Chef&Food&Beverage Manager, East London

We are seeking a hands‑on and experienced Chef and Food&Beverage Manager to oversee all aspects of kitchen operations and food&beverage service for our venues. This dynamic position requires a leader who is passionate about culinary excellence, guest experience, and team management.

Qualifications

Formal hospitality or culinary qualification, or relevant certifications.

Experience

Minimum of 3 years’ experience in a combined kitchen and food&beverage management role.

Proven ability to manage kitchen and front‑of‑house operations.

Experience in staff supervision, stock control, and customer service.

Experience with menu planning and costing an advantage.

Skills

Strong leadership, planning, and organisational skills.

Ability to multitask and manage time effectively under pressure.

Proficiency in basic computer programs (MS Word, Excel, POS systems).

Excellent communication and interpersonal skills.

Key Responsibilities Kitchen Operations

Oversee all food preparation and kitchen operations, ensuring high standards of hygiene, taste, and presentation.

Plan, cost, and update menus in line with seasonal trends and customer expectations.

Ensure compliance with health and safety regulations at all times.

Supervise and train kitchen staff, fostering a collaborative and motivated team culture.

Food&Beverage Management

Manage all food and beverage service areas, including bars, dining areas, and buffet stations.

Ensure venues are set up and serviced according to function and event requirements.

Monitor service quality and customer satisfaction, addressing complaints proactively.

Oversee inventory control for all F&B items, including purchasing, stock rotation, and monthly stock takes.

Ensure cleanliness and upkeep of all F&B areas, including cellars, storerooms, and cold rooms.

Maintain cost controls and wastage minimisation across kitchen and bar operations.

Staff Management

Lead and supervise kitchen, bar, and service teams.

Create and manage staff schedules to ensure adequate coverage.

Monitor staff presentation, performance, and compliance with policies and procedures.

Provide training and ongoing development for team members.

General&Administrative

Collaborate with Events Manager to coordinate food service for functions and conferences.

Assist with budgeting, forecasting, and supplier negotiations.

Maintain accurate records and reports as required by senior management.

Adhere to company standards, promote team spirit, and uphold a customer‑first approach.

This role requires a proactive, committed individual with a strong sense of ownership and pride in delivering high‑quality hospitality services. Occasional weekend and evening work will be required.

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