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Kitchen Manager Job

Kitchen Manager Job, London

Our client, a hospitality business representing a premium members-style restaurant and events venue in Central London, is seeking an experienced Kitchen Manager. Taking full operational responsibility for kitchen stock control, supplier management, goods receiving, and inventory systems. The operation combines high-quality dining with private events and terrace service, requiring strong operational control behind the scenes. Working closely with the Head Chef, the Kitchen Manager supports menu development from a sourcing, costing, and supply perspective while maintaining tight cost control and operational efficiency.

Location: Central London
Salary: £35,000–£40,000 per annum
Additional Earnings: Tronc (conservative estimate £12,000 per annum)
Contract: Full-time, permanent
Reports to: Head Chef & Restaurant General Manager

The venue:

  • 70-cover restaurant with additional 14-seat bar
  • 40-cover terrace and bar
  • 14-seat private dining room
  • Three dedicated event spaces

This role ensures that the right product is:

  • Ordered correctly
  • Delivered correctly
  • Checked correctly
  • Stored correctly
  • Clearly communicated between goods-in, prep kitchen, and service kitchen

Key Responsibilities

Stock Ordering & Forecasting

  • Place all food and kitchen-related orders based on menu requirements, forecasts, seasonality, and event demand
  • Monitor market pricing and trends
  • Maintain par levels across all categories
  • Proactively prevent shortages or excess stock

Goods Receiving & Quality Control

  • Oversee all goods-in deliveries
  • Ensure deliveries match purchase orders
  • Conduct strict quality checks on arrival
  • Reject substandard goods in line with company standards
  • Maintain accurate invoice and delivery documentation
  • Ensure full traceability compliance

Inventory Management & Weekly Stocktakes

  • Maintain accurate, real-time inventory records
  • Conduct and oversee weekly stocktakes
  • Investigate and report stock variances
  • Implement waste and shrinkage controls
  • Ensure correct stock rotation and date labelling

Communication Flow Between Kitchen Areas

  • Act as the operational bridge between goods-in, prep kitchen, and service kitchen
  • Allocate stock clearly between areas
  • Maintain daily visibility on product availability
  • Ensure smooth stock movement from storage through to service

Supplier Relationships & Sourcing

  • Maintain professional communication with approved suppliers
  • Negotiate pricing and trading terms where appropriate
  • Monitor supplier performance (quality, reliability, pricing)
  • Source new suppliers alongside the Head Chef
  • Support sustainable and seasonal sourcing initiatives

Cost Control

  • Monitor overall food cost performance
  • Support portion costings with senior leadership
  • Maintain purchasing within agreed budgets
  • Produce weekly financial and stock reports

Compliance & Storage Standards

  • Ensure all storage areas are organised, clean, and compliant
  • Maintain temperature logs and food safety records
  • Ensure allergen labelling and segregation standards are upheld
  • Enforce preventative maintenance standards for refrigeration and dry stores
  • Ensure safe handling of heavy deliveries and hazardous materials

Team Leadership

  • Supervise goods-in and store personnel
  • Deliver training on receiving procedures, stock handling, storage standards, and safety protocols
  • Manage performance within the operational team

Systems & Technical Requirements

  • Strong computer literacy essential
  • Experience with inventory and supplier invoicing platforms (experience with Fourth highly desirable)
  • Experience with rota management software (knowledge of Opyste advantageous)

What We’re Looking For

  • Previous experience in a Kitchen Manager, Senior Store Manager, or Food Operations role within a premium restaurant or hospitality environment
  • Strong organisational and analytical skills
  • Excellent communication and cross-department collaboration
  • Commercially aware with a proactive approach to cost control
  • Detail-driven with high operational standards

Salary & Benefits

  • £35,000–£40,000 per annum
  • Tronc (conservative estimate £12,000 per year)
  • 1 staff meal per shift
  • 23 days holiday
  • Birthday off
  • Retail discount opportunities
  • Opportunity to work within a premium Central London hospitality venue