HBCo
Assitant Restaurant Manager
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Company Description
HBCo is a hospitality group dedicated to bold, distinctive dining experiences that celebrate craftsmanship, heritage, and innovation. Its portfolio includes award-winning restaurants and bars such as Gunpowder in London and Lisbon, Empire Empire in Notting Hill, Moi et Toi in Notting Hill and Tower Bridge, and Master Jackie in India. These concepts reimagine global cuisine with contemporary techniques, immersive storytelling, and a strong focus on quality food, service, and atmosphere. With a presence across London, Lisbon, and India, HBCo blends exceptional design, culinary innovation, and guest-centered experiences. Team members join a growing group that values creativity, high standards, and collaboration in shaping the future of hospitality.
Role Description
The Assistant Restaurant Manager is a full-time, on-site role based in the London Area, United Kingdom. This role supports the Restaurant Manager in overseeing daily operations, ensuring smooth service, and maintaining high standards of guest satisfaction across all shifts.
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Responsibilities
- Supervising front-of-house team members
- Coordinating reservations and floor management
- Monitoring food and beverage quality
- Assisting with opening and closing procedures
- Helping manage staffing levels
- Supporting team training and development
- Promoting consistent adherence to company policies, health and safety regulations, and brand standards
- Assisting with inventory control, cash handling, reporting
- Contributing to local marketing and guest engagement initiatives to drive revenue and repeat business
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Qualifications
- Experience in restaurant or hospitality management, including supervising teams and supporting day-to-day operations.
- Strong guest service skills, with the ability to create welcoming, inclusive, and memorable experiences for a diverse clientele.
- Solid knowledge of food and beverage service, including menu comprehension, quality control, and coordination between front and back of house.
- Operational skills in scheduling, cash handling, inventory oversight, and adherence to health, safety, and food hygiene standards.
- Effective communication and interpersonal skills, with the ability to coach, motivate, and give constructive feedback to team members.
- Proven ability to remain calm under pressure, solve problems quickly, and make sound decisions during busy service periods.
- Basic understanding of restaurant sales, cost control, and initiatives that support revenue growth and brand awareness.
- Previous experience in premium or high-volume dining environments is highly beneficial.
- Flexible availability, including evenings, weekends, and holidays as required by the business.
- Relevant hospitality or management training or qualifications are an advantage, though equivalent experience is also valued.
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