Lead all aspects of pub and restaurant operations, ensuring consistent execution of service, food quality, cleanliness, and atmosphere

Act as the primary on-site decision maker, operating proactively and independently

Recruit, train, coach, and develop a high-performing management and hourly team

Manage labour planning, scheduling, and productivity to meet wage and service targets

Oversee inventory management, ordering, and cost controls to protect margins

Ensure compliance with health, safety, and liquor regulations

Be a visible floor leader, setting the tone for hospitality, energy, and guest engagement

Review financial performance, identify trends, and take corrective action as needed

Foster a positive, accountable, and inclusi...