Hands-On Restaurant & Café Operations Lead

Green & Fortune Ltd.; Greater London; On-site; GBP 45,000 - 65,000; Full time

Benefits offered by this job

Health & wellbeing benefits

Life assurance

Sick pay

Staff discounts

Holiday entitlement

Volunteer day

Discounted hospitality products

Cycle to work

Refer a friend

Learning & development

ESG commitment support

EAP

Job summary

Green & Fortune Ltd. in London is seeking an experienced Restaurant Manager to lead Sea Containers' dining operation on Blackfriars Bridge, plus oversight of a café and staff dining outlet.

You will drive guest experience, standards and service across busy shifts with a hands-on leadership approach. You will work closely with the head chef, kitchen, bar and events teams to ensure bookings, VIPs, menus and service timings are aligned, while developing teams and controlling labour, stock and costs

Qualifications

• Proven experience managing a busy restaurant operation.
• Hands-on leadership with presence on the floor.
• Strong knowledge of food and beverage and allergen info.
• Experience coaching and developing teams.
• Good commercial and operational awareness (labour, stock, cost).
• Ability to collaborate with kitchen, bar and events.

Responsibilities

• Lead restaurant operations across service and events.
• Recruit, onboard, train, schedule and manage performance.
• Develop guest-first service and manage feedback.
• Manage labour planning, stock, and costs.
• Oversee café and staff dining alongside restaurant.
• Collaborate with Head Chef, kitchen, bar and events teams.

Skills

Restaurant operations

People leadership

F&B knowledge

Team development

Organisation

Communication

Job description

Green & Fortune Ltd. in London is seeking an experienced Restaurant Manager to lead Sea Containers' dining operation on Blackfriars Bridge, plus oversight of a café and staff dining outlet.

You will drive guest experience, standards and service across busy shifts with a hands-on leadership approach. You will work closely with the head chef, kitchen, bar and events teams to ensure bookings, VIPs, menus and service timings are aligned, while developing teams and controlling labour, stock and costs