Operations Manager

Flat Iron Square; Greater London; On-site; GBP 45,000 - 62,000; Full time

Job summary

Harri is seeking a Kitchen Manager to oversee a busy, multi-brand kitchen at Flat Iron Square. You will synchronize operations across pizza, fried chicken, and Greek Souvlaki concepts while ensuring brand integrity and efficient labor and equipment use.

You will lead a fast-paced team, optimize throughput, and maintain strict HACCP and presentation standards across all menus. The role emphasizes cross-training and data-driven performance metrics in a demanding street-food setting.

Qualifications

• 3–5 years in high-volume kitchen management (Banqueting, Catering, or Ghost Kitchens preferred).
• Proficiency with KDS and digital stock management systems.

Responsibilities

• Production Synchronization: Manage order flow across multiple boards to align pickup and delivery.
• Resource Allocation: Dynamically assign staff to different stations/brands.
• Inventory Integration: Manage shared ingredients while keeping some exclusive to brands.

Skills

High-volume management

KDS proficiency

Stock management

Brand coordination

Education

Food Hygiene Level 2 or higher

Tools

KDS (Kitchen Display Systems)

Marketman

Nory

Job description

Managing Flat Iron Square street food kitchen kiosk requires a unique blend of high-level logistics and culinary versatility. Unlike a traditional head chef, this role focuses on the synchronization of different brands and cuisines under one roof.

Job Title

Kitchen Manager

Position Summary

The Kitchen Manager is responsible for overseeing the daily operations of a high-volume facility producing multiple distinct culinary brands simultaneously including pizza, fried chicken and Greek Souvlaki. You will ensure that each brand maintains its specific standards, quality, and plating while optimizing shared labour and equipment. The goal is to maximize throughput without sacrificing the integrity of any individual concept.

Key Responsibilities

1. Operational Excellence

• Production Synchronization: Manage the flow of orders across multiple KDS systems or integrated tablets to ensure timing is aligned for pickup and delivery.

• Resource Allocation: Dynamically assign kitchen staff to different "stations" or brands based on fluctuating demand throughout the shift.

• Inventory Integration: Manage a complex inventory system where ingredients may be shared across some brands (e.g., produce) but remain exclusive to others (e.g., proprietary sauces).

2. Quality & Brand Control

• Standardization: Ensure every dish follows exact recipe specifications for multiple brands, preventing "flavour bleed" between different cuisines.

• Presentation: Maintain the specific packaging and garnishing standards unique to each menu.

• Health & Safety: Maintain rigorous food safety standards (HACCP) across all preparation areas.

3. Leadership & Training

• Cross-Training: Develop a versatile team capable of pivoting between different cooking styles (e.g., switching from charcoal grilling to pizza-stretching).

• Performance Metrics: Monitor KPIs such as "ticket time per brand," "order accuracy," and "food waste percentages."

Required Skills & Qualifications

• Experience: 3–5 years in high-volume kitchen management (Banqueting, Catering, or Ghost Kitchens preferred).
• Technical: Proficiency with KDS (Kitchen Display Systems) and digital stock management systems (Marketman, Nory)
• Logistics: Strong grasp of supply chain management and "just-in-time" prep cycles.
• Certifications: Valid Food Hygiene Level 2 or higher certification

The Ideal Candidate

You are a "culinary air traffic controller." You thrive in environments where the printer never stops, and you have the mental agility to jump from a burger concept to a sushi concept without missing a beat. You value data as much as flavour and understand that in a multi-menu environment, consistency is the ultimate metric.

Work Environment

• High-pressure, fast-paced setting.
• Requirement to stand for long periods.
• Exposure to various kitchen environments (walk-in freezers to high-heat grill lines).