I'm committed to helping people to find not just a new role, but to find an employer that suits who you are and how you work, because when you have the right people in the right business, that’s when the magic happens, right?

I'm always intersted in speaking with people from a hospitality/leisure management or chef'ing background who might be looking for a fresh challenge and value a people-centric recruiment approach with the candidate front and centre.

If you're a multisite/regional Manager, General Manager, Assistant Manager or Head Chef and you're looking to make a change in 2023 press the 'GET IN TOUCH' button below and let's talk about what's important to you in your next move.

£35,000 per annum plus service charge share

Adam & Eve, Alnwick is the northern jewel-in-the-crown for parent company Bart & Taylor; an operator of premium boutique bars and restaurants with a focus on community building through innovative food and drink experiences.

A farm-to-fork restaurant, Adam & Eve has been a mainstay in the Northumberland culinary scene for a number of years, delivering premium, fresh, exciting food alongside impeccable service. 

As the business moves into the new year, they are looking to evolve the restaurant offering under the direction of a new Head Chef who has the passion and vision to drive menu creation and lead the small but passionate team of chefs to a new level of culinary excellence and recognition.

What's in it for you?

• Salary:   £35,000 plus circa £5000 service charge/tips share
• Hours:   42-45 per week over 5 days
• Other:   uniform supplied and laundered, free food on shift, and company discounts available.

Our ideal candidate 

• Experience:   the role is suitable for either an existing Head Chef looking for their next challenge, or a driven Sous Chef ready to make a culinary impact in a senior role. The company have a training pathway in place to support either type of appointment. Experience in a similar style, premium eatery is a must.
• Skills:   a skilful, hands-on chef with a history of creating high quality menus and balancing this with diligent kitchen management. 
• Leadership:   can lead a small team with a hands-on approach, as well as having the adaptability to integrate a new menu style into the team’s repertoire.
• Creative thinker:   can show adaptability to find creative solutions to menu development (we’re looking for a real ‘foodie’) and operational challenges.

Responsibilities

• Menu Development:   to create fresh, exciting, seasonal menus showcasing the best local produce.
• Statutory compliance:   maintaining a safe and hygienic kitchen in-line with statutory and company requirements.
• Quality control:   to ensure our guests are only served the highest quality food presented in a consistent manner.
• Financial management:    overseeing stock results, food costs and labour spend to budget, as well as supplier negotiation. 

So if you have the culinary vision, passion and drive to help take this small, premium eatery to the next level then we’d love to hear from you. Press the 'TELL ME MORE!' button and let’s get you one step closer to joining the team!

£13.00 per hour plus TRONC

The Woodmans Arms is an award-winning destination eatery famous for serving classic, comfort food in warm and friendly surroundings. Sitting alongside the Woodmans is the beautiful Willows, a boutique wedding venue, and The Nest, five B&B luxury loft suites.

What's in it for you?

• Pay-rate: £13.00 per hour plus TRONC.
• Hours: 36 per week over 4 days.
• Progression: further hours may be available depending upon your progression in the role.
• Other: free meal on shift, free on-site parking.

What we're looking for:

• Experience: a current Chef de Partie (or similar level position) with a minimum of 6-months experience in the role.
• Passion: you love to cook with fresh, seasonal ingredients, and you have a great eye for detail.
• Team player: you’re not fazed by a high-volume kitchen and can play your part within the team structure to deliver great dishes of food.

Responsibilities:

• Preparation: to play your part in preparing the kitchen for service, including your own section.
• Cooking: to be produce dishes from your particular section (or sections) across the cook line, presenting food to portion control and presentation standards.
• Cleanliness: to work within the team to maintain high levels of kitchen cleanliness and food hygiene.

So if you like what you read and think you’ve got what it takes to play your part, then we’d love you hear from you. Press ‘TELL ME MORE’ quoting reference 'CDP1' and let’s get you one step closer to joining the team.

up to £37,000 salary per annum

2025 is shaping up to be a big year for the hospitality team at Newcastle Theatre Royal and we’re looking for an exceptional Hospitality Manager to help build on the success of the past 12-months.

Working towards their over-arching mission to open up the theatre spaces more often and to more people, late last year work began to diversify the commercial hospitality offering within the organisation as they looked to build on their goal of securing long-term financial resilience.

This started in December with the opening of ‘100 Grey Street’ a premium coffee & wine bar, and extends to later this year with the opening of ‘The Green Room’, a 7-day a week bar-eatery. These two new venues complement the theatre show bars that already cater to 300,000 visitors each year.

With a growing hospitality business the organisation needs a growing hospitality team. We appointed into the new role of Head of Hospitality earlier this year and we’re now ready to add a dynamic Hospitality Manager to lead the team in the day-to-day operations of the department.

What's in it for you?

• Salary: up to £37,000.
• Hours: 39 hours per week over 5 days. This includes regular weekend and evening work.
• Other: Newcastle Theatre Royal Trust is committed to developing those working within the organisation and as such a formalised management development training programme is available for this role.

What we're looking for?

• Experience: at minimum will be an existing hospitality Deputy Manager with 18-months’ service in the role.
• Volume: can demonstrate hand-on leadership of a large team (40+) in a high volume, multi-bar/multi-outlet hospitality venue with strong wet sales.
• Skills: adept at the day-to-day operation of a multi-outlet hospitality business, including but not limited to leading a large team, labour controls, team development, and stock control
• Interpersonal skills: is a team player adept at building relationships within an organisation. There are multiple departments within the organisation and this skill is a key component to the overall success of the organisation’s charitable objectives. 
• Self-starter: is comfortable working autonomously from the Head of Hospitality and leading them team independently at times.

So, if this ad has piqued your interest and you'd like to learn more about this role, press ‘TELL ME MORE’ quoting reference 'NTR1' and let’s get you one step closer to joining the team!

£43,000 to £45,000 salary per annum plus bonus

As the changing landscape of Sunderland city centre edges closer to the completion of its multi-million-pound development, the city’s hospitality scene has been one of the main beneficiaries of this investment. While the introduction of well-known national and regional operators is helping to raise the city’s profile, local operators Pub Culture continue to set the standard for hospitality quality and excellence.

Operators of The Fire Station, The Engine Room, The Parade Ground, and The Dun Cow – all found within a stone’s throw of each other – the company have a diverse portfolio of venues and offerings to complement each other and appeal to a wide range of guests.

Whether that is live music, indoors at The Fire Station auditorium, or outdoors at The Parade Ground, a modern bar eatery in the shape of The Engine Room, or the more traditional wet-led offering at The Dun Cow, all bases are covered!

What is missing is a career focussed, hospitality professional to take hands-on leadership of this outstanding portfolio of venues, and to drive the food and beverage performance as our General Manager of Operations. This role reports directly into the company CEO.

What's in it for you?

• Salary: up to £45,000 with a potential bonus scheme to be introduced.
• Hours: 45-48 per week over 5 days. This includes regular weekend and evening work.
• Other: there is a direct pathway in place to develop the right individual into a senior operations role within the company.

Our ideal candidate

• Experience: will be an existing hospitality General Manager with a minimum of 2-years’ service in the role.
• Volume: can demonstrate hand-on leadership of a large team (40+) in a high volume, multi-bar/multi-outlet hospitality venue with strong food sales.
• Skills: a strategic thinker who is comfortable managing the profitability of the wider business behind the scenes, as much as they are leading a busy front of house service.
• Leadership: is an exceptional leader; resilient, with high-level interpersonal and motivational skills.
• Creative thinker: has a track record of working alongside a commercial team to identify and build on sales opportunities.

So, if this has peaked your interest, and you think you’re up for the challenge of being the ‘face’ of  one of the city’s premier hospitality operations,, then we’d love to hear from you.  

Press ‘TELL ME MORE!’ quoting 'REF: FIRE' and let’s get you one step closer to joining the team!

Modern Italian kitchen. Team focussed company. Independent operators looking to unlock growth plans.

A slice of modern Italian hospitality in the heart of Heaton, Punto Italian Kitchen is a multi-award-winning venue whose owners pride themselves on delivering exceptional fresh food with outstanding service, in relaxed, contemporary surroundings. 

With the business moving from strength to strength the owners are looking to add a standards and service driven Restaurant Manager to take over the day-to-day leadership of the team and the venue, allowing them to concentrate on growing the business, with future openings and meal-kit expansion on the cards.

What’s in it for me?

• Salary up to £30,000 (45-hour contract).
• From £3000 TRONC share per year.
• Free meal and drink on shift.
• Access to an Employee Assistance Programme and Hospitality Rewards scheme.
• For Restaurant Managers with ambition who would like to grow alongside the company, career and role development will be available working alongside the experienced owners.

What we’re looking for

• Food-led management experience in a restaurant setting with a minimum of 40-covers.
• A team-centric leader who values individuality and can harness personality-led service within a brand standards approach. 
• A passion for quality food production and outstanding guest service.
• The use of strong interpersonal skills to build relationships with the team and  guests alike.
• Comfortable interacting with a tech-stack that includes (but isn’t limited to)  back-of-house till systems (Tevalis), mobile ordering applications, and Microsoft Office.

So, maybe you’re an ambitious Assistant Manager looking to make the next step in your career; or you’re an established Restaurant Manager looking for the next step on your hospitality journey, either way, if you’ve a passion for great food delivered with great service we’d love to hear from you.

Press the ‘TELL ME MORE!’ button quoting 'REF: Ounti IK' and lets get you one step closer to joining the team.