£47,500 - £52,500 per annum (dependent on experience)
Bar Manager - Lenny's - MJMK Restaurants
KOL · Fonda · AngloThai · Luso · Casa do Frango. New Openings.
(2 Michelin stars,World's 50 Best Restaurants)
£47,500 to £52,500 (dependent on experience)
Location:Henrietta Street,Covent Garden,site based,WC2E,London
Lenny’s is a new pizzeria on Henrietta Street in Covent Garden,from Max Lewis and MJMK Restaurants,the team behind Casa do Frango,Fonda,Luso,KOL and AngloThai.
The result of Max’s extensive travels to New Haven,Connecticut,Lenny’s is built around pizzas that are crispy,chewy and charred. A revival of his much-loved pop-up,it will now have a permanent home in the heart of Covent Garden. We’re building the opening team now.
We are looking for an experienced Bar Manager to lead the bar. You’ll run a sharp,high-energy bar through the busiest services,develop a confident bar team and keep every drink on spec,every time. Cocktails,wine,the numbers behind it all:it’s yours. You’ll work closely with the General Manager so every guest walks out having had the full Lenny’s experience and can’t wait to return.
Key Responsibilities
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Lead the bar through service,keeping drinks on spec and following our agreed standards.
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Recruit,train and develop a confident bar team who know the menu inside out.
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Deliver and own the drinks offer.
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Manage stock,ordering,GP and wastage,keeping bar margins where they need to be.
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Keep the bar compliant on licensing,health and safety,allergens and cellar management.
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Be a presence at the bar for guests,recommending drinks and creating unforgettable guest experiences.
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Work hand in hand with the kitchen and floor so the whole operation runs as one.
What We’re Looking For
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You’ve thrived as a Bar Manager or Assistant Bar Manager in a quality,high-volume restaurant or bar,and you love the buzz of a busy bar.
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Genuinely passionate about hospitality,with real energy behind the bar every single shift.
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Serious cocktail and wine knowledge,and a genuine obsession with getting every drink right.
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A hands-on leader with infectious energy who sets the pace and the vibe behind the bar every shift.
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Commercially savvy,with a real head for stock,GP and the numbers behind a great bar.
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Sound knowledge of licensing,health and safety and bar compliance.
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Sharp and organised,with an eye for detail and consistency every time.
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A natural communicator who connects with everyone,from the kitchen pass to Support Office.
What We Offer
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50% team discount across all MJMK restaurants.
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Up to £500 team referral bonus.
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Opportunity to grow within one of London’s most ambitious hospitality groups.
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Enhanced maternity and paternity pay after one year with us.
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Paid company sick pay after one year,up to 5 days.
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Extra day’s holiday every year you’re with us,up to 5 extra days.
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Mental health and well-being assistance via Hospitality Action,offering free advice and counselling.
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Enhanced pension contributions after 5 years with us.
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Anniversary reward scheme for every year you're with us.
About MJMK Restaurants
MJMK Restaurants owns and operates a collection of award-winning restaurants. Founded in 2018 by lifelong friends Jake Kasumov and Marco Mendes,our journey began with Casa do Frango.
In 2020,we partnered with chef patron Santiago Lastra to open KOL,a restaurant in Marylebone celebrating Mexican cuisine with British ingredients. KOL has since earned a Michelin star and been named one of the World's 50 Best Restaurants.
2024 saw two new ventures:Fonda,a Mexican concept in Mayfair,our second collaboration with Santiago Lastra,and AngloThai in Marylebone,a debut restaurant from husband-and-wife John and Desiree Chantarasak,blending Thai flavours with British ingredients. Within three months of opening,AngloThai earned a Michelin star.
In the 2025 National Restaurant Awards,AngloThai was named The Square Opening of the Year and ranked 7th in the Top 100 list,followed by KOL at number 50. Luso,a contemporary Portuguese restaurant in Fitzrovia,opened in September 2025.
We're building ambitious restaurant brands with a focus on quality,creativity and guest experience,and we're just getting started.
