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North Lane Sea Food Limited (Trading as a Tom’s Fish Shop) is a well-established takeaway business committed to delivering top-quality food and outstanding customer service. We're currently looking for a Takeaway Manager to join our dynamic team and lead day-to-day operations. Key Duties and Responsibilities: Oversee daily business operations and team activities Develop and implement staff schedules, assign duties, and monitor team performance Supervise, train, and mentor staff members to meet service and productivity goals Track sales, monitor productivity, and adapt business strategies accordingly Handle customer inquiries and resolve complaints to maintain satisfaction Manage inventory, reduce waste, and liaise with suppliers Ensure compliance with food hygiene, health, and safety regulations Support recruitment, onboarding, and development of new staff Prepare and present operational and financial reports Contribute to business growth through new products and market strategies Skills & Experience Required: Minimum 3 years’ experience in a similar supervisory or managerial role Strong leadership and multitasking skills Excellent communication and customer service abilities Good knowledge of Microsoft Office and basic financial practices Familiarity with UK food hygiene and safety standards Proven ability to manage teams and drive performance under pressure Working Hours: 37.5 hours per week Are you a skilled Kitchen Manager looking for a dynamic and exciting working environment and ready to take on a new challenge? Then we want to hear from you! To apply, please submit your resume outlining your experience and qualifications.

Job Title: Head Chef - Responsibilities: The head chef will be responsible for various duties and will work 30-35 hours per week. They will exclusively serve as the culinary mastermind for Momo Mandap Limited and their responsibilities will include: a. Menu Planning and Development: - Designing and developing innovative menu items that blend Nepalese and Asian Flavors. - Creating a well-balanced menu with a variety of options. - Ensuring the menu meets the restaurant's concept and customer preferences. b. Food Preparation and Cooking: - Overseeing the preparation and cooking of food items. - Ensuring food quality, taste, and presentation meet the restaurant's standards. - Monitoring portion control and minimizing food wastage. c. Kitchen Management: - Managing kitchen operations and maintaining hygiene and safety standards. - Supervising and training kitchen staff. - Organizing and coordinating the workflow in the kitchen. d. Quality control: - Monitor and maintain high standards of food quality, taste, and presentation ensuring compliance with health and safety regulations. e. Inventory and cost Control: - Monitoring and controlling food inventory. - Ensuring efficient usage of ingredients to minimize costs. - Implementing strategies to reduce food waste and maximize profitability. f. Quality Assurance: - Conducting regular quality checks to maintain high standards. - Addressing customer feedback and taking necessary actions for improvement. - Ensuring compliance with health and safety regulations. g. Safety and hygiene: -Ensure strict compliance with food safety regulations and maintain a clean and organized kitchen environment. h. Collaboration and Communication: - Collaborating with the restaurant management team to achieve business goals. - Communicating effectively with staff, suppliers, and other stakeholders. - Providing guidance and support to the kitchen team. i. Continuous learning: -Staying updated with the latest culinary trends, attending workshops or conferences, and encouraging the kitchen staff to enhance their skills and knowledge.