Restaurant and Bar Manager

Front of House - The Cube London; Greater London; On-site; GBP 52,000 - 68,000; Full time

Job summary

The Cube London is seeking a Restaurant & Bar Manager to lead our Food & Beverage operation across THE CUBE Canary Wharf. You will manage the restaurant service, five venue bars, and a team of approximately 10-20 staff, including supervisors and team leaders, delivering first-class guest experiences in a fast-paced environment.

Responsibilities include overseeing service standards, staff rostering, stock and supplier management, and controlling budgets, margins and P&L performance while ensuring

Qualifications

• Minimum 10 years' experience in hospitality operations.
• Experience managing high-volume F&B operations with multiple service outlets.
• Strong people management including recruitment, training, coaching, and performance management.
• Experience managing labour costs, budgets, margins, and P&L performance.
• Experience with licensing, food safety, and health & safety requirements.
• Cocktail and premium beverage knowledge.
• Personal Licence Holder preferred.

Responsibilities

• Lead and oversee all restaurant and bar operations to ensure exceptional service.
• Recruit, train, and develop restaurant and bar teams.
• Manage staff rotas and shift schedules.
• Monitor compliance with licensing, safety and company policies.
• Collaborate with other departments for events and bookings.
• Control budgets, margins and P&L performance.

Skills

Hospitality ops

Staff management

P&L management

Stock control

FOH & bar ops

Licensing & safety

Cocktails & beverages

Leadership & training

Budgeting

Customer service

Job description

Job Title: Restaurant & Bar Manager

Department: Food & Beverage (Restaurant & Bar)

Location: THE CUBE, Canary Wharf

Role Description

The Restaurant & Bar Manager is responsible for leading and delivering a first-class Food & Beverage operation across THE CUBE Canary Wharf. This role oversees the restaurant and bar functions, ensuring exceptional guest experiences, efficient operations, strong financial performance, and high service standards throughout the venue. You will manage the restaurant service, five venue bars, and a team of approximately 10-20 Food & Beverage staff, including supervisors and team leaders. The role requires strong leadership, commercial awareness, and the ability to develop a high-performing team, capable of delivering outstanding service in a fast-paced, high-volume environment.

Essential Duties and Responsibilities

Operational Management

• Lead and oversee all restaurant and bar operations, ensuring exceptional service standards are maintained at all times, for individual guests, corporate events, party bookings, and group experiences.
• Manage multiple service areas simultaneously, ensuring efficient staffing and workflow throughout the venue.
• Work alongside operational teams to support service delivery and guest satisfaction.
• Ensure compliance with all licensing, health & safety, food safety, and company policies.

Team Leadership

• Act as the most senior Food & Beverage leader.
• Supervise, motivate, and develop restaurant and bar teams.
• Organise staff rotas and shift schedules.
• Rotate team members according to customer flow and operational requirements.
• Delegate responsibilities effectively to supervisors and team leaders.
• Recruit, onboard, train, and mentor new team members.
• Conduct regular performance reviews and one-to-one meetings.

Guest Experience

• Ensure all guests receive a high-quality and memorable experience.
• Handle customer complaints and service recovery professionally and efficiently.
• Resolve escalated guest issues and implement solutions to improve service standards.
• Maintain a positive and engaging atmosphere across all Food & Beverage areas.

Stock & Supplier Management

• Monitor stock levels for all food, beverage, and operational supplies.
• Place orders and manage inventory.
• Verify deliveries and address discrepancies.
• Build and maintain relationships with suppliers.
• Negotiate promotions, deals, and opportunities for new products.

Financial & Commercial Management

• Manage departmental budgets, labour costs, margins, and profitability.
• Monitor and control Food & Beverage cost percentages.
• Analyse sales performance and identify opportunities to increase revenue.
• Take ownership of departmental P&L performance.
• Work with senior leadership to achieve financial and operational objectives.

HR & Administration

• Manage attendance, performance, disciplinary matters, and employee relations issues.
• Liaise with Payroll regarding staffing updates, hours, and queries.
• Maintain accurate training records.
• Ensure compliance with all company HR policies and procedures.

Venue Collaboration

• Work closely with other department managers to coordinate large bookings, events, and venue-wide initiatives.
• Support operational planning for busy periods, seasonal campaigns, and special events.
• Assist in maintaining excellent communication between all departments.

Other Duties and Responsibilities

• Review hygiene and operational audit results and implement actions.
• Contribute ideas to improve business performance, guest experience, and operational efficiency.
• Design and implement new procedures and service standards as directed.
• Lead seasonal menu and beverage changes.
• Support venue Health & Safety requirements, including Fire Marshal and First Aid.
• Assist with restaurant, bar, and venue duties as required by business demands.

Skills & Experience

Technical

• Minimum 10 years' experience in hospitality operations, including restaurant and bar management.
• Proven experience managing high-volume Food & Beverage operations with multiple service outlets in a single venue.
• Strong people management experience, including recruitment, training, coaching, and performance management.
• Demonstrable experience managing labour costs, budgets, margins, and P&L performance.
• Experience implementing operational improvements and service-enhancing processes.
• Strong stock control and supplier management experience.
• Experience overseeing both front-of-house restaurant service and bar operations.
• Competent understanding of licensing, food safety, and health & safety requirements.
• Cocktail and premium beverage knowledge.
• Personal License Holder preferred.

Personal

• Flexible and willing to work evenings, weekends, and peak trading periods.
• Highly organised with exceptional attention to detail.
• Positive, proactive, and solutions-focused approach.
• Able to remain calm and effective under pressure.
• Excellent written and verbal communication and interpersonal skills.
• Strong commercial awareness and decision-making ability.