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WHY WORK FOR US All our restaurants have been voted in the Top 100 restaurants in the UK but, most importantly, are happy places to work that put our people first. We focus on building meaningful careers for our teams whilst serving the very best of British produce alongside genuine hospitality from people who care. Having recently certified as a B-Corp, we aspire to create an inclusive environment where everyone can be true to themselves, feel genuinely cared for and have equal opportunities for growth and progression. We are committed to building a diverse team that includes and respects a variety of voices, identities, backgrounds, experiences and perspectives, which in turn elevates our philosophy even further - to ensure that Everyone leaves happy, including you!! OUR OFFER TO YOU At Blacklock, our team's welfare and happiness always comes first. We value the importance of work-life balance and here are some of the benefits and welfare that we offer to our team members: • Blacklock Experience-for-two at one of our restaurants to celebrate passing your probation, • Special milestone rewards including CODE membership, weekend away, extra holidays and fully paid sabbaticals, • 50% off food in all our restaurants (up to 4 people), • 30 days' holiday (28 statutory plus an extra day on your birthday and company holiday for Blackstock), • Enhanced maternity, adoption, and paternity leave, • Charity day – we'll pay you while you help others (optional volunteering day each year), • 1 hour paid break when you're on a double shift, • Christmas and New Year's Day off (we are closed 24th-26th Dec and 1st Jan), • Family meal and soft drinks when at work, • Cost price chops and wine, • 2 days paid Paw-ternity to look after your first puppy, • Free mortgage advice, • Face-to-face counselling support, legal advice and hardship grants through our Employee Assistance Programme, • We'll invest in your training and development and help you set a clear career path for a promotion, • Last but not least, we have awesome team parties including Blackstock, our annual company festival! YOUR ROLE AS A RESTAURANT MANAGER We are looking for an experienced Restaurant Manager with outstanding hospitality and leadership skills to join us at Blacklock. Someone who is people focused, has superhero hospitality powers and genuinely cares about the experience of guests and our team alike. Can you maintain the quality and take care of the people at the same time? Are you a nurturing leader who is ready to support their team and build armies? Do you have a healthy obsession for chops and looking to develop in a company that prides itself on being a great place to work? If a Restaurant Manager role at Blacklock is a bit of you, we would love to meet you! Please apply here: https://harri.com/Blacklock

The Restaurant Manager (NGR-2026-RM-03) will report to the Owner/Director and will have day-to-day responsibility for the effective operation of the restaurant. This is a hands-on management role requiring excellent organisation, communication and customer-service skills. You will coordinate staff, service, reservations, stock, suppliers and operational procedures while ensuring that the restaurant maintains appropriate standards of food safety, licensing and customer care. KEY RESPONSIBILITIES • Manage the day-to-day operation of the restaurant., • Supervise front-of-house staff and coordinate effectively with the kitchen team., • Prepare staff rotas and help ensure appropriate staffing levels for each service., • Maintain high standards of customer service., • Oversee reservations, table allocation and the customer dining experience., • Deal professionally with customer enquiries and complaints., • Coordinate stock ordering and relationships with suppliers., • Monitor stock levels and support appropriate cost and waste control., • Support cash-handling, till and operational-control procedures., • Ensure restaurant procedures comply with food-safety and hygiene requirements., • Support compliance with relevant premises and licensing requirements., • Coordinate communication between front of house, kitchen staff and the Owner/Director., • Assist with staff induction, training and performance standards., • Support the Owner/Director with the efficient and sustainable development of the business. ABOUT YOU We are looking for an experienced hospitality professional who can demonstrate: • At least 2–3 years' relevant experience in restaurant management, assistant management or a senior supervisory hospitality role., • Experience supervising restaurant staff and preparing or managing staff rotas., • Strong customer-service and complaint-handling skills., • Experience with stock, suppliers and general restaurant operations., • Understanding of food-safety and hygiene requirements., • Good organisational and administrative ability., • Strong communication, leadership and problem-solving skills., • Ability to remain calm and organised during busy restaurant service., • Ability to coordinate effectively between front-of-house and kitchen operations. A qualification in hospitality, catering, restaurant management or business management is desirable but not essential where the applicant can demonstrate equivalent relevant management experience.

We are seeking an experienced Curry Chef (ref: NGR-2026-RM-03) at Nepalese Gurkha Restaurant, 4 Green Lane, Redruth, Cornwall TR15 1JT, to take responsibility for the preparation and production of our Indian and Nepalese curry dishes. As the restaurant grows, we are strengthening our kitchen team to ensure that increasing customer demand can be met without compromising quality or service. The Curry Chef will work closely with the Head Chef and wider kitchen team and will take responsibility for preparing curry bases, sauces, spice blends and traditional dishes to consistent restaurant standards. The successful applicant will understand how ingredients, spices and cooking techniques combine to produce authentic flavour and will be able to reproduce dishes consistently during busy service. KEY RESPONSIBILITIES • Prepare authentic Indian and Nepalese curries and associated dishes., • Prepare curry bases, sauces, spice blends, pastes and marinades., • Follow established recipes while maintaining consistency in flavour and presentation., • Undertake daily mise en place and preparation for service., • Maintain appropriate portion control and presentation standards., • Coordinate with the Head Chef and Tandoori Chef to ensure efficient service., • Monitor ingredients and stock required for the curry section., • Help control waste and maintain effective stock rotation., • Maintain food-safety, hygiene and allergen-control standards., • Keep work areas, equipment and storage areas clean and organised., • Support other kitchen functions during busy service periods. ABOUT YOU The successful applicant should have: • At least 3 years' professional commercial-kitchen experience preparing Indian and/or Nepalese cuisine., • Demonstrable experience preparing curry bases, sauces, spice blends and traditional dishes., • Strong understanding of Indian and Nepalese ingredients, spices and cooking techniques., • Ability to maintain recipe consistency and quality under pressure., • Good knowledge of food safety, food storage and allergen requirements., • Strong organisation and time-management skills., • Ability to work effectively within a professional kitchen team. A recognised culinary/catering qualification and food-hygiene certification are desirable, although equivalent relevant professional experience will be considered.

We are seeking a skilled Tandoori Chef (NGR-2026-TC-01) with genuine commercial-kitchen experience in traditional Indian and Nepalese tandoor cooking. You will take responsibility for preparing and cooking tandoori dishes, naan breads, kebabs, grilled meats and related menu items while ensuring consistency in flavour, quality, portion size and presentation. This role requires someone who understands the preparation, heat control and timing required for traditional tandoor cooking and who can work effectively during busy restaurant service. KEY RESPONSIBILITIES • Operate a traditional tandoor safely and efficiently., • Prepare and cook naan breads, kebabs, tandoori meats, grilled dishes and associated menu items., • Prepare marinades, spice blends and ingredients in accordance with restaurant recipes., • Maintain consistent food quality, portion size and presentation., • Organise mise en place and ensure the section is fully prepared before service., • Coordinate with the Head Chef, Curry Chef and wider kitchen team., • Monitor stock used within the tandoor section and minimise food waste., • Maintain strict standards of cleanliness, food hygiene and kitchen safety., • Follow allergen-control and food-temperature procedures., • Support the kitchen team during busy service periods. ABOUT YOU The successful applicant should have: • A minimum of 3 years' relevant professional experience in a commercial Indian, Nepalese or South Asian restaurant kitchen., • Demonstrable specialist experience operating a traditional tandoor., • Experience preparing naan, kebabs, tandoori meats, marinades and grilled dishes., • Good knowledge of Indian/Nepalese spices and traditional preparation methods., • Ability to work accurately and calmly during busy service periods., • Understanding of food hygiene, allergen control, temperature control and safe food preparation., • Good teamwork, reliability and communication skills. A recognised culinary/catering qualification and food-hygiene certification are desirable. Equivalent substantial professional experience will also be considered.