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- Lead, supervise and support front-of-house and kitchen teams, driving high standards in daily service
- Recruit, onboard and train staff to deliver an excellent customer experience
- Maintain schedules to ensure peak-time coverage and optimal team performance
- Deliver excellent customer service, addressing complaints and maintaining a friendly, welcoming atmosphere
- Manage stock control, supplier relationships, and waste reduction
- Take full ownership of P&L management, budgets, pricing, and cost control to maximise profit
- Ensure full compliance with licensing laws, health & safety regulations, and internal policies
- Organise and promote events, offers, and community initiatives to drive footfall
- Oversee opening/closing procedures, equipment maintenance, and supplier coordination
- Act as first responder in emergencies or staff/customer conflict situations
- Monitor performance metrics and generate regular reports for senior leadership
- Continuously evaluate and develop menus, promotions, and service standards to stay ahead of trends
- Lead from the front — this is a hands-on position, not suited to back-office-only management styles
- Must hold a Personal Licence
- Minimum 4 years' experience in a management role within F&B or a similar leisure environment
- Strong conflict resolution and customer service capabilities
- Demonstrated experience in recruitment, training, and team leadership
- Sound knowledge of stock control, waste management, and supplier relations
- Proficient in Excel and reporting systems
- Proven experience managing P&L and budgets
- Performance-based bonus + phone allowance
- 28 days holiday (including Bank Holidays)
- Company pension
- Weekend and evening availability is essential
