Overall Purpose of the Role:

To run the kitchen whilst inspiring and motivating the team, achieving budget, and following all standards in hygiene and production including Food Safety, Health& Safety COSHH.

To contribute towards the success of Yoobi by providing the best quality, fast online delivery service.

Key Responsibilities and duties:

  • Take responsibility for the business performance of the restaurant
  • Analyse and plan restaurant sales levels and profitability
  • Recruit, train, manage and motivate staff
  • Respond to customer queries and complaints
  • Maintain high standards of quality control, hygiene, and health and safety
  • Check stock levels, order supplies and prepare cash drawers and petty cash.
  • Regularly review product quality
  • Manage a small team of 3-5 member
  • Lead the operations of the delivery kitchen to maximise sales and profitability
  • Manage, lead and develop your team of chefs in order to provide exceptional quality food orders and deliveries
  • Assist with ensuring the business complies with all legislation including hygiene, food safety and licensing laws
  • Assume full responsibility, for Delivery Kitchen Operations
  • Plan and organise the kitchen deployment to ensure quality and quantity of production is met in line with the needs of the business
  • Ensures up to date recipes are in used every time
  • Follow up in hygiene, health and safety standards to ensure statutory regulations and Yoobi Sushi procedures are adhered to.
  • Control and analyse production, to improve systems and kitchen efficiency
  • Ensure Hygiene, Fire, Health & Safety standards are maintained in accordance with the legal requirements
  • Order the correct levels of stock to meet the business needs
  • Check all deliveries for quality and quantity
  • Control waste and portioning by using scales, scoops
  • Receive and check stock in line with the food safety policy solving any issues that arise.
  • Monitor and meet stock wastage targets, through correct stock rotation FIFO, product labelling, and using the measurement tools: scoops, scales
  • Ensure prep time accuracy is followed at all times
  • Complete weekly stock count accurately and consistently as required
  • Ensure stock levels are maintained through effective ordering, correct stock rotation and product labelling
  • Ensure cleanliness standards are maintained and daily/deep cleaning rota’s are adhered
  • Liaise professionally with EHO and Food Safety Auditors, reporting back and actioning the points together with Operations Manager and Deliveroo Site Manager all communications.
  • Ensure completion of all relevant company documents on each shift.
  • To lead and motivate the team to deliver outstanding service including producing and delivering great quality, correctly portioned products
  • Communicate all company news and standards in a positive manner

Additional Responsibilities:

  • Attends training courses / meetings when required
  • Ensure staff members complete/ attend all the required courses
  • Takes on additional responsibilities as requested by the Management Team

Skills and knowledge:

  • Food/hospitality experience is needed
  • 2-3 years’ experience as a general manager
  • Attention to detail and the ability to work under pressure
  • Passion for delivering excellent quality of food on time.
  • A good understanding of Food Safety and Health & Safety
  • Fully flexible
  • Knowledge of stock management
  • Friendly
  • bubbly.
  • the ability to work independently and make decisions confidently
  • problem-solving ability, to resolve issues as they arise.
  • strong written and oral communication skills for managing business admin and personnel matters
  • the ability to cope under pressure, since restaurant management can be challenging