General Manager

Overview General Manager - House of Social, Manchester

Contract: Permanent, 45 hours per week

Salary: £40-42,000 per annum

Working Patterns: Our Management Team work collaboratively throughout the working week Tuesday - Sunday. Shifts can start as early as 7am and finish as late as 2am. Days and hours will rotate weekly subject to demands and team availability.

House of Social Food Hall is Manchester's newest and most exciting food hall. A collection of five independent kitchens, serving food and drink to suit every taste and time. We're looking for an accomplished Supervisor to provide leadership support, steering the on-site team to deliver to our premium standards.

Located on two levels of Vita Group's purpose built student accommodation concept House of Social, the new venue spans 12,000 square feet of brand new dining and drinking space.

We"re looking for a General Manager to oversee all aspects of the food hall including bar performance, front of house operations, events execution, and collaboration with independent kitchen operators.

Our General Manager

Responsible for the overall commercial performance, operational leadership, and guest experience at House of Social. This role leads the day-to-day operation of the venue, ensuring strong financial results, high service standards, and a vibrant, well-programmed hospitality destination. The role will ensure the venue operates efficiently while delivering strong revenue growth, controlled costs, and an exceptional guest experience.

Commercial & Financial Performance

• Own the commercial performance of House of Social, driving revenue growth across bar sales, events, and partnerships.
• Monitor daily, weekly and monthly sales performance against budget and forecast.
• Manage venue profitability including labour costs, stock control, and operational expenditure.
• Protect and improve gross profit margins through effective purchasing, stock management, and wastage control.
• Analyse trading reports, sales trends and customer behaviour to identify opportunities for revenue growth.
• Drive spend per head through menu engineering, upselling initiatives and improved guest journey.

Operational Leadership

• Lead the day-to-day operations of the venue including the main bar, mezzanine, floor seating, and external areas.
• Ensure operational systems, opening and closing procedures, and service standards are consistently delivered.
• Coordinate effectively with independent kitchen operators to maintain smooth service and high-quality food delivery.
• Ensure service standards support high-volume trading periods while maintaining exceptional hospitality.

Bar & Drinks Programme

• Develop and maintain a profitable drinks programme aligned with House of Social's brand.
• Introduce seasonal drinks menus, promotions and supplier partnerships.
• Monitor beverage performance including GP margins, product mix and sales trends.
• Ensure stock control processes are robust and minimise wastage.

Team Leadership & Development

• Recruit, train and develop a high-performing front of house, bar and back of house team.
• Manage rotas and labour scheduling to align staffing levels with trading patterns.
• Conduct regular performance reviews and team development planning.
• Build a positive culture that reflects House of Social values and hospitality standards.

Events, Programming & Marketing Collaboration

• Work with the Marketing and Events teams to deliver a diverse calendar of programming.
• Ensure the venue is operationally prepared for live music, private events and brand activations.
• Support marketing campaigns through operational planning and delivery.
• Maximise revenue opportunities generated through ticketed events and partnerships.

Health, Safety & Compliance

• Maintain compliance with health and safety legislation, licensing and food safety regulations.
• Ensure all staff are trained on safe working practices, allergy procedures and emergency protocols.
• Maintain accurate documentation for risk assessments and compliance checks.

Working closely with the Head of F&B, the General Manager will translate strategic goals into operational delivery, driving footfall, maximising spend per head, improving bar performance, and supporting a dynamic…