Head Chef

Avery Healthcare Group; City of Westminster; On-site; GBP 35,000 - 50,000; Full time

Job summary

A hospitality management company in the United Kingdom is seeking a skilled Food and Beverage Manager to lead operations across multiple outlets. The successful candidate will manage day-to-day functions while focusing on guest experiences and commercial goals. Key responsibilities include overseeing service quality, team leadership, financial performance, and compliance with regulations. Ideal candidates will have significant experience in food and beverage management, strong operational skills, and the ability to drive team engagement and performance.

Qualifications

• Proven experience in multi-outlet food and beverage operations.
• Strong knowledge of cost control and P&L management.
• Ability to lead high-performing teams and drive engagement.

Responsibilities

• Oversee day-to-day operations across restaurants and bars.
• Implement company initiatives and programs locally.
• Manage P&L and controlling costs effectively.
• Create efficient staff rotas and manage labour spend.
• Promote exceptional guest experiences through service excellence.
• Recruit, train, and develop the food and beverage team.
• Ensure compliance with health and safety regulations.

Skills

Cost control

P&L management

Guest service standards

Team leadership

Revenue delivery

Compliance knowledge

Operational execution

Problem-solving

Tools

EPOS systems

Stock control systems

MS Excel

Job description

Lead and optimise all food and beverage operations across the hotel to deliver outstanding guest experiences while achieving commercial targets. Manage multiple restaurants and bars, working closely with Food & Beverage Managers and the Executive Chef to ensure seamless daily operations, exceptional service levels and full compliance with health, safety and licensing regulations. Develop, coach and retain a high-performing multi-outlet team, owning labour and cost control to meet P&L targets.

Responsibilities

• Operational Delivery - Oversee day-to-day operations across restaurants, bars, and outlets, ensuring smooth service, effective shift handovers, and strong front-line leadership.
• Implement Central Initiatives - Execute Head Office menus, promotions, and revenue-driving initiatives locally, maintaining consistency and commercial impact.
• Financial Performance - Take ownership of P&L delivery for Food & Beverage, controlling costs (labour, waste, stock) and achieving departmental targets through tight execution and reporting.
• Labour & Rota Management - Create efficient rotas, manage labour spend, and ensure adequate cover to meet service standards.
• Guest Experience - Champion service excellence, monitor quality, and coach teams to deliver memorable moments for every guest.
• People Leadership - Recruit, train, develop, and performance‑manage the F&B team, fostering engagement, morale, and succession planning.
• Compliance & Safety - Guarantee 100% compliance with food safety, health & safety, and licensing requirements; manage audits and corrective actions.
• Collaboration & Deputising - Support Duty Management shifts, deputise for senior leaders, and work closely with Sales, Events, HR, and Procurement teams.
• Continuous Improvement - Identify efficiencies and service enhancements, piloting and scaling improvements within Head Office guidelines.
• Governance - Operate within approved financial and procurement processes, escalating issues outside delegated authority to the General Manager.

Qualifications

• Proven experience in multi‑outlet F&B operations with strong knowledge of cost control and P&L management.
• A track record of delivering exceptional service standards and enhancing guest experiences consistently.
• Demonstrable ability to build and lead high‑performing teams - setting clear expectations, coaching for success, and driving engagement through regular performance reviews.
• Commercial know‑how in revenue delivery, including upselling strategies, maximising covers and spend per head, and using data to inform local decisions.
• Thorough understanding of compliance requirements across food safety, licensing, and health & safety.
• Strong operational and commercial execution skills, with a data‑driven approach to decision‑making.
• Technical proficiency with EPOS, stock control, and rostering systems, plus solid skills in MS Excel and reporting.
• Outstanding organisational and problem‑solving ability, with reliable delivery, attention to detail, and effective stakeholder management.