Job Title: Assistant Restaurant ManagerOur client is an iconic neighbourhood British restaurant nestled in the heart of Victoria, renowned for delivering a distinctive and memorable dining experience every day. With two vibrant bars, elegant private lounges, and a spacious restaurant floor accommodating up to 250 guests, the venue blends charm with scale. Daily service sees a steady flow of 40 guests at lunch and over 180 for dinner, reflecting its loyal following and consistent demand. Backed by a strong and supportive senior management team, new team members are given time to settle in and integrate before stepping fully into their role—ensuring a smooth and confident transition.Assistant Restaurant Manager Benefits:
Overtime Paid £17 per hour + Cash Tips + Credit Card TipsSurplus tronc payments added45 hours per week minimumAmazing ambiance with live music on a nightFree meals whilst on dutyVictoria station – 5-minute walkPayment every two weeks50% discount when dining in the restaurant Generous pension schemesGreat opportunity to grow and progress into a more senior role.
Assistant Restaurant Manager requirements:
A assistant restaurant manager with a proven experience in reputable restaurants, hotels, or members’ clubsReady to step up from a Restaurant Supervisor role or already working as an Floor Manager.Strong leadership skills with a hands-on, service-driven approachExcellent interpersonal skills—confident with both guests and team membersPassionate about hospitality and creating memorable guest experiences.....Read more...
Floor Manager – High Volume Restaurant Location: Edinburgh Salary: Up to £34,000A busy, high-volume restaurant in Edinburgh is looking for an experienced Floor Manager to support the leadership team and drive standards on the floor. This is a hands-on role in a fast-paced environment, focused on delivering great service, leading from the front, and developing a strong team culture.The role:
Oversee day-to-day floor operations, ensuring service runs smoothly during busy periodsLead and support a large front-of-house team, maintaining high service standards at all timesWork closely with the senior management team to drive performance and operational consistencyTake responsibility for training, coaching and developing team membersManage rotas in line with business levels and labour targetsSupport stock control, ordering and financial proceduresEnsure guests receive a consistently strong experience from arrival to departure
The person:
Experience as a Floor Manager, Supervisor or Assistant Manager in a high-volume restaurantComfortable leading large teams in busy, fast-paced environmentsStrong service standards with a genuine focus on the guest experienceConfident managing rotas, stock control and daily financial proceduresA natural leader who enjoys developing and motivating teamsOrganised, proactive and calm under pressure
Apply: kate@corecruitment.com....Read more...
District Manager - Area CoackSalary: NegotiableLanguages: German and EnglishStart: ASAPLocation: Germany (remote/travel-based initially; future office in Munich)Are you ready to shape the growth of a new quick service restaurant brand in Germany as an Area Coach for Thuringia, Saxony, and Bavaria then look no further!You will lead the successful launch of the first 1–2 restaurants in 2026 and then build a high-performing regional network, putting in place the operational standards, digital tools, and team culture that define our guest experience from day one.This role combines multi‑unit QSR leadership, hands-on opening support, and strong field presence across three federal states.Key ResponsibilitiesRestaurant Openings
Lead the opening of the first 1–2 restaurants in 2026, from site handover to first day of trade, ensuring they are operationally ready and compliant with all brand and QSR standards.Support all pre-opening activities: recruitment, training, process setup, and on-site readiness checks.
Finance & P&L Ownership
Take full P&L responsibility for restaurants during the opening and early ramp-up phase.Monitor and control operating costs, labour, and food cost to achieve planned profitability targets.Contribute to opening budgets and the first months’ operating budgets, adjusting plans based on performance and traffic trends.Optimise staffing levels and shift patterns in line with German labour law while maintaining service quality and speed.
Team Leadership & Standards
Recruit, train, and coach the initial restaurant teams (cashiers, cooks, cleaning staff), building strong bench strength for future Restaurant Managers.Set and enforce standards for service, hygiene, safety, and guest interaction, creating a consistent “area way of working” across all restaurants.Provide regular in‑person coaching in restaurants, giving feedback on operations, leadership, and guest experience.
External Stakeholder Management
Act as primary operational contact for the brand owner in Germany on standards, audits, and operational programmes.Work with trade unions, health and safety authorities, and local government bodies where required.Prepare restaurants for inspections and audits by regulatory and supervisory authorities, ensuring full compliance.
Operational Support & Performance
Spend time weekly in restaurants across the area to provide hands-on support, verify execution, and model expected behaviours.Track and analyse key performance indicators (service speed, order accuracy, guest satisfaction, cleanliness, labour and food cost, compliance) and drive corrective action plans with restaurant leadership.Implement and embed digital tools for restaurant management and reporting, ensuring usage is compliant with GDPR and internal policies.
Contractors & Opening Readiness
Coordinate with construction, equipment, cleaning, and service providers to ensure restaurants are fully ready at handover.Validate completion and functionality of key systems and works, escalating issues and driving resolution before opening.
Requirements
Fluent German (C1/C2) for effective communication with unions, authorities, landlords, and teams; good English is an advantage.Minimum 2 years’ experience in restaurants or retail (e.g. Restaurant Manager, Multi‑Unit Supervisor, Trainer, or similar field operations role), ideally in QSR or fast casual.Solid understanding of basic P&L drivers (sales, labour, food cost, controllables) and operational KPIs.Knowledge of German labour law and H&S regulations is a plus.Strong leadership, coaching, and communication skills, with a track record of building engaged, high‑performing frontline teams.High willingness to travel (30–50% of working time) across Thuringia, Saxony, and Bavaria; comfortable working in a remote/travel‑based setup.Higher education is preferred but not mandatory; hands-on operational experience and results are highly valued.
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District Manager - Area CoachSalary: NegotiableLanguages: German and EnglishStart: ASAPLocation: Germany (remote/travel-based initially; future office in Munich)Are you ready to shape the growth of a new quick service restaurant brand in Germany as an Area Manager for Thuringia, Saxony, and Bavaria then look no further!You will lead the successful launch of the first 1–2 restaurants in 2026 and then build a high-performing regional network, putting in place the operational standards, digital tools, and team culture that define our guest experience from day one.This role combines multi‑unit QSR leadership, hands-on opening support, and strong field presence across three federal states.Key ResponsibilitiesRestaurant Openings
Lead the opening of the first 1–2 restaurants in 2026, from site handover to first day of trade, ensuring they are operationally ready and compliant with all brand and QSR standards.Support all pre-opening activities: recruitment, training, process setup, and on-site readiness checks.
Finance & P&L Ownership
Take full P&L responsibility for restaurants during the opening and early ramp-up phase.Monitor and control operating costs, labour, and food cost to achieve planned profitability targets.Contribute to opening budgets and the first months’ operating budgets, adjusting plans based on performance and traffic trends.Optimise staffing levels and shift patterns in line with German labour law while maintaining service quality and speed.
Team Leadership & Standards
Recruit, train, and coach the initial restaurant teams (cashiers, cooks, cleaning staff), building strong bench strength for future Restaurant Managers.Set and enforce standards for service, hygiene, safety, and guest interaction, creating a consistent “area way of working” across all restaurants.Provide regular in‑person coaching in restaurants, giving feedback on operations, leadership, and guest experience.
External Stakeholder Management
Act as primary operational contact for the brand owner in Germany on standards, audits, and operational programmes.Work with trade unions, health and safety authorities, and local government bodies where required.Prepare restaurants for inspections and audits by regulatory and supervisory authorities, ensuring full compliance.
Operational Support & Performance
Spend time weekly in restaurants across the area to provide hands-on support, verify execution, and model expected behaviours.Track and analyse key performance indicators (service speed, order accuracy, guest satisfaction, cleanliness, labour and food cost, compliance) and drive corrective action plans with restaurant leadership.Implement and embed digital tools for restaurant management and reporting, ensuring usage is compliant with GDPR and internal policies.
Contractors & Opening Readiness
Coordinate with construction, equipment, cleaning, and service providers to ensure restaurants are fully ready at handover.Validate completion and functionality of key systems and works, escalating issues and driving resolution before opening.
Requirements
Fluent German (C1/C2) for effective communication with unions, authorities, landlords, and teams; good English is an advantage.Minimum 2 years’ experience in restaurants or retail (e.g. Restaurant Manager, Multi‑Unit Supervisor, Trainer, or similar field operations role), ideally in QSR or fast casual.Solid understanding of basic P&L drivers (sales, labour, food cost, controllables) and operational KPIs.Knowledge of German labour law and H&S regulations is a plus.Strong leadership, coaching, and communication skills, with a track record of building engaged, high‑performing frontline teams.High willingness to travel (30–50% of working time) across Thuringia, Saxony, and Bavaria; comfortable working in a remote/travel‑based setup.Higher education is preferred but not mandatory; hands-on operational experience and results are highly valued.
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Job Title: Banqueting Manager / Conference & Events (m/f/d)Salary: €65.000 - €70.000 + 10% bonusLanguages: German c1 Level and EnglishRole overview
Hands-on Banqueting Manager responsible for leading large-volume conference and banqueting operations in a major event hotel, ensuring seamless delivery of high-capacity meetings, conferences, banquets and social events.Leads a sizeable front-of-house banqueting team, guaranteeing excellent guest service, efficient execution and adherence to quality and brand standards across multiple function spaces.
Key responsibilities
Manage the full banqueting operation for meetings, conferences, gala dinners, weddings and large corporate events, ensuring smooth setup, service and breakdown according to function sheets and client requirements.Lead, motivate and schedule the banqueting team (supervisors, waiters, bar staff, casuals), providing hands-on support on the floor during all major events.Create and optimise rotas for large volumes, ensuring adequate staffing levels while controlling labour costs and complying with local labour regulations.Brief the team before each event, checking room setups, AV, décor and service points, and ensuring all standards are met before guest arrival.Act as the primary operational contact for conference and event clients on the day, handling last-minute changes and resolving issues quickly and professionally.Coordinate closely with Conference & Events Sales, Kitchen, Restaurant/Bar and Technical teams to guarantee seamless handover from planning to operations.Monitor service quality throughout events, coaching team members in real time and ensuring consistent, high-level guest interaction.Support budget and cost control for the banqueting department, including monitoring revenues, food and beverage costs, breakage and overtime.Ensure all operations comply with hygiene, health & safety and fire regulations, and that team members follow all SOPs at all times.
Profile & requirements
Several years of experience as Banqueting / Conference & Events Manager or Supervisor in a large conference hotel or major event venue, confident handling high-volume, multi-room events.Proven leadership skills with experience managing and developing sizeable service teams, including casual and part-time staff.Strong organisational talent, able to manage multiple events simultaneously and stay calm under pressure.Hands-on leader who enjoys being present on the floor, leading by example and supporting the team during peak periods.Excellent guest-focus and communication skills, comfortable interacting with demanding corporate and private clients.Very good German skills (C1) and good English required; additional languages are an advantage in the international Frankfurt market.Willingness to work shifts, weekends and public holidays, in line with event schedules.
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