THE BAMFORD COLLECTION IS A GROUP OF CONSCIOUSLY MINDED LIFESTYLE BRANDS COMMITTED TO NOURISHING AND NURTURING PEOPLE AND PLANET. 

The Wild Rabbit - A modern British inn – a place to eat, drink and sleep
Set in the heart of the Cotswolds, we serve locally sourced, seasonal food in a relaxed and welcoming setting.

ABOUT THE ROLE

Join The Wild Rabbit as a Restaurant Supervisor and lead a dynamic team in delivering exceptional guest experiences! You'll bring hospitality to life, foster a collaborative environment, and innovate with creativity. If you're passionate about service, teamwork, and making guests smile, this is the perfect opportunity for you. Apply now and be part of something special!

SALARY: £12.95 per hour plus tronc 
HOURS: Full time 40 hours - weekend work included 

RESPONSIBILITIES

• Work closely with the General Manager, Restaurant Manager, and Bar Manager to define and elevate the guest experience across all areas: Restaurant, Bar, Private Dining, and Terraces.
• Deliver exceptional ‘old school’ service through hands-on involvement, leading by example, and actively training and developing the team.
• Provide intuitive, personalised service that makes guests feel valued and understood.
• Consistently aim to surprise and delight guests throughout their experience.
• Foster a unified “one team” ethos by connecting every section of the restaurant operation.
• Lead service with energy, enthusiasm, and a consistently positive attitude.
• Solve problems proactively to ensure guests have the best possible experience.
• Correct any deviations from standards in a polite, respectful, and encouraging manner.
• Bring fun and warmth to the floor — when the team smiles, guests do too.
• Collaborate with the Kitchen and F&B teams to deliver a food and drink offering that reflects the venue’s ethos, story, and values.
• Understand and communicate the story and philosophy behind The Wild Rabbit and its offerings.
• Create a seamless, connected food and drink experience where each element complements the other.
• Operate sustainably, promoting practices that align with responsible and ethical hospitality.
• Be equipped to make informed recommendations on both food and beverage — knowledge should be shared, not hoarded.
• Define and enhance the Private Dining experience with creativity and flair.
• Participate in tastings and experiences that elevate the guest journey.
• Collaborate with Events and F&B teams to organise and support guest events throughout the year (e.g. wine club, guest dinners, cellar tastings).
• Be well-versed in all areas of the restaurant operation and actively participate in all aspects of service.
• Lead by example with a "can-do" attitude and willingness to support wherever needed — no task too small.
• Highlight any health & safety concerns to the line manager promptly.
• Run end-of-day reports and communicate daily takings to the wider management team.
• Support the Bar Manager with monthly stocktakes when required.
• Attend supplier trainings, tastings, and site visits to expand product knowledge.
• Actively share expertise with colleagues to uplift team capability.
• Always approach potential problems with proposed solutions.
• Ensure all mandatory and legal training is current, and complete refreshers as needed.
• Select internal and external training opportunities to support personal development and growth.

SKILLS AND REQUIEMENTS 

• Lead by example with a positive attitude and a willingness to step in wherever needed.
• Foster a strong “one team” ethos by collaborating closely with other departments and proactively supporting colleagues.
• Deliver exceptional guest service, always aiming to surprise and delight.
• Provide intuitive, personalised service by anticipating guest needs and making them feel valued.
• Communicate effectively and respectfully, correcting deviations from standards in a polite and constructive manner.
• Create a fun, upbeat atmosphere that enhances the experience for both guests and team members.
• Resolve problems promptly to maintain high standards and ensure guest satisfaction.
• Be adaptable and flexible, fully capable of working across all areas of the restaurant operation.
• Support operational needs by running end-of-day reports, assisting with stocktakes, and ensuring smooth daily service.
• Show passion and enthusiasm for your role, actively engaging in every aspect of the guest experience.
• Bring positive energy to the team and lead services with motivation and drive.

PERKS & BENEFITS

• Discounts: We offer a range of discounts on our products, treatments, and dining
  experiences from day 1.
• Volunteering Days: Employees are offered one paid day per year to volunteer with a charity of their choice.
• Private Medical: We offer subsidised private medical insurance through Bupa.
  
• Pension Scheme: Pay up to 9% of your salary into your pension each month; we
  contribute up to 4.5%.
• Life Assurance: We offer life assurance cover, equivalent of up to a year of your annual salary.
• Mental Health Support: Our Employee Assistance Programme provides 24-hour support, seven days a week.