Restaurant Manager – Evelyn’s Table | Studio Paskin
Hidden beneath The Blue Posts in Soho, Evelyn’s Table is our intimate, 12-seat chef’s table, proudly holding a Michelin star since 2022. Led by Head Chef Seamus Sam, our tasting menu offers one of London’s most distinctive dining experiences, combining exceptional food, carefully curated wines and genuinely personal hospitality.
Every service is an opportunity to create something special. Every detail matters, from the warmth of the welcome to the precision of the service, the stories behind each wine and, most importantly, how we make our guests feel.
We’re looking for an accomplished, passionate and detail-driven Restaurant Manager who truly understands the art of hospitality. Someone who goes beyond delivering excellent service to create exceptional, thoughtful and memorable experiences that stay with guests long after they leave.
As part of Studio Paskin, you’ll join the independent restaurant group behind The Palomar, The Barbary and The Blue Posts, where hospitality is rooted in warmth, generosity, individuality and excellence.
The role:
This is a hands-on leadership position with significant responsibility for the Front of House operations and continued success of Evelyn’s Table.
You’ll take ownership of the guest journey, from the first reservation enquiry to the final moments of service, combining meticulous attention to detail with strong operational and commercial awareness.
Working closely with Head Chef Seamus Sam and the wider management team, you’ll lead a small, dedicated team to deliver the exceptional standards expected of a Michelin-starred restaurant, while ensuring the experience always feels warm, natural and genuinely special.
You will:
- Lead Front of House operations, taking ownership of daily service, planning and execution, ensuring consistently exceptional standards.
- Champion the guest experience, creating thoughtful, personal and memorable hospitality, anticipating guests’ needs and finding opportunities to make every visit special.
- Oversee reservations and guest relations, ensuring every booking, guest communication, dietary requirement, celebration and special request is managed with care and precision.
- Lead wine service, confidently presenting wines and pairings, guiding guests through our offering and maintaining exceptional technical and service standards.
- Collaborate with our wine and kitchen teams to develop outstanding wine service, pairings and product knowledge.
- Manage, motivate and develop the Front of House team, leading by example and creating a positive, professional and supportive environment.
- Drive training and development, building a knowledgeable, confident team across food, wine, service and guest experience.
- Take ownership of operational compliance, maintaining excellent standards of food safety, health and safety, licensing and company procedures.
- Support the restaurant’s commercial performance, demonstrating strong awareness of revenue, labour costs, stock management and operational efficiency.
- Work collaboratively across the business, building strong relationships with the kitchen, reservations, wine and wider management teams.
You’ll bring:
- Experience in a Michelin-starred restaurant is essential, with a thorough understanding of the precision, standards and attention to detail required at this level.
- WSET Level 3 Award in Wines, or an equivalent qualification, is essential, alongside extensive practical wine service experience and genuine enthusiasm for wine.
- Proven experience in restaurant management or senior Front of House leadership, with responsibility for operations, service standards and team development.
- Excellent wine knowledge, including classic and contemporary regions, producers, food and wine pairing, and advanced service techniques.
- Strong reservations and guest relations experience, with exceptional attention to detail and a talent for creating personalised experiences.
- A confident, considered and engaging leadership style, with the ability to inspire, coach and develop a small, high-performing team.
- Excellent organisational skills, commercial awareness and sound knowledge of restaurant compliance.
- A calm, adaptable and solutions-focused approach, with the confidence to make decisions and take responsibility.
- Above all, an instinctive understanding of true hospitality. You’ll know how to read a room, anticipate the unspoken, make people feel genuinely cared for and turn an exceptional meal into an unforgettable experience.
Our benefits:
- Career development and progression within an ambitious, independent restaurant group.
- Up to £2,000 Employee Referral Scheme.
- Paid development courses and qualifications, including WSET, Watershed and more.
- Generous staff discounts of up to 50% across Studio Paskin venues.
- Cost-price wine and supplier discounts.
- Enhanced parental leave package.
- Emergency cash and weekly wage advances through PayCaptain.
- Partnership with Kelly’s Cause and enrolment onto Hospitality Action’s Employee Assistance Programme, including counselling, remote GP and physiotherapy services, legal advice and more.
We believe taking care of our team isn’t an extra perk – it’s our responsibility. You’ll have access to free staff meals, proper breaks and Mental Health First Aid-trained managers.
About us:
We are committed to creating spaces where everyone feels comfortable and valued for who they are. We celebrate diversity and encourage applications from individuals of all backgrounds, identities, and experiences.
Our success at Evelyn’s Table*, The Mulwray and their sister venues –The Palomar, The Barbary Neal’s Yard, The Barbary Notting Hill and The Blue Posts– is underpinned by an open-minded, compassionate and enthusiastic belief in the power of heartfelt hospitality.
We create places where we want to go, combining elegance, professionalism, and style, and earning us critical acclaim and multiple awards.
We want you to be a part of it.
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