Key Responsibilities
* Operational Management: Oversee day‑to‑day food and beverage operations, ensuring smooth and efficient service across all outlets (restaurant, bar, events, etc.). Coordinate with kitchen and front‑of‑house teams to maintain high‑quality standards in food preparation and service.
* Develop and implement operational policies, procedures and service standards to enhance the customer experience.
* Financial Management: Manage F&B budgets, monitor expenses and optimise costs to improve profitability. Track and analyse sales performance, ensuring revenue targets are met or exceeded. Implement strategies to maximise food and beverage sales, including promotions, events and upselling techniques.
* Team Leadership: Recruit, train and supervise F&B staff, ensuring excellent customer service and adherence to company standards. Provide ongoing support and development for the team, conducting regular performance reviews and fostering a positive work environment. Schedule staff shifts and manage labour costs in line with business needs.
* Inventory and Supplier Management: Oversee stock levels, procurement and supplier relationships to ensure quality products at competitive prices. Monitor inventory control processes, ensuring accurate records and minimising waste.
* Health, Safety and Compliance: Ensure all food and beverage operations comply with health, safety and sanitation regulations. Conduct regular inspections to ensure cleanliness, safety and maintenance standards are met.
* Customer Experience: Monitor guest feedback and implement improvements to enhance the customer experience. Handle customer complaints or issues professionally, ensuring timely resolution.
Key Competencies
* Strong leadership and team management skills
* Excellent communication and interpersonal abilities
* Proven ability to manage budgets and financial performance
* In‑depth knowledge of food and beverage trends, standards and regulations
* Problem‑solving skills and a customer‑focused mindset
* Ability to work under pressure and handle high‑volume service periods
Qualifications & Experience
* Education: Degree in Hospitality Management, Culinary Arts or a related field (preferred but not mandatory)
* Experience: Minimum of 3‑5 years in a managerial role within the food and beverage industry
* Skills: Proficiency in F&B management software, MS Office and POS systems
Benefits
* £30,000 annual salary plus 20% performance‑based bonus
* Opportunities for career advancement
* Employee discounts on food and beverages
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