To create and convey the vision and style of Spring, communicating and instilling the vision into the restaurant team, while working alongside them, to connect with guests. Engage and celebrate a passion of food, wine and a sense of conviviality.  Responsible for the business performance of the restaurant as well as maintaining high standards of food, service and health & safety.  Strategic planning, shift pattern organisation and day-to-day management tasks. Monitoring and managing all employees, ensuring staff are performing their job responsibilities and meeting all areas of their job descriptions.

Focus on consistent guest satisfaction, working efficiently and effectively to achieve high levels of service as well as responding positively and quickly to guests needs.


Floor and table plans, waiter’s station design and function

Tabletop sourcing and budgeting

Front of house headcount and rota’s in accordance to P&L projections

Pre opening induction training schedules

Recruitment, Training and Performance Review Plans

EPOS and reservation system selection and build

Daily Operations including private event management, payroll, P&L review and monthly audits