Description
As Club Manager, you will be an ambassador for the Soho House brand, with in-depth knowledge of the group and its concept, including menus and dining offer.
You will be responsible for the day-to-day management of the Club, organisation of associated events, and the experience of members and their guests.
Key responsibilities:
- Supervise Restaurant, Bar, and Cabaret activities
- Recruit, train, and develop Restaurant staff
- Be an inspiring leader for the team and resolve difficulties
- Manage department budget and revenue
- Optimise revenue and propose ways to increase sales
- Ensure smooth operations and promote cooperation and respect among teams
- Coordinate with other departments, particularly Club, Bar, and Events
- Supervise supplies, orders, stock, and inventory management
- Explain sales, turnover, and stock discrepancies in financial reports
- Achieve and exceed allocated financial targets
- Know costs and expenses, and track with Financial department and Management
- Develop department budget with Management and Finance
- Calculate equipment, utensil, and linen needs
- Oversee Restaurant projects and progress
- Supervise relationships between Restaurant teams and members
- Provide feedback to hierarchy and propose improvements
- Apply HACCP, food safety, and allergy regulations
- Master service standards and techniques, and have product knowledge
- Know suppliers, tariffs, and offers, and research new suppliers
- Organise training for supervised teams and House teams
- Attend Executive Chef's menu tastings and collaborate on menu development
- Conduct controls and inspections of technical installations and equipment
- Coordinate daily briefings and monthly meetings with Restaurant teams
- Stay updated on trends and concepts related to catering and gastronomy
- Master computer software (MS Office, recruitment software, MICROS restaurant management, etc.)
Profile:
- Previous experience as Restaurant Manager or similar role in hotel or restaurant
- Familiarity with management software (OpenTable, Micros)
- Comfortable with numbers and cost control
- Good communicator and interpersonal skills
- Leadership skills and ability to motivate teams
- Experience managing a team of at least 20 people
- Ability to work varied shifts (evenings, weekends, school holidays)
- Hospitality and catering diploma a plus
- Fluency in French and English required