We are seeking an experienced hospitality professional to lead our flagship pub, The Culpeper, in the heart of Spitalfields. The Culpeper is a restored Victorian East End pub with three floors, comprising a ground-floor pub, a first-floor French bistro, five bedrooms on the third floor, and a rooftop garden and grill.

About the Role:

This is a hands-on role where you’ll manage daily operations, provide outstanding guest experiences, and drive both sales and workplace culture. You will enjoy significant autonomy and receive strong support from finance, people, and marketing teams.

It’s a rare opportunity for someone passionate about responsible sourcing, excellent hospitality, and people development. Someone eager to make a positive impact and be part of an independent, forward-thinking, progressive hospitality group.

About You:

You’re a kind and confident leader who loves being on the floor and setting the tone for great service. You are warm and professional, and you take great pride in building teams that genuinely enjoy coming to work.

You’ll bring:

Experience leading a large, busy restaurant, bar or pub team
Strong commercial awareness and P&L understanding
A focus on developing people and creating a positive culture
A passion for food, drink, and warm hospitality
A genuine interest in responsible sourcing
The drive to grow revenue, maintain high standards and use hospitality as a force for good with a deep respect for nature
Benefits:

Competitive salary (£65K), quarterly performance bonuses
Ongoing training and career development opportunities
A management tab to be used across our sites
Paid visits to our farm in Deptford
29 days of holiday
Access to Mental Health Support
Buying directly from our suppliers

Main responsibilities includes:

Be a representative of The Culpeper Family Hospitality Group

·       Lead the team in line with the priorities & cultural values of TCFHG

·       Run the day-to-day operation of The Culpeper

·       Work closely with the Director of Operations to set targets for department managers

·       Ensure all department managers are fulfilling their job roles

·       Write the weekly rota, including forecasting and commentary, ensuring staff costs are kept within budget and staffing levels are appropriate according to the needs of the business

·       Conduct quarterly reviews of department managers

·       Maintain the building and work closely with the maintenance manager to prioritise tasks

·       Keep all areas of the building clean and tidy

·       Ensure all standards set and agreed by the Director of Operations and the senior management team are maintained throughout the building

·       Always promote warm hospitality throughout the building

·       Work closely with the Head Chef on menu development and presentation

·       Liaise with the Head Chef to ensure that staff training and briefings are regular and effective

·       Lead weekly meetings with the management team to discuss feedback, staff, finance and the

week ahead

·       Work with the Director of Operations and the Financial Controller to stay on top of operational costs

·       Lead the training and development of the management team

·       Work closely with the Hotels and Events Operations Manager to ensure we maximise the space and hotel occupancy

·       Ensure the correct procedures are consistently followed when opening and closing the building

·       Maintain and update Alert 65 in accordance with food hygiene, health & safety &

compliance.

·       Lead the team in line with our priorities and values around sustainability. Committing to

and reaching our agreed targets and goals.