We're looking for Demi CDP Chefs to join the kitchen teams at Dishoom, with full-time roles across multiple London locations. You'll run your own section in one of the busiest and best-loved kitchens in the city, and work for a business that is genuinely recognised as one of the best places to work in hospitality.
We have nine London locations to choose from.

About Dishoom:

Since 2010, Dishoom has celebrated the old Irani cafés and all the food and drink of Bombay. The cafés are busy, welcoming and run by large teams, and looking after those people sits at the core of how the business works. Dishoom also does more than run restaurants: a tree is planted every year for every member of the team, and through Meal for a Meal it has donated more than 30 million meals to children in the UK and India, with every shift worked contributing 55 of them.

The roles:

• Full-time: a contracted minimum of 40 hours per week, across 5 days.
• Some short-term opportunities on a full-time, 3-month contract, at the same terms.
• Shifts run on a weekly changing rota, so you'll need full flexibility to work across Monday to Sunday.

The section:

You'll be a master of your section, whether that's breakfast, fryer, curry or tandoor.
You keep it prepped and ready for a first-class service, and clean and organised at all times.

What you'll bring:

You love to cook, you want to keep learning new skills, and you enjoy the buzz of a busy kitchen. You care about quality in every dish and you help keep the team around you positive.

The opportunity:

£14 per hour inclusive of tronc, paid monthly.

• Free weekly wage advances, emergency cash, and a savings and financial health planning tool.
• Up to 50% off when dining at Dishoom with friends and family.
• Paid holiday including tronc. The cafés close on Christmas Day and Boxing Day, and if you have children you get one extra day off to take them to their first day at school.
• Award-winning training from day one. Dishoom promoted 326 of its team last year.
• Every manager is trained in mental health support and first aid, with a confidential advice helpline open 24 hours a day, 365 days a year, for you or anyone in your household.
• Free monthly fitness sessions, including yoga and spin, and discounted memberships with leading gyms and studios.
• The Dishoom Premier League, an in-house cricket tournament played at Lord's, plus an annual football league across the Dishoom teams.
• The Family Mela summer festival, a huge Christmas celebration and regular team events.
• Team members who reach 5 years with Dishoom are invited on Bombay Bootcamp, an educational trip to Bombay.
• Chef whites provided.

Everyone is welcome at Dishoom, and applications are encouraged from people of all backgrounds, identities and experiences.

I'd love to pick up a call with you, talk you through the kitchen properly and cover this role, or anything else that could be the right next step for you.

Speak soon.
Adam

Also known as: DCDP Chef, Demi Chef de Partie, Chef de Partie, Demi CDP, Section Chef, Line Chef, Line Cook, Tandoor Chef, Curry Chef, Breakfast Chef, Indian Chef, Cook

INDMGT

Bar Manager or Bar Supervisor Mixologist - up to £44,000 per year - Central London

A Bar Manager/Mixologist accomplished in leading cocktail bars reporting directly to the General Manager.

We are looking for an experienced Bar Manager/Mixologist from a recognised high-street brand to lead a small, speakeasy basement cocktail bar in an independently owned Lebanese and French-inspired restaurant in Central London. You will need at least two years of bar management experience, a considered career that has moved consistently upward, and the kind of hands-on mixology skills that set a standard for a small team. You will support the leadership of a front-of-house team of ten to fifteen colleagues and manage a bar team of three. This is a Mayfair independent now moving towards its third opening — if you are career-driven, genuinely engaged and looking for a role where you can grow with the business, be central to new-site openings, and develop in time into a more senior multi-site position, this is the right opportunity.

The Role:

Full-time, hands-on and accountable. You will take ownership of the guest experience and service standards within the bar, as well as supporting the wider business administration: health and safety compliance, team training and development. The restaurant is open seven days a week from 12pm; the kitchen closes at 10:30pm Monday to Saturday (Sunday lunch service only). The downstairs cocktail bar operates under a late licence — last orders at midnight, with closing at 1am on busy Thursday, Friday and Saturday evenings, and between 11pm and midnight on weekday evenings. The role is fully hands-on in service.

Your Experience:

Bar Manager with specific experience in cocktail bars. Longevity in roles, with demonstrable accomplishments year on year. Strong hands-on mixology with a track record of recruiting and developing a bar team in a known high street cocktail bar brand.

About you:

Strong leadership and communication skills. Lead from the front, mentor your team, and review and report on weekly performance. A genuine eye for detail and a guest-first mentality.

Drop me a note and I'll pick up a call with you, present the business to you and talk through the opportunity or any other position that we feel will offer career development.

Speak soon

Related titles: Bar Manager, Bar Supervisor, Cocktail Bar Manager, Head Bartender, Bar Team Leader, Mixologist, Beverage Manager

INDMGT

Head Chef — £44–47K inc. tronc + £5K bonus potential

We are looking for an accomplished Head Chef, or a Senior Sous Chef ready to step up, who has helped run a brigade to a high standard, understands all areas of kitchen management and service standards, and drives success through training, developing and supporting a highly engaged team. Either a Michelin-level chef looking to bring detail to an upmarket, casual, fun and forward-thinking brand; an experienced Head Chef from a larger group looking to move away from late nights and join a smaller team, be more hands-on and have more influence on the growth of the business; or a strong Senior Sous Chef who is ready for a kitchen of their own.

There is real scope for the role to grow across both sites, and potentially into a group-level Executive Chef position, as the business develops, and we would hope that you would find a career that will offer growth, new openings and the opportunity to have a sense of ownership.

We are accomplished restaurateurs now supporting forward-thinking, values-led, independent brands that we feel offer genuine career development opportunities in their growth plans.

The Opportunity:

You'd come in as Head Chef of the group's main site in South London — the bigger, busier and later-opening of two restaurants, with a private dining room, a large outdoor terrace and events coming in. Once the kitchen is running your way, the ambition is for the role to grow beyond Herne Hill, with the potential to step up to Executive Chef across both sites, including the group's established daytime restaurant in North London.

You work closely with one of the company directors, who leads menu concepts — you bring the execution: spec, cost, plate, and train the team to deliver it. Both menus are due a refresh, so there is real creative room here. You're on the pass when it's busy; around a quarter of your week is admin — rotas, ordering, costings — and the rest is training, being on site and looking after the team. You report to the Operations Director.

The hours are built for a life outside the kitchen. You get two days off together every week, and Sunday, Monday and Tuesday evenings are yours. The main kitchen closes at 21:45 Wednesday to Saturday, so in a normal week you'll only be finishing late twice — usually between 9 and 10pm. The daytime site closes at 16:00. For the right person, there is genuine long-term progression as the group grows.

The Business:

Two independent London restaurants, one founder-led group. Latin American influence, a great bar and cocktail list, DJ and music nights — a fun, lively place in a residential neighbourhood, away from the pressure of the West End. The food has to be genuinely good, fresh and cooked properly; it is never trying to chase stars. The systems are in place — MarketMan, Square, KDS and Tenzo — and your bonus targets for food GP, labour and customer are tracked live in Tenzo, week by week.

You must be:

* An experienced Head Chef, or a Senior Sous Chef ready for the next step, with a strong track record in quality independent or group kitchens

* Creative, or genuinely interested in creative work — and very good at plating

* A natural trainer who can lift a junior team's skills and standards

* Collaborative — someone with ideas who enjoys working them through with others, not a kitchen alpha * Comfortable with the numbers: labour, GP and stock

Be able to:

* Lead an established team of four (you make five) — two of them have been there since the site opened, and there are no gaps to fill — building their plating, consistency and confidence

* Take concepts from the product director and turn them into dishes — spec'd, costed and trained in

* Hit the three bonus targets: food GP, labour and customer — tracked live in Tenzo

* Run your own rotas, ordering and costings on MarketMan and Square

* Hold the standard on the pass in the busiest services, and support events and private dining

* Over time, oversee the daytime site too — including a menu refresh and making better use of its kitchen

About you:

* You have built your career thoughtfully, developing role to role and staying long enough to show real results

* You are an exceptional communicator and lead through training and mentorship

* You care about process and standards, and you know how to improve them without making a kitchen miserable

* Latin American cooking experience would be a real plus — but not essential

* You might be an older, wiser Head Chef looking for a settled, creative kitchen, a Senior Sous Chef ready to run your own pass, or someone ready for a challenge — perhaps your first London role, or moving on from fine dining pressure

* You have taken the time to apply to this opportunity and feel that this is the next natural step in your development

Look forward to supporting you.

Speak Soon

Adam

This role may also be known as: Area Chef, Group Head Chef, Head of Kitchens, Chef Manager, Multi-Site Head Chef, Senior Kitchen Manager, Kitchen Operations Manager, Working Head Chef, Hands-On Kitchen Manager, Food Operations Manager, Working Area Chef, Senior Chef, Senior Sous Chef (ready to step up), Executive Chef (small group), Kitchen and Ops Manager, or Multi-Site Kitchen Lead. If you have been searching under any of these titles, we want to hear from you.

INDMGT

£38,000 – £40,000 per year (£16.50 – £17 per hour, paid hourly, 45 hours per week)

Locale Italian, County Hall, 3B Belvedere Rd, London, SE1 7GP

We're looking for a Senior Chef de Partie to run the grill and pasta section at Locale Italian — an established, independent Italian restaurant and cocktail bar on the Southbank, looking straight out across the river at the London Eye. This is a key section to own: strong grill experience, a busy pass, and a brigade that takes real pride in doing it properly.

About Locale Italian:

Locale is an independent Italian restaurant, cocktail bar and terrace at County Hall — hand-made pasta, stone-baked pizzas, seasonal fish and meat, fresh salads and authentic Italian ingredients, all served in a setting that runs from relaxed lunch to proper occasion. There's a separate cocktail bar, a private event space, and an outdoor terrace that's one of the best-positioned in London — right across from the Eye. Front of house team of x15 hospitality professionals, and you'd be joining a kitchen brigade of x5. It's an owner-led business, hands-on and proud of its independence, with a team that's been given the room to lead the kitchen and make it their own.

The section:

You will lead the grill and pasta section — classic Italian pasta made properly, seasonal fish and meat, fresh salads, all built on authentic Italian produce. Pizza experience is a genuine bonus if you have it, but it's not required — this role is about your grill and pasta craft first.

Hours:

Open seven days, 11am to 10pm.

The role will be full time, 45 hours per week.

The opportunity:

£38,000 – £40,000 per year (£16.50 – £17 per hour), paid hourly on a 45-hour rota. You'll need to be an experienced chef with strong Italian cuisine behind you, comfortable running a section with real kitchen leadership, and a good communicator who works well with the team and takes support from above to keep developing.

Drop me a note and I'll pick up a call, talk you through the business properly, and cover this role — or anything else we think could be the right next step for you.

Speak soon.

Adam

Also known as: Chef de Partie, Senior CDP, Grill Chef, Pasta Chef, Section Chef, Italian Chef, Line Chef, Grill & Pasta Chef, CDP Grill, CDP Pasta

INDMGT

**Chef de Partie — up to £16 per hour depending on experience (£35,000–£40,000 per year equivalent) — Mayfair, Central London**

A skilled, professional CDP ready to join a small kitchen team at an independently owned Lebanese and French-inspired restaurant in Mayfair.

We are looking for a Chef de Partie with consistent, professional experience to join the kitchen team at a founder-led restaurant in the heart of Mayfair. The concept is rooted in Lebanese and French cuisine with rotisserie as its centrepiece — a concise, considered menu built around quality produce and strong technique. Lebanese cuisine experience is not required; what matters is that you are a skilled, professional chef who wants to learn new dishes and develop a career as the business grows into new locations. This is an independent brand with real momentum — a third site is in the pipeline, and the team being built now will be integral to those openings.

**The Role:**

Full-time, 48 hours per week, working four days on and three days off. Open from 12pm Monday to Sunday. The kitchen closes at 10:30pm Monday to Saturday; Sunday is lunch service only, no dinner. The role works across a team that includes KP and Commis Chefs.

**Your Experience:**

At least one year of consistent CDP experience in a recognised brand. A la carte service, fresh produce, prep, and a solid understanding of kitchen health and safety and stock management. French or Lebanese culinary background beneficial but not essential.

**About You:**

Professional, proud of your craft and looking for a kitchen where you can develop. You want to be part of a team that grows together, not just pass through.

Drop me a note and I'll pick up a call with you, present the business to you and talk through the opportunity or any other position that we feel will offer career development. Speak soon.

Related titles: Kitchen Supervisor, Catering Manager, Kitchen Manager, Cooking, Catering, Food & Beverage, Food Safety, Food Preparation, Hospitality, Food Quality, Chef, Cook, Sous Chef, Junior Sous Chef, Chef de Partie, Rotisserie

INDMGT

(Floor Manager / Duty Manager)

The Opportunity:

We are looking for a strong Restaurant Floor Manager who will support a large Cafe & Cocktail Bar in a team of over 125 staff.

The position would suit an experienced AGM in a smaller restaurant looking to develop into a larger independent brand or an accomplished Assistant Manager from a large, high footfall, high street brand.

The Business:

Our restaurant and cocktail bar is busy, very busy. There are 5 locations in London with a 6th new opening ahead as well as locations in Birmingham, Manchester and Edinburgh.

We are a Large, multi-floor restaurant and cocktail bar and open from breakfast, lunch and dinner closing at midnight. Our teams are employed in full-time contracts and we offer a career path in all departments, a clear development plan and an incredible culture for like-minded career professionals. Our restaurant's seat around 300-400 over 2, 3 and 4 floors with a classic cocktail bar and we serve almost 1500 guests per day.

We are values-led and support a culture of driven hospitality professionals. And we are busy, super busy.

You must be:

•           Passionate, knowledgeable and love what you do

•           Natural leader, coach and mentor, hands-on and lead from the front attitude

•           A great communicator and team builder, able to build relationships at all levels

•           Be self-aware, able to take on challenges and understand the expectation from your team above and below

•           Accomplished in known bars and restaurants, consistent and accomplished in previous roles

•           Have developed your career in hospitality from role to role 

Be able to:

•           Demonstrate your ability to train, develop and lead a team

•           Demonstrate your previous accomplishments in bars and restaurants

•           Understand brand and values and be able to define a values-led business

•           Demonstrate excellent communication skills and self-awareness 

•           Lead a large team and demonstrate how you will deliver a high standard

•           Demonstrate your understanding of the relative PnL areas to your role

•           Understand challenges and how to drive performance day-to-day

•           Bars and wine knowledge

We’re a candidate-driven business, what we’ll do is grab a quick chat with you to really understand what you’re looking for and then present to you what we feel may fit. We may have another opportunity that may interest you and we’ll talk through this on call.

We partner with values-led clients that we feel present the best career opportunities and have a strong growth strategy to open new businesses and develop their teams up

Speak Soon

INDMGT

(Floor Manager / Duty Manager)

The Opportunity:

We are looking for a strong Restaurant Floor Manager who will support a large Cafe & Cocktail Bar in a team of over 150 full time colleagues.

The position would suit an experienced AGM in a smaller restaurant looking to develop into a larger independent brand or an accomplished Assistant Manager from a large, high footfall, high street brand.

The Business:

Our restaurant and cocktail bar is busy, very busy. There are 7 locations in London as well as locations in Birmingham, Manchester and Edinburgh.

We are a large, multi-floor restaurant and cocktail bar and open from breakfast, lunch and dinner closing at midnight. Our teams are employed in full-time contracts and we offer a career path in all departments, a clear development plan and an incredible culture for like-minded career professionals. Our restaurants seat around 300-400 over 2, 3 or 4 floors with a classic cocktail bar serving almost 1500 guests per day.

We are values-led and support a team of driven hospitality professionals. And we are busy, super busy!

You must be:

•           Passionate, knowledgeable and love what you do

•           Natural leader, coach and mentor, hands-on and lead from the front attitude

•           A great communicator and team builder, able to build relationships at all levels

•           Be self-aware, able to take on challenges and understand the expectation from your team above and below

•           Accomplished in known bars and restaurants, consistent and accomplished in previous roles

•           Have developed your career in hospitality from role to role 

Be able to:

•           Demonstrate your ability to train, develop and lead a team

•           Demonstrate your previous accomplishments in bars and restaurants

•           Understand brand and values and be able to define a values-led business

•           Demonstrate excellent communication skills and self-awareness 

•           Lead a large team and demonstrate how you will deliver a high standard

•           Demonstrate your understanding of the relative PnL areas to your role

•           Understand challenges and how to drive performance day-to-day

•           Bars and wine knowledge

We’re a candidate-driven business, what we’ll do is grab a quick chat with you to really understand what you’re looking for and then present to you what we feel may fit. We may have another opportunity that may interest you and we’ll talk through this on-call.

We partner with values-led clients that we feel present the best career opportunities and have a strong growth strategy to open new businesses and develop their teams up.

Speak Soon

INDMGT

(Floor Manager / Duty Manager)

The Opportunity:

We are looking for a strong Restaurant Floor Manager who will support a large Cafe & Cocktail Bar in a team of over 150 full time colleagues.

The position would suit an experienced AGM in a smaller restaurant looking to develop into a larger independent brand or an accomplished Assistant Manager from a large, high footfall, high street brand.

The Business:

Our restaurant and cocktail bar is busy, very busy. There are 7 locations in London as well as locations in Birmingham, Manchester and Edinburgh.

We are a large, multi-floor restaurant and cocktail bar and open from breakfast, lunch and dinner closing at midnight. Our teams are employed in full-time contracts and we offer a career path in all departments, a clear development plan and an incredible culture for like-minded career professionals. Our restaurants seat around 300-400 over 2, 3 or 4 floors with a classic cocktail bar serving almost 1500 guests per day.

We are values-led and support a team of driven hospitality professionals. And we are busy, super busy!

You must be:

•           Passionate, knowledgeable and love what you do

•           Natural leader, coach and mentor, hands-on and lead from the front attitude

•           A great communicator and team builder, able to build relationships at all levels

•           Be self-aware, able to take on challenges and understand the expectation from your team above and below

•           Accomplished in known bars and restaurants, consistent and accomplished in previous roles

•           Have developed your career in hospitality from role to role 

Be able to:

•           Demonstrate your ability to train, develop and lead a team

•           Demonstrate your previous accomplishments in bars and restaurants

•           Understand brand and values and be able to define a values-led business

•           Demonstrate excellent communication skills and self-awareness 

•           Lead a large team and demonstrate how you will deliver a high standard

•           Demonstrate your understanding of the relative PnL areas to your role

•           Understand challenges and how to drive performance day-to-day

•           Bars and wine knowledge

We’re a candidate-driven business, what we’ll do is grab a quick chat with you to really understand what you’re looking for and then present to you what we feel may fit. We may have another opportunity that may interest you and we’ll talk through this on-call.

We partner with values-led clients that we feel present the best career opportunities and have a strong growth strategy to open new businesses and develop their teams up.

Speak Soon

INDMGT

(Floor Manager / Duty Manager)

The Opportunity:

We are looking for a strong Restaurant Floor Manager who will support a large Cafe & Cocktail Bar in a team of over 140 staff.

The position would suit an experienced AGM in a smaller restaurant looking to develop into a larger independent brand or an accomplished Assistant Manager from a large, high footfall, high street brand.

The Business:

Our restaurant and cocktail bar is busy, very busy. There are 5 locations in London with a 6th new opening ahead as well as locations in Birmingham, Manchester and Edinburgh.

We are a large, multi-floor restaurant and cocktail bar and open from breakfast, lunch and dinner closing at midnight. Our teams are employed in full time contracts and we offer a career path in all departments, a clear development plan and an incredible culture for like-minded career professionals. Our restaurant seats around 300-400 over 2, 3 and 4 floors with a classic cocktail bar and we serve almost 1500 guests per day.

We are values-led and support a culture of driven hospitality professionals. And we are busy, super busy.

You must be:

•           Passionate, knowledgeable and love what you do

•           Natural leader, coach and mentor, hands-on and lead from the front attitude

•           A great communicator and team builder, able to build relationships at all levels

•           Be self-aware, able to take on challenges and understand the expectation from your team above and below

•           Accomplished in known bars and restaurants, consistent and accomplished in previous roles

•           Have developed your career in hospitality from role to role 

Be able to:

•           Demonstrate your ability to train, develop and lead a team

•           Demonstrate your previous accomplishments in bars and restaurants

•           Understand brand and values and be able to define a values-led business

•           Demonstrate excellent communication skills and self-awareness 

•           Lead a large team and demonstrate how you will deliver a high standard

•           Demonstrate your understanding of the relative PnL areas to your role

•           Understand challenges and how to drive performance day-to-day

•           Bars and wine knowledge

We’re a candidate-driven business, what we’ll do is grab a quick chat with you to really understand what you’re looking for and then present to you what we feel may fit. We may have another opportunity that may interest you and we’ll talk through this on-call.

We partner with values-led clients that we feel present the best career opportunities and have a strong growth strategy to open new businesses and develop their teams up

Speak Soon

INDMGT

(Floor Manager / Duty Manager)

The Opportunity:

We are looking for a strong Restaurant Floor Manager who will support a large Cafe & Cocktail Bar in a team of over 170 staff.

The position would suit an experienced AGM in a smaller restaurant looking to develop into a larger independent brand or an accomplished Assistant Manager from a large, high footfall, high street brand.

The Business:

Our restaurant and cocktail bar is busy, very busy. There are 5 locations in London with a 6th new opening ahead as well as locations in Birmingham, Manchester and Edinburgh.

We are a large, multi-floor restaurant and cocktail bar and open from breakfast, lunch and dinner closing at midnight. Our teams are employed in full-time contracts and we offer a career path in all departments, a clear development plan and an incredible culture for like-minded career professionals. Our restaurants seat around 300-400 over 2, 3 or 4 floors with a classic cocktail bar serving almost 1500 guests per day.

We are values-led and support a team of driven hospitality professionals. And we are busy, super busy!

You must be:

•           Passionate, knowledgeable and love what you do

•           Natural leader, coach and mentor, hands-on and lead from the front attitude

•           A great communicator and team builder, able to build relationships at all levels

•           Be self-aware, able to take on challenges and understand the expectation from your team above and below

•           Accomplished in known bars and restaurants, consistent and accomplished in previous roles

•           Have developed your career in hospitality from role to role 

Be able to:

•           Demonstrate your ability to train, develop and lead a team

•           Demonstrate your previous accomplishments in bars and restaurants

•           Understand brand and values and be able to define a values-led business

•           Demonstrate excellent communication skills and self-awareness 

•           Lead a large team and demonstrate how you will deliver a high standard

•           Demonstrate your understanding of the relative PnL areas to your role

•           Understand challenges and how to drive performance day-to-day

•           Bars and wine knowledge

We’re a candidate-driven business, what we’ll do is grab a quick chat with you to really understand what you’re looking for and then present to you what we feel may fit. We may have another opportunity that may interest you and we’ll talk through this on-call.

We partner with values-led clients that we feel present the best career opportunities and have a strong growth strategy to open new businesses and develop their teams up

Speak Soon

INDMGT

(Floor Manager / Duty Manager)

The Opportunity:

We are looking for a strong Restaurant Floor Manager who will support a large Cafe & Cocktail Bar in a team of over 170 staff.

The position would suit an experienced AGM in a smaller restaurant looking to develop into a larger independent brand or an accomplished Assistant Manager from a large, high footfall, high street brand.

The Business:

Our restaurant and cocktail bar is busy, very busy. There are 5 locations in London with a 6th new opening ahead as well as locations in Birmingham, Manchester and Edinburgh.

We are a large, multi-floor restaurant and cocktail bar and open from breakfast, lunch and dinner closing at midnight. Our teams are employed in full-time contracts and we offer a career path in all departments, a clear development plan and an incredible culture for like-minded career professionals. Our restaurants seat around 300-400 over 2, 3 or 4 floors with a classic cocktail bar serving almost 1500 guests per day.

We are values-led and support a team of driven hospitality professionals. And we are busy, super busy!

You must be:

•           Passionate, knowledgeable and love what you do

•           Natural leader, coach and mentor, hands-on and lead from the front attitude

•           A great communicator and team builder, able to build relationships at all levels

•           Be self-aware, able to take on challenges and understand the expectation from your team above and below

•           Accomplished in known bars and restaurants, consistent and accomplished in previous roles

•           Have developed your career in hospitality from role to role 

Be able to:

•           Demonstrate your ability to train, develop and lead a team

•           Demonstrate your previous accomplishments in bars and restaurants

•           Understand brand and values and be able to define a values-led business

•           Demonstrate excellent communication skills and self-awareness 

•           Lead a large team and demonstrate how you will deliver a high standard

•           Demonstrate your understanding of the relative PnL areas to your role

•           Understand challenges and how to drive performance day-to-day

•           Bars and wine knowledge

We’re a candidate-driven business, what we’ll do is grab a quick chat with you to really understand what you’re looking for and then present to you what we feel may fit. We may have another opportunity that may interest you and we’ll talk through this on-call.

We partner with values-led clients that we feel present the best career opportunities and have a strong growth strategy to open new businesses and develop their teams up

Speak Soon

INDMGT

Central West London - £45,000 to £55,000 package

The Opportunity:

We are an established, high-volume premium café and brunch concept in Central West London. This is a busy, daytime-led operation with strong weekend trade, high table turnover and a loyal customer base.

We are seeking an experienced General Manager who can lead from the front, manage performance commercially, and drive service standards in a fast-paced hospitality environment.

This is a hands-on leadership role suited to a strong operator for over 5 years of Restaurant General Manager experience and from an upmarket café, brunch or casual dining background.

Offer:

• £45,000 starting and up to £55,000 per year package.
• 3-month probation review +5K per year.
• 6-month probation review with full performance review +4/5K bonus structure.
• Post-probation after 6 months KPI bonus scheme (up to £4,000–£5,000 per annum)
• Opportunity to increase basic to £50,000 following performance review after 6 months.
• Full-time, permanent contract.
• You would need to be fully flexible to work to the business needs.
• 45 hours per week minimum (occasionally up to 55 hours during peak periods)

About us:

• Premium brunch and speciality coffee concept.
• Daytime trading model (with seasonal extensions).
• High footfall location in Central West London.
• Strong vegan, vegetarian and gluten-free offering.
• Indoor and outdoor seating.
• High-volume weekend service.

About you:

• You will be a strong communicator and guest-focused.
• Be obsessed in delivering an exceptional guest experience through a highly engaged and supported team.
• Minimum 5 years’ experience as a General Manager in hospitality.
• Background in premium café, brunch concept, high-volume restaurant or casual dining.
• Experience managing high table turnover environments.
• Proven ability to manage both Front of House and Back of House teams.
• Strong understanding of labour cost control, GP management and stock control.
• Confident using Excel for rota planning, staff cost analysis and margin tracking.
• Experience producing weekly operational reports.

Look forward to speaking!

General Manager Jobs London | Café General Manager | Restaurant General Manager | Hospitality Manager | Brunch Manager | Premium Casual Dining | High Volume Restaurant | FOH BOH Management | P&L Management | Labour Cost Control | West London Jobs | Central London Hospitality | Permanent GM Role

INDMGT

Assistant General Manager — Daytime Service, Edinburgh
£50,000 to £60,000 per year package (£40K basic + £10K Service/Tronc + £10K potential bonus KPI)

A busy, well-established independent restaurant and bar in central Edinburgh, with a strong reputation for its evening service. The daytime trade is high-volume and has grown quickly, and it's ready for the same level of structure behind it: service standards, training, induction and a documented progression path for the team.

The Opportunity:

You'll own the daytime operation from 7am or 8am each day, leading the shift and reporting into the General Manager. The role requires someone who has an eye for detail and an obsession to deliver an exceptional guest experience — across service standards, SOPs, grooming and presentation, induction and onboarding for new starters, and a documented progression path the team can see and work towards. You'll have real ownership over how the daytime side is run day to day.

Hours run early, and the operation needs someone genuinely flexible with that in practice, not just on paper — this is a demanding, hands-on shift pattern. Whilst this is mostly a daytime service leadership role, you will need to be fully flexible and able to work on any shift on any day when needed.

The Business:

An independent restaurant and bar in central Edinburgh, open through the day and into the evening. The daytime trade is busy and casual, and the ambition is to bring genuine structure and attention to detail to it without turning it into something it isn't. This isn't about fine dining — it's genuine hospitality with real attention to detail: warmth, eye contact, service that doesn't hide behind British reserve. Done well, high-potential people thrive inside clear structure and standards — that's the thinking behind this hire.

What You'll Do:

- Build and embed service standards for the daytime team — the structure and consistency a growing operation needs
- Design and run induction and onboarding for every new starter
- Own grooming and presentation standards across the daytime team
- Create a documented progression path so people can see where the role goes next
- Coach and mentor on the floor day to day — attention to detail is the whole job here, not an add-on
- Support the General Manager in running a high-volume, fast-paced daytime trade without losing any of that detail

About You:

- You've come from a genuinely high-standards, training-led environment — a structured group with real induction and progression, or a background with Michelin-adjacent discipline around detail and grooming
- You can write standards and embed them, not just enforce someone else's
- You're a natural coach and mentor — people get better under you because you take the time
- You understand the difference between fine dining polish and genuine hospitality — this role needs the latter, at volume
- You're flexible on an early, demanding shift pattern because you're driven to build something here — not because the hours happen to suit you

What's on Offer:

- £50,000 to £60,000 per year package (£40K basic + £10K Service/Tronc + £10K potential bonus KPI)
- A daytime-led leadership role with real ownership — you're building the structure, not inheriting one
- Real scope to shape how the daytime operation runs, on a foundation you set

Speak Soon
Adam

This role may also be known as: Daytime Manager, Assistant Restaurant Manager, Duty Manager, Floor Manager, Assistant Manager, Deputy Manager

INDMGT

From £60,000 per year + bonus/KPI Incentives TBC (Circa £10,000 per year after probation period)

This is a business that already runs well — three established locations open daytime only, a strong following and brand presence supported by a small and highly experienced leadership team. What it needs now is someone who is hands-on, understands how an upmarket cafe restaurant operates with the career experience that brings with it an attention to detail and leadership to ensure the business and teams deliver an exceptional guest experience. If that's you — if you'd rather be on the floor solving the day to day challenges and supporting the senior leadership underpinned by great structure and process — this is worth a conversation.

The Opportunity:

You'll be the person the General Managers call when something's gone wrong, and the person who can step into the floor and support service without missing a beat. You will have intimate knowledge of the businesses with full responsibility and accountability for the multi-site PnL, the blueprint SOPs that support the operations and the senior cafe GMs leading full business and management reviews week to week. You will have the autonomy to move between the various locations supporting the challenges and driving growth in preparation for the new-opening plans ahead.

The Business:

A small, founder-led group of premium daytime café and brunch restaurants in London — design-led spaces, a health-conscious, ingredient-focused menu, and a loyal following built site by site rather than bought with marketing spend. Three sites are trading well today, with a fourth — larger than anything the group has opened before — in the pipeline for the year ahead. The founders are still hands-on and close to the business; this isn't a corporate structure, it's a growing independent that wants someone who can help it scale without losing what makes it work. Not a structure of hierarchy but rather a group led by a one-team mentality.

What You'll Do:

- Be the operational backbone across every site — able to assess the state of a restaurant on walking in, and run a shift yourself if the situation calls for it

- Support the General Managers directly — coaching, performance reviews, and genuinely developing them, not just holding them to targets

- Own the commercial numbers that matter — gross profit, labour cost, covers and meal-time duration, average spend — and turn what the data tells you into action on the floor

- Be the buffer that frees up your GMs — absorbing the operational and technical problems (till systems, supplier issues, whatever it is) so they can stay focused on their teams and their guests

- Play a genuine role in the group's growth — recruitment, new site openings, stakeholder relationships, and being comfortable presenting to investors as the business expands

About You:

- Either an experienced multi-site Operations Manager who has already run several locations for a comparable premium, independent food-and-beverage business — or a standout General Manager from a larger, complex, multi-facetted and well-respected restaurant group; ready to step up into your first multi-site role and bring fresh, systems-minded thinking with you

- Genuinely hands-on — you'd rather solve the problem on the floor than manage it from a spreadsheet

- Commercially fluent — comfortable owning GP, labour cost and the operational metrics that actually move a restaurant's performance

- A natural mentor — GMs trust you, come to you, and get better under you

- Ready for a business that's growing, and excited by the idea of shaping how it scales rather than inheriting a finished structure

What's on Offer:

- From £60,000 per year + bonus/KPI Incentives TBC (Circa £10,000 per year after probation period)

- A genuine seat at the table in a founder-led business, with real influence over how it grows

- The chance to shape a senior operations role from the ground up, in a business that's actively investing in its next chapter

Speak Soon

Adam

This role may also be known as: Head of Operations, Area Manager, Multi-Site Manager, Regional Operations Manager, Group Operations Manager, Operations Lead, Café Operations Manager, Restaurant Operations Manager…

INDMGT

• £40,000 per year - made up of £30,000 basic plus £10,000 tronc.
• Salaried and permanent, the opportunity is available immediately.
• 45 hours per week, 5 days out of 7 - All working hours fall between 7am and 6pm.
• Full time and permanent, the role requires full flexibility to work on any weekday and/or weekend.

• You'll need solid Sous Chef experience, or strong senior Chef de Partie experience
• Experience working in a professional, busy fresh-food kitchen.
• A good communicator who leads alongside their Head Chef, supports the CDPs and commis around them, and keeps a small team working well together.
• Have developed a career in known high-street brands in London.
• Demonstrate consistency and a thoughtful career that you have developed from role to role.
• Hands-on experience in kitchen management, stock control, HnS and general kitchen admin.