Social Media Manager

Are you a culturally curious, creatively sharp Social Media Manager who understands what makes people stop, watch, share and come back for more? Can you turn a brilliant story into platform-native content, build communities and spot the right opportunity before everyone else does? If you’re passionate about food and drink and endlessly curious about the people, places and the culture shaping it? Then come and help shape the next chapter of social at Dishoom.

Key responsibilities

• Reporting to the Head of Content, you will oversee our presence on priority social media platforms - with a focus on Instagram and Tiktok and Youtube across two brands.
• Translate the wider content and marketing strategy into a dynamic social calendar, bringing platform-specific storytelling, social-first ideas and audience insight to the broader content roadmap, campaigns, collaborations and cultural programming.
• Help develop and grow distinctive recurring social formats and series that audiences recognise, return to and engage with over time.
• Own social channel health and growth, including reach, engagement, follower growth, audience quality, traffic and contribution to demand and café covers.
• You understand how to shape and edit a story for social - leading with the hook, building momentum quickly and adapting pacing and structure to hold attention across each platform. You don’t need to be an expert editor, but you know what makes a social edit work.
• Actively listen to and engage with Dishoom’s online community, identifying recurring conversations, cultural insights and audience behaviours that can inform the wider marketing strategy.
• Contribute a strong social perspective to photography and videography shoots ensuring content is captured with the necessary hooks, framing, pacing and formats to work effectively across Reels, TikTok, YouTube Shorts and Stories.
• Craft and edit on-brand copy for all posts, across the varied platforms, working closely with our digital team to optimise captions and copy for search and discovery, adapting tone and structure for different audiences and channel behaviours.
• Work closely with Guest Services on community management, helping them address customer enquiries, feedback, and concerns. Be the point of escalation for any challenging or complicated comments
• Regularly analyse content and audience performance, producing clear reports against agreed objectives and using insights to actively improve formats, publishing decisions and future briefs.
• Maintain an active view of platform developments, emerging creators, cultural shifts and competitor activity, sharing relevant opportunities with the wider Content and Marketing team.

Our ideal candidate

• 3-5 years of experience in social media management, preferably in the food or hospitality world
• Proven track record of successfully managing social media campaigns and driving engagement
• Strong creative and storytelling skills, with a keen eye for visual aesthetics and trends
• Excellent communication and interpersonal skills
• Ability to multitask, prioritise daily, and thrive in a fast-paced environment
• Proficiency in social media analytics tools and platforms
• A keen collaborator, always ready to roll their sleeves up and get stuck in!
• Passionate about the food and drink scene
• Knowledge of South Asian culture would be a huge bonus
• Has managed an agency in an in-house role before
• Is tenacious, entrepreneurial - used to an non-corporate set-up
• 4-day trip to Bombay for brand immersion

Ready to join the team?

If you're passionate about social media, creativity, and making an impact, we'd love to hear from you! To apply, please send your CV, a cover letter explaining why you're the perfect fit, and a mini-portfolio containing up to five pieces of social media content (think about both imagery and copy) that you’ve created and that have had great results.

Perks

We deeply care about making Dishoom an awesome place to work and have some of the best team events and benefits around, including:

- A huge summer festival (our Family Mela) and Babus day out and Christmas party.

- Regular team events and a weekly team lunch get together in Babu House.

- 25 days holiday plus bank holidays (plus a day for our Mela and another for our Christmas Party).

- Dishoom Black card with a monthly allowance for treating friends and family in our cafes

- Food from the café menu when working in cafes.

- Access to a huge discount network saving you money on everything from flights to groceries.

- Subsidised yoga & gym memberships.

- Ongoing support to continue your personal development.

- An extra day off to take your little one to their first day of school.

- A brand immersion trip to Bombay

- Plus you’ll be in a team of super smart, supportive and ambitious people – all working to create something career-defining in terms of a place for our team to work.

About Dishoom

Dishoom and Permit Room are managed by a team of Babus* led by co-founders Shamil and Kavi Thakrar. The first Dishoom opened in Covent Garden in 2010, and Dishoom now has cafés in London, Edinburgh, Manchester, Birmingham, Brighton, Cambridge and Oxford. It also has delivery kitchens and an online store. Shamil, Kavi and Naved Nasir published their first book, “Dishoom: From Bombay with Love” in 2019. In both Dishoom and Permit Room, a meal is donated to charity for every meal served – 20 million meals have been donated so far.

Working at Dishoom will give you a vibrant immersion into Indian cuisine and hospitality. The team ethos and culture are really strong - so much so that we’ve just been recognised as one of the UK’s Top 10 Best Places to Work by the Sunday Times. Everyone works together, creativity is encouraged, and each day brings new opportunities to learn.

At Dishoom- everyone is welcome. We are committed to having an inclusive and diverse workplace and strongly encourage people from all backgrounds, identities and experience to apply for roles with us.

*Babu can be a term of respect in India but is more frequently used to refer to bureaucrats behind desks who don’t do much.