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Restaurant Manager
As Restaurant Manager, you’ll be the operational heartbeat of The Pig and Butcher — a passionate, organised leader who thrives on hospitality and knows how to bring out the best in a team. From daily service to strategic planning, from mentoring staff to curating guest experiences, your role will be central to maintaining our reputation as one of Islington’s most loved dining spots.
Requirements
- A minimum of 3–5 years in a senior front-of-house role, ideally in a high-volume, quality-focused London restaurant or gastropub
- A natural host – confident, warm, and intuitive, with a genuine love of hospitality
- Strong leadership and team-building skills, with experience managing diverse teams
- Financial acumen and a data-driven mindset — you’re comfortable with budgets, margins, and cost control
- Excellent organisational and communication skills
- A calm, confident presence under pressure
- A passion for modern British food and a working knowledge of wine, beer, and spirits
Responsibilities
- Team Leadership & Culture
- Lead, inspire, and support the front-of-house team to deliver consistently excellent service
- Drive a warm, professional culture where both guests and team members feel welcome and valued
- Recruit, train, and retain exceptional talent; coach individuals and lead performance reviews with purpose and empathy
- Service & Guest Experience
- Ensure every service runs smoothly, with attention to pace, detail, and ambiance
- Engage with guests to build genuine relationships, resolve issues swiftly, and exceed expectations
- Uphold and evolve our service standards, using guest feedback to drive continuous improvement
- Operational Excellence
- Manage daily floor operations with a sharp eye for detail and efficiency
- Schedule, staff, and plan rotas to align labour needs with peak service demands
- Conduct daily briefings, communicate menu changes, and keep the team aligned and informed
- Financial & Business Performance
- Deliver on financial goals by managing budgets, optimising labour, and controlling costs
- Collaborate on menu pricing, wine sales strategy, and upselling initiatives to drive revenue
- Monitor key performance indicators including covers, spend per head, and guest satisfaction
- Beverage Programme & Partnerships
- Work with our Sommelier and Wine suppliers to maintain a best-in-class wine and drinks offering
- Contribute to seasonal wine pairings and beverage training to elevate team knowledge
- Be proactive in sourcing and tasting new products, keeping the list fresh and aligned with our menus
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Benefits
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- £50,000+ per annum, depending on experience
- 50% staff discount across our sister venues
- 28 days holiday
- Supplier trips & professional training – from vineyards to butcheries
- Cycle to Work scheme
- Free meals on shift
- Staff referral bonus scheme
- A supportive, ambitious team and real opportunities for progression within a growing group
About The Pig and Butcher
Once a Victorian butcher’s shop, today The Pig and Butcher celebrates nose-to-tail cooking, honest food, and warm, authentic service. From Sunday roasts to cellar wines, we aim to deliver outstanding quality without pretension — and we’re proud to be part of Islington’s culinary fabric.
Application Process
If you’re ready to lead with heart, elevate service, and shape the future of one of North London’s favourite spots, we’d love to hear from you.
Join The Pig and Butcher — where people, produce, and passion come together.
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