Restaurant General Manager
I run a 90-cover restaurant: front of house, bookings, wine list, staffing and the P&L.
I’ve cut staff turnover in half by fixing rotas and paying tips fairly.
My grandmother’s recipe, with chilhuacle negro chillies brought back each winter. Served with confit duck leg and blue-corn tortillas.
Triangular stuffed masa, black beans, hoja santa, salsa macha and a little queso fresco.
Cornish scallops cured in lime and serrano, cucumber, red onion and toasted pumpkin seeds.
A ten-course dinner on the first Friday of each month in a Hackney bakery. Sold out 26 months running.
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Every guest feels like a regular when he’s on the floor.