Job Description

Spread over 4 kitchens with operations ranging from bar food, family dining and A la carte menus, this role with give full variety where no day is the same.



The Kitchen Manager is responsible for overseeing all aspects of the 'Back of House' kitchen operations, including staff supervision, scheduling and inventory management. This role combines culinary expertise with management responsibilities to ensure the delivery of high-quality, cost-effective meals in a clean and safe environment.

Salary: Up to 48,000 (DOE)

The Key Responsibilities for a Kitchen Manager would include:

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Health and Safety

Managing and completing all kitchen files in line with food safety regulation ensuring they are compliant. Maintaining compliance with food hygiene and health and safety regulations (e.g., HACCP, COSHH and local licensing requirements). Assisting the Head Chef in allergen compliance and management across all 4 kitchens. Ensuring compliance of SOPs and general kitchen standards in conjunction with the Head Chef and business requirements. Monitoring kitchen workflows to ensure efficiency and safety in all areas.

Staff Management

Assisting with hiring new starters, assisting with the completion of compliance training and supporting with people management of kitchen and service team alongside the Head Chef. Scheduling shifts and managing labour to stay within the allocated budget. Managing all HR procedures and employee relations, ensuring they are followed and documented professionally at all times. Conducting regular performance reviews and provide coaching and development where necessary. Assisting in operational oversight where required. Enforcing compliance with health and safety regulations (e.g., HACCP, local health codes).

Operational Efficiency

Regularly checking the hotel occupancy to gauge and forecast demand for both team and stock requirements. Delivering on restaurant KPI targets through coordinating with front-of-house staff to ensure seamless guest experiences with a continuous drive to ensure key KPIs exceed targeted scores and provide the Hotels Director with a strategic plan on a quarterly basis proposing how performance against KPIs can be improved. Maintaining accurate records of food temperatures, cleaning schedules, and inventory. Willingness in providing hands-on involvement within the kitchens during busy service periods and key events under direction of the Head Chef.

Financial Accountability

Monitoring vendor invoices and controlling food purchasing. Monitoring variances in food cost of sale, along with change and trends and adjust accordingly. Informing the leadership team of changes in the cost of goods to ensure we are offering guests high quality products, while contributing towards profitable growth for the Resort. Managing food and labour costs to meet or exceed budgetary targets. Conducting regular inventory checks and place orders to minimise wastage and avoid shortages. Responding to customer feedback and complaints professionally and escalating where required. Promoting special events, themed menus, or dietary-specific offerings to enhance satisfaction. Ensuring that all commodities are ordered, received, checked and stored correctly in accordance with company standards.

What is required for this role?

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Here are some essential and desirable qualities required for this role...

Level 3 Food Safety, or Level 2 Food Safety with a willingness to obtain Level 3. Strong knowledge and previous experience of food safety, kitchen operations, and dietary requirements. Strong knowledge of Allergen processes and regulations including PPDS. Excellent leadership, organizational, and interpersonal skills preferably within a kitchen environment. Previous kitchen management experience in a high cover volume kitchen. Proficient in inventory systems, scheduling tools, and basic computer skills.
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