Flagship site within the company, multi-outlet operation comprising 1200 cover staff restaurant and extensive directors dining and hospitality services.
To lead and mange the kitchen brigade consisting of 11 chefs and 4 kitchen porters along with the up keep of the evening service.
Responsible for all menu development, recruitment, staff training, stock control and financial targets.
Overseeing and responsibility of the fine dining and hospitality, staff restaurant and deli bar.
Costings & GP control, Training
Keeping in line with company suppliers, Food development . company standards & Improving standards.
Implementing food programmes / theme days
Monday to Friday with a 40 hour working week
