Mole negro
My grandmother’s recipe, with chilhuacle negro chillies brought back each winter. Served with confit duck leg and blue-corn tortillas.
31 ingredients · two days
Restaurant General Manager
A full room, a happy kitchen and numbers that add up.
90
covers−52%
staff turnover4.8★
guest ratingThe story
I run a 90-cover restaurant: front of house, bookings, wine list, staffing and the P&L.
I’ve cut staff turnover in half by fixing rotas and paying tips fairly.
London
Front of houseP&LRotasWine listBookingsHiring & trainingHealth & safetyLicensing
Front of houseP&LRotasWine listBookingsHiring & trainingHealth & safetyLicensing
The operations
Tetela de frijol
Triangular stuffed masa, black beans, hoja santa, salsa macha and a little queso fresco.
Masa made in-house
Aguachile verde
Cornish scallops cured in lime and serrano, cucumber, red onion and toasted pumpkin seeds.
Raw · served cold
Comal supper club
A ten-course dinner on the first Friday of each month in a Hackney bakery. Sold out 26 months running.
Founder
What I do
Opening support
Hiring, training and systems for a new restaurant.
QuoteService training
Front of house, one day.
£850Profitability review
Menu, labour and supplier costs.
£2,200The career
Restaurant General Manager
Maíz, Soho
2021 – PresentAssistant Manager
Brindisa Kitchen
2017 – 2021WSET Level 3 Award in Wines
Wine & Spirit Education Trust
2019Personal Licence Holder
Westminster City Council
2017In their words
Every guest feels like a regular when he’s on the floor.