Corporate Dining Manager | Lead High-Volume Service

Chartwells Independent; Greater London; On-site; GBP 36,000 - 44,000; Full time

Benefits offered by this job

Free lunch

Contributory pension scheme

Career Pathways

MyLearning programmes

Digital GP access

Wider healthcare benefits

Exclusive travel discounts

Discounts on groceries

Cinema discounts

Cash rewards

Wellness and mindfulness classes

Job summary

Restaurant Associates at Canary Wharf, London, is seeking a hands-on Food Services Manager to lead a busy corporate staff dining restaurant in a brand-new workspace.

You'll oversee daily dining operations with a team of six across front and back of house, driving service quality, cost control, and guest welcome during high-volume peak periods, while collaborating with kitchen to maintain consistency.

Qualifications

• Experienced in restaurant or hospitality management.
• Confident running high-volume services.
• Organised with a focus on quality.
• A decisive leader who gets the best from a small team.

Responsibilities

• Lead daily briefings that motivate the team and set them up for a successful service.
• Be a visible, hands-on presence on the floor, leading by example.
• Manage busy service periods and create a smooth, welcoming guest experience.
• Work closely with the kitchen team to maintain quality and availability.
• Keep standards of presentation, cleanliness and organisation high.
• Resolve issues quickly and confidently, taking ownership from start to finish.
• Monitor food costs and operational efficiency.
• Review each day's performance and turn ideas into improvements as the operation grows.

Skills

Front of house leadership

High-volume service

Team leadership

Commercial awareness

Job description

Restaurant Associates at Canary Wharf, London, is seeking a hands-on Food Services Manager to lead a busy corporate staff dining restaurant in a brand-new workspace.

You'll oversee daily dining operations with a team of six across front and back of house, driving service quality, cost control, and guest welcome during high-volume peak periods, while collaborating with kitchen to maintain consistency.