As the head of service you will be responsible to oversee and manage all aspects of hospitality and operations within the  food service environment. This is a hands-on leadership role that requires a highly organized individual to manage inventory, food quality, team coordination, and operational reporting. The ideal candidate will be experienced, proactive, and have a keen eye for detail. This is a demanding but rewarding role that requires someone with strong management skills and a passion for ensuring top-notch customer service while maintaining a clean, safe, and well-maintained environment for staff

Key Responsibilities:

Hospitality & Operations Leadership:
● Health & Safety Compliance:
○ Implement and monitor workplace health and safety regulations, ensuring all staff adhere to safety protocols.
○ Conduct risk assessments regularly and ensure the team follows food safety and hygiene standards.
● Team Leadership & Coordination:
○ Lead and supervise the hospitality team, assigning duties and ensuring smooth operations in all service areas.
○ Oversee the cleanliness and organisation of the workplace, ensuring both staff and guests are in a safe and well-maintained environment.
○ Organise and oversee training programs to enhance team members' skills in cleaning procedures, safety standards, and hospitality operations.
● Food Safety & Hygiene:
○ Ensure all food handling, storage, and preparation adhere to strict hygiene and safety regulations.
○ Perform regular checks on food preparation items, allergen labeling, and operational compliance.
● Familiarity with Company Culture & Menus:
○ Understand and promote the company’s hospitality culture, maintaining high standards in food presentation and customer service.
○ Monitor the quality of food and beverages, ensuring that items such as porridge, fruit salad, and other breakfast offerings meet the brand's expectations.
Inventory & Stock Management:

● Oversee daily inventory of key ingredients and manage stock levels.
● Coordinate delivery checks and manage waste, ensuring the accuracy of reporting across all locations.
● Work with suppliers to ensure stock requirements are met, including regular ordering of essential items.
● Maintain accurate records of inventory and communicate stock needs to management.
Operational Reporting & Communication:
● Prepare daily operational and waste reports for senior management.
● Track popular dishes, customer preferences, and suggest improvements based on performance data.
● Provide daily inventory updates and communicate any shortages or necessary orders to key stakeholders.
About you 
● Energetic and dynamic, able to thrive in a fast-paced environment with plenty of Initiative

   Polished - excellent written and spoken English  absolutely essential for this role. 

Attention to detail and used to dealing with people at all levels. 
● Minimum 8 years of experience in a premium fine dining restaurant or high end hospitality management role  
● Strong leadership skills and a hands-on approach to managing teams.
● Extensive knowledge of health and safety standards in the food service industry.
● Excellent communication skills, with the ability to manage and motivate staff effectively.
● High attention to detail and organisational skills.
● Strong knowledge of food safety, allergen management, and inventory control

Salary and Benefits 

Starting salary £40k / 45,000

● Fast-paced and exciting work environment.
● Opportunity to make a direct impact on daily operations and team success.
● Work with a dynamic and supportive team, with a focus on food quality, service, and hospitality standards.
● Free breakfasts and lunches provided
● Wellness perks
If you're a highly experienced, detail-oriented, and energetic leader with a strong background in hospitality, food service, and operational management, we’d love to hear from you!