Assistant Hospitality Manager Monday - Friday

At
Vacherin
we celebrate diversity and embrace individuality. We genuinely like the people we work with, and love coming together to reset , refresh and have fun. We empower our people through togetherness , we give them the chance to shine and unlock their potential, and they fuel our strength and growth.

Are you passionate about food ,drink and service ,want to be part of an award-winning hospitality team- and still make it home for dinner? We are looking for a
Assistant Hospitality Manager to join our team in
London
.

Location
:
London, SE1 2AF

Rate of Pay
: £37,315.95 per annum

Working Pattern
:
Monday - Friday, 40 hours per week,
fixed term contract for 1 year

Key Responsibilities:

To support the effective day-to-day management of a high-volume hospitality operation across 42 meeting rooms, 4 event spaces, breakfast service, lunch offer, and evening events.

The role is responsible for leading a team of approximately 15, maintaining high operational and service standards, and ensuring full compliance with food safety and allergen procedures. The Hospitality Assistant Manager is expected to be hands‑on, highly organised, and visible in the operation, supporting the wider management team in delivering a consistent, professional, and efficient service.

Operational Management

• Support the daily running of hospitality operations across meeting rooms, event spaces, breakfast service, lunch offer, and evening events.
• Ensure all bookings and service requirements are delivered accurately, on time, and to the required standard.
• Coordinate room setup, service delivery, replenishment, and turnaround across all hospitality areas.
• Manage shifting priorities and service pressures effectively in a high-volume environment.
• Maintain strong oversight of operational readiness throughout the day.

Team Leadership

• Supervise, support, and organise a team of approximately 15 team members.
• Set clear expectations for performance, presentation, conduct, punctuality, and service standards.
• Allocate duties effectively to meet business needs and service volume.
• Lead briefings, provide direction during service, and ensure accountability across the team.
• Support training, coaching, and day‑to‑day performance management, escalating issues where appropriate.

Service Standards

• Maintain consistently high standards of hospitality presentation, customer service, and professionalism.
• Ensure meeting rooms and event spaces are set and maintained to agreed standards.
• Drive a responsive, detail‑focused, and guest‑centred service culture.
• Take corrective action promptly where standards fall below expectation.

Food Safety and Allergen Management

• Ensure strict compliance with food safety procedures, hygiene standards, and legal requirements.
• Monitor food handling, storage, service controls, records, and temperature compliance.
• Maintain advanced allergen management standards across all hospitality activity.
• Ensure allergen information is accurate, clearly communicated, and safely managed at all times.
• Treat dietary and allergen requests with urgency, accuracy, and zero tolerance for error.

Event and Service Coordination

• Support the planning and delivery of breakfast bookings, lunch offer, and evening events.
• Liaise with kitchen, front‑of‑house, and management teams to ensure smooth execution of service.
• Ensure operational details, staffing, timings, room setup, and equipment needs are in place.
• Manage last‑minute changes calmly and efficiently.

Communication and Management Support

• Work closely with the Hospitality Manager, General Manager, and Deputy General Manager to support daily operational delivery.
• Communicate clearly with internal teams, clients, and stakeholders.
• Provide timely updates on issues, service challenges, and operational performance.
• Support a professional and well‑coordinated handover between service periods.

Key Expectations

The Hospitality Assistant Manager is expected to:

• Be visible, hands‑on, and proactive in the operation.
• Lead by example and uphold high standards at all times.
• Deliver a well‑organised, safe, and professional hospitality service.
• Maintain strict food safety and allergen compliance.
• Respond quickly and effectively to operational issues.
• Support the…