facilities and exciting employee events, to wellbeing initiatives and bespoke learning opportunities, every detail reflects our dedication to excellence.

Working with us means becoming part of a team that values quality, care, and genuine hospitality in everything we do.

A few of the exclusive privileges our team enjoy include:

• Access to the Country Club and Spa facilities 
• 50% discount on food and beverage (including Cookery School and Chefs Table) for you and up to 5 guests
• 50% discount on spa days for you and up to 3 guests
• Swinton Park Hotel and Swinton Bivouac stays for yourself, friends and family
• And many more!