Assistant Manager in London

Assistant Manager

KEY OBJECTIVES

Ensure smooth, consistent service in line with brand standards

Motivate, support, and lead the Front of House (FOH) team throughout service

Maintain a clean, safe, and welcoming environment for both guests and staff

Lead by example in professionalism, accountability, and teamwork

Drive operational efficiency, revenue through upselling, and exceptional guest satisfaction

CORE RESPONSIBILITIES I. Service Leadership

Oversee day-to-day operations, assuming full responsibility in the absence of the General Manager

Manage bookings, including phone calls, emails, pre-orders for large tables, and walk-ins; regularly check and action voicemail

Coordinate and oversee opening and closing procedures to standard

Lead daily pre-service briefings, communicating menu updates, VIP bookings, service priorities, and team roles

Set the tone and pace of service, ensuring consistency, warmth, and professionalism

Address service issues, guest complaints, and escalations with a calm, resolution-focused approach

Personally engage with guests during service to ensure satisfaction and resolve any concerns promptly

Ensure smooth handovers and transitions between lunch and dinner service

Maintain constant, clear communication with Back of House (BOH) during service (e.g. dish availability, ticket pace, delays, VIPs)

Monitor and adjust music, lighting, and ambience to suit daypart and guest flow

Uphold allergen management protocols and guest safety standards in compliance with Natasha's Law

Create and encourage 'magic moments' for guests in line with brand standards, surprising and delighting wherever possible

II. Team Supervision & Development

Oversee training and development for the FOH team, focusing on steps of service, menu knowledge, and upselling techniques

Coach, support, and mentor team members to foster a performance-driven and guest-focused culture

Lead by example with punctuality, appearance, and conduct

Monitor and address staff performance, timekeeping, and behaviour, providing informal feedback and flagging concerns to the GM

Support the onboarding and induction of new team members

Encourage teamwork, accountability, and service consistency across all shifts

III. Operational & Compliance Support

Ensure full compliance with company policies and local licensing conditions

Monitor customer service standards and ensure consistency in delivery across all trading periods

Coordinate and deliver ongoing training on service skills, food and beverage knowledge, and guest experience techniques

Oversee ordering and stock control processes, including weekly stock takes and supplier invoice management (Marketman)

Track sales performance and support cost control initiatives to improve profitability

Uphold attention to detail across the venue, including cleanliness, setup, atmosphere, and outdoor areas

Collaborate on strategies to improve efficiency, service flow, and guest engagement

Identify operational inefficiencies and propose practical improvements

IV. Health & Safety / Food Safety Compliance

Ensure all food safety procedures are followed in line with Food Standards Agency (FSA) guidelines and HACCP principles

Ensure all team members follow Natasha's Law allergen labelling and verbal disclosure requirements

Conduct and document daily opening and closing checklists, including food temperature logs, hygiene checks, and cleaning schedules

Ensure FOH staff adhere to personal hygiene standards and correct use of handwashing facilities

Monitor COSHH (Control of Substances Hazardous to Health) practices - ensuring safe storage and usage of cleaning products

Promptly report and record any incidents or hazards, ensuring the Accident Book is completed and maintained in line with RIDDOR

Ensure all fire exits are kept clear, and fire safety procedures are understood by the team (including location of extinguishers and assembly point)

Participate in regular health & safety risk assessments, and work with management to implement and monitor corrective actions

Ensure staff complete mandatory Health & Safety and Food Hygiene training (Level 2 or higher where appropriate)

Ensure proper waste management protocols are followed in accordance with local environmental health guidelines

Be prepared for EHO (Environmental Health Officer) visits, ensuring all documentation, temperature records, allergen signage, and hygiene practices are up to date and in good standing

GENERAL EXPECTATIONS

Be punctual, professional, and consistently positive - your energy sets the tone

Remain calm under pressure and approach challenges with a solutions-first mindset

Be fully knowledgeable about all menus, allergens, and dietary requirements

Take ownership of your shift - be proactive and lead from the front

Be hands-on - capable of running a section or floating to support the wider team

Maintain a clean, safe, team-first working environment

Continuously look for opportunities to improve systems, uplift morale, and enhance the guest experience

Erev is a new business and therefore it requires a degree of flexibility from employees. New responsibilities might be added to this job description and on occasion you will have to take on some of your colleagues' duties. Above all we require a flexible attitude for a growing and expanding business.