Indigo & Mezzanine Operations Manager

One Aldwych is one of the very few hotels in London, even the world that can say it is truly independent. We like to think we do things differently, always with a warm, friendly spirit. Our story is very much our own to write and we invite you to become part of the next chapter. A busy thoroughfare, the Mezzanine is home to Indigo, our signature restaurant and neighbourhood jewel as well as our Private Events and Room Service.

Our promise to you

• 28 to 32 days holiday per year (increase with years of service)


• Complimentary stay including a food and beverage experience


• Career planning \- regular performance reviews


• £1,000 "Refer a Friend" scheme


• 50% Discount in Food and Beverage Outlets


• Cycle to work scheme or season ticket loan


• Uniform and meals on duty


• Discounted friends and family rates


• Employee assistance programme


• Reward programmes, long service awards and staff recognition incentives

• Lead the restaurant team with professionalism, independence, and a strong commitment to delivering exceptional service standards.


• Create memorable and personalized dining experiences for guests by ensuring warm hospitality and attention to detail at every stage of service.


• Demonstrate confident leadership by motivating, supporting, and guiding the team to achieve operational excellence during service.


• Maintain high standards across all aspects of restaurant operations, including service delivery, event setup, cash handling, hygiene, and personal presentation.


• Utilize previous experience in luxury hospitality to communicate effectively with guests and colleagues while ensuring a seamless and professional dining environment.

• Manage the daily operations of Indigo Restaurant, In Room Dining, and Private Events to ensure smooth and efficient service.


• Deliver exceptional guest experiences by maintaining strong communication, recognizing guest preferences, and handling complaints professionally.


• Coordinate closely with Reservations, Front Office, Kitchen, and other departments to maximize bookings and maintain seamless operations.


• Lead and prepare teams through daily briefings, menu training, and collaboration with the Executive Chef to uphold high food and beverage standards.


• Support business growth by driving upselling opportunities, maximizing revenue, and assisting with events and new initiatives.

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