At Earth Hotels, we don’t do cookie-cutter hospitality.

As a Venue Manager, you are responsible for leading the daily operations of one of Earth Hotels’ key social spaces. You will own the vibe, the flow, the service quality, and the commercial performance of your venue ensuring every guest experience feels energetic, intentional, and unmistakably Earth. You will lead the front-of-house team with confidence and clarity, ensuring service is smooth, standards are consistently met, and the venue remains a place guests want to return to and talk about.

What on Earth Will You Do?

• Lead the full day-to-day operation of the venue, ensuring smooth service and strong floor presence.

• Maintain high standards of service, cleanliness, speed, and guest engagement.

• Ensure opening and closing procedures are executed consistently and accurately.

• Manage guest flow during peak periods, ensuring a seamless and enjoyable experience.

• Handle guest feedback and service recovery with professionalism and confidence.

• Lead, motivate, and coach the team to deliver service that feels human, warm, and effortless.

• Conduct daily briefings and ensure the team is aligned on priorities, reservations, VIPs, and events.

• Support recruitment, onboarding, training, and performance follow-ups for the venue team.

• Build a culture of accountability, energy, and pride in service delivery.

• Ensure all service SOPs, brand standards, and sequence of service are followed.

• Conduct regular floor checks and spot coaching to maintain consistency.

• Ensure upselling is natural, confident, and aligned with guest preferences.

• Maintain strong coordination with kitchen and bar teams to ensure smooth delivery and timing.

• Drive revenue through strong service execution, upselling, guest engagement, and experience-led hospitality.

• Monitor daily sales performance and support planning to meet targets.

• Support inventory control, wastage reduction, and stock monitoring in coordination with the bar and procurement teams.

• Ensure accurate handling of cash, POS transactions, voids, discounts, and bill settlements.

• Support the execution of events, activations, and live programming within the venue.

• Ensure the venue is always guest-ready for pop-ups, performances, and special moments.

• Work closely with Marketing and Experience teams to ensure activations are executed smoothly on the ground.

• Coordinate closely with the Director of F&B, Chef, Bar team, Experience team, and Hotel leadership.

• Ensure strong communication across shifts and departments to prevent service gaps.

• Provide feedback on guest preferences, operational issues, and improvement opportunities.

• Own outlet revenue and controllable costs against approved budgets; review sales mix, average spend, labour deployment, waste and guest feedback.

• Prepare demand-led rotas and staffing plans within approved headcount and labour budgets; refer exceptions to the Director of F&B.

• Maintain training plans, competency checks and documented performance follow-up; ensure SOPs and sequence of service are implemented.

• Approve recovery, discounts, voids and expenditure only within delegated limits; escalate requests beyond authority.

• Coordinate with Finance, Procurement and Engineering on stock discrepancies, purchasing needs, equipment defects and readiness actions.

• Coordinate outlet setup, readiness checklists and defect tracking with F&B leadership and supporting departments.

• Organise role-specific training and mock services, check competencies and close operational gaps before opening.

• Experience leading a restaurant or bar team, with practical budgeting, labour planning, service recovery and operational control skills.

• Demonstrate teamwork, respectful communication and ability to work the shifts required by the outlet.

• Consistent service and product standards, accurate records, completed checks and prompt escalation of issues.

• Review role-specific guest feedback, training progress, service accuracy and waste or control performance with the reporting manager against agreed targets.

• Follow approved hygiene, allergy communication, safety and emergency procedures; report incidents and unsafe conditions promptly.

• Carry out additional reasonable duties within training and competence as assigned by management.