General Manager - Digby Seafood and Sparkling Wine Bar

Digby Fine English; Greater London; On-site; GBP 40,000 - 65,000; Full time

Benefits offered by this job

Team bonus after probation period

Job summary

Digby Fine English is seeking an operations leader to oversee day-to-day operations of up to three seafood and sparkling wine bars in London, ensuring consistent service, staff management, stock control, and compliance with hygiene standards.

Reporting to Head of Hospitality, you will coordinate people, suppliers and activities across existing and new locations as the business expands, with a starting focus on preparing for the first opening this December and growth into three sites.

Qualifications

• Experience supervising or managing a bar, restaurant or similar hospitality operation.
• Food hygiene qualification or willingness to obtain one.
• Relevant hospitality supervisory or management qualifications desirable.
• Experience across multi-site operations is advantageous.

Responsibilities

• Oversee daily running of up to three bars, ensuring consistent standards and efficient operations.
• Lead staff scheduling, recruitment support, training and coaching.
• Manage stock, ordering and supplier relationships; ensure hygiene and safety.
• Coordinate events, corporate bookings and local business development.
• Support pre-opening recruitment and training for new sites; liaise with contractors.

Skills

Hospitality operations

Staff management

Customer service

Communication

Problem-solving

Time management

Leadership

Stock control

Supplier management

Food hygiene

Education

Hospitality management qualification

Food hygiene qualification

Supervisory/managerial qualifications desirable

Job description

To oversee the day-to-day operations of up to three seafood and sparkling wine bars in London, ensuring consistent service standards, effective staff management, strong stock control, excellent customer experience and compliance with hygiene and operational requirements.

The role will report to the Head of Hospitality and will support the company’s expansion by coordinating people, suppliers and operational activities across existing and new locations.

The first bar is due to open early December. It is expected that this person grow with the operation

Knowledge & Skills:

Day-to-day bar, restaurant or hospitality operations. May have multiple site experience or experience managing a large team and operation.

Staff scheduling, rota management, recruitment support, training and team management.

Stocktaking, inventory control, ordering and supplier management.

Food and beverage operations, preferably including seafood and sparkling wine.

Food hygiene, cleanliness, food safety and safe working procedures.

Customer service, complaint handling and customer relationship management.

Event coordination, corporate bookings and local business development.

Opening and closing procedures and operational security.

Contractor liaison, site preparation and support for new-site openings.

Strong communication, organisation, problem-solving and time-management skills.

Ability to build a team through inspirational leadership.

Qualifications

Relevant hospitality, supervisory or management qualifications desirable.

Appropriate food hygiene qualification, or willingness to obtain one.

Previous experience supervising or managing a bar, restaurant or similar hospitality operation.

Key Result Areas:

Multi-site operational management

• Oversee the daily running of each bar, ensuring consistent standards, smooth service and efficient operations.
• Coordinate activities across all locations, adapting staffing and operational support to meet business needs.
• Lead each team effectively through inspiring leadership, coaching and clear direction to achieve goals.

Staff management, training and recruitment

• Prepare staff rotas and manage scheduling, ensuring appropriate cover for sickness, absenteeism, days off and holidays.
• Provide hands‑on support and cover where required to maintain service standards.
• Train, coach and support employees to develop their skills and deliver excellent customer service, product and club membership promotion.
• Work with the Head of Hospitality on staff recruitment, selection and onboarding.

Stock management and ordering

• Manage bar stock, inventory control, stocktaking, ordering and storage of wine, sparkling wine and other bar supplies.
• Oversee food ordering and stock management in collaboration with the Chef.
• Coordinate the ordering of operational equipment and other supplies as required.
• Maintain high standards of cleanliness, hygiene, food safety and presentation across all bars.
• Support compliance with relevant licensing requirements and company operating procedures.

Customer relations, events and local marketing

• Build positive relationships with all customers and club members. Respond to feedback and resolve complaints professionally.
• Coordinate business meetings, corporate bookings and events hosted at each bar.
• Visit local businesses to promote the bars, develop relationships and generate awareness and bookings.
• Support local marketing activities and identify opportunities to attract new customers and repeat business.

New-site openings and operational coordination

• Support the Head of Hospitality with pre-opening recruitment, staff training and operational preparation.
• Liaise with contractors, suppliers and relevant licensing contacts to support the smooth opening and running of each site.
• Help establish consistent operating procedures and service standards as the business expands to a maximum of three bars.

It is expected that the successful candidate will grow with the business to managing 3 seafood and sparkling wine bars in London and that the salary will grow with each opening and additional responsibility.

Team bonus after probation period. Likely beginning Q2 2027.