Restaurant General Manager
A full room, a happy kitchen and numbers that add up.
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.
Specialisms: Front of house · P&L · Rotas · Wine list · Bookings · Hiring & training · Health & safety · Licensing
| Year | Engagement | Result |
|---|---|---|
| Signature | Mole negro · 31 ingredients · two daysMy grandmother’s recipe, with chilhuacle negro chillies brought back each winter. Served with confit duck leg and blue-corn tortillas. | |
| Signature | Tetela de frijol · Masa made in-houseTriangular stuffed masa, black beans, hoja santa, salsa macha and a little queso fresco. | |
| Summer | Aguachile verde · Raw · served coldCornish scallops cured in lime and serrano, cucumber, red onion and toasted pumpkin seeds. | |
| 2023– | Comal supper club · FounderA ten-course dinner on the first Friday of each month in a Hackney bakery. Sold out 26 months running. |
Hiring, training and systems for a new restaurant.
Quote
Front of house, one day.
£850
Menu, labour and supplier costs.
£2,200
“Every guest feels like a regular when he’s on the floor.”¹