Green & Fortune
Assistant Hospitality Manager
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We are looking for an experienced and proactive Assistant Hospitality Manager to join our team.
This is an exciting opportunity to play a key role in supporting the delivery of exceptional hospitality and events across our three South Bank venues. You will work closely with our events team, key clients and operational teams to ensure the smooth planning and delivery of events while maintaining the high standards our clients expect.
The Assistant Hospitality Manager will oversee hospitality services, support key client relationships and partnerships, and ensure the successful delivery of VIP and large scale events. The successful candidate will be an organised and commercially minded professional with excellent communication skills and a passion for delivering outstanding customer experiences.
At Green and Fortune, we take pride in the connections we make through the moments and memories we create.
Key Responsibilities
- Act as the key point of contact for VIP and large incoming events.
- Support the Events Coordinators in implementing processes and managing key client accounts.
- Ensure purchase orders and event payments are processed accurately and in a timely manner.
- Prepare bespoke proposals for enquiries within agreed timeframes.
- Produce accurate function sheets to ensure seamless event delivery by the Operations team.
- Prepare regular reports on hospitality activity, financial performance and key business metrics.
- Support the management of key partnerships to strengthen our brand and business relationships.
- Monitor guest feedback and implement improvements to enhance the customer experience.
- Provide day to day support and guidance to the events team to ensure exceptional service delivery.
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REQUIREMENTS:
- Proven experience in hospitality, events or a similar client facing environment.
- Previous experience managing VIP clients and large scale events.
- Strong account management and relationship building skills.
- Experience managing purchase orders, payments and revenue tracking.
- Experience preparing proposals and function sheets.
- Strong organisational skills with the ability to manage multiple priorities.
- Experience preparing reports and analysing financial and operational performance.
- Excellent communication and stakeholder management skills.
Makers’ Benefits
- Company Sick Pay - Up to 5 days after 1 year of service
- Staff Discounts - 50% off in our restaurant and 25% off at our cafés
- Holiday Allowance - Up to 33 days with length of service (an extra 3 days after 3 years and an additional 2 days after 5 years)
- Volunteer Day - One paid day off each year to support a community or charity of your choice
- Hospitality Essentials - Benefit Hub - Discounts on retail, groceries, gyms, and more
- Cycle to Work Scheme
- Refer a Friend Scheme
- Learning & Development - Access to our portal and further education through apprenticeship programmes
- G&F Support Scheme
- Hospitality Action - Access to a confidential Employee Assistance Programme (EAP)
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The Story of Our Makers
Since 2008, our Makers have been creating exceptional hospitality across London's restaurants, cafés, bars, workplaces and event venues. From chefs and bartenders to event professionals and front-of-house teams, we're united by a passion for great food, genuine service and creating experiences people remember.
Nearly 20 years on, that spirit still defines who we are: independent, hands-on, and committed to doing hospitality differently.
Committed to diversity, equality, and inclusivity, we encourage applications from individuals of all backgrounds. Please contact our People team at people@greenandfortune.co.uk should any adjustments be necessary throughout the recruitment process.
Our ESG Commitment
We embed sustainability and responsibility into everything we do, from reducing our environmental impact to supporting our people and local communities. Caring for our people, our communities, and the planet is part of everyday life at Green & Fortune, and every team member plays a role in this.
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