The Chancery Rosewood

The Chancery Rosewood is redefining luxury in Mayfair, housed in the former U.S. Embassy and reimagined by Sir David Chipperfield. With 144 suites by Joseph Dirand and a collection of dynamic dining and bar spaces, it’s a place where experiences are curated, conversations flow, and every detail matters.

As Restaurant General Manager - Serra

You will take complete ownership of the restaurant’s day-to-day operation, guest experience, team culture, and commercial performance. Reporting to the Director of Food & Beverage, you will be a highly visible and hands-on leader, working alongside the team on the floor and ensuring every service is delivered with warmth, confidence, and consistency.

You will be at the heart of the operation, welcoming guests, supporting the team through service, responding to operational challenges, and maintaining a detailed understanding of everything happening within the restaurant. Alongside this strong operational presence, you will manage the wider performance of the business, including revenue, labor, cost control, budgeting, and team development.

We are looking for an experienced restaurateur who enjoys the energy of service and leads by example. You will combine the commercial awareness of a senior business leader with the presence, pace, and genuine passion for hospitality required to operate an exceptional luxury restaurant.

Key Responsibilities

• Take complete ownership of the restaurant daily operation, ensuring the restaurant runs efficiently and every service reflects Rosewood’s standards of warmth, care, and genuine hospitality.
• Maintain a consistent and highly visible presence on the restaurant floor, leading service alongside the team and providing immediate support, direction, and decision-making when required.
• Oversee the smooth running of the outlet throughout service, ensuring associates are properly briefed, positioned, and supported to perform to the required standard.
• Build meaningful relationships with guests, personally welcoming them into the restaurant, recognizing returning guests, and ensuring individual preferences and expectations are understood.
• Manage guest feedback and concerns with warmth, professionalism, and confidence, taking personal responsibility for achieving a thoughtful and appropriate resolution.
• Monitor the quality and consistency of the complete food and beverage experience, intervening promptly and constructively whenever standards require attention.
• Lead by example, demonstrating the service behaviors, attention to detail, and operational discipline expected from every member of the restaurant team.
• Work closely with the Chef de Cuisine and wider culinary team to ensure the food, beverage, and service experience is coordinated effectively throughout each service.
• Lead, motivate, and develop the front-of-house team through effective recruitment, onboarding, daily briefings, coaching, performance conversations, and succession planning.
• Create a positive and inclusive environment in which associates feel supported, understand what is expected of them, and take pride in the restaurant’s performance.
• Conduct regular performance evaluations and provide clear, constructive feedback that enables associates to develop their confidence, capability, and career ambitions.
• Manage departmental rotas and workforce planning, ensuring staffing levels are forecasted, costed, and adapted appropriately to meet changing business demands.
• Take responsibility for Serra’s commercial performance, ensuring the outlet works towards its agreed targets for sales, cost of sales, labor, and profitability.
• Prepare budgets, review profit and loss performance, manage sales projections, and maintain appropriate revenue and cost controls.
• Maintain effective control of stock, supplies, and inventory, ensuring appropriate stock levels are available while protecting quality and managing expenditure responsibly.
• Collaborate with Food & Beverage leadership, Marketing, and other hotel departments to develop promotions, events, and initiatives that enhance the guest experience and support the restaurant’s commercial performance.
• Review guest feedback, business performance, and relevant market trends to identify practical opportunities to improve service, efficiency, revenue, and the restaurant’s overall offering.
• Develop and maintain operational procedures, service standards, departmental checklists, and cleaning schedules that enable the team to deliver consistently.
• Ensure the restaurant complies with all requirements relating to food hygiene, fire safety, health and safety, cleanliness, and company policies.
• Communicate openly with the Director of Food & Beverage regarding the restaurant’s performance, successes, concerns, and operational support requirements.
• Act as an ambassador for Rosewood Hotels & Resorts, protecting the integrity of the brand and bringing its values and culture to life through every guest and associate interaction.
• Maintain the highest standards of discretion and confidentiality in all matters relating to guests, associates, and business operations.