It is all about taking full accountability for a great food and beverage experience, to match the client’s ambition, brand specifications and standards. A high-profile opportunity for a dynamic senior and inspirational hospitality professional, experienced in food and beverage delivery. We seek a real ‘people person’ and ‘foodie’, with rounded leadership skills and a focus on delivering consistency of quality and innovation to keep evolving the offering. Responsible for developing and delivering an exceptional food and guest experience. Critical to the success and reputation of the food and beverage operation is the leadership, selection, development and retention of a well-trained team, of both fixed and variable team members. The Deputy General Manager will work closely with our client to qualify requirements and align closely with the venue’s brand vision, values, culture, and processes to enable the development and delivery of the food and drink strategy, driving changes to continually evolve and improve guest experience. Making Jockey Club Catering across the venue renowned for food and hospitality excellence.
Key Responsibilities
Strategic Planning
* Collaboration – frequent liaison with the client and General Manager to agree strategy and direction of travel, developing and monitoring tactical plans.
* Structured Approach – ensure all activities have a clear purpose and measurable outcomes, with a disciplined and paced approach to completion, including review and application of lessons learned.
* External Landscape – keep abreast of competitor activity and market trends which may impact the operation and make suggestions to evolve to stay ahead of the curve.
* Projects – strong focus on collaborating with client, stakeholders and contractors to plan and deliver various capex and innovation projects.
Operational Leadership
* Ownership of the day‑to‑day delivery of consistent and exceptional product quality and service standards to achieve and ideally exceed department targets.
* Hospitality – drive our guest‑focus culture through consistently demonstrating an in‑depth knowledge and appreciation of hospitality standards and client needs.
* Consistency – regular monitoring and development of each department to ensure that food quality, presentation, staffing reviews and consistent standards are maintained.
* Monitor and maintain the Health and Safety policy, process and culture across the venue.
* Brand – operate and further develop consistently high brand standards within each area.
* Communications – liaise directly with client representatives and your Team Managers to ensure that communication and expectations are clear.
* Guest Focus – champion the guest‑focused culture, continually sharing and acting on client and customer feedback.
* Health & Safety – lead the H&S culture and compliance across the venue.
Client Relationship Management
* Build and maintain strong relationships with clients to understand their catering needs and preferences.
* Collaborate with clients to plan and execute successful events, meetings and functions.
* Address client concerns promptly and work towards continuous improvement of services.
* Support clients with their wider initiatives (e.g. WITY criteria related to catering) – including community engagement.
People
* Structure – work with the General Manager and People Operations Manager to agree appropriate organisational structures and flex resourcing between fixed and variable workers.
* Culture – develop and sustain a high level of team energy and engagement, focused on great food and hospitality.
* Review & Develop – conduct regular performance reviews and talent management/succession planning activity.
* Oversee and drive the training plan and activity with your Heads of Departments.
* Communications – ensure effective team communication flows in all directions throughout the venue.
* HR Compliance – work closely with the HR team and Heads of Departments to ensure complete and consistently effective adherence to all legal obligations.
Financial Management
* Financially accountable for all costs and profitability of the venue – actively work with the Location Accountant to deliver accurate and timely forecasts, budgets and P&L's.
* Cost Management – maintain control of all operating costs, constantly looking for more efficient ways to operate, implementing cost‑control measures without compromising quality and service.
* Data Focus – utilise data modelling created by E15 Insights to monitor, challenge and drive systematic change, driving efficiency and growth within the venue.
* Key Analytics – frequent review of Growth Performance Scores to identify opportunities for growth and remedial actions.
* Commerciality – ensure competent levels of commercial understanding and awareness through line managers and their teams.
Sales & Business Development
* Drive business growth by identifying and pursuing new catering opportunities.
* Work closely with the sales and marketing teams to promote catering services.
* Develop and maintain relationships with key clients to secure repeat business.
Menu Planning & Development
* Product development – liaise with culinary and marketing specialists to implement continuous product development and drive increased spend per transaction.
* Stay current with industry trends, technology and best practices to continuously innovate and elevate operational performance.
* Ensure menu compliance with dietary restrictions, health and safety standards.
Quality Assurance
* Establish and enforce quality control measures for food preparation and presentation.
* Conduct regular inspections to maintain cleanliness, hygiene and safety standards.
* Implement continuous improvement initiatives based on feedback and industry trends.
Health, Safety & Environment (HSE)
* Maintain a safe and compliant working environment by enforcing health and safety regulations and best practices.
* Personally demonstrate responsibility for own health and safety and that of others.
* Ensure silver and gold HSE standards are delivered and maintained in your area of business.
* Comply with all Compass and Levy Health and safety documents and legislation.
* Attend and comply with any training for Health and Safety, Food Safety etc.
Qualifications & Experience
* A naturally confident leader with management experience to inspire large operational teams to deliver results – minimum 3 years’ experience at F & B management level.
* Confidently able to manage a mixed portfolio of outlets and business functions.
* Senior management presence to engage with client, peers and functional specialists.
* Passionate about people – building and developing teams.
* Positive and passionate focus on food – a natural flair for hospitality.
* Experienced in leading the implementation of projects and change programmes.
* Comfortable working within brand guidelines to deliver results.
* Excellent communication skills – able to influence all stakeholder levels.
* Experience working with a client group.
* Previous P&L accountability and evidence of commercial nous.
* Exudes confidence, energy and charisma.
* Can effectively switch between being the leader and a team player according to the situation at hand.
* Structured approach but also demonstrates flexibility and agility.
* Calm and resilient, not deterred by unforeseen challenges.
* Problem‑solving skills.
* Willing to work evenings and weekends as required.
Compensation & Benefits
£44,000 + excellent benefits including healthcare, wellbeing support, 23 days’ annual leave plus bank holidays, life assurance, meals on duty and more.
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