Chester
Chef's Table is looking for an experienced, passionate and service-driven General Manager to lead our front-of-house operation and help shape the next chapter of our business. This is a hands-on leadership role for an ambitious hospitality professional who thrives on the restaurant floor while also having the commercial ability to drive the success and growth of the business. Youll be the face of Chef's Table , building strong relationships with guests, developing a high-performing team and working closely with the Directors and Business Manager to deliver exceptional service and commercial results. About Chef's Table Chef's Table is an award-winning, independent fine dining restaurant , established for over 14 years and located in the heart of the city centre on Pepper Street. We are a well-established business with a strong reputation for exceptional food, outstanding hospitality and memorable guest experiences . Alongside our main restaurant, we have a full-service lounge , offering guests an additional space to dine, drink and relax. We also host a varied programme of events throughout the year , including private dining, corporate functions and special occasions, providing an exciting and varied hospitality environment. In addition to the restaurant, we have an on-site bakery and café at an adjacent address , adding another dimension to the business and creating further opportunities for growth. As we continue to develop the business, we are looking for a General Manager who wants to play a key role in our next chapter someone who can combine operational excellence, strong leadership and commercial thinking while maintaining the high standards that have established Chef's Table as a respected name in the city. About You Youll be an exceptional hospitality professional with proven experience as a General Manager or Assistant General Manager within a comparable premium, fine dining or high-end restaurant . You will have: A genuine passion for hospitality and exceptional guest service . Proven experience leading, developing and motivating high-performing teams. Strong commercial awareness and experience managing budgets, labour costs and sales performance . Excellent communication and relationship-building skills. A warm, engaging personality with the confidence to build relationships with guests and colleagues. Strong organisational skills and the ability to remain calm and effective under pressure. Experience managing events, private dining or corporate functions . The confidence to manage suppliers, costs and operational standards. A proactive, hands-on approach and a commitment to leading by example . Key Responsibilities Guest Experience & Floor Leadership Lead every service from the floor with confidence, energy and professionalism . Deliver an exceptional guest journey from arrival through to departure. Build genuine relationships with new and returning guests. Maintain impeccable service standards, presentation and attention to detail . Handle guest feedback professionally and proactively. Work closely with the kitchen team to ensure seamless communication throughout service. Team Leadership Recruit, onboard and retain a high-performing front-of-house team . Coach, mentor and develop team members through structured training and regular feedback. Create a positive, professional and accountable team culture. Lead daily briefings and ensure the team delivers knowledgeable, confident service. Manage rotas, labour costs and team performance effectively. Commercial & Business Development Work with the Directors and Business Manager to grow revenue and profitability . Identify opportunities to increase covers, average spend and guest retention. Develop and deliver private dining, corporate functions and special events . Build relationships with local businesses and partners to generate new opportunities. Analyse sales performance and implement initiatives to improve commercial results. Monitor labour, stock and operating costs while protecting the guest experience. Operational Management Oversee ordering, stock control and operational cost management. Manage supplier relationships and negotiate pricing where appropriate. Ensure compliance with food safety, licensing, health & safety and other relevant regulations . Maintain the restaurant, equipment and facilities to the highest standard. Continuously improve operational systems and procedures. TPBN1_UKCT