Social Media Manager

Studio Paskin is looking for a creative and curious Social Media Manager to lead our social media strategy and transform how we create and share content across the group. We are a collection of some of London’s most distinctive restaurants, bars and hospitality spaces – including The Palomar, The Barbary, The Barbary Notting Hill, The Blue Posts, The Mulwray and the Michelin-starred Evelyn’s Table.

Your job will be to get underneath what makes each one special and translate that into social content that feels authentic, relevant and unmistakably ours. This is a hands-on creative role. You’ll own our day-to-day social channels, spending time in the restaurants, getting to know our teams, finding stories, capturing dishes, people and moments, and turning the life of Studio Paskin into content people want to engage with.

You’ll be:

• A natural storyteller: You have an instinct for finding the thing worth talking about — a new dish, a brilliant team member, the energy of a service, a supplier story, a cultural moment or something happening behind the scenes — and know how to turn it into compelling social content.
• Social-first: You genuinely understand how people consume content now. You’re immersed in Instagram and emerging formats, understand what makes people stop scrolling, and are constantly curious about how platforms, audiences and behaviours are changing.
• A content creator: You’re confident filming, photographing and editing content yourself. You’re equally happy behind the camera, directing someone else or appearing in content when the idea calls for it.
• Editorially strong: You understand that good social media isn’t just about producing more content. You’ll have excellent judgement around what we should say, how we should say it and what belongs on each brand’s channels.
• Culturally curious: Food and hospitality are central to what we do, but our references have always gone much wider. Music, art, design, fashion, travel and the city around us all influence Studio Paskin. You’ll be interested in that wider world and able to bring it naturally into your work.
• Organised and self-starting: This is a part-time role with a broad remit, so you’ll need to know how to prioritise, plan ahead and create your own momentum while still being able to react quickly when something unexpected is worth capturing.

What you’ll be doing:

• Own the social media calendar across Studio Paskin’s brands, planning a consistent rhythm of relevant, high-quality content.
• Lead the day-to-day running of our social channels: concepting, creating, writing, editing, scheduling, publishing and community management.
• Spend regular time across our venues, building relationships with restaurant teams and uncovering the people, dishes, events and behind-the-scenes stories worth sharing.
• Create engaging social-first photography and video, including short-form video, Reels and other evolving formats.
• Write copy that captures the distinct voice of each brand while still feeling part of the wider Studio Paskin world.
• Develop repeatable content series and formats that build recognition and give our channels a stronger identity.
• Organise and manage professional photography and videography shoots, developing clear briefs alongside the Head of Marketing and coordinating external creatives.
• Stay close to cultural, hospitality and social-media trends, responding intelligently to relevant moments rather than simply following trends for the sake of it.
• Manage and engage with our online communities, ensuring our channels feel as warm and hospitable as our restaurants.

What we’re looking for:

• Previous experience managing social media for a brand, restaurant group, hospitality business or similarly creative lifestyle brand.
• A strong portfolio of social content you have personally created.
• Excellent copywriting skills and a strong visual eye.
• Confident filming and editing short-form video.
• Strong understanding of Instagram and current social formats, with curiosity about where social is going next.
• Confidence working both behind and in front of the camera.
• A natural ability to build relationships and bring personality out of people.
• Excellent organisation and attention to detail.
• Comfortable using content creation and editing tools such as Canva, Adobe Creative Cloud, CapCut or similar.
• An understanding of social analytics and confidence using performance data to improve content.
• Genuine enthusiasm for restaurants, food, drink and London culture.
• Experience creating content for paid social would be an advantage, but isn’t essential.

The working pattern:

This is a part-time role of 20 hours per week. There is flexibility around how those hours are structured, but this is fundamentally a role that needs to present in our venues. Hospitality doesn’t only happen between 9am and 5pm, so there will occasionally be evenings, events or services where being there is important. We’ll plan this sensibly and flexibly around the requirements of the role.

What we offer:

• Flexible part-time working pattern
• Paid professional development opportunities
• Up to £2,000 Employee Referral Scheme
• Staff discount of up to 50% across Studio Paskin venues
• Enhanced parental leave
• Partnership with Kelly’s Cause and automatic enrolment into Hospitality Action’s Employee Assistance Programme, including counselling, remote GP and physio services, legal advice and more.

About Studio Paskin:

A creative hospitality studio since 1995. From The End to Evelyn’s Table, we have always tried to create places we dream about — places we want to go to, and places with a scene and identity of their own. Founded by siblings Zo’e and Layo Paskin, Studio Paskin is underpinned by an open-minded, compassionate and enthusiastic belief in the power of heartfelt hospitality. We create places that combine personality, quality, professionalism and style — and which have earned critical recognition and multiple awards.

If you live and breathe social media, love restaurants and culture, and have an instinct for finding and telling great stories, we’d love to hear from you.