General Manager

We are seeking a kind and experienced hospitality professional to lead our flagship pub, The Culpeper, in the heart of Spitalfields. The Culpeper is a restored East End Victorian pub spanning four floors, with a pub on the ground floor, a French bistro on the first floor, five bedrooms on the second floor, and a roof garden and wood-fired grill on the top floor.

About the Role

This is a hands on role in which you'll manage daily operations, deliver outstanding guest experiences, and drive sales and workplace culture. You'll enjoy significant autonomy and receive strong support from the finance, people, and marketing teams.

It's a rare opportunity for someone passionate about responsible sourcing, excellent hospitality, and people development, eager to make a positive impact and be part of an independent, forward thinking, progressive hospitality group.

About You

You're a kind and confident leader who loves being on the floor and setting the tone for great service. You are warm and professional, and you take great pride in building teams that genuinely enjoy coming to work.

You'll bring:

• Experience leading a large, busy restaurant team
• Strong commercial awareness and P&L understanding
• A focus on developing people and creating a positive culture
• A passion for food, drink, and warm hospitality
• A genuine interest in responsible sourcing
• The drive to grow revenue, maintain high standards and use hospitality as a force for good with a deep respect for nature

Benefits

• Competitive salary (£65K+), quarterly performance bonuses
• Ongoing training and career development opportunities
• A management tab for use across our sites
• Paid visits to our Deptford farm
• 29 days' holiday
• Buying directly from our suppliers
• Access to Mental Health Support

Job description

• Be a representative of The Culpeper Family Hospitality Group
• Lead the team in line with the priorities and cultural values of TCFHG
• Run the day-to-day operations of The Culpeper
• Work closely with the Director of Operations to set targets for department managers
• Ensure all department managers fulfil their roles
• Write the weekly rota, ensuring staff costs remain within budget
• Conduct quarterly reviews of department managers
• Maintain the building and work closely with the maintenance manager to prioritise tasks
• Keep all areas of the building clean and tidy
• Ensure all standards set and agreed by the Director of Operations and the senior management team are maintained throughout the building
• Always promote warm hospitality throughout the building
• Work closely with the Head Chef on menu development and presentation, ensuring sourcing is always in line with our values
• Liaise with the Head Chef to ensure staff training and briefings are regular and effective
• Lead weekly meetings with the management team to discuss feedback, staff, finance and the week ahead
• Work with the Director of Operations and the Financial Controller to stay on top of operational costs
• Lead the training and development of the management team
• Work closely with the Hotels and Events Operations Manager to maximise space and hotel occupancy
• Ensure the correct procedures are consistently followed when opening and closing the building
• Maintain and update Alert 65 in accordance with food hygiene, health & safety & compliance
• Lead the team in line with our priorities and values around sustainability, committing to and reaching our agreed targets and goals