Relief Chef Manager - Bristol

B&I (Business and Industry); Bristol; Hybrid; GBP 28,000 - 34,000; Full time

Job summary

A leading catering company is seeking a Relief Chef Manager to oversee operations in Bristol. The role requires an experienced leader who is passionate about cooking, managing a team, and expanding client relationships. Responsibilities include managing catering operations, team development, and ensuring excellent service delivery. This position offers a competitive salary of up to £33,418 per annum plus a company car.

Benefits

Company Car

Qualifications

• Experience in managing catering operations.
• Proficient in team leadership and development.
• Strong understanding of food costs and margins.

Responsibilities

• Oversee the full catering operation from food to finance.
• Lead, develop and motivate your team to deliver excellent service.
• Manage food costs, margins, waste and labour.

Skills

Team leadership

Catering management

Client relationship building

Budget management

Menu planning

Job description

Relief Chef Manager

Location: 50 mile radius of Bristol

Salary: Up to £33,418 per annum plus Company Car

Working Pattern: 5 over 7, including weekends.

We have an exciting new opportunity for an experienced Relief Chef Manager to join our Culinary Support Team working within a 50 mile radius of the Bristol region, however National travel will be required in line with business needs.

We're looking for a Relief Chef Manager who can do more than cook. This is a role for a hands‑on leader who's as confident at the stove as they are in a client meeting, someone who understands how to run a business, manage a team, and deliver food that delights.

Whilst covering the site, you'll oversee every aspect of the catering operation, from menu planning and team leadership to client relationships, budgets, compliance, and service delivery. You'll cook with passion, lead with purpose, and run the outlet like it's your own.

What You'll Be Doing

• Oversee the full catering operation from food to finance to front of house.
• Lead, develop and motivate your team to deliver excellent service every day.
• Managing food costs, margins, waste and labour with commercial precision.
• Build strong relationships with our clients and guests. Understanding their needs, exceeding expectations and delivering service with an impact.