Assistant Manager
KEY OBJECTIVES
Ensure smooth, consistent service in line with brand standards
Motivate, support, and lead the Front of House (FOH) team throughout service
Maintain a clean, safe, and welcoming environment for both guests and staff
Lead by example in professionalism, accountability, and teamwork
Drive operational efficiency, revenue through upselling, and exceptional guest satisfaction
CORE RESPONSIBILITIESI. Service Leadership
Oversee day-to-day operations, assuming full responsibility in the absence of the General Manager
Manage bookings, including phone calls, emails, pre-orders for large tables, and walk-ins; regularly check and action voicemail
Coordinate and oversee opening and closing procedures to standard
Lead daily pre-service briefings, communicating menu updates, VIP bookings, service priorities, and team roles
Set the tone and pace of service, ensuring consistency, warmth, and professionalism
Address service issues, guest complaints, and escalations with a calm, resolution-focused approach
Personally engage with guests during service to ensure satisfaction and resolve any concerns promptly
Ensure smooth handovers and transitions between lunch and dinner service
Maintain constant, clear communication with Back of House (BOH) during service (e.g. dish availability, ticket pace, delays, VIPs)
Monitor and adjust music, lighting, and ambience to suit daypart and guest flow
Uphold allergen management protocols and guest safety standards in compliance with Natasha’s Law
Create and encourage ‘magic moments’ for guests in line with brand standards, surprising and delighting wherever possible
II. Team Supervision & Development
Oversee training and development for the FOH team, focusing on steps of service, menu knowledge, and upselling techniques
Coach, support, and mentor team members to foster a performance-driven and guest-focused culture
Lead by example with punctuality, appearance, and conduct
Monitor and address staff performance, timekeeping, and behaviour, providing informal feedback and flagging concerns to the GM
Support the onboarding and induction of new team members
Encourage teamwork, accountability, and service consistency across all shifts
III. Operational & Compliance Support
Ensure full compliance with company policies and local licensing conditions
Monitor customer service standards and ensure consistency in delivery across all trading periods
Coordinate and deliver ongoing training on service skills, food and beverage knowledge, and guest experience techniques
Oversee ordering and stock control processes, including weekly stock takes and supplier invoice management (Marketman)
Track sales performance and support cost control initiatives to improve profitability
Uphold attention to detail across the venue, including cleanliness, setup, atmosphere, and outdoor areas
Collaborate on strategies to improve efficiency, service flow, and guest engagement
Identify operational inefficiencies and propose practical improvements
IV. Health & Safety / Food Safety Compliance
Ensure all food safety procedures are followed in line with Food Standards Agency (FSA) guidelines and HACCP principles
Ensure all team members follow Natasha’s Law allergen labelling and verbal disclosure requirements
Conduct and document daily opening and closing checklists, including food temperature logs, hygiene checks, and cleaning schedules
Ensure FOH staff adhere to personal hygiene standards and correct use of handwashing facilities
Monitor COSHH (Control of Substances Hazardous to Health) practices – ensuring safe storage and usage of cleaning products
Promptly report and record any incidents or hazards, ensuring the Accident Book is completed and maintained in line with RIDDOR
Ensure all fire exits are kept clear, and fire safety procedures are understood by the team (including location of extinguishers and assembly point)
Participate in regular health & safety risk assessments, and work with management to implement and monitor corrective actions
Ensure staff complete mandatory Health & Safety and Food Hygiene training (Level 2 or higher where appropriate)
Ensure proper waste management protocols are followed in accordance with local environmental health guidelines
Be prepared for EHO (Environmental Health Officer) visits, ensuring all documentation, temperature records, allergen signage, and hygiene practices are up to date and in good standing
GENERAL EXPECTATIONS
Be punctual, professional, and consistently positive – your energy sets the tone
Remain calm under pressure and approach challenges with a solutions-first mindset
Be fully knowledgeable about all menus, allergens, and dietary requirements
Take ownership of your shift – be proactive and lead from the front
Be hands-on – capable of running a section or floating to support the wider team
Maintain a clean, safe, team-first working environment
Continuously look for opportunities to improve systems, uplift morale, and enhance the guest experience
Erev is a new business and therefore it requires a degree of flexibility from employees. New responsibilities might be added to this job description and on occasion you will have to take on some of your colleagues’ duties. Above all we require a flexible attitude for a growing and expanding business.
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