General Manager, Louis Vanhinsbergh, is on the lookout for a new House Manager (equivalent to Restaurant Manager) to join his crew.
We’re on the hunt for a hands-on, front-facing Manager who leads from the front with a smile on their face, a tray in one hand, and their list of responsibilities in the other. This person should be grounded, have a great eye for detail and a passion for guest experience. We expect our House Managers to keep the day running smoother than a Cornish sea breeze and handle the occasional seagull (and non-seagull) related drama. We want someone who’ll deliver exceptional hospitality to our Eaters, Drinkers and Sleepers. Outside of the day to day operations there are wine suppers, music festivals, The Crab Shack and other events to get your teeth stuck into!
We believe in flexibility, because we know that even hospitality heroes deserve a life outside of the pass. This is a full time, permanent position, flexible to suit the right person, we’re looking for 38 – 48 hours per week, over 4 -5 days, a perfect opportunity for that work life balance we are all striving for. Whether you’re an early riser, or a late shift legend, we’ll do our best to find the perfect rhythm that works for you.
Start date: September/October 2025
Pay: Salary of £34,250 + tronc, managed by Troncmaster (Salary & Tronc pro rata to hours worked)
Hours: 38 - 48 Hours over 4-5 days per week (2 consecutive days off) to include evenings and weekends

• Leading from the front to give our guests and team the best experience we can possibly deliver
• Taking ownership for the day’s operations in our Day/Evening Manager role on the rota, shared with our other Managers. (Duties here include checking sleeping guests in/out, preparing room bills, populating and acting on the previous day’s data, and being the main point of contact for guests and team).
• Working in rotation with the other House Managers to take ownership of key areas – from wine and bar stock, to events planning and delivery, and The Crab Shack, our seasonal outside bar and kitchen
• Cashing up, cash handling and managing floats with accuracy and responsibility
• Supporting, training and developing the front of house team, alongside our other House Managers, to ensure a confident and capable team who are proud of what they do and where they work.
• Effectively managing stock levels, from ordering and supplier liaison to stock rotation, stocktakes and propagating a culture of looking after every drop.
• Working with Central Hub to prepare our restaurant & hotel booking systems to hit target business levels and deliver a top guest experience. This includes good comms with our kitchen, housekeeping & the Central Hub teams to keep track of special requests, dietary needs and large party logistics.