Sous Chef - Peterborough, Cambridgeshire Job Summary The main purpose of the role is aimed to be responsible for the overall administration and operation of your respective branch to maximise profits when KM / HC absent, ensure food service quality meet the required standards set by Umami. You will lead, direct and support the restaurant teams to maintain a high level of staff performance and engagement to ensure a great customer experience. You will also act as the communicator between the individual restaurants and the Umami Head Office and support departments. Focus on Guests Ensure superior customer service, in all aspects of guest interaction, is provided by the respective branches Monitor all the steps of service, and ensure the service standard set out in Umami’s SOPs are followed consistently Ensure customer feedbacks are responded efficiently and customer complaints are handled and solved in a professional and timely fashion. Reviews and Monitors all guest feedback addressing any issue Team Champion Conduct and monitor all local recruitment activity to ensure correct process is followed and ensure staff files are up to date and eligibility documents are legal. Create a harmony and caring working environment for all staffs, built up a rapport team with commitment and motivation Control staffing levels including approval for all additional or replacement staffs, oversee staff schedules per Labour Hospitality system, forecasted revenue, and control casual labours and overtime, to minimise BOH spend cost with abilities to predict weekly sales based on L4L restaurant performance. Coach; provide assistance or solution to staffs when they encounter difficulties Check the training result through all staffs’ daily performances. Delegate to qualified trainer to retrain if necessary Brand Excellence Ensure the quality of food / service provided are consistently maintained Communicate with the GM to ensure food prepared, quality, taste, and temperature are of the Umami’s standards and adhere to Food Safety Act consistently all the time. Walk back of the house areas regularly to check on set-up, service, food quality, general maintenance, and cleanliness Ensure all Health & Safety and Food Hygiene policies are adhered to, protecting employee & customer safety Monitor production schedules and food safety Ensure compliance with hygiene and health and safety legislations/guidelines Monitor and check all operations followed by standards and comply to the relevant laws and regulations Ensures that the Umami’s Health and Safety standards is strictly followed, including the cleanliness of all restaurants, and personal hygiene standards for all food handlers and quarterly Hygiene Audits. Conduct Umami restaurant brand standards audit to ensure that required standards are being adhered to and implemented consistently Communication Ensure that the company’s goals, targets and strategies are communicated effectively to all levels. Share information from Head Office with restaurant teams to create day to day operation awareness Conduct restaurant meetings with managers and review on maintenance status, purchases and expenses, highlight achievements, problems and challenges, and specific training courses Communicate to teams during morning briefings, when on restaurant visits. Ensure smooth and effective communication between Operations and other departments Restaurant Operations Work and liaise with Umami’s maintenance and project teams on all expenditure. Approve estimates for Repairs & Maintenance. Follow up on projects to ensure they are completed in a timely, quality fashion and on budge Drives Business/Succession/Change Monitor and ensure the labour cost is well controlled and labour Hospitality system is being consistently utilised in the respective branches Ensure the productivity of respective branches meet Umami’s benchmark Investigate any discrepancies around stock inventory issues and cash shortages until fully resolved Continually develops team to ensure all roles are filled and succession line is in place. Oversee the implementation of all marketing campaigns (company & site specific) Follow up on any food initiatives, promotions and new products Monitor and drive management teams of respective branches to achieve targets Monitor stock and delivery performance from managers and supervisors Constantly looks for ways to improve their restaurant operations Qualifications Above 6 years’ culinary experience and at the least 1 years with kitchen management H & S Level 2 would be desired although online training will be provided HACCP Level 2 would be desired although online training will be provided Food Safety Level 2 would be desired although online training will be provided Basic level of English language