• Develop and maintaina Soho environment, dedicated to attentive, distinctive experience in all aspects of dining and amenities. 
• Meet restaurant’s financial objectivesby forecasting requirements; preparing an annual budget; scheduling expenditures; analyzing variances and initiating corrective actions. 
• Plan menus by consulting with Chefs; estimate food costs and profits; adjust menus as required.
• Monitor weekly Food, Beverageand Wage costs. 
• Ensure maximum revenue is achieved from all F&B related sales opportunitiesand profit is maximized. 
• Resolve guest complaints, handling all guest interactions with the highest level of hospitality and professionalism, accommodatingspecial requests whenever possible.  Respond to guests’ requests in an accurate and timely manner, creating a positive outcome that will result in a memorable experience. 
• Expert in food and beverageand excellent knowledge of all departments internally. 
• Assure the proper handling of VIPs. Protect their privacy and confidentiality.
• Ensure compliance toall hotel policies and procedures at all levels and that policies are compliant with local laws. 
• Develop relationships with guests, group contacts, members and other guests in order to provide personalized Soho House service.
• To be instrumental in the recruitment, trainingand development of the team. 
• Ensure the smooth functioning of his department.
• Responsible for Health and Safety within the House and ensure the Company Health & Safety policy is adhered to at all times.
• Ensure that team is aware of their responsibility in respect of prevention and action in the event of fire in accordance with the House fire plan and local legislation. 
• Be fully conversant with local legislation and licensing laws ensuring that this is communicated throughout the House.  
• Monitor and act accordingly in regards tothe Food Alert Audits. 
• Participate in regular food tastings and in conjunction with the Head Chef ensure that the food offered is of a consistently high standard. 
• Ensure that regular in-house training is offered to all teams on the product, food& beverage. 
• To ensure the company culture is visible in all aspects of the business. 
• Comply withall House policies, standards and local laws. 

• Prepare basic mise-en-place as directed by senior chefs.

• Assist in the preparation of pasta, sauces, antipasti, and other menu components.

• Maintain cleanliness, organisation, and hygiene standards across workstations.

• Follow recipes and portion control to ensure consistency during service.

• Support the team during busy services with efficiency and discipline.

• Learn and uphold Cecconi’s culinary philosophy and presentation standards.

• Ensure proper storage, labelling, and handling of ingredients in line with food safety guidelines.

• 1–3 years of kitchen experience (hotel or standalone restaurant).

• Culinary diploma or equivalent training preferred.

• Strong willingness to learn and grow within Italian cuisine.

• Basic understanding of kitchen operations, hygiene, and knife skills.

• Positive attitude, reliability, and ability to work in a team-driven environment.

• Ability to perform under pressure in a fast-paced service.

• Assist CDP and DCDP in day to day operations.
• To prepare food according to standardized recipes and to keep areas and equipment clean.
• Maintaining cleanliness and hygiene.
• Storage of food and provisions.
• Maintain quality & consistency.
• Control wastage.
• Effective utilisation of raw materials.
• Coordinate and cooperate with F&B Service, Room Service, Purchase and Stores department.

The Role....

Main Duties

• Lead the business to meet and/or exceed financial obligations and profitability through overseeing and actively participating in sales, labour productivity, cost control, and effective purchasing.
• Implement, monitor, adhere to, and enforce compliance with all Hotel and Club and company policies
• Demonstrate positive leadership characteristics, by being present, visible on the floor, attentive and genuine with staff.
• Oversee and approve staffing levels/scheduling within budgetary guidelines and in accordance with operational needs.
• Ensure all employees have the tools they need to perform their jobs.
• Develop staff to include mentoring/empowering staff and identifying growth potential and setting objectives to achieve next level position.

Standards

• Ensuring all products delivered to members and guests are in line with the company specification. Highlighting and overseeing proactive training for all team members to ensure consistency
• Ensure that the business is prepared in accordance with company service standards
• Ensure that all guests experience is priority at all times following the Soho Way.
• Ensure that the site is meeting the Sales, COS, labour and EBIDTA budgets each month. Proactively acting where needed
• Demonstrating a commercial ability and awareness to both maximize and celebrate annual events
• Work with HOD’s to ensure departmental budgets are met consistently
• Set departmental targets and objectives that maintains and improve people, product and efficiency
• Ensure that all departments rotas are forecasted, costed and published in line with the company standards
• Ensure the business is set daily from a consumable view point, including and not limited to CGS, both F&B, club and accommodation related amenities
• To aim, achieve and maintain minimum 90% mystery shopper score in all departments
• An understanding of your customer base in order to retain them, through maintaining standards and expectations
• Ensure retention of team members in line with company standards
• Ensure that company policies and standards are maintained consistently by everyone working at the site
• Full understanding of local authority requirements

Leadership

• To be a highly visible leader across the whole business, providing hands-on support at peak times
• To be restless in the search for continuous improvement and innovation, being brave enough to challenge what may be regarded as industry best practise
• To be obsessive about any detail that has the potential to make or break the member/guest/ customer experience
• To support the attainment of the highest possible levels of employee engagement through exceptional communication, coaching, and meaningful team recognition
• To promote a service driven culture that reflects the Soho House values, encouraging positive interactions, team collaboration and results driven performance
• To inspire all teams, to achieve collective / individual growth, clear performance goals and measurable KPIs for each department
• To be able to think strategically and creatively to overcome business challenges
• To take ownership for ensuring training, career and succession plans are brought to life, with an emphasis on building capability across the board

Health & Safety

• To ensure all team members are fully trained on all Health & Safety matters in line with local guidelines with a specific focus on COVID-19 safety protocols
• Ensure that all team members including managers have completed the necessary training for the role and all risk assessments are carried out
• Ensure regular audits are carried out quarterly to maintain both company and legislative standards