100 Restaurant Group jobs in the United Kingdom

Our highly respected client owns 3 successful restaurants and requires a Group Operations Manager in Lagos, Nigeria. Great long-term opportunities exist within this group as they continue to transform the F&B landscape and expand their presence in West Africa!

The Group Operations Manager will drive service standards with structured leadership and clear concise communication. The successful candidate will be highly organized and have superior financial skills with cost alignment, budgeting, and inventory control without compromising service standards.

Some Experience Requirements:

• At least 3-4 years managing multiple outlets within a group or franchise environment.

• At least 10 years of professional experience in the hospitality industry.

• Strong understanding of beverage operations.

• Experience coordinating with other departments such as Finance, HR, Marketing and Culinary.

• Proven track record maintaining high level of service standards.

• “No Job Hoppers” client prefers a stable working career

Salary – Based on qualification and experience. Range $72,000 - $84,000 USD/year, Net of taxes. Company Furnished Accommodation provided in a residential area. Private Medical Insurance. Yearly flight home and 30 days annual leave plus 6 days off per month. Transportation, Bonus, Duty Meals, Mobile Phone, Visa. Preference to international or European experience.

Regards,

Brian

Brian Renard, Executive Director of Recruitment

RENARD INTERNATIONAL HOSPITALITY SEARCH CONSULTANTS

601 – 121 Richmond Street West

Toronto, ON Canada M5H 2K1

Tel.: , ext. 226

Email:

“The Most Trusted Name in the Hospitality Industry”

Our highly respected client owns 3 successful restaurants and requires a Group Operations Manager in Lagos, Nigeria. Great long-term opportunities exist within this group as they continue to transform the F&B landscape and expand their presence in West Africa!

The Group Operations Manager will drive service standards with structured leadership and clear concise communication. The successful candidate will be highly organized and have superior financial skills with cost alignment, budgeting, and inventory control without compromising service standards.

Some Experience Requirements:

• At least 3-4 years managing multiple outlets within a group or franchise environment.

• At least 10 years of professional experience in the hospitality industry.

• Strong understanding of beverage operations.

• Experience coordinating with other departments such as Finance, HR, Marketing and Culinary.

• Proven track record maintaining high level of service standards.

• “No Job Hoppers” client prefers a stable working career

Salary – Based on qualification and experience. Range $72,000 - $84,000 USD/year, Net of taxes. Company Furnished Accommodation provided in a residential area. Private Medical Insurance. Yearly flight home and 30 days annual leave plus 6 days off per month. Transportation, Bonus, Duty Meals, Mobile Phone, Visa. Preference to international or European experience.

Regards,

Brian

Brian Renard, Executive Director of Recruitment

RENARD INTERNATIONAL HOSPITALITY SEARCH CONSULTANTS

601 – 121 Richmond Street West

Toronto, ON Canada M5H 2K1

Tel.: , ext. 226

Email:

“The Most Trusted Name in the Hospitality Industry”

Our highly respected client owns 3 successful restaurants and requires a Group Operations Manager in Lagos, Nigeria. Great long-term opportunities exist within this group as they continue to transform the F&B landscape and expand their presence in West Africa!

The Group Operations Manager will drive service standards with structured leadership and clear concise communication. The successful candidate will be highly organized and have superior financial skills with cost alignment, budgeting, and inventory control without compromising service standards.

Some Experience Requirements:

• At least 3-4 years managing multiple outlets within a group or franchise environment.

• At least 10 years of professional experience in the hospitality industry.

• Strong understanding of beverage operations.

• Experience coordinating with other departments such as Finance, HR, Marketing and Culinary.

• Proven track record maintaining high level of service standards.

• “No Job Hoppers” client prefers a stable working career

Salary – Based on qualification and experience. Range $72,000 - $84,000 USD/year, Net of taxes. Company Furnished Accommodation provided in a residential area. Private Medical Insurance. Yearly flight home and 30 days annual leave plus 6 days off per month. Transportation, Bonus, Duty Meals, Mobile Phone, Visa. Preference to international or European experience.

Regards,

Brian

Brian Renard, Executive Director of Recruitment

RENARD INTERNATIONAL HOSPITALITY SEARCH CONSULTANTS

601 – 121 Richmond Street West

Toronto, ON Canada M5H 2K1

Tel.: , ext. 226

Email:

“The Most Trusted Name in the Hospitality Industry”

• Develop innovative and seasonal menus that align with the brand's culinary vision and target market, ensuring variety and appeal across different restaurant concepts.
• Oversee all aspects of kitchen operations, including food preparation, cooking, presentation, and quality control, ensuring consistency across all sites.
• Manage and mentor kitchen staff, fostering a positive and productive work environment, and providing ongoing training and development.
• Control food costs, labour costs, and inventory, implementing efficient purchasing and stock management strategies.
• Ensure strict adherence to health, safety, and sanitation regulations in all kitchens.
• Collaborate with restaurant managers and the marketing team on menu promotions, special events, and culinary PR.
• Source high-quality ingredients, establishing strong relationships with suppliers.
• Conduct regular kitchen audits and performance reviews to maintain standards.
• Innovate and experiment with new culinary techniques and ingredients to keep the offerings fresh and exciting.
• Manage and optimize kitchen workflows and equipment usage.
• Contribute to the overall strategic direction of the restaurant group from a culinary perspective.

• A culinary degree or equivalent professional qualification.
• Minimum of 8 years of progressive experience in professional kitchens, with at least 4 years in an Executive Chef or Head Chef role, preferably within a multi-unit or boutique setting.
• Demonstrated expertise in menu creation, food costing, inventory management, and staff training.
• Exceptional leadership, communication, and interpersonal skills.
• A creative and passionate approach to food with a strong understanding of current culinary trends.
• Proficiency in using digital communication and management tools.
• Strong understanding of health and safety regulations in the food industry.
• Ability to manage multiple projects and deadlines effectively in a remote setting.
• A portfolio showcasing previous culinary creations and menu designs would be advantageous.

• Develop and implement innovative, seasonal menus that align with brand vision.
• Oversee all culinary operations and ensure consistent quality across all establishments.
• Manage kitchen budgets, food costs, and inventory control.
• Source high-quality ingredients and establish strong supplier relationships.
• Ensure adherence to all food safety and hygiene regulations.
• Train, mentor, and develop kitchen staff remotely.
• Conduct virtual tastings and quality control assessments.
• Stay updated on culinary trends, techniques, and best practices.
• Collaborate with management on strategic culinary initiatives.
• Analyse customer feedback and operational data to drive improvements.

• Professional culinary qualification or equivalent experience.
• Minimum of 5 years of experience in a Head Chef or senior culinary leadership role.
• Demonstrated expertise in menu creation, food costing, and inventory management.
• Exceptional leadership, communication, and interpersonal skills.
• Proven ability to manage and inspire kitchen teams remotely.
• Strong understanding of food safety standards and best practices.
• Creative flair and passion for culinary excellence.
• Proficiency in using digital communication and management tools.
• Ability to work independently and drive results in a remote setting.
• Experience with multi-unit operations is a plus.

• Oversee all aspects of kitchen operations, including menu planning, food preparation, and presentation, ensuring exceptional quality and consistency.
• Develop innovative, seasonal menus that reflect current culinary trends while staying true to the restaurant's brand identity.
• Manage, train, and mentor the kitchen brigade, fostering a positive, collaborative, and high-performance work environment.
• Control food costs through effective inventory management, supplier negotiation, and waste reduction strategies.
• Ensure strict adherence to all food safety, hygiene, and sanitation regulations (HACCP).
• Collaborate with the front-of-house management team to ensure a seamless dining experience for guests.
• Maintain high standards of kitchen cleanliness, organization, and equipment maintenance.
• Source high-quality ingredients from reputable suppliers, building strong relationships.
• Manage kitchen staff schedules and ensure adequate coverage during peak periods.
• Contribute creative ideas for special events, promotions, and new restaurant concepts.
• Conduct regular performance reviews for kitchen staff and identify training needs.

• Proven experience (minimum 7 years) as a Head Chef or Senior Sous Chef in a high-volume, quality-driven restaurant or hotel environment.
• A strong culinary background with a passion for creating exceptional dishes and innovative flavour profiles.
• Demonstrated leadership and team management skills, with the ability to motivate and inspire a kitchen brigade.
• In-depth knowledge of food safety regulations and best practices.
• Excellent understanding of cost control, inventory management, and menu engineering.
• Strong communication, interpersonal, and problem-solving skills.
• Creativity and a keen eye for detail in presentation and execution.
• Experience in menu development and costing.
• A calm and professional demeanor under pressure.
• Culinary qualifications from a recognized institution are highly desirable.

• Design, develop, and execute innovative and seasonal menus that align with the restaurant’s brand and customer expectations.
• Oversee all day-to-day kitchen operations, ensuring smooth service and consistent quality.
• Manage, train, and mentor the kitchen brigade, fostering a positive and high-performing team culture.
• Control food costs, manage inventory, and ensure efficient stock rotation and ordering.
• Implement and enforce rigorous food safety and hygiene standards, ensuring compliance with all regulations.
• Collaborate with the Front of House Manager to ensure seamless service delivery and exceptional guest experiences.
• Source high-quality ingredients, building strong relationships with suppliers.
• Monitor food trends and competitor activities, bringing new ideas and techniques to the kitchen.
• Maintain equipment and ensure the kitchen is kept in excellent working order.
• Contribute to the overall success and reputation of the restaurant group.

• Proven experience as a Head Chef or Senior Sous Chef in a high-quality restaurant or hotel environment.
• Exceptional culinary skills with a creative flair and passion for seasonal ingredients.
• Strong leadership and team management abilities.
• In-depth knowledge of food safety regulations and best practices (e.g., HACCP).
• Excellent understanding of kitchen budgeting, costing, and inventory management.
• Ability to work effectively under pressure in a fast-paced environment.
• Strong communication and interpersonal skills.
• A proactive approach to problem-solving and continuous improvement.
• Passion for delivering outstanding food and service.

• Conceptualize, develop, and implement innovative and seasonal menus that align with the group's brand and culinary vision.
• Ensure consistently high standards of food quality, taste, and presentation across all dishes.
• Oversee kitchen operations, including food preparation, cooking, plating, and general hygiene.
• Manage food costs, inventory, and supplier relationships to optimize profitability and maintain quality.
• Train, mentor, and manage kitchen staff, fostering a positive and productive work environment.
• Ensure strict adherence to all health, safety, and sanitation regulations (e.g., HACCP).
• Collaborate with management on strategic planning, menu costing, and marketing initiatives.
• Develop and implement standard operating procedures for kitchen activities.
• Conduct regular quality control checks and provide feedback to on-site teams.
• Stay abreast of culinary trends, techniques, and ingredient innovations.

• Formal culinary training or equivalent professional experience.
• Minimum of 6 years of experience as a Head Chef or Senior Sous Chef in reputable restaurants, preferably in a multi-site or group setting.
• Demonstrated creativity in menu development and a passion for high-quality ingredients.
• Strong leadership, team management, and communication skills.
• Proficiency in food cost management, inventory control, and budgeting.
• Knowledge of food safety regulations and best practices.
• Ability to work independently and manage responsibilities effectively in a remote leadership structure.
• Flexibility to travel to different restaurant locations as needed for oversight and quality assurance.

• Lead the conceptualisation and development of innovative and seasonal menus that align with the brand's ethos and target audience.
• Oversee all aspects of kitchen operations, ensuring efficiency, quality, and adherence to safety and hygiene standards.
• Manage, train, mentor, and inspire a team of chefs and kitchen staff, fostering a positive and productive work environment.
• Control food costs, manage inventory, and optimise procurement processes to ensure profitability.
• Implement and enforce strict food safety and hygiene protocols (HACCP).
• Collaborate with the management team on menu pricing, costing, and financial forecasting.
• Maintain exceptional standards of food preparation, cooking techniques, and presentation.
• Conduct regular performance reviews and provide constructive feedback to kitchen staff.
• Develop and implement staff rotas, ensuring adequate coverage for all shifts.
• Manage supplier relationships, negotiating best prices and ensuring consistent quality of ingredients.
• Contribute to marketing and promotional activities related to the culinary offerings.
• Ensure compliance with all relevant legislation and licensing requirements.
• Stay abreast of current culinary trends, techniques, and industry best practices.
• Lead by example, demonstrating a strong work ethic, passion for food, and commitment to excellence.
• Oversee the maintenance and upkeep of kitchen equipment and facilities.

• Recognised culinary qualification or equivalent extensive experience.
• Minimum of 5 years of experience in a senior kitchen role, such as Head Chef, Executive Sous Chef, or equivalent.
• Demonstrable experience in menu development and costing within a high-quality restaurant setting.
• Strong leadership and people management skills, with the ability to motivate and develop a team.
• In-depth knowledge of food safety regulations and best practices.
• Excellent understanding of kitchen budgeting, cost control, and inventory management.
• Creative flair and a passion for high-quality ingredients and innovative cuisine.
• Strong organisational and time management skills.
• Proficiency in using kitchen management software is a plus.
• Excellent communication and interpersonal skills.
• Ability to work under pressure and adapt to changing demands.
• A genuine passion for hospitality and delivering exceptional dining experiences.