84 Best franchise Jobs in Bristol (August 2026)

Kitchen Manager

17 days ago

Bristol

The Kitchen Leader at JAMAYA plays a strategic and dynamic role in overseeing all kitchen operations, ensuring high standards of food quality, consistency and guest satisfaction. You will be the leader of the back-of-house team, responsible for operational excellence, team member development and financial performance. Working closely with the Restaurant General Manager and operational team, you will create an efficient, organiz]sed, and safe kitchen environment, while fostering a positive team culture that drives success and growth. A successful Kitchen Manager will balance managing day-to-day operations with long-term planning to achieve business targets, maintain excellent standards and inspire their team to perform at their best. Key Responsibilities: Operational Excellence & Kitchen Management: Oversee kitchen operations to ensure the smooth and efficient running of the kitchen, maintaining the quality and standards that JAMAYA is known for. Following the JAMAYA recipe specs, ensure food preparation is always up to JAMAYAs exacting standards with a focus on consistency, quality and timeliness. Manage kitchen inventory, including ordering, stocktaking and maintaining cost-effective supplies. Negotiate with suppliers where required, to secure the best deals. Monitor food storage and preparation to comply with health and safety regulations and ensure food safety guidelines are followed rigorously. Lead the kitchen team to ensure timely delivery of food, minimising wastage and maintaining high standards of food presentation. Team Management & Development: Recruit, train and manage kitchen team members, ensuring they are well-equipped with the knowledge and skills needed to succeed. Foster a culture of continuous improvement, providing guidance, feedback and performance evaluations. Oversee rota planning, ensuring fair and efficient scheduling in line with business needs. Lead regular kitchen team meetings and JAM Sessions promoting communication, teamwork, and a positive work environment. Provide training to ensure all team members meet the high standards of hygiene, food safety and operational efficiency. Support training for new restaurant teams or franchise partners as required, helping everyone to achieve JAMAYA standards. Financial & Resource Management: Take responsibility for managing kitchen costs, ensuring financial targets are met and identifying opportunities for cost savings without compromising quality. Collaborate with the Restaurant General Manager to review monthly financial performance (P&L), identifying areas of improvement and ensuring financial stability. Control stock levels, monitor waste and ensure that orders are placed in a timely manner to meet business needs. Contribute to the restaurant's overall financial health by supporting the achievement of sales targets and profit margins. Compliance & Health & Safety: Ensure strict adherence to health and safety regulations, including conducting regular safety audits and ensuring compliance with HACCP protocols. Lead by example in creating a safe, clean, and efficient working environment for all kitchen team. Ensure that all food safety practices are in place, including temperature logging and proper food storage. Take ownership of all health and safety procedures, ensuring that they are followed by the entire kitchen team. Team Leadership & Communication: Lead by example, inspiring the kitchen team through your dedication, enthusiasm and strong work ethic. Support team well-being, ensuring physical and mental health are prioritised within the kitchen team. Communicate effectively with both the kitchen and front-of-house teams to ensure smooth service flow and address any operational challenges. Assist the Restaurant General Manager in achieving site targets and KPIs, ensuring the entire team understands how to work towards these goals. Collaborate with the Restaurant General Manager, Operations Manager and founders to ensure menu development aligns with business goals and guest expectations. Additional Responsibilities: Ensure kitchen runs smoothly by making sure any maintenance issues are reported, logged and followed up on. Oversee the recruitment and performance management of kitchen team members, ensuring the teams growth and performance is aligned with business needs. Stay informed of industry trends and operational best practices, implementing them where appropriate to improve kitchen performance and guest satisfaction. Ensure all administrative tasks are completed promptly, including emails, inventory reports, and health and safety compliance checks. Demonstrate flexibility in the role, undertaking additional tasks as required by the management team to support the restaurants success. Skills & Experience Required: Leadership Skills: Proven experience in leading a kitchen team, with the ability to inspire and motivate others. Kitchen Management: Strong understanding of kitchen operations, food safety regulations and inventory control. Financial Acumen: Ability to manage costs, contribute to P&L reviews and drive financial performance. Customer Focused: A commitment to delivering high-quality food and a great Guest experience. Problem Solving: Ability to think on your feet, solve issues quickly and adapt to the fast-paced demands of a busy kitchen. Communication Skills: Clear and effective communicator, able to work closely with both kitchen and front-of-house teams. Team Development: Passionate about training and developing team members to achieve their potential. Health & Safety Knowledge: Extensive knowledge of health and safety protocols, including HACCP and food safety guidelines. TPBN1_UKCT

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