Spring Street Pizza isn’t your average neighbourhood slice shop. Led by Michelin-starred chef Tom Kemble, we produce 18-inch New York-style pizza made from in house fermented dough, world-class ingredients and a relentless obsession with flavour. Think serious craft, serious fun, and a guest experience that leaves people reaching for their phones to tell everyone they know. We’re growing, and we need a General Manager who brings the same energy to running a restaurant as Tom brings to the kitchen. Someone who reads a room, owns every detail, sets the standard from open to close, and makes guests feel like the luckiest people in London
About the Restaurant
You’ll take full ownership of the Spring Street guest experience from the atmosphere, the standard of service, to the flow of a packed Saturday night and the quiet discipline that makes it look effortless. This is a hands‑on, high‑visibility role. You’ll lead from the floor, not from a back office.
Responsibilities
Set the Guest Experience Standard
- StandardOwn every touchpoint, from the welcome to the last slice, and hold it to an exceptionally hig
- h barBuild systems and pre-service rituals that mean great service happens consistently, not just when you’re in the
- roomMaintain 90%+ positive guest feedback; actively monitor reviews and respond with pace, ownership, and
- careKnow your regulars by name, notice the small details, and make every table feel like the best table in the
- houseChampion the food story, Tom Kemble’s craft, the provenance of ingredients, the house dough, and make sure your team can tell it with genuine
- prideCreate an atmosphere guests can’t quite put their finger on but can’t stop talking about which is energetic, warm, and effortlessly
- coolAct fast on feedback; if something isn’t right, you fix it that shift, not next
Lead with Operations
- l EdgeOwn the full daily rhythm of the restaurant, prep, service, close, with precision, calm, and relentless consi
- stencyLead floor planning and reservations strategy to maximise covers and pacing without ever compromising the guest expe
- rienceMaintain impeccable standards across licensing, EHO, H&S, and site presentation to be always audit-ready, never caught off
- guardBuild and own the opening and closing checklists, service prep standards, and shift handover process so nothing falls through th
- e gapsRun great pre-service briefings which are energising, focused, and packed with the information your team actually
- needsSweat the details that guests notice without knowing they notice: cleanliness, temperature, lighting, music, pacing,
- timingManage labour and cost with commercial intelligence by building rotas that serve the business and the team in equal m
- easureKeep equipment, back of house, and supplier relationships in order; problems get solved, not
Build a Team Worth Following
- llowingRecruit with intent by hiring for character as much as skill, and build a team that reflects the Spring Street
- spiritDeliver onboarding that actually prepares people; from day one, your team knows the brand, the food, and what great loo
- ks likeCoach performance daily by giving honest, specific feedback in the
- momentRecognise brilliance loudly and publicly; deal with underperformance early, fairly, and with
- clarityDevelop leaders within your team by identifying your best people and give them room and support to grow into bigge
- r rolesBuild a culture of high standards and genuine care; people should feel challenged and supported in equal
- measureHold team meetings that matter not by ticking boxes but by holding real conversations about performance, guests, and what’s comi
- ng nextKeep retention high; people stay at Spring Street because they want to, not because they haven’t got around to
Drive Commercial Performance
- formanceTake full ownership of the P&L, from revenue through to EBITDA, you understand the numbers and know exactly what levers
- to pullDrive revenue through smart upselling, wine knowledge, seasonal specials, and a team trained to sell with enthusiasm, not
- pressureIdentify and activate opportunities: private dining, events, collaborations, and activations that grow the Spring Str
- eet nameOptimise covers through smart reservations management, walk-in strategy, and turn time discipline during peak
- serviceProtect margin through intelligent labour planning, waste reduction, and supplier accoun
- tabilityUnderstand the cost of every decision and make sure your team does too. Commercial awareness is a te
- am sportProduce meaningful weekly and monthly reporting; know your numbers before anyone ha
Qualifications
A track record as a General Manager in a quality-led, guest obsessed hospitality en
- ired Skills Operational edge: you run a tight ship, and your standards don’t slip un
- der pressureA visible, energetic leadership style by ensuring you’re in the room, not beh
- ind a screenGenuine warmth for guests and team alike; you understand hospitality
- at its coreCommercial literacy – you read a P&L fluently and know how to move
- the numbersAn eye for detail that borders on the obsessive (we mean that as a
Compliment: Pay range and compensation package
Competitive salary with service charge to reflect the calibre we’re hiring for. Day one access to the Culinary Collective People Hub discounts, wellbeing, and rewards. 50% off food and drink across all Culinary Collective sites, for you and 5 guests. Real career development within a growing, ambitious multi-site hospitality group. The chance to help shape what Spring Street becomes. This role has legacy writte
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