Brocco On The Park


At Brocco, we value people and community, and our hospitality team cares about the little things as much as the big picture. We believe in rewarding talent and offer a work environment that reflects our philosophy of eating, living and working well.

We are always interested to hear from talented hospitality professionals, so if thats you – or if youre interested in kitchen, night porter or waiter roles – email your CV plus a letter outlining why youd like to work for us to

Current vacancies

Duty manager – restaurant

As Brocco’s Duty Manager working predominantly in the restaurant, you will be passionate about food and drink, with the drive and experience to grow Brocco Kitchen, as well as lead, coach and develop our front of house team. You’ll work closely with our head chef and owner to set the vision and deliver the strategy for our restaurant.

From all-day restaurant operations, catering for our hotel guests and private events, your pursuit of the highest hospitality standards will guide the Brocco team to deliver a first-rate customer experience at all times. Under your guidance, Brocco’s relaxed eating and drinking spaces will always be welcoming and the needs of guests anticipated with the utmost professionalism.

You should have experience of managing a high-volume restaurant and bar service – including controlling the floor, managing staff, customer service, EPOS expertise, budgets and stock control. Your leadership style should coach and inspire, as you will enable our front of house team to deliver outstanding service every time.

An understanding of the hotel industry at boutique level would be helpful but more important is that you are a positive, confident food and drink professional with the vision to create a completely unique experience for guests and locals.

Your skills

  • Substantial experience (3+ years) of front of house/restaurant and bar
    management in the hospitality sector
  • Ability to manage and develop a winning front of house team               –
  • Impeccable people skills and a passion for customer service
  • Commitment to high standards of service, cleanliness and food safety
  • Highly numerate and able to supervise cash handling operations, restaurant and bar sales, stock levels and budgets
  • Ability to measure and evaluate guest feedback and satisfaction
  • Unwavering attention to detail and skilled in balancing multiple priorities
  • Experience of managing EPOS systems
  • Beverage experience
  • Calm under pressure

Working pattern

The role is full time based on a 5 out of 7 day working week including daytime, evening and weekend work. Must be fully flexible.


This is a unique opportunity to work in a lovely, supportive environment with great team members. We have a ‘one team’ philosophy and share tips equally. There is a work based pension, 28 days holiday and social programme.


On application depending on experience.