Managing Director in London

Location: London
Salary: £50.00 per hour
Recruiter: Gelupo
Job Hours: Full-time

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Gelupo has been crafting the finest gelato this side of the Alps for over a decade, delighting customers from our charming retail store in the heart of London’s Soho and online. Led by Chef Jacob Kenedy, Gelupo sits just opposite our award-winning Bocca Di Lupo restaurant on Archer Street. As Gelupo's Head of Operations, your role will be imperative to Gelupo’s growth, wearing multiple hats to steer our gelateria to even greater success. Your strategic acumen will shape Gelupo's future, from budget planning to pursuing opportunities for expansion. This role would suit a Head of Operations or Managing Director with experience working in the retail hospitality sector, particularly within gelaterias or similar establishments. Key Responsibilities: Manage Gelupo's operations, identifying opportunities and mitigating risks to ensure our gelateria thrives. Develop and execute a strategic plan that cements Gelupo as the premier gelato destination. Take the reins of budgetary planning and control, ensuring Gelupo operates efficiently and profitably. Lead Gelupo's expansion efforts We are looking for someone who: Has proven retail & eCommerce expertise. P&L management and team leadership. Can demonstrate Business Acumen Excels in analysis and making strategic decisions to keep Gelupo ahead of the curve. Can bring commercial savvy and self-motivation to the table, prioritising tasks aligned with Gelupo's goals. Outstanding organisational and leadership skills. We're looking for someone who's either started a business from scratch, grown a business from 1-2 locations to at least double that, or has an MBA. Ideally, you've got 5+ years of hands-on experience, with at least 3 of those years in a top leadership spot Starting salary £50 - 60k, depending on experience.

About Gelupo


Flavour
Our chef Jacob Kenedy is renowned as one of the greatest young chefs in the UK, and has led Gelupo’s older sister, Bocca Di Lupo, to extraordinary acclaim. As hands-on executive chef for Gelupo, Jacob personally develops, tests and tastes all the flavours that come out of the Gelupo kitchen. Innovation plays an important part in Jacob’s process, and it is this mentality that has led to some of our most successful flavours like ricotta, chocolate & black pepper and vanilla & saffron.

Texture
The texture of Gelupo gelato is dense, much heavier than a standard ice cream. We achieve this by keeping our fat content low, and by using very special churning equipment that mixes our gelato ever-so-gently as it freezes. This density, and the low fat levels give a big big hit of flavour, with a very clean finish.

Taste
For us taste is simple. Take our raspberry gelato. It tastes more of raspberries than raspberries, it sings of the fruit, not drowned in sugar or diluted with water. Our chocolate gelato is a sorbet, not because we wanted to make a low fat ice cream, but because as a sorbet we can make it even more chocolaty.

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