Location: One Bishops Square, London, E1 6AD

Searcys is looking for an Assistant Hospitality and Client Dining Room Manager.  As an Assistant Hospitality and Client Dining Room Manager, you will lead the teams and support the successful delivery of the Food and Beverage Events Operation.

Most events occur between Monday and Friday, and as part of your role, you will be expected to deliver events in the evenings and occasionally on weekends, so flexibility is essential.

The Assistant Hospitality and Client Dining Room Manager role will be based on Allen & Overy Shearman LLP, a global law firm. Being a responsible business is a core part of AO Shearman's strategy and how we work. AO Shearman is one of Searcy's most exquisite venues.

Searcys is steeped in rich heritage and is passionate about its people. Therefore, as an Assistant Hospitality and Client Dining Room Manager, you will receive the following industry-leading benefits:

  • 50% discount across Searcys venues
  • Enrolment into the Searcys pension scheme
  • 22 days of annual leave plus public and bank holidays 
  • Access to everyday discounts and communication portal
  • Employee assistance programme
  • Enrolment into Searcys Champagne School
  • Cycle to Work Scheme
  • Meals provided on shift 
  • Maternity and Paternity Pay 
  • Free gym onsite
  • Company Sick Pay
  • Overtime paid  

Assistant Hospitality and Client Dining Room Manager

Monday – Friday 

£35000 – £38000

To provide venue-specific catering and logistical support for all events held within Allen & Overy Shearman, One Bishop Square. The Assistant Hospitality and Client Dining Room Manager will report to the Fine Dining and Events Manager. 


•    To organise the successful operation of the fine dining and events area 

•    To take charge of the smooth running of events and fine dining rooms, demonstrating your trustworthiness and responsibility in this vital role.

•    To greet clients on arrival, ensuring that the event is as they require, and ensuring that any on-the-day changes are passed on where necessary.

•    To liaise with the client about their event and special requirement checks.

•    To carry out regular checks of events areas for maintenance health and safety issues.

•    To ensure in-house accounting policies are adhered to and checked. This includes cash handling, stock ordering, billing and stock control (food, beverage, equipment and uniform).

•    To comply with all legal requirements with particular reference to (but not exclusively) fire regulations, security, licence requirements and any Local Authority or Client stipulations.

•   To deputise for the Fine Dining and Events Manager in their absence.

•    Any other reasonable request by management.

Your skills and experience:

  • You are experienced with managing multiple volume catering operations.
  • You have a real eye for detail and a positive attitude.
  • Your strong communication skills are a cornerstone of our operations. You are adept at collaborating effectively at all levels, both internally and with our clients 
  • Excellent time management skills to meet deadlines and manage multiple tasks simultaneously.
  • Adaptability to changing event requirements
  • Exceptional relationship-building and interpersonal skills to liaise with clients, vendors, and team members
  • Organisational skills to coordinate all event logistics effectively.

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