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An amazing career opportunity for an established hospitality professional to join our company in this newly created role at a time of transition and growth. The role of the Senior Hospitality Operations Manager is seen as an opportunity to make a real difference, setting standards, implementing systems and change and a pathway to both personal and business growth. Role Type: Full-time, permanent role; based at our HQ, just outside Banbury. Flexibility required in line with event operations. Reports to: Operations Director / Chief Executive Officer Salary: £60,000 per annum, dependent on experience Role Overview • The Senior Hospitality Operations Manager (SHOM) assumes full responsibility for the end-to-end operational performance of the business, taking a holistic, strategic view across all departments, events and delivery channels., • This role requires extensive senior-level hospitality operations experience, with the ability to operate at both a strategic level and hands-on level. Experience across multi-site operations is highly desirable. This role goes beyond event execution to include: • Operational strategy and planning, • Business performance and profitability, • Team structure, leadership and development, • Systems, processes and scalability, • Cross-functional alignment, • The SHOM ensures that all areas of the business operate cohesively, efficiently and to the, • highest standards, while continuously evolving to support growth. Who is the SHOM? • A key member of the Senior Leadership Team (SLT)., • Acts as the operational lead across the entire company., • Direct line between strategy (CEO/OD) and execution (SMT/JMT)., • Provides leadership across FOH, Kitchen, Logistics and Admin functions., • Plays a critical role in shaping company direction and growth. SHOM’s Core Responsibilities Operational Leadership & Oversight • Maintain full visibility across all operational activity within the business., • Ensure all events and services are delivered:, • To brand standard, • On time and within budget, • With consistent quality and guest experience, • Develop and implement operational frameworks, standards and best practices., • Take ownership of multi-event and complex delivery environments, ensuring seamless, • coordination. Strategic Planning and Business Performance • Lead forward planning across the business, including:, • Event pipelines, • Resource planning, • Staffing and logistics, • Drive commercial performance by balancing:, • Labour costs, • Operational efficiency, • Profitability, • Analyse operational data to identify:, • Trends, risks and opportunities for growth and improvement, • Contribute to business strategy in collaboration with the OD and CEO Team Leadership and Development • Build, lead and evolve a high-performing operational structure., • Direct management of the Senior Management Team (SMT)., • Oversight of the Junior Management Team (JMT) development and performance., • Ensure:, • Strong leadership capabilities at all levels., • Clear accountability and ownership., • Continuous training and development., • Identify hiring needs and lead recruitment in line with business growth. Culture, Standards and Brand Alignment • Act as a guardian of company culture, ethos and standards., • Ensure all team members operate as brand ambassadors., • Drive consistency in:, • Service standards, • Behaviour and professionalism, • Guest experience, • Champion the ‘One House’ approach across all departments. Live Event Oversight and Quality Assurance • Maintain a visible presence across key events., • Regularly assess live delivery to:, • Monitor standards, • Support teams, • Identify improvements, • Step into lead operational roles at high-profile or complex events where required., • Ensure consistent feedback loops and continuous improvement. Cross-Functional Collaboration • Build strong relationships across Kitchen, FOH, Logistics and Admin teams., • Act as the central point to ensure alignment between all departments., • Work closely with key stakeholders, strategic partners and clients., • Maintain high levels of communication, trust and professionalism. Systems, Processes and Scalability • Develop and refine operational systems and workflows., • Identify inefficiencies and implement improvements., • Ensure the business is structured to:, • Scale effectively, • Maintain quality during growth, • Introduce tools, reporting and processes that enhance performance. Business Growth and Development • Identify and drive new business opportunities., • Support and influence: Strategic partnerships, client relationships, revenue growth, • initiatives., • Present opportunities and insights to the OD and CEO., • Ensure all operational activity contributes to long-term business building. Ways of Working Autonomy and Ownership • Operates with a high level of independence., • Takes full ownership of operational outcomes., • Proactively identifies and solves problems. Leadership Presence • Visible, approachable and decisive., • Leads by example in all environments., • Inspires confidence across teams and stakeholders. Communication • Clear, consistent and structured communication across all levels., • Ensures alignment between strategy and execution. Person Specification • Extensive, senior-level hospitality operations experience is essential., • Multi-site operational experience is highly desirable., • Forward-thinking and solutions-driven., • A natural leader and exceptional communicator., • Commercially astute and has financial acumen., • Energetic, enthusiastic and thrives in a fast-paced environment., • Curious, adaptable and always looking to improve., • A true ‘people person’ who brings out the best in others., • Resilient, hands-on, and sees things through to completion., • Passionate about food, hospitality and delivering unforgettable experiences.

To develop and lead the culinary team. To develop, create, implement, and maintain the agreed high standard and consistency of all food production, service, dishes, menus & tastings across all areas of the group in an effective, time efficient, hygienic, and profitable manner, ensuring customer service standards whilst ensuring best & safe practice and adherence to all legislation. Reports to: Operations Director / Chief Executive Officer How We Work • As a Team we are all expected to work daily with the same shared core set of values., • Our Mission and Vision are what sets our standards and our beliefs., • Trust, Respect & Teamwork is embodied by One House. Culinary Talent • If you are reading this then it is expected and a given that you are a very talented chef., • You are expected to keep up to date with culinary trends and influences in order to help, • keep the business relevant., • You are able to translate trends into workable, replicable and profitable dishes and, • processes appropriate to our market., • You are inspirational. You have a huge passion for food, and are able to inspire your team,, • creating a culture of excellence., • You will be expected to create appropriate menus applicable and appropriate to various, • market sectors within a company appropriate style and to deadlines., • The GEC will contribute strategically to the growth and evolution of the business through, • culinary innovation, operational scalability, concept development and support of new, • business opportunities. Communication and IT skills • You are expected to be a strong communicator in this role., • The ability to communicate and delegate effectively up and down the chain of command, • and with clients as required is a vital part of the success of this role., • To ensure you communicate company policy & standards to all Kitchen team and ensure it, • is understood & followed at all times., • You are able to communicate effectively and appropriately at board level., • You will communicate on all company platforms in a timely and appropriate manner., • It is expected that you will have a high level and competence of IT skills., • You will be part of the development and play a crucial role in the development of “Monty”, • our in house CRM system., • It is expected that the GEC will be able to create and implement solutions and processes, • and deliver in house training as required. Training, Leadership & People Management • Strong and effective leadership & people management is required for this role., • You will lead, train, and develop your team to ensure the effective running of all areas of, • the Kitchen to facilitate all business demands to expected & agreed standards., • It is expected that you will develop and review job specs with your team and hold regular, • 1:1 performance progress meetings., • Ongoing training in all areas of food production, service and personal development is, • essential to create consistency and understanding., • The creation, updating and modification of recipe & dish specs for all team to use on all, • dishes are essential training tools to ensure consistency and quality., • External training assets and courses can be used and requested for various uses and will be, • subject to budgets., • The recruitment & development of culinary team from apprentice level upwards, is seen as, • key; nurture & grow. The GEC will develop a sustainable culinary talent pipeline through, • recruitment, succession planning, apprenticeships and internal development pathways., • The ethos and values of One House along with our Vision and Mission is what sets us apart, • as a business, these principles are how we achieve the standards we strive for. Your, • leadership and communication ensuring that the Culinary Team understand this messaging,, • adhere and work to these principles is essential to the success of your role and that of the, • company., • Your presence and influence will need to be felt by the team at live events and in the, • various group kitchens. This element of leadership is key to the role, the maintenance and, • improvement of standards and business efficiencies. Commercial Awareness • It is essential that the Kitchen is run as a business and in a business-like manner. Many, • elements of commercial awareness will involve working closely with the Kitchen Manager,, • but all are ultimately the responsibility of the GEC., • A strong understanding of the priorities of the business element that the kitchen represents, • is essential., • The Kitchen is the engine House of our Business and the key to profitability. The GEC must, • consider the commercial elements and importance of all actions and decisions taken to, • ensure the effective running of the kitchen., • The GEC will ensure the kitchen Team will all work with 'Finance First' ( FF ) our in-house, • financial management process., • It is expected that the GEC will work effectively with the wider Team through One House to, • ensure best FF processes., • The GEC is required to ensure the Kitchen is run in a time efficient and effective manner,, • ensuring the best use of the available Kitchen Team of Talent at all times., • Forecasting flows of work, time and labour efficient production for the Kitchen Team is, • essential and a basic of the role., • Produce regular operational and financial reporting for the exec team, whilst analysing, • financial performance and implementing corrective actions, • Best purchasing practices, negotiated, implemented, and carried out to always ensure the, • best product price, for appropriate products to agreed and expected standards., • Effective management of appropriate stock levels at all times., • Working in conjunction with the kitchen manager, it is expected that as part of the process, • of creating spec sheets that dishes are fully costed., • Gross profit margins need to be established, implemented and maintained. Kitchen Hygiene & Health & Safety at Work • All food handling practises, and food hygiene falls under the ultimate responsibility of the, • GEC. This is to be applicable to all/any kitchens at any venue/event, and any team, • members within any of our kitchens at any time, within The Kitchen & Co Group., • Kitchen hygiene is of the highest importance to our business and that of our strategic, • partners and must be always prioritised., • A 5 Star kitchen rating is the only acceptable rating for The Kitchen and Co in any, • outlet/establishment that we may operate. This 5 Star rating standard must always be, • achieved and maintained., • The GEC holds responsibility for ensuring full compliance with allergen legislation,, • Natasha’s Law requirements, allergen communication procedures and ingredient, • traceability across all operations., • It is the GEC’s responsibility to ensure the fabric of the Kitchen, and any equipment is to, • standard and appropriate maintenance is carried out as required., • All food handling legislation must be adhered to and all appropriate and upto date, • paperwork and documentation in place at all times., • Ensure all Kitchen Team are appropriately trained to Government legislation standards in, • safe food handling, and that we hold the appropriate up to date supporting documentation, • for all Kitchen team members., • The GEC must ensure that all Kitchen Team members have appropriate safe handling, • training for all/any equipment that may require it and all supporting documentation is in, • place and always up to date., • The GEC must ensure that any health & safety at work legislation applicable to the Kitchen, • and kitchen team is adhered to, training provided as appropriate, and all necessary, • documentation is in place and kept up to date., • It is expected that you would utilise the roles of Head Chef and Senior Sous to help, • facilitate all of the above., • The GEC must be able to liaise effectively with any/all food standards officials. Kitchen Logistics Team and Multi-Site Governance • It is assumed that the Kitchen Logistics team recruitment, development, scheduling and, • operational efficiencies falls under the overall responsibility of the GEC., • Conduct regular kitchen audits across all sites, • Implement standard operating procedures, • Ensure operational consistency group-wide Wider Responsibilities and Involvement • As a senior member of our Team it is expected that the GEC would be involved from time to, • time as required in various promotional and marketing activities. This may include, • presentations, demonstrations, filming, client tastings etc., • It is expected that the GEC will liaise directly from time to time as required with our, • Strategic Partners and clients. Ways of Working Autonomy and Ownership • Operates with a high level of independence., • Takes full ownership of culinary and operational outcomes., • Proactively identifies and solves problems. Leadership Presence • Visible, approachable and decisive., • Leads by example in all environments., • Inspires confidence across teams and stakeholders. Communication • Clear, consistent and structured communication across all levels., • Ensures alignment between strategy, kitchen operations and execution. Core Operational Systems (not limited to) • Microsoft Office – Outlook, Teams, Excel, • Adobe Acrobat, • Internal and External CRM Systems, • Simple AI literacy – ChatGPT, Grok, • Menu and recipe management systems Person Specification • Extensive senior-level culinary and hospitality leadership experience is essential., • Multi-site hospitality or events experience is highly desirable., • A highly talented and passionate culinary professional with exceptional operational, • standards., • Professional, discreet and able to handle confidential information appropriately., • Calm under pressure with strong crisis management and decision-making ability., • A natural leader and exceptional communicator who inspires and develops teams., • Commercially astute with strong financial awareness and operational understanding., • Forward-thinking, solutions-driven and continuously looking to improve standards and, • efficiencies., • Hands-on, resilient and able to thrive in a fast-paced hospitality environment., • A strong collaborator who works effectively across departments and with strategic, • partners, clients and suppliers., • Confident representing the business externally through client interaction, tastings, events, • and industry engagement., • Passionate about food, hospitality and delivering exceptional guest experiences.

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