Staffing & Kitchen Manager

AP&Co. was established over forty three years ago in 1981 with the ambition of changing the face of private and corporate entertainment, providing clients with creative food styling, presentation, and service well ahead of its time. We are a family of creative and skilled professionals that bring a wealth of experience to all our events, we create tailored experiences that encourage the very best collaboration with our clients, pushing the boundaries of food and luxury event design and captivating the imaginations of our guests STAFFING & KITCHEN MANANGER Reports to: Culinary Director & Operations Director Role Overview: Were seeking a personable and proactive individual to manage various administrative tasks across multiple departments. The ideal candidate will thrive in a dynamic setting, handling everything from logging information and scheduling meetings to setting up rooms and serving as the first point of contact for staff and guests. Key Responsibilities: Manage and prioritize daily tasks across different departments Schedule and coordinate meetings, ensuring all logistics are handled Serve as the first point of contact for staff and visitors Collaborate on cross-departmental administrative efforts to enhance workflow React quickly to changing priorities and requests Qualifications: Strong organizational and multitasking abilities Excellent communication skills 1-2 years experience in an administrative role preferred Key Responsibilities: Staffing for Operations & Kitchen: Build and train a reliable team of freelance head waiters and team leaders. Manage staffing platform for kitchen and front-of-house operations. Coordinate with the Head Chef on staffing needs for multiple events, including uploading agency chef hours to kitchen labour documents. Maintain accurate records of full-time staff holidays, lieu time, and sick leave. Process onboarding for new starters and manage staff information packs. Office & Kitchen Admin Management: Order office supplies and coordinate maintenance for the building and kitchen, logging service records. Conduct quote comparisons for maintenance and new equipment purchases. Manage communication with IT and service providers for office equipment issues. Develop Excel documents for managing large events and maintain multiple kitchen sheet platforms. Organize staff training schedules and refresher courses. File and maintain health, safety, and food safety records, ensuring compliance. Research for Kitchen: Research and develop themes for bespoke menu requests, including sourcing design elements for tastings and events. Kitchen Finance: Track charges for menu tastings and communicate budget allocations for labour and food to the tasting chef. Update kitchen revenue forecasts, detailing under or overspend on tastings. Provide weekly reports to the Head Chef on food spend and chefs hours, ensuring accuracy against invoices. Manage kitchen stock reports, updating Excel documentation as necessary. Company Benefits: 33 days of annual leave, including 8 bank holidays. Daily staff lunch provided. Staff outings and social events throughout the year. Birthday off. Pension scheme with auto-enrolment. Opportunities for training and professional development. TPBN1_UKCT