Full Job Description
We are looking for a dynamic, high-energy leader to take the reins of our establishment as a General Manager & Head Chef. This is a unique, dual-faceted role designed for a culinary professional who loves the rush of the kitchen but also possesses the sharp business acumen required to run a successful front-of-house operation.
If you are a culinary expert who can design a stellar menu, manage food costs, lead a kitchen crew, and step out to ensure our guests are having an unforgettable dining experience, we want to hear from you.
Key Responsibilities
Culinary & Back of House (BOH):
- Oversee all kitchen operations, ensuring food quality, presentation, and consistency meet top-tier standards.
- Design, implement, and refresh seasonal menus while maintaining accurate recipe costings.
- Manage inventory, order supplies, and maintain strong vendor relationships to control food and labor costs.
- Recruit, train, mentor, and schedule kitchen staff, fostering a positive and efficient team environment.
- Ensure strict compliance with all health, safety, and sanitation regulations.
Management & Front of House (FOH):
- Oversee daily business operations, including guest relations, staffing, and financial performance.
- Maximize profitability through strategic labor management, waste reduction, and marketing initiatives.
- Train FOH staff on menu knowledge, hospitality standards, and upselling techniques.
- Handle customer feedback with grace and professionalism, turning first-time guests into regulars.
- Manage P&L statements, budgets, and administrative duties (payroll approval, cash handling, etc.).
Qualifications & Skills
- Experience: Minimum 3 years of experience as a Head Chef, Kitchen Manager, or Restaurant General Manager. Experience managing both sides of the house is highly preferred.
- Leadership: Proven ability to lead, motivate, and develop a diverse team.
- Financial Acumen: Strong understanding of restaurant financials, including P&L management, food cost tracking, and labor optimization.
- Certifications: ServSafe Manager certification (or equivalent state food safety certification) required.
- Flexibility: Ability to work a flexible schedule, including nights, weekends, and holidays.
- Physical Stamina: Ability to stand for long periods and lift up to 50 lbs.
Benefits & Perks
- Competitive base salary with a performance-based bonus structure.
- Comprehensive health, dental, and vision insurance.
- Generous paid time off (PTO).
- Free meals during shifts and a substantial employee discount when dining off-duty.
- Tremendous creative freedom to shape the menu and restaurant culture.
Schedule
- 10-hour shift / 8-hour shift
- Day shift / Evening shift
- Weekend availability required
Work Location
Job Types: Full-time, Permanent, Graduate
Pay: £26,500.00-£41,000.00 per year
Benefits:
- Discounted or free food
- Employee discount
Work Location: In person
