We are looking for a Food & Beverage Manager who will be responsible for the overall management and delivery of food and beverage services across the hospital, ensuring high-quality, safe, and patient-centred hospitality. The role oversees patient dining, staff catering, visitor food outlets and hospitality services, ensuring operations meet the standards expected within a leading private healthcare environment.
At the Hospital of St John and St Elizabeth, we believe that exceptional food is integral to the care and wellbeing of our patients, and to the experience of everyone who visits or works in our hospital. The F&B managers department’s purpose is to ensure that our hospitality standards match the quality of our clinical services, creating an environment where patients feel genuinely cared for, visitors feel welcomed, and staff feel valued.
The department oversees all front-of-house food and beverage services across the hospital: patient dining, the staff bistro, the coffee shop, and ad hoc hospitality events. It works in close partnership with the head Chef, who retain ownership of menu design, food production and culinary quality, while the F&B department takes the lead on service delivery, customer experience and commercial performance.
Am I the right person for the Food and Beverage Manager role?
1. Operational Leadership: You will have the skills to Lead and manage all F&B operations across the hospital, ensuring efficient service delivery, high-quality hospitality, and coordination with kitchen teams to align with service standards and enhance the patient and visitor experience.
2. Patient Dining Experience: Ensure patient F&B services meet high standards of care and nutrition, collaborate with dietetic and clinical teams, monitor feedback for improvements, and oversee efficient meal service systems.
3. Team Leadership & Development: Lead and motivate the F&B team, manage staffing, rotas, and resources, support recruitment and training, and conduct performance reviews to foster team development.
4. Financial & Commercial Management: Manage departmental budgets, monitor financial performance, identify cost-efficiency opportunities, and support revenue generation in visitor catering and hospitality services.
5. Compliance, Food Safety & Governance: Ensure compliance with food safety, allergen management, and hospital policies, maintain high hygiene and infection control standards, train the team on safety requirements, and support internal and external audits.
6. Quality & Service Improvement: Monitor service performance to improve food quality and hospitality, collaborate on menu development, ensure alignment with patient needs and hospital standards, and contribute to continuous improvement initiatives across hospitality and facilities teams.
What are the Responsibilities of the Food and Beverage Manager role?
7. Customer Experience & Service Standards: Own the end-to-end customer experience across patient dining, the staff bistro, the coffee shop and ad hoc hospitality events, establishing measurable service standards and actively monitoring patient, visitor and staff satisfaction.
8. Operational Leadership: Lead the day-to-day delivery of all F&B operations, ensuring consistent quality and efficiency across patient dining, the staff bistro, the coffee shop and hospitality events.
9. Patient Dining: Ensure patient meal services meet the highest standards of care, nutrition and presentation, working collaboratively with dietetic and clinical teams to support safe, personalised and responsive meal provision.
10. Stakeholder & Partner Engagement: Build effective working relationships with the Head Chef, clinical leads, nursing teams, dietetics, facilities management and external suppliers to ensure a joined-up approach to food and beverage delivery.
11. Team Leadership & Development: Lead, develop and motivate the F&B service team, creating a positive, professional and customer-focused culture that attracts and retains high-calibre staff.
12. Financial & Commercial Performance: Manage departmental budgets, control costs and identify opportunities to grow revenue through the coffee shop and hospitality events.
13. Compliance & Governance: Ensure full compliance with food safety legislation, allergen management, infection control and hospital policies, maintaining audit-readiness at all times.
14. Quality & Continuous Improvement: Champion service innovation and continuous improvement, using feedback, data and benchmarking to raise standards and enhance the hospital’s food and beverage brand.
Why apply for this role?
At our organisation we are passionate about providing our employees with a supportive and engaging environment. As well as ongoing development and training, we offer our employees a wide range of benefits;
When you become part of the HJE Family, these are some of the benefits you will receive:
15. Private healthcare scheme worth up to £20,000 per year
16. 27 days annual leave
17. Blue Light Card discounts
18. Interest-free season ticket loans
19. Cycle to work scheme
20. Free eye check-up vouchers with contribution towards lenses
21. Free newspaper and media subscriptions
22. Local Business discounts
23. Discount in our Hospice Charity shop
24. Refer a Friend scheme
25. Free Cinema Society Membership offering discounted tickets
26. Personal development and training courses
27. Annual events and recognition awards
28. Career progression and increments
29. For employees joining us from the NHS, we can provide continuation of your NHS pension
If you are ready for a new challenge and relish the chance to become part of a successful, forward thinking organisation then we would love to hear from you.