The brief, in one line: take the flagship site in our group and make it the best daytime restaurant in North Yorkshire.
Location: Stokesley, North Yorkshire
Hours: Predominantly daytime - with the occasional evening event
Package: £32,000 – £33,000 plus a performance bonus
The opportunity
The Truffled Hog in Stokesley is our flagship. The right town, the right reputation, six years of trading - and now it's time to be bold. We're scaling up, and we'd like to opening more sites across North Yorkshire eventually, so more people can experience The Truffled Hog. This is where the blueprint gets written.
We're looking for a Venue Manager to take this site by the scruff of the neck and make it brilliant - then better than it's ever been. Not to run it. To own it. Someone who knows the regulars by name and the numbers by heart, who leads from the floor, and who's as proud of a tight labour line as a fully-booked Saturday.
This is a hands-on working role and we're upfront about that: you'll be on the floor running service, setting the standard by doing it, not directing from an office. Get this right and you won't just have grown a restaurant's profile; you'll have written the operating model the whole group grows on. If you want your fingerprints on something that scales, this is the one.
To take this role you need to understand great hospitality, have exacting standards, and be ambitious enough to own the title of best daytime restaurant in North Yorkshire.
To be clear about what this isn't: it isn't a shift you clock in and out of, and it isn't holding the line while someone else decides things. If you want to serve a few covers and go home, this isn't your role. If you want something to build, read on.
What you'll own
- The site, end to end - the guest experience, the team, the standards, the commercials. The buck stops with you.
- The P&L - revenue, margins, labour, cost of sales, waste. You'll run it like the owner-operator you are.
- The team - recruiting, developing and leading the front-of-house and (with the kitchen) building a culture people don't want to leave.
- The reputation - reviews, repeat custom, word of mouth, and the local profile that turns a good café into the place to go.
What you'll actually do
Grow it commercially
- Own the site budget and hit it - covers, spend-per-head, & margins
- Find the growth opportunities: events, private hire, retail
- Use the numbers weekly to make decisions, not just report them
Build the team and the culture
- Recruit, train and retain a front-of-house team that genuinely cares
- Set the standard by being on the floor, not behind a desk
- Run rotas, labour and people processes cleanly and within budget
Own the guest experience
- Make every visit feel considered - service, atmosphere, the small things
- Turn first-timers into regulars and regulars into advocates
- Work hand-in-glove with the kitchen so front and back move as one
Hold the operation tight
- Compliance, food safety, licensing, health & safety - watertight, no excuses
- Stock, ordering, supplier relationships and cash handling done properly
- Clean, accurate reporting into the group every week
What success looks like..
A year in, we'd expect to see:
- The site trading ahead of its current £350k - covers and spend-per-head both up, with margins protected
- A stable, motivated team with low churn and a real bench of talent
- A visibly stronger local reputation - reviews, rebookings, word of mouth
- A clean, well-run operation the rest of the group can learn from
- And the start of an answer to the bigger question: what makes The Truffled Hog the best daytime restaurant around?
Who we're looking for
- A proven operator - you've run a venue, a restaurant or a strong site and the results back it up
- Genuinely commercial - you can read, interpret and take action on a P&L
- A leader people follow, not just a manager people report to
- Ambitious, accountable and allergic to "that's not my job"
- Hospitality in the blood - high standards, guest-obsessed, calm under a full house
- Someone looking to own something, not just be employed by it
The package
- £32,000 base
- A performance bonus on hitting clear, agreed targets. Salary and bonus reflecting the seniority and scope of the role
- Predominantly daytime hours - a senior hospitality role with a life attached, with only the occasional evening event
- 40% staff, friends & family discount across the group
- The autonomy of an owner-operator with the backing of a growing group
- A genuine path to grow with us as the group expands
Sound like you?
Send your CV and a covering note telling us what you'd do with your first 90 days to [email protected]
Pay: £32,000.00-£33,000.00 per year
Benefits:
- Discounted or free food
- Employee discount
- Free parking
Work Location: In person
