About The Role
We’re looking for a Kitchen Manager to join the Restaurant & Quick Serve department based in Bognor Regis, leading our Diner's 200-seater restaurant.
Reporting to the Senior Kitchen Manager, you will support the running of the kitchen and support in leading a team of up to 10 team per shift. Making our guests smile is at the heart of our values, and you will ensure this happens consistently by ensuring that guests remain the central focus of all operational decisions. This will include resource planning, recruitment and selection, ensuring that we have the very best team in place to deliver an amazing service.
You will be passionate about exceptional experience and will monitor this regularly to develop action plans in your venue with a focus on continuous improvement. Financial performance will play an important part in your role, and you will deliver food cost budgets through effective menu planning, cooking to standards and specification. You will also support in the accountability of food hygiene standards and health and safety, in line with legislation and company policies.
Typical working hours: this role is based on 40 hours per week, 5 days over 7 with a wide variety of shifts between 7am - 12pm, dependent on the restaurant's opening hours.
We’re looking for a Kitchen Manager to join the Restaurant & Quick Serve department based in Bognor Regis, leading our Diner's 200-seater restaurant.
Reporting to the Senior Kitchen Manager, you will support the running of the kitchen and support in leading a team of up to 10 team per shift. Making our guests smile is at the heart of our values, and you will ensure this happens consistently by ensuring that guests remain the central focus of all operational decisions. This will include resource planning, recruitment and selection, ensuring that we have the very best team in place to deliver an amazing service.
You will be passionate about exceptional experience and will monitor this regularly to develop action plans in your venue with a focus on continuous improvement. Financial performance will play an important part in your role, and you will deliver food cost budgets through effective menu planning, cooking to standards and specification. You will also support in the accountability of food hygiene standards and health and safety, in line with legislation and company policies.
Typical working hours: this role is based on 40 hours per week, 5 days over 7 with a wide variety of shifts between 7am - 12pm, dependent on the restaurant's opening hours.
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