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We are looking for a passionate and experienced Bar Manager to lead all on-site operations for our 1930s Jazz Club, including menu development, staff recruitment and training, P&L reporting and on-site delivery of our bespoke, high-end, and high-yield menu.

At The Lost Estate we specialize in transformational shared experiences that take our guests on an immersive journey of music, time-travel and old-school hospitality. We believe that the passion and heart we pour into our experiences is the same we pour into our guests’ glasses. Our menu is of a Pinnacle Guide level and now we want to build the team that can deliver and develop it.

Our menu is not a themed menu but an accurate, perfected, celebration of the recipes and drinks that would have existed in the 1930 – made with modern technique and innovation. We look to make the most incredible expressions of these seminal drinks in a way that is both respectful to the source material and iconic within its own self as a drink on a menu in our club.

Our next bar manager at 58th Street Country Club, will bring a rich experience in running high volume cocktail bars, as well as an ability to train and lead a team to deliver the highest standards. Attention to details will be a key attribute to make sure that the quality of the drinks reflects a high maintenance of their bar and financial KPIs. We aim to be the place where talent can grow and expand, therefore this bar will also show their creativity in a constant chase of the most time-accurate, and yet original drinks.

A passion for the history of cocktails and old-school hospitality is a must.

With direct access to our General Manager and Head of Beverage and Bar Experience you will have the opportunity to build your legacy alongside ours as we look to cement this club as the No1 live experience in the UK.

Reporting Structure

• Menu Development: This role will report directly to the Head of Beverage and Bar Experience on all matters related to drink creativity, menu evolution, concept development, and culinary storytelling.
• Operational Delivery: Bar operations, budget performance, food safety and systems implementation will be the responsibility of the site-level management team, reporting into the GMs
• Quality Control: To be managed independently and report back to a combination of BBE and GM via bi-weekly operation meetings and internal bar sessions.

Role Breakdown

Operations:

• Functional Delivery of a bespoke thematic cocktail list, time-specific club cocktail list and extensive wine list.
• Stock and Operation Support in managing all batching, par-yields, and quality control.
• Line-Management of a curated bar team of ‘career’ bartenders and wine-waiters and enthusiastic junior support staff.
• Labour budget management for the Bar team(s)
• GP management for all beverage items (including Garnishes, Ice and Glassware)
• Site-Level EPOS management and P&L reporting.

TLE Ambassador:

• You will be required to work within our in-world setting which will includes, but isn’t limited to:
• Working in a time-appropriate club uniform
• Working with recipes and ‘genuine time travel’ to create drinks that belong in our club setting
• Work to a standard that is befitting of our club, prioritsing experience over efficiency.
• Lead regular sessions with the teams to understand the ‘world’ of the experience – why we do what we do, how their work contributes to storytelling, narrative, themes, and vision behind menus and experiences.
• Our ambition is to be operating at a Pinnacle Guide level – whether or not we seek the accolade formally. This requires daily discipline, innovation, and a relentless focus on excellence.This allows us to:
• Build an amazing team from the ground up, and set them to a mission-led goal
• Challenge the team to innovate
• Set the bar for quality
• Embed a high-performance mindset across all sections

Person Specification

Overview:

• We are an Arts organisation and so a passion for storytelling is necessary.
• We believe in Old School Hospitality and so an understanding and respect for this is a must.
• We want to operate at a Pinnacle Guide level and so a professional commitment to excellence is essential.

You will have:

• At least three years of experience managing a high-volume bar
• Exceptional knowledge of classic cocktails
• Experience working to revenue targets and profit margins in particular through stock control and labour budgets
• Proven track record of managing theoretical and actual profit margins
• Good understanding of margin impact on business profitability
• Good understanding of COSHH, H&S and allergen management
• WSET level 2 or equivalent
• Personal licence

• Salary: £40 – £45K pa (This is made up of a base rate and tronc contribution)

Job Summary: At The Lost Estate, dining meets storytelling. We are an immersive restaurant experience where guests are transported to new worlds through food, performance, and atmosphere. Each visit is a theatrical journey—one that relies on seamless coordination between hospitality, culinary artistry, and live entertainment. The Supervisor plays a crucial role in ensuring the smooth operation of the restaurant during assigned shifts. This includes managing front-of-house teams, overseeing guest experience, coordinating with performers and back-of-house staff, and resolving issues in real time. The ideal candidate thrives in a high-energy, dynamic environment and brings a blend of hospitality, leadership and theatrical awareness.

Working Hours: Fixed Term Contract (Fixed Hours)
commence on the 7th of November 2025.

Key Responsibilities:
Operational Leadership
– Oversee daily service operations, ensuring alignment with immersive experience
timelines and performance cues.
– Supervise FOH staff including hosts, servers, and floor runners.
– Coordinate closely with kitchen and entertainment teams to maintain show flow and
guest satisfaction.

Guest Experience:
– Greet guests and resolve service issues with professionalism and warmth.
– Ensure each guest receives a seamless, magical experience—from arrival to departure.
-Monitor and uphold ambiance, show immersion, and staff presentation standards.

Team Supervision:
– Brief and debrief staff before and after each shift.
– Provide on-the-spot coaching and performance feedback.
– Ensure team adherence to health, food safety, and cleanliness standards.

Coordination & Communication:

 – Act as the point of contact between service, kitchen, and performance teams during shifts.
– Troubleshoot technical or operational disruptions without affecting the guest
experience.
– Escalate complex issues to senior management as needed.


Administrative Tasks:
– Complete shift reports, incident logs, and handovers accurately.
– Manage bookings, VIPs, and special requests during service.
– Support with stock control, staffing levels and floor planning when required.

Requirements:
Proven experience in a hospitality or live event setting (restaurant, theatre, event space, or immersive venue).
Strong leadership and team management skills.
Excellent communication, conflict resolution, and multitasking abilities.
Adaptable and calm under pressure in a fast-paced, often unpredictable environment.
An enthusiastic approach to facilitating an “in-world” service to elevate the once in a lifetime
experience
Comfortable with a physically fast-paced and high-pressure environment, whilst maintaining
outstanding customer service, we serve up to 250 guests every show.
Investment in the company’s journey, values and passion to grow an inspiring work culture with the belief that outstanding Arts and Hospitality experiences can change lives at its core – and deliver this in the day-to-day operation.
IT literacy and experience using Google Sheets or a similar spreadsheet application.
Experience in management of a team of waiters with excellent verbal, interpersonal and written communication skills.
Strong organisational, time management and prioritisation abilities working effectively under pressure and flexibility to adapt quickly to demand.
FSA Allergen Training.
Availability on weekends, evenings, late finishes and access to our West Kensington venue.

Preferred:
 Experience working in themed or immersive venues.
 Background in performance, theatre tech, or event management is a plus.
 First aid and/or Mental health first aid training
 Health & safety certification.
 Food safety certification
 Allergen awareness training.

At The Lost Estate, dining meets storytelling. We are an immersive restaurant experience where guests are transported to new worlds through food, performance, and atmosphere. Each visit is a theatrical journey—one that relies on seamless coordination between hospitality, culinary artistry, and live entertainment. The Sous Chef plays a crucial role in ensuring the smooth operation of the kitchen. The ideal candidate thrives in a high-energy, dynamic environment and brings a blend of leadership and technical skills.

Key Responsibilities:

– Kitchen Management: Assist the Head Chef in managing all aspects of the kitchen, including staff management, food preparation, and service

– Staff Supervision: Supervise and coordinate the activities of kitchen staff, including Chef de Parties, Commis Chefs, and Kitchen Porters, ensuring tasks are completed efficiently and to the required standards.

– Food Preparation: Oversee food preparation, ensuring dishes are cooked and presented to the highest standards of quality and consistency.

– Menu Development: Collaborate with the Head Chef to develop new dishes and menus, considering factors such as seasonality, cost, and customer preferences.

– Quality Control: Maintain high standards of food quality, taste, and presentation, conducting regular quality checks and providing feedback to kitchen staff as necessary.

– Inventory Management: Monitor and manage inventory levels, including ordering supplies, conducting stocktakes, and minimizing wastage.

– Health and Safety: Ensure compliance with health and safety regulations and food hygiene standards, maintaining cleanliness and hygiene throughout the kitchen.

– Training and Development: Train and mentor kitchen staff, providing guidance on culinary techniques, kitchen procedures, and health and safety practices.

– Customer Service: Work closely with front-of-house staff to ensure smooth service and address any customer feedback or concerns promptly and professionally.