Bar Manager - Tapas Brindisa - London

Summary of Position The Assistant Restaurant Manager owns guest-experience continuity from queue entry through seating, table journey and farewell. The ARM manages queue/waitlist accuracy, seating flow, table-time visibility, service recovery and guest-facing continuity during disruptions, while the Shift Leader owns floor execution, the Kitchen Manager owns kitchen execution and the Restaurant Manager retains full-store accountability. Key Performance Areas (KPAs) · Guest Journey & Queue Ownership · Seating Flow & Table-Time Control · Service Recovery & Guest Escalations · Playbooks & Disruption Continuity · FOH Leadership & Handover Duties & Responsibilities Guest Journey & Queue Ownership · Verify opening guest-flow deployment, queue tools and table-time visibility. · Own queue/waitlist accuracy, honest wait communication and seating flow from arrival through handover to the floor. · Activate PB1 Queue Overload when triggered and direct the guest-flow response; Shift Leader takes Door/queue backup and floor coverage. Seating Flow & Table-Time Control · Ensure guests are acknowledged within 10 seconds under normal conditions. · For waits above 15 minutes, ensure water is offered and extended-wait updates are given every 5 minutes. · Control call-to-seated handover within 2 minutes and monitor table times to intervene before guest-experience failure becomes visible. Service Recovery & Guest Escalations · Lead complaint/service recovery within published authority and escalate above limit to the Restaurant Manager. · Protect the rule that guests are not rushed and bills are presented only on request. Playbooks & Disruption Continuity · Own or coordinate ARM-triggered playbooks, including staffing shortage and accessibility/disability response where applicable. · Coordinate simultaneous playbooks and guest-facing continuity during equipment, technology, power and emergency disruption without losing role boundaries. FOH Leadership & Handover · Back up the Restaurant Manager on duty without taking over the RM's final accountability or Kitchen Manager command. · Develop Shift Leaders and FOH leaders through deployment, feedback, coaching and readiness observations. · Verify guest-flow close/handover and unresolved-case continuity without duplicating the Shift Leader's FOH close sign-off. Additional Responsibilities & Reporting · Undertake responsibilities assigned by the Direct Supervisor. Key Performance Indicators (KPIs) · Guest arrival is acknowledged within 10 seconds under normal conditions and wait information remains honest. · Waits above 15 minutes receive water and extended-wait updates every 5 minutes; call-to-seated handover is within 2 minutes. · PB1 Queue Overload is activated by ARM when triggered and Shift Leader backup is deployed correctly. · Table-time risks and guest complaints are acted on before or at failure, within published recovery authority. · Guest-facing continuity is maintained through disruptions and playbooks without role-authority drift. · ARM handover is complete and does not duplicate Shift Leader FOH close ownership. Qualifications · For internal progression, hold current Shift Leader or approved Kitchen Manager certification and complete the ARM Development Plan. · Demonstrated ability to manage guest flow, service recovery, table-time decisions and FOH leadership under pressure. · Strong working knowledge of POS/table-time tools, queue management and relevant Failure Playbooks. · Complete current ARM certification before independent ARM duty. Core Competencies · Leadership & Coaching - Sets clear expectations, develops people and corrects execution in real time. · Decision Making & Judgment - Makes timely decisions using facts, standards and published authority. · Operational Discipline - Protects the operating rhythm, evidence and controls under pressure. · Communication & Collaboration - Creates clear handovers and strong cross-role coordination. · Problem Solving - Finds root causes, assigns corrective action and distinguishes local from systemic issues. · Accountability & Integrity - Owns outcomes and maintains truthful records, escalation and follow-through. Technical Skills Strong knowledge of guest-flow and waitlist control, table-time monitoring, recovery authority, accessibility response, staffing-shortage response and multi-playbook coordination. Current ARM certification is required before independent duty. Where It Leads Assistant Restaurant Manager (you are here) > Restaurant Manager (next) > Area Manager > Operations Manager > Senior Operations Manager proving assignment > Operations Director To earn Restaurant Manager: · Assignment Policy: Complete at least one year as an ARM before permanent promotion unless an approved People OS exception applies; complete the 6-month Restaurant Manager Development Plan. · Swiss Butter Academy: Maintain current ARM certification and complete Restaurant Manager learning, full-store practical assessment and certification before independent RM duty. · Performance: Meet the published People OS promotion performance gate for the relevant cycle. · Dual 80 Principle: Demonstrate at least 80% readiness against the destination-role Responsibility Register, with a named successor at least 80% ready against your current role where a permanent promotion is involved. · Culture: Hold current culture-gate evidence and demonstrate the 5 H's consistently: hunger, hustle, humility, hardiness, heart. · Role Availability & Approval: The destination role must be approved/open and the verified promotion or transfer pack must receive the required approval.

Bartender We are looking for a passionate, ambitious, reliable, and dedicated Bartender. You'll ideally have some experience with a background in busy restaurants and cocktail bars. Along with your great service skills and creating remarkable drinks you'll be consistent, positive and willing to learn. Be part of our team Here at Brindisa, our food is homely and authentic, with flavour always being the key factor. Above all our food is about sharing. We celebrate the culture and dining experience of small plates. We have a direct relationship with all our suppliers, bringing their ethos and quality to the table. We offer you: • 28 days holiday, • 35% discounts in our restaurants and our retail offerings, • staff meals, • childcare vouchers, • cycle to work scheme, • refer a friend reward, • the opportunity to progress within the business across our sites, • the opportunity for trips to Spain to meet our producers

Job Ref: HON1097 Branch: Honi Poke Angel Location: Honi Poke Angel, London (North) Salary/Benefits: £33,000 – £36,000 per year, depending on experience Contract type: Permanent Hours: Full Time Posted date: 14/08/2026 Closing date: 25/09/2026 Join the Honi Poke family and lead one of the fastest-growing grab-and-go poke stores! At Honi Poke, we're all about fresh, fast, feel-good food. Inspired by the flavours of Pacific Hawaiian cuisine, our colourful home-made poke bowls and sushi grab-and-go options bring sunshine to busy streets, but it's our people who make the difference. We're looking for an experienced, passionate General Manager to take ownership of one of our stores. As a General Manager, you'll deliver operational excellence, lead and inspire a high-performing team, and ensure every shift runs smoothly. You're a hands-on, strategic leader who thrives in a fast-paced environment, with a genuine passion for fresh food, hospitality, and creating outstanding customer experiences. You'll be the driving force behind store performance, staff development, and customer satisfaction, and play a key role in growing the Honi Poke brand. That's the way we bowl! Key Responsibilities • Lead your store to deliver exceptional standards in service, food quality, and consistency, ensuring every shift reflects the Honi Poke vibe., • Manage day-to-day store operations, including rotas, ordering, forecasting, financial reporting, and store-level KPIs (sales, labour, GP, and guest satisfaction) to drive performance and operational excellence., • Recruit, train, coach, and develop a high-performing team, fostering a positive, motivated, and inclusive culture where staff feel supported, recognised, and empowered, while nurturing future leaders in fast-casual and food retail., • Maintain operational standards, compliance, and store environment, covering Food Safety, Health & Safety, brand standards, equipment maintenance, and store cleanliness., • Enhance the customer experience and brand presence, acting on guest feedback and delivery performance (e.g., Deliveroo), while embodying Honi Poke's values and culture in every aspect of leadership. What We Offer • £33,000 – £36,000 per year, depending on experience, • Paid breaks: your time to rest matters, • Free meals every shift, • Exclusive team discounts for you, your friends & family, • Employee Assistance Programme: support for your wellbeing, • A vibrant, friendly team culture where positivity and growth go hand-in-hand Who You Are • Experienced in hospitality, fast-casual, or food retail management (restaurant, grab-and-go, café, or takeaway experience ideal), • Hands-on, strategic, and able to lead, inspire, and develop a high-performing team, • A people-focused leader, positive, reliable, and excellent at motivating others, • Passionate about fresh food, operational excellence, and outstanding customer experiences, • Confident managing financial performance, KPIs, and operational compliance in a fast-paced environment Bring your leadership, energy, and passion to Honi Poke and help us become the go-to poke destination while growing your career in hospitality management. Apply today, we can't wait to welcome you to the family!

GENERAL MANAGER – ROSSELLA MUSWELL HILL Rossella is a busy, family-run Italian restaurant with two locations in North London. Our original restaurant has been established for over 15 years, and we’re looking for an experienced General Manager to lead our new Muswell Hill restaurant. This is a busy, high-volume restaurant regularly serving 200+ covers. We’re looking for a hands-on GM who enjoys leading from the floor, managing and developing a team, and maintaining excellent service and standards. You’ll be responsible for running service, managing the FOH team, rotas, recruitment and training, maintaining standards, handling guests and working closely with the Head Chef and owners. We’re looking for: • Strong restaurant management experience, • Italian restaurant experience, • Experience with high-volume restaurants, • Strong leadership and organisation, • Hands-on approach to service, • Excellent customer service, • Someone looking for a long-term position What we offer: • £47,250–£52,400 depending on experience, • 45–50 hours per week, • Predominantly 4-day working week, • Two consecutive days off + another day off, • Closed every Monday, • Paid holiday, • Staff meals, • 5-day closure over Christmas If you’re an experienced restaurant manager who wants to take ownership of a busy restaurant and team, we’d love to hear from you.

53rd Floor Sky Lounge, Wardian, Canary Wharf E14 Full-time | Tips & Service Charge | Immediate start 🌆 Most bars have a view or a community. The Observatory has both - 53 floors above London. The Observatory is a Sky Bar & Restaurant on the 53rd floor of Wardian, looking out over Canary Wharf and the whole of London. It's one of the highest bars in the city - and it's exclusively for the developments residents & their guests. That last part is what makes this job different from every other Head Bartender role you'll scroll past today (well maybe the views as well). You're not serving a queue of strangers. You're looking after a community of around 1,500 residents & their guests who treat this as their local, their living room and their party venue. Regulars come in weekly. You'll know their names, their drinks and their birthdays. It has the feel of a private members' club, without the stiffness. We're looking for someone to take real ownership of it. 🚀 THE ROLE You'll help run The Observatory Bar day to day - leading the small team, keeping cocktail and service standards high, and being the face residents come to. Alongside that, the venue hosts a busy year-round events calendar: birthdays, engagements, weddings, seasonal parties and private hires, plus the events we programme ourselves. To be clear about the events side: you're the host, not the event planner. Our dedicated events team handles the logistics, the planning and the bigger productions. Your part is being the person residents talk to, helping shape the drinks and the feel of the night, and delivering it brilliantly on the day. If you've worked functions or private hires before, you'll be right at home. If you're a superb bartender who's keen to grow into that side, we'll teach you. Day to day you'll: • Lead from the front behind the bar, delivering excellent cocktails and genuine hospitality, • Take ownership of the running of the bar - standards, stock, ordering, prep and organisation, • Build real relationships with residents and be their first point of contact for bookings, • Look after resident celebrations and private hires from enquiry through to the night itself, • Lead, train and develop the team, • Work with our events team on the larger bookings and the annual events calendar, • Grow the events side of the venue and get residents using the space more, • Work with senior management on drinks menus, and where The Observatory goes next as we enter an exciting new chapter. 💥 WHAT YOU'LL GET • Tips and service charge on top of your pay., • ⏰ Sociable hours. We open at 4pm on weekdays and midday at weekends. No breakfast shifts, no 3am finishes, no split shifts., • Genuine ownership of a unique venue rather than one site among many, • 📈 Room to grow. We're a multi-site London group - Supershakes, Beringers, Lockdown, The Eleventh Hour - and we'd far rather promote from within than recruit in., • Involvement in menu development, supplier tastings and the events programme, • Staff food and drinks on shift, plus discounts across all our venues, • Support from an experienced events and senior hospitality team, • A team that actually enjoys working together, • days holiday 🔥 WHAT WE'RE LOOKING FOR • Solid bartending experience, ideally with time in a management or senior role, • Strong cocktail knowledge and consistency under pressure, • Some experience of events, functions or private hires - or real appetite to learn it, • A natural host who genuinely likes people and remembers them, • Organised, proactive and comfortable owning a space, • Calm and confident through a busy service, • Someone who cares about the details, because our regulars notice them And honestly: we're looking for someone who wants to stay. Building a relationship with a community of regulars takes time, and it's the best part of this job - but only if you're here long enough to enjoy it. If you're looking for somewhere to settle, put your stamp on and grow with, this is it. ⚡ WHY THIS ONE There aren't many jobs like this in London. One shift you're making cocktails for a couple who come in every Friday. The next you're helping them plan their engagement party, 53 floors above the city. If that sounds like the kind of place you'd like to run, we'd love to meet you. Apply now and let's have a chat 👋

General Manager – Ivan Ramen Farringdon Farringdon, London Up to £45,000 per year, depending on experience Full-time Ivan Ramen is looking for a highly hands-on General Manager to lead our Farringdon restaurant through its next stage. This is not a traditional FOH-led General Manager role. Our Farringdon restaurant is evolving towards a faster, more streamlined, QSR-style operation. As that happens, the GM role is increasingly focused on running the whole operation — and that includes the kitchen. You will spend a significant part of your working week in the kitchen. You'll need to be comfortable working alongside the kitchen team during service, learning and working stations, managing prep, running kitchen shifts and stepping directly into the operation when needed. You need to genuinely enjoy working in a kitchen and be prepared to cook. What you'll be responsible for You'll have overall responsibility for the performance of the restaurant, but you'll lead it from inside the operation. That includes: • Regularly working kitchen stations during service, • Understanding and managing prep, production and kitchen deployment, • Leading busy services across both kitchen and FOH, • Driving ticket times, food quality and consistency, • Recruiting, training and developing the team, • Building rotas and deploying people effectively across the restaurant, • Managing labour against sales, • Managing stock, ordering, waste and COGS, • Maintaining excellent food safety, cleanliness and restaurant standards, • Managing delivery alongside the in-store operation, • Using sales and operational data to improve performance, • Helping introduce and embed new systems and ways of working As our service model becomes increasingly streamlined, we expect the GM to become even more involved in the kitchen and production side of the restaurant. Hours & availability This is a full-time, operational restaurant role. You'll typically work 45+ hours per week, across a mixture of shifts based on the needs of the restaurant. You must be available to work evenings and weekends. As General Manager, you'll be expected to be present for key trading periods, including busy evening and weekend services. We believe a restaurant is best led by a GM who is there when the team and business need them most. Who we're looking for We're open-minded about where you've come from. You might already be a GM. You could be an Assistant GM ready to step up. Or you might come from a kitchen or QSR management background and want broader responsibility for a restaurant. Experience in QSR, fast casual, high-volume casual dining or a strong independent restaurant would be particularly relevant. More important is how you like to work. You're someone who: • Is genuinely comfortable working in a kitchen, • Is willing to learn and work every station, • Enjoys being in the middle of a busy service, • Is available and willing to work evenings and weekends, • Thinks about speed, prep, deployment, labour, waste and consistency, • Can lead and develop both kitchen and FOH teams, • Understands the commercial side of running a restaurant, • Takes initiative and solves problems, • Doesn't believe any job in the restaurant is beneath the GM Ivan Ramen still has the pace and personality of an independent business. We're continuing to develop how we operate, so you'll need to be comfortable taking ownership rather than expecting a corporate playbook for every situation. Why Ivan Ramen? This is an opportunity to take real ownership of a restaurant and have a meaningful influence on how it develops. You'll be joining a business that's becoming faster, simpler and more operationally focused, without losing the food and personality at the heart of Ivan Ramen. We're looking for someone who gets satisfaction from making the operation work better — developing people, improving systems, controlling the numbers and getting into the kitchen to deliver great food. If that sounds like the kind of GM you are, we'd love to hear from you.