70 The Restaurant Group jobs in the United Kingdom

General Manager – Branded Restaurant Group

Central London

£50,000 - £55,000

This group is well-established, with restaurants across London that people know and love. They’re not chasing growth for growth’s sake – the focus here is on consistency, quality, and making sure the teams and guests are looked after.

The role is full-on, running a high-volume site with a big team, so it needs someone sharp, people-driven, and commercially switched on. You’ll have full control of the P&L, set the standards, and lead from the front – but most importantly, you’ll inspire the team and make the guest experience outstanding every day.

What they’re looking for:

• A GM who’s run busy, branded restaurants before, experience in full service and counter service would be ideal
• Strong on P&L and comfortable making commercial calls
• Someone who thrives in a fast-paced, high-volume environment
• Proper people leadership – developing, motivating, and holding the team to high standards
• Obsessed with guest experience and getting the details right

If you’re ready to take on a big, established site where you can make your mark, send your CV to

• Design and develop innovative, high-quality menus that align with the restaurant group's brand and customer expectations.
• Oversee all aspects of kitchen operations, ensuring smooth and efficient service delivery.
• Manage, train, and mentor kitchen staff, fostering a positive and productive team environment.
• Uphold stringent standards of food safety, hygiene, and quality control.
• Control food costs, manage inventory, and negotiate with suppliers to achieve optimal pricing.
• Implement and monitor kitchen budgets, ensuring profitability targets are met.
• Collaborate with the wider management team to drive business growth and enhance the customer dining experience.
• Ensure consistency in food preparation and presentation across all venues.
• Stay abreast of culinary trends and new techniques, integrating them into menu offerings.

• Proven experience as a Head Chef or Senior Sous Chef within a high-quality dining environment.
• Exceptional culinary skills with a passion for creating exceptional dishes.
• Strong leadership and team management capabilities.
• In-depth knowledge of food safety regulations and kitchen hygiene practices.
• Experience in menu planning, costing, and inventory management.
• Excellent communication and interpersonal skills.
• Creative flair and a passion for seasonal, high-quality ingredients.
• Ability to work effectively in a fast-paced, demanding environment.
• Demonstrated ability to manage a budget and control costs efficiently.
• Flexibility to travel to different restaurant locations within Northern Ireland as needed.

• Develop and execute creative, seasonally driven menus that align with the brand's culinary vision.
• Lead, mentor, and inspire the kitchen brigade, fostering a positive and productive work environment.
• Oversee all aspects of kitchen operations, including food preparation, cooking, plating, and presentation.
• Implement and maintain stringent food safety and hygiene standards.
• Manage food costs, inventory, and supplier relationships to optimise profitability.
• Conduct regular performance reviews and provide ongoing training and development for kitchen staff.
• Ensure consistency in food quality and presentation across all dishes.
• Collaborate with restaurant management to create exceptional dining experiences.
• Stay updated on culinary trends, techniques, and ingredients.
• Manage kitchen budgets and financial performance.

• Proven experience as a Head Chef or Executive Sous Chef in a high-quality restaurant setting.
• Demonstrated culinary expertise with a strong understanding of diverse cooking techniques and cuisines.
• Exceptional leadership, communication, and interpersonal skills.
• Strong knowledge of food safety regulations and best practices.
• Proficiency in kitchen management software and cost control methodologies.
• A passion for innovation and creativity in menu development.
• Ability to manage multiple priorities and thrive in a fast-paced environment.
• Experience working effectively and managing teams remotely is a plus.
• Culinary degree or equivalent professional qualification is highly desirable.

• Develop innovative and appealing menus that align with the restaurant's brand and seasonal offerings.
• Oversee all daily kitchen operations, ensuring smooth service and exceptional food quality.
• Lead, train, and mentor the kitchen brigade, fostering a collaborative and professional atmosphere.
• Manage food costs, inventory, and supplier relationships to ensure profitability and quality.
• Implement and enforce strict food safety and hygiene standards (HACCP).
• Control kitchen expenses, including labour, food, and supplies.
• Ensure consistent execution of dishes to meet the highest culinary standards.
• Manage staff rotas, holidays, and performance reviews.
• Collaborate with the management team on marketing, promotions, and event planning.
• Maintain kitchen equipment and ensure a safe and efficient working environment.

• Proven experience as a Head Chef, Senior Sous Chef, or equivalent in a reputable restaurant.
• Demonstrated culinary creativity and expertise, with a passion for high-quality ingredients and innovative dishes.
• Strong leadership and team management skills, with the ability to motivate and inspire.
• Excellent understanding of kitchen operations, costing, and financial management.
• Thorough knowledge of food safety regulations and HACCP principles.
• Ability to work effectively under pressure in a fast-paced environment.
• Strong organizational and planning skills.
• Excellent communication and interpersonal abilities.
• Relevant culinary qualifications and certifications.
• A commitment to continuous learning and culinary development.

The Concept:

Join a dynamic, entrepreneurial restaurant group and immerse yourself in a vibrant, high-end dining experience. This is a chance to work in a premium, fast-paced environment where detail, service, and creativity matter.

The Role:

This is a high-volume operation – think circa £10m annual revenue – spanning two floors, a private dining room, and a bar. You’ll lead a large team, drive operational excellence, and ensure every service runs smoothly. This is perfect for someone who loves being on the floor, inspiring their team, and creating a calm, organised, and premium guest experience.

Who They’re Looking For:

• Proven experience in premium, high-volume restaurant operations

• Strong background in bar management and full-service restaurant leadership

• Hands-on, passionate, and energised – a true leader on the floor

• Commercially and financially savvy, with a keen eye for detail

• Comfortable managing all aspects of the business, from operations to people development

• Experience with new openings is highly desirable

• Someone who champions team culture and invests in the growth of their people

Apply today or send your CV to Kate at COREcruitment dot com

The Concept:

Join a dynamic, entrepreneurial restaurant group and immerse yourself in a vibrant, high-end dining experience. This is a chance to work in a premium, fast-paced environment where detail, service, and creativity matter.

The Role:

This is a high-volume operation – think circa £10m annual revenue – spanning two floors, a private dining room, and a bar. You’ll lead a large team, drive operational excellence, and ensure every service runs smoothly. This is perfect for someone who loves being on the floor, inspiring their team, and creating a calm, organised, and premium guest experience.

Who They’re Looking For:

• Proven experience in premium, high-volume restaurant operations

• Strong background in bar management and full-service restaurant leadership

• Hands-on, passionate, and energised – a true leader on the floor

• Commercially and financially savvy, with a keen eye for detail

• Comfortable managing all aspects of the business, from operations to people development

• Experience with new openings is highly desirable

• Someone who champions team culture and invests in the growth of their people

Apply today or send your CV to Kate at COREcruitment dot com

• Lead and inspire culinary teams across multiple restaurant locations.
• Develop innovative and commercially viable menus that align with brand standards.
• Oversee all aspects of kitchen operations, ensuring efficiency and quality.
• Manage food procurement, inventory control, and supplier relationships.
• Implement and enforce rigorous food safety and hygiene standards (HACCP).
• Control food and labour costs to achieve profitability targets.
• Recruit, train, mentor, and manage kitchen staff.
• Foster a positive, collaborative, and high-performance kitchen culture.
• Collaborate with marketing and operations teams on promotions and new openings.
• Maintain high standards of presentation and consistency across all dishes.
• Conduct regular kitchen audits and implement improvement plans.

• Extensive experience as an Executive Chef or Senior Sous Chef in a high-volume, multi-site hospitality environment.
• Demonstrated expertise in menu development, costing, and kitchen management.
• Strong leadership, communication, and interpersonal skills.
• In-depth knowledge of food safety regulations and best practices.
• Proven ability to manage budgets and control costs effectively.
• Creative flair and a passion for culinary excellence.
• Ability to work effectively under pressure and manage multiple priorities.
• Formal culinary qualifications preferred.
• Experience with diverse cuisines is a plus.

• Develop innovative and seasonal menus that align with the restaurant's brand and target market.
• Lead, train, and mentor the kitchen brigade to ensure high standards of performance and professionalism.
• Oversee daily kitchen operations, including food preparation, cooking, and presentation.
• Maintain rigorous standards of food quality, taste, and presentation.
• Manage food costs, inventory control, and supplier relationships effectively.
• Ensure strict adherence to health, safety, and hygiene regulations (HACCP).
• Collaborate with management on financial targets, budgeting, and P&L management for the kitchen.
• Source high-quality ingredients from reputable suppliers.
• Stay updated on culinary trends and competitor activities.
• Contribute to the overall success and reputation of the restaurant group.

• Proven experience as an Executive Chef or Head Chef in a reputable establishment.
• Demonstrated culinary creativity and expertise in various cooking techniques.
• Strong leadership, team management, and communication skills.
• In-depth knowledge of food costing, inventory management, and menu engineering.
• Experience with fine dining and a strong understanding of current food trends.
• Proficiency in HACCP and food safety management.
• Ability to work effectively under pressure in a fast-paced environment.
• Passion for food and delivering exceptional guest experiences.
• Relevant culinary qualifications.