Career spotlight: Kitchen Manager

What does it take to work in the kitchen at Revolution Bars Group? We ask our very own pros for a snapshot of their career stories so far.


Let’s start easy. What’s your name and how long have you worked for Revolution Bars Group?


Peter Butler and I’ve worked for Revolucion de Cuba for 4 years.


Give us a brief history of your RBG journey.


Started as a line chef in Liverpool when it opened, then became a supervisor there. I attended the chef’s academy whilst completing my MCP and covered in a few other sites whilst a supervisor. I was then asked to cover the KM of Manchester de Cuba for a month whilst he was on holiday. I jumped at the opportunity and when the KM returned I was offered the AKM job for Manchester de Cuba. Whilst at Manchester, I was asked to cover a few KMs in different sites like Birmingham and Newcastle. After 8 months at Manchester I was asked to become the KM in Newcastle De Cuba and haven’t looked back since!


Can you tell us your proudest moment within the company?


Getting my own kitchen which had recently opened. It was my own blank slate.


What do you enjoy most about working here?


The food, the people, the cocktails. I think basically I enjoy being here as you feel part of something bigger.


What do you enjoy most about your role?


I enjoy delivering great food and I love developing my team. I don’t think there’s a better feeling than watching someone who you nurtured thrive into someone who can do it all. It gives them great confidence and me a great sense of pride.


Why did you join RBG in the first place?


I wasn’t enjoying my previous place of employment and had a friend who was a kitchen manager here. They asked if I wanted a job and I just said yes!


How has RBG supported your development so far?


It took me from a humble line chef to a kitchen manager. And that is thanks to all my old KMs for showing me the ropes and my area managers for giving me opportunities to prove I’ve got what it takes really!


What do you love about working in hospitality?


The camaraderie. Everyone is in the same boat – yes, the hours may not be amazing and yes, you might have to work the weekends (when everyone else is out having a good time!) but you pull together and get the job done and have a great time doing it.


What’s the hardest thing about your role?


It’s a high-pressure role with lots of responsibility but at the same time so rewarding.


Can you describe your role in three words?


Challenging, fun, rewarding!