Assistant Restaurant Manager

At Sofitel London St James, we redefine luxury by treating a stay as more than just a temporary pause—it's an opportunity for guests to fall in love with a unique blend of refined luxury and playful indulgence. Our commitment to excellence transcends the ordinary, and we invite you to join a team that specialises in transforming stays into enchanting tales. We take immense pride in creating a playfully elegant and meaningful experience for both our guests and ourselves. Our commitment to fostering a workplace culture that values diversity, encourages professional growth, and recognises individual contributions ensures that each team member feels appreciated and empowered in their role. Apply now to embark on a career that transcends expectations and celebrates the art of hospitality.

To supervise, co-ordinate, plan, and participate in all the activities of Wild Honey St James and to ensure smooth, efficient and professional service by communicating with staffs, kitchen and guests. 

Responsibilities: 

Administration

• To adhere to reporting procedures, manage the team to ensure payroll costs are in line with budgets and forecasts.
• To become involved with P&L reviews to ensure and to develop and understanding of the financial targets in terms of maximising sales, revenues and managing costs in the pursuit of targeted profits
• To attend daily update and weekly management meetings as required to discuss and solve operational problems & to establish strategies for improvement & development of the operation, and the team.
• To maintain par stock levels and report shortfalls to the Restaurant Manager or Purchasing (as required) and ensure that all relevant team members are made aware of unavailable items.
• Prepare monthly stock control processes and stock takes and ensure par stock levels are maintained.
• To ensure strict coherence between wine list pricing and Micros system, conduct audits and ensure new items are built in Micros when it is identified that an item is missing to ensure at all times accurate reporting can be achieved.
• To ensure that the training and development of the team is always at the forefront of your priorities, is executed and followed through in an organized manner, records are to be maintained and are to be part of the Restaurant Manager and Talent & Cutlure files.
• To ensure all daily reporting and logs are filled out accurately and in detail to allow for consistent communication and tracking of information within the Food & Beverage division, following up on any issues or inconsistencies when it comes to reporting.
• To assist the Restaurant Manager in scheduling, planning and processing holiday and leave requests, managing time and attendance data

Human Resources Management, Training and Communication

• To represent Wild Honey restaurant leadership and ensure the motivation of the team, focusing on multi-skills development and total flexibility of the team and management across the restaurant and also across the other outlets
• Attend all meetings and training as required, and to provide support to the Restaurant Manager and Food and Beverage Manager.
• To ensure that all team members maintains the highest standards of personal hygiene & grooming in line with company policy. To ensure team briefings are carried out before each service period so that your team are accurate, passionate and can execute a memorable guest experience.
• To induct all new staff according to restaurant procedure.
• Assist to prepare, implement and review departmental training plans.
• To encourage the up-selling of all beverages in a professional way, working closely with the Sommelier and other Floor Managers to achieve this.
• To adhere to recruitment and training guidelines and keep manning levels and headcounts within the budget and payroll targets.
• To ensure a complete and thorough menu knowledge of the food and beverage items for all service periods. E
• To evaluate and provide recommendations to the Wild Honey chef/patron and Restaurant Manager based on guest feedback, operational observations and team feedback. 
• Maintain excellent relations with the Wild Honey Chef/Patron, Head Chef and Executive Chef and set the communication example for the rest of the team.
• To maintain the highest standard of cleanliness within the restaurant at all times, ensuring that the maintenance of furnishings & equipment (with the aid of the Restaurant and Facilities Manager), and the proper set up of the private dining room and all surrounds is excellent at all times.
• To ensure excellent guest satisfaction is always the aim through the provision of exceptional and friendly service, providing a proactive response to any issues and the timely and thorough follow up of any issues requiring further follow up or resolution. Remembering the ethos that “our only standard is your standard” and “no guest leaves unhappy”.
• To promote Wild Honey wherever possible to establish a loyal and regular customer base, maintain a regular customer database through point of sale systems and personalized customer service, at all times acting as an Ambassador of Wild Honey.
• To ensure that the training of all team members is carried out in line with company policies.  Training records and succession planning to be available and up to date at all times.

• Proven experience in a fine dining or Michelin-starred restaurant environment.
• Previous supervisory or management experience within a high-end hospitality setting.
• Exceptional knowledge of luxury food, wine, and beverage service standards.
• Outstanding leadership skills with the ability to motivate, coach, and develop a high-performing team.
• Passion for delivering impeccable guest experiences with meticulous attention to detail.
• Excellent communication and interpersonal skills with a professional and polished approach.
• Strong organisational and time management abilities in a fast-paced, high-pressure environment.
• Ability to anticipate guest needs and resolve issues discreetly and efficiently.
• Experience with staff scheduling, training, and performance management.
• Sound knowledge of health, safety, hygiene, and food safety regulations.
• Confidence in working collaboratively with the Head Chef, Restaurant Manager, and Sommelier to ensure seamless service.
• Financial awareness, including stock control, labour cost management, and revenue optimisation.
• WSET qualification or wine knowledge is desirable.
• Flexibility to work evenings, weekends, and public holidays.
• A genuine passion for hospitality, excellence, and continuous improvement.

Discover a world of unparalleled perks tailored just for you:

• Competitive Salary, service charge and a loyalty bonus of £1.300 per year.
• Employee Benefit Card – Discounted rates at Accor properties worldwide.
• Free Stays in the UK or Ireland (4 nights/year) – Create unforgettable memories with your loved ones.
• Sofitel Experience – Enjoy a luxurious night at our hotel, complete with a delightful breakfast.
• Complimentary Meals While on Duty.
• Special Rates in F&B, Rooms & Spa – Treat yourself to luxury at unbeatable prices.
• Be Part of the Largest Hospitality Group in Europe.
• Exceptional Training and Development Opportunities through Apprenticeship Program.
• Global Growth Opportunities.
• Employee Assistance Program with 24/7 GP Access – Your well-being is our priority.
• Social Events and Activities.

Bring passion and dedication to excellence, and we will recognise your contribution with a variety of benefits, rewards and development opportunities. We also offer a range of wellbeing initiatives, including apps with content to help you feel at your best. Join us, and you can thrive as an individual as well as being part of a supportive and inclusive team.

Let your passion shine, visit careers.accor.com