The Since our very first bar & restaurant opened in 2008, Drake & Morgan has never stopped moving. And that's not going to change. As we continue to grow, we want the best possible people with us. People who are curious, passionate, who are not afraid to go the extra mile to create something just a little bit special.

Whether you’re a bartender, waiter, chef, kitchen porter or management, we’ll always reward hard work and we’ll give you the training you need to get where you want. That’s because we know talent when we see it, and we work hard to develop it.  ,   gem that trades all day, every day...

We are looking for an Assistant General Manager to support the current team

Since opening our doors in 2008, the Drake & Morgan collection now has 17 beautiful bars and restaurants in London and Manchester.

We wanted to create a unique space where locals and visitors alike could enjoy thoughtful, inspired menus and innovative, crafted cocktails in the most welcoming environment. An escape from the everyday.

You will be the best in class in your sector and will have a thirst for knowledge coupled with a desire to give your guests the very best service, standards and product.

You will be used to managing at volume and have experience within multi room, multi occasion businesses.
The is a fantastic opportunity to join us as we enter an exciting growth period

A flavour of the Role…

•Develop a culture of actively seeking feedback from customers on a regular basis, get to know the regular guests and acknowledge repeat custom
•Cover and manage the venue in the absence of the General Manager
•Agree and implement actions to continuously improve the guest experience
•Ensure customer requests and feedback, both verbal and written are responded to promptly and efficiently
•Demonstrate a high standard of restaurant and personal presentation, ensuring good personal hygiene of self and team
•Ensure that common objectives are executed seamlessly and professionally
•Managing Sales and Conversion
•Support the implementation of revenue generation initiatives
•Assisting in management/running of staff meetings, ensuring the team are fully briefed and action points are recorded and achieved
•To make yourself aware and notify your team of any menu changes, special requirements (including menu items and dishes), and outstanding orders or work tasks required prior to the commencement of service
•To ensure all staff are well briefed on their responsibilities and are given constant supervision and motivation on all aspects of their work
•Review and communicate financial information to assist in proactive and timely decision making
•Manage monthly stock-takes and review results and variances with relevant departments
•Ensure that in house control systems/audit requirements are adhered to
•Maintain/develop specific departmental control systems in order to meet or exceed food and beverage margins
•Control costs without compromising standards and customer experience
•Strict control of stock through the management of wastages, correct practice and procedures behind the bar and on the floor
•Forecast potential revenues and costs for revenue/cost centres, with particular reference to labour forecasting
•To build and maintain an efficient team of employees, driving the team towards the objectives of the business
•To support the recruitment and selection employees to the agreed staffing levels using cost effective recruitment methods
•Support the management of all employees’ performance in line with job descriptions, giving regular feedback and appraisals
•To assist in the management of disciplinary and grievance issues within the department in consultation with the General and Operations Managers, giving particular focus to the kitchen / restaurant relationship
•To ensure all departmental staff work hygienically and productively
•Ensure a safe workplace by identifying and reporting hazards and taking corrective action
•Review and communicate health and safety audit reports and initiate required action with relevant departments
•Identify maintenance activity required in order to uphold the required standard and forward these to the General Manager

What’s in it for you?

We offer:
• Career progression
• Meals on duty
• Full training
• Company trips & incentives
• Service charge and bonuses
• Staff Parties & Events
• Great team culture
• Your Birthday off & paid
• Access to EAP

Please note you must be able to prove you are eligible to work in the UK and have excellent written and spoken English.

The Since our very first bar & restaurant opened in 2008, Drake & Morgan has never stopped moving. And that's not going to change. As we continue to grow, we want the best possible people with us. People who are curious, passionate, who are not afraid to go the extra mile to create something just a little bit special.

Whether you’re a bartender, waiter, chef, kitchen porter or management, we’ll always reward hard work and we’ll give you the training you need to get where you want. That’s because we know talent when we see it, and we work hard to develop it.  ,   gem that trades all day, every day...

We are looking for an Assistant General Manager to support the current team

Since opening our doors in 2008, the Drake & Morgan collection now has 17 beautiful bars and restaurants in London and Manchester.

We wanted to create a unique space where locals and visitors alike could enjoy thoughtful, inspired menus and innovative, crafted cocktails in the most welcoming environment. An escape from the everyday.

You will be the best in class in your sector and will have a thirst for knowledge coupled with a desire to give your guests the very best service, standards and product.

You will be used to managing at volume and have experience within multi room, multi occasion businesses.
The is a fantastic opportunity to join us as we enter an exciting growth period

A flavour of the Role…

•Develop a culture of actively seeking feedback from customers on a regular basis, get to know the regular guests and acknowledge repeat custom
•Cover and manage the venue in the absence of the General Manager
•Agree and implement actions to continuously improve the guest experience
•Ensure customer requests and feedback, both verbal and written are responded to promptly and efficiently
•Demonstrate a high standard of restaurant and personal presentation, ensuring good personal hygiene of self and team
•Ensure that common objectives are executed seamlessly and professionally
•Managing Sales and Conversion
•Support the implementation of revenue generation initiatives
•Assisting in management/running of staff meetings, ensuring the team are fully briefed and action points are recorded and achieved
•To make yourself aware and notify your team of any menu changes, special requirements (including menu items and dishes), and outstanding orders or work tasks required prior to the commencement of service
•To ensure all staff are well briefed on their responsibilities and are given constant supervision and motivation on all aspects of their work
•Review and communicate financial information to assist in proactive and timely decision making
•Manage monthly stock-takes and review results and variances with relevant departments
•Ensure that in house control systems/audit requirements are adhered to
•Maintain/develop specific departmental control systems in order to meet or exceed food and beverage margins
•Control costs without compromising standards and customer experience
•Strict control of stock through the management of wastages, correct practice and procedures behind the bar and on the floor
•Forecast potential revenues and costs for revenue/cost centres, with particular reference to labour forecasting
•To build and maintain an efficient team of employees, driving the team towards the objectives of the business
•To support the recruitment and selection employees to the agreed staffing levels using cost effective recruitment methods
•Support the management of all employees’ performance in line with job descriptions, giving regular feedback and appraisals
•To assist in the management of disciplinary and grievance issues within the department in consultation with the General and Operations Managers, giving particular focus to the kitchen / restaurant relationship
•To ensure all departmental staff work hygienically and productively
•Ensure a safe workplace by identifying and reporting hazards and taking corrective action
•Review and communicate health and safety audit reports and initiate required action with relevant departments
•Identify maintenance activity required in order to uphold the required standard and forward these to the General Manager

What’s in it for you?

We offer:
• Career progression
• Meals on duty
• Full training
• Company trips & incentives
• Service charge and bonuses
• Staff Parties & Events
• Great team culture
• Your Birthday off & paid
• Access to EAP

Please note you must be able to prove you are eligible to work in the UK and have excellent written and spoken English.