As our Head Porter, you are the backbone of our back-of-house operations, ensuring that the kitchen functions with precision, professionalism, and pride. Your leadership role is critical in maintaining the highest standards of cleanliness, organisation, and operational efficiency, while overseeing the responsible use of resources and the seamless coordination of your team. Our vision is for you to lead and uphold a back-of-house environment that represents the following: Cleanliness and Organisation : Every surface, utensil, and piece of equipment is maintained to the highest standards. The kitchen and pot wash areas remain spotless, organised, and always ready for service, embodying pride in every detail. Compliance and Safety : Health and safety regulations, as well as food hygiene standards, are rigorously upheld. You are a champion of compliance, ensuring that all protocols are followed to protect the well-being of the team and our guests. Receiving of Goods : Incoming deliveries are checked meticulously for quality, accuracy, and compliance with specifications. You will oversee the proper storage and handling of goods to maintain freshness and minimise waste. Resource Management : Par levels of all disposables and chemicals are diligently maintained, ensuring the kitchen operates without interruption. You oversee the responsible use, inventory tracking, and proper storage of these materials, preventing misuse and ensuring cost-efficiency. Equipment Care and Maintenance : Crockery, cutlery, and all kitchen tools are handled with care, cleaned thoroughly, and stored correctly to extend their life and functionality. Equipment maintenance is a priority, with issues promptly identified and reported to avoid disruptions. Team Leadership : You inspire and manage a team of porters, fostering a culture of accountability, respect, and teamwork. Through clear communication, training, and mentorship, you ensure every team member understands their role in the kitchens success. Your dedication and leadership will ensure that every element of our back-of-house operation runs smoothly, supporting the excellence of our culinary team. Together, we will build kitchen and back of house environments that set the benchmark for efficiency, professionalism, pride, and compliance. Benefits Staff food on duty 29 days holiday WSET offered as well as other training qualifications Uniform provided Pension scheme Dedicated training from our managerial team Summer social and Christmas event Generous staff discount at the club Discount for staff purchases Cycle to Work Scheme 67 Pall Mall prides itself on maintaining equal opportunities for all employees. AMRT1_UKCT