Go back The Hospital of St John and St Elizabeth
Food and Beverage Manager
The closing date is 20 April 2026
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.
Main duties of the job
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 departments 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.
About us
Located in leafy St Johns Wood on the Jubilee line, minutes from Central London, our independent private Hospital has just been rated the number one in the country for care in the latest Bupa survey. Uniquely, all profits fund our onsite Hospice, St Johns.
Job responsibilities
* 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.
* 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.
* 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.
* 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.
* 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.
* Financial & Commercial Performance: Manage departmental budgets, control costs and identify opportunities to grow revenue through the coffee shop and hospitality events.
* Compliance & Governance: Ensure full compliance with food safety legislation, allergen management, infection control and hospital policies, maintaining audit‑readiness at all times.
* Quality & Continuous Improvement: Champion service innovation and continuous improvement, using feedback, data and benchmarking to raise standards and enhance the hospitals food and beverage brand.
Person Specification
Experience
* 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.
* 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.
* 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.
* Financial & Commercial Management: Manage departmental budgets, monitor financial performance, identify cost‑efficiency opportunities, and support revenue generation in visitor catering and hospitality services.
* 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.
* 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.
Disclosure and Barring Service Check
This post is subject to the Rehabilitation of Offenders Act (Exceptions Order) 1975 and as such it will be necessary for a submission for Disclosure to be made to the Disclosure and Barring Service (formerly known as CRB) to check for any previous criminal convictions.
Employer name
The Hospital of St John and St Elizabeth
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