The post holder will be expected to operate in line with our company core behaviours & values, which are to be:

• Motivated: Positive, enthusiastic, and always engaged in whatever we do.
• Dedicated: Committed to being the best and producing the best.
• Commercial: Aware of our business, our impact, and our value.
• Visionary: Constantly looking at how we can adapt, improve, and innovate our Industry. Creating a winning experience for our colleagues and customers through our work environment, training, and people management.
• United: Always working together as part of a team, valuing our people and their contribution to our success.
• Knowledgeable: Experts in our field, always striving to understand our industry better.

Key responsibilities

This is a once-in-a-career opportunity to launch Kent’s next iconic dining destination from the ground up, playing a defining role in shaping its identity, reputation, and long-term success.

As Restaurant General Manager, you will set the vision and lead the creation of a high‑performing, values‑driven team, delivering an experience that establishes a new benchmark for gastropub hospitality.
Drawing on the provenance, quality, and ambition of our award‑winning wine estate, you will create a destination that attracts guests from across the region and beyond, recognised for excellence in food, drink, service, and atmosphere.

This role offers the chance to build a lasting legacy, shape a venue renowned for being truly best‑in‑class, and a proud reflection of the standards, ambition, and reputation of MDCV UK.

Why You’ll Love This Role

You will be leading a dynamic and fast-growing venue with the autonomy to shape high service standards, guest experience, and commercial outcomes.

This is an opportunity to build a flagship dining destination on a world‑class wine estate.
The venue will craft Kents best meals, from locally sourced suppliers, as well as from its own land. This is more than a management role, it’s the chance to begin something from scratch, and to nurture growth.

You Will be Responsible For

• Ensuring that The Lion is one of the foremost and top rated restaurants in Kent and the UK
• Overall venue leadership and performance, setting the tone on the floor and ensuring an exceptional, consistent guest experience at every service.
• Leading, coaching, and developing the front-of-house team, embedding outstanding service standards, deep product knowledge, and a strong, positive team culture.
• Maintaining uncompromising operational standards across cleanliness, presentation, brand alignment, and guest-facing areas, reflecting the quality and values of the Silverhand brand.
• Driving seamless collaboration with the kitchen, ensuring smooth service flow, clear communication, and a unified approach to hospitality.
• Taking full responsibility for staffing rotas, labour planning, and team deployment to ensure the right people are in the right place at the right time.
• Owning stock control and procurement, including ordering, deliveries, stock takes, and waste reduction, with strong commercial awareness and accountability.
• Managing booking systems, POS platforms, and guest management tools, ensuring service efficiency, accurate reporting, and maximised revenue opportunities.
• Acting as the senior point of contact for guests, professionally handling enquiries, feedback, and service recovery while continuously identifying opportunities for improvement.
• Leading the delivery, overseeing FOH preparation, team coordination, and hosting to ensure a polished and memorable guest experience.
• Monitoring daily and weekly financial performance, analysing sales and service trends, and proactively identifying opportunities to grow revenue and enhance guest spend.
• Ensuring full compliance delivery with all licensing, health & safety, food safety, and operational documentation requirements.
• Working collaboratively across departments and sites, contributing to wider business objectives, brand consistency, and continuous improvement initiatives.
Please note: The responsibilities listed above are not intended to be exhaustive. You may be required to undertake additional duties as reasonably necessary to meet the evolving needs of the business.

Requirements

• Minimum 3–5 years’ management experience in a high performing restaurant.
• Proven track record of leading teams in a high‑quality, guest‑focused environment.
• Proactive and goal-oriented with a track record of achieving financial and guest service targets.
• High standards of presentation, service delivery, and guest interaction.
• Strong operational experience, including compliance, stock, and financial control.
• Excellent communication skills and an ability to motivate and coach teams.
• Secure with weekend working as a necessity for the role.
• Strong problem‑solving skills, able to act decisively under pressure.
• Confident using hospitality systems (EPOS, booking systems, MS Office).
• High degree of professionalism and discretion in handling confidential information.
• Ability to work independently and complete assigned tasks within identified timeframes.