45,264 Restaurant Services jobs in the United Kingdom

• Provide remote oversight and guidance to restaurant General Managers and their teams.
• Monitor daily operations across multiple sites, analysing performance metrics, sales data, and customer feedback.
• Develop and implement operational strategies to enhance efficiency, profitability, and guest satisfaction.
• Ensure consistent adherence to brand standards, service protocols, and quality control measures.
• Manage and approve operational budgets for assigned locations, controlling costs and optimising resource allocation.
• Support the recruitment, training, and development of restaurant management personnel.
• Conduct virtual performance reviews and provide constructive feedback to site managers.
• Oversee inventory management, supply chain, and vendor relations remotely.
• Implement and enforce health, safety, and hygiene standards across all locations.
• Identify operational challenges and proactively develop solutions to mitigate risks.
• Liaise effectively with marketing, HR, and finance departments to align operational strategies.
• Drive initiatives for continuous improvement in service delivery and operational procedures.
• Utilise technology platforms for reporting, communication, and performance tracking.
• Develop and maintain strong relationships with on-site management teams through regular virtual communication.
• Stay informed about industry trends and best practices in restaurant management.

• Proven experience in multi-site restaurant management or a senior operations role within the hospitality industry.
• Demonstrated success in managing P&L, budgets, and operational costs effectively.
• Strong understanding of F&B operations, service standards, and front-of-house/back-of-house management.
• Excellent leadership, communication, and interpersonal skills.
• Proficiency in using restaurant management software, POS systems, and virtual collaboration tools.
• Ability to analyse data and translate insights into actionable operational improvements.
• Strong organisational and problem-solving abilities, with a meticulous attention to detail.
• A passion for hospitality and a commitment to delivering exceptional guest experiences.
• Must be adaptable, self-motivated, and capable of working independently in a remote environment.
• A dedicated home office setup with reliable internet connectivity is essential.

• Oversee the day-to-day operations of multiple restaurants, ensuring efficiency, quality, and consistency.
• Develop and implement operational strategies to enhance profitability and customer satisfaction.
• Manage P&L responsibilities for each establishment, including budgeting, cost control, and revenue maximization.
• Recruit, train, and develop high-performing restaurant management teams.
• Set and maintain high standards for food quality, service, hygiene, and safety.
• Develop and implement innovative marketing and promotional strategies to drive customer traffic.
• Monitor industry trends and competitor activities to identify opportunities for growth and improvement.
• Ensure compliance with all relevant health, safety, and employment regulations.
• Foster a positive and engaging work environment for all staff.
• Conduct regular performance reviews and provide feedback to management teams.
• Manage relationships with suppliers and negotiate favorable terms.
• Utilize technology and data analytics to optimize operations and decision-making.

• Significant experience (7+ years) in multi-unit restaurant management or a senior operations role within the hospitality industry.
• Proven ability to drive operational efficiency and financial performance in a high-volume environment.
• Strong leadership, team-building, and motivational skills.
• In-depth knowledge of restaurant operations, including front-of-house and back-of-house management.
• Excellent understanding of financial management, P&L statements, and budgeting.
• Strong communication, interpersonal, and problem-solving skills.
• Ability to work independently and manage a distributed team effectively in a remote setup.
• Passion for excellent customer service and a keen eye for detail.
• Proficiency in relevant hospitality management software and POS systems.
• A degree in Hospitality Management, Business Administration, or a related field, or equivalent practical experience.

• Professional culinary qualification (e.g., NVQ Level 3/4, Diploma) or equivalent extensive experience.
• Minimum of 8 years of progressive experience in professional kitchens, with at least 3 years in a Head Chef or Senior Sous Chef role.
• Demonstrated success in menu development, recipe costing, and inventory management.
• Strong understanding of food delivery logistics and packaging solutions.
• Experience managing kitchen teams and upholding rigorous hygiene and safety standards.
• Proficiency in using digital tools for menu management, ordering, and communication.
• Excellent palate and ability to innovate within various culinary styles.
• Passionate about food trends and sustainability.
• Must be eligible to work full-time in the UK.

• Develop and execute innovative, high-quality menus for multiple virtual restaurant brands, optimised for delivery.
• Create detailed recipes, portion controls, and plating guidelines to ensure consistency and efficiency.
• Manage food costs, conduct regular inventory assessments, and implement cost-saving measures without compromising quality.
• Source and vet suppliers to ensure the availability of fresh, high-quality ingredients.
• Develop and implement strict food safety and hygiene protocols (HACCP) for all partner kitchens.
• Train and provide ongoing support to kitchen staff in partner or central kitchens remotely, ensuring adherence to standards.
• Analyse customer feedback and sales data to identify trends and make data-driven menu adjustments.
• Collaborate with marketing and operations teams to align culinary offerings with brand strategy and promotional campaigns.
• Stay abreast of industry trends, new ingredients, and innovative cooking techniques relevant to the delivery market.
• Oversee quality control and troubleshoot any culinary issues that arise in partner kitchens.

• Extensive experience as a Head Chef or Senior Sous Chef, with a significant portion in menu development and innovation.
• Proven experience managing food costs, inventory, and supplier relationships.
• Demonstrable understanding of food safety standards and regulations (e.g., HACCP).
• Exceptional culinary skills and a passion for creating delicious, appealing food.
• Experience with or a strong understanding of the food delivery market and its specific challenges is highly advantageous.
• Excellent remote communication, leadership, and training skills.
• Ability to work independently, manage multiple projects, and meet tight deadlines in a fast-paced environment.
• Proficiency in relevant software for recipe costing, inventory management, and performance analysis.
• Culinary degree or equivalent professional qualification is preferred.

• Develop and refine innovative, high-quality menus that align with the restaurant's concept and brand.
• Oversee all aspects of culinary operations, including food preparation, cooking, and presentation, remotely.
• Establish and maintain rigorous standards for food quality, taste, and presentation.
• Manage food costs, inventory, and supplier relationships to optimise profitability.
• Conduct periodic on-site visits for quality checks, team training, and strategic planning.
• Collaborate with the on-site Sous Chef and kitchen team to ensure consistent execution.
• Develop and implement standard operating procedures for the kitchen.
• Ensure strict adherence to all food safety, hygiene, and sanitation regulations.
• Train and mentor kitchen staff, fostering a culture of excellence and continuous improvement.
• Source and select premium ingredients from reputable suppliers.
• Contribute to marketing efforts by providing culinary insights and input.
• Stay abreast of culinary trends and innovations to keep the menu fresh and exciting.
• Manage kitchen budgets and ensure operational efficiency.

• Michelin-star or equivalent fine-dining culinary experience.
• Minimum of 7 years of progressive experience in high-end kitchens, with at least 3 years as a Head Chef or Executive Chef.
• Demonstrated success in menu development, costing, and inventory management.
• Exceptional understanding of various cooking techniques, cuisines, and food presentation.
• Proven ability to lead and inspire a kitchen team, even remotely.
• Strong knowledge of food safety standards (e.g., HACCP) and application.
• Excellent communication, organisational, and problem-solving skills.
• Ability to travel periodically to the restaurant location.
• A passion for culinary excellence and creativity.
• Experience in managing kitchen operations remotely is highly desirable.
• Proficiency in using digital tools for communication and management.

• Manage and supervise the operations of multiple restaurant sites, ensuring consistent quality and service.
• Develop and implement strategies to enhance customer satisfaction and loyalty.
• Recruit, train, and mentor restaurant staff, fostering a positive and high-performing team culture.
• Oversee inventory management, stock control, and supplier relationships to optimize costs and maintain quality.
• Ensure compliance with all health, safety, and hygiene regulations.
• Manage budgets, financial performance, and profitability for each site.
• Develop and implement marketing and promotional activities to drive sales.
• Handle customer feedback and resolve any issues or complaints promptly and professionally.
• Conduct regular site visits and performance evaluations.

• Previous experience as a Restaurant Manager, with demonstrable success in managing multiple outlets or a high-volume single site.
• Strong understanding of catering operations, food and beverage management, and financial controls.
• Excellent leadership, communication, and interpersonal skills.
• Proven ability to train, motivate, and develop staff.
• Experience with inventory management systems and POS software.
• Knowledge of health and safety regulations within the hospitality industry.
• Ability to work a flexible schedule, including evenings and weekends, as required by business needs.
• A degree in Hospitality Management or a related field is advantageous.
• This role will involve regular travel to different sites but will offer a hybrid working arrangement, allowing for remote work on certain days.

Customer Services - 30k, permanent position, hybrid working (3 days in the office). Location, Dartford, Kent.

Responsibilities:

• To provide technical and systems support both the Customer Service team and UK Fleet Contracts as well as customer service. This will involve developing relationships with the team and customers across the board.
• Provide exceptional administration, systems and technical support to the customer service, dealing professionally, empathetically, and efficiently with all queries and complaints.
• To learn more about the products and better understand needs and requirements of installations and provide solutions.
• To provide highest level of admin and technical support to customers and the team
• Provide exceptional customer service in supporting key UK fleet contracts, dealing professionally, empathetically and efficiently with incoming telephone orders and queries.
• Accurate processing of orders in a timely manner, handling any special instructions as appropriate.
• Processing of customer returns.
• Support the field sales teams in providing quotes and documentation as required and arranging vehicle fittings.

Required experience:

• 3+ years proven customer services experience
• Business to Business (B2B) experience
• Strong systems capabilities
• Have an appetite to explore and understand Technical/product/electronic products and devices. Inquisitive for knowledge on this subject.

My client is a large and rapidly expanding Engineering company looking for a Customer Service expert.

If you are interested in the role, please 'APPLY' and submit your CV for immediate consideration.