Key Responsibilities:
1. Delivering breakfast and casual dining menu throughout the day and licensed bar in the summer evenings.
2. Deliver and coordinate functions and events from parties, outdoor BBQ's, charity events, celebrations of life and corporate functions.
3. Lead, coach, support and motivate circa 40-team members including Head Chef, Sous Chef, breakfast chef, events coordinator and bar supervisor to deliver outstanding customer experience.
4. Manage all commercial aspects; GPs to budget, labour percentages to sales, stock control and ordering, costing events, upselling and increasing average spend per head.
5. Ensure the clubroom and kitchen are well maintained, clean, hygienic, safe and compliant with regulatory standards.
6. Liaise with the sales and operations departments to ensure seamless customer experience during events.
7. Work with the General Manager to devise strategies to increase food and beverage and hospitality events revenue and deputise for the GM in his absence.
Person Specification
8. An outgoing, hospitable personality with a hands-on approach to leadership, a passion for service excellence and an ownership mentality.
9. Team leadership and F&B business management experience possibly as a Food and Beverage Manager, Hospitality Manager, Catering Manager, Clubroom Manager, Clubhouse Manager or General Manager.
10. Experience hosting regular functions and events in a busy friendly hospitality venue such as a member's club, sports club, hotel or diverse hospitality venue.
11. Commercially astute; familiar with driving wet and dry sales, managing GP's to budget, labour percentages to sales and costing functions and events.
12. Have your own transport and living within an easy commute of the Hampton Court area.
13. Able to work, some mornings, some evenings and two days of Friday, Saturday or Sunday most weeks during peak season to meet the needs of the business.