Lead, motivate, and develop both front and back of house teams to achieve the highest operational standards. Deliver exceptional guest experiences through warm, consistent, and professional service. Oversee the planning and flawless execution of private events and functions. Demonstrate expert food and beverage knowledge, ensuring continuous staff training and skill development. Manage budgets, costs, and KPIs to drive profitability and sustainable business growth. Lead recruitment, onboarding, and professional development, fostering a positive and high-performing team culture. Ensure full compliance with licensing, food safety, and health & safety regulations. Be a visible, approachable, and respected leader for both guests and staff.

Junior Sous Chef