Deputy General Manager- Aston Villa at Greenfix Property Care

, , United Kingdom -

Full Time

Start Date

Immediate

Expiry Date

11 Feb, 26

Salary

60000.0

Posted On

13 Nov, 25

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food And Beverage Delivery, Leadership Skills, Guest Experience, Team Development, Financial Management, Client Relationship Management, Operational Excellence, Menu Planning, Quality Assurance, Health And Safety, Commercial Awareness, Strategic Planning, Collaboration, Communication, People Management, Sales Development

Industry

Household Services

Description

Deputy General Manager- Aston Villa, Birmingham, Full-Time £55-60k + excellent benefits including healthcare, wellbeing support, 23 days' annual leave plus bank holidays, life assurance, meals on duty, and more. We're looking for 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 venues 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 Levy UK&I across the venue renowned for food and hospitality excellence, as befits its standing in the UK market. This is not a role for someone who wants to preserve the status quo, but if you have a passion for food and service, underpinned by evidence of the delivery of fresh ideas and operational excellence then you and the venue will shine. You will work with the General manager regarding commercial accountability, working with the Location Accountant to deliver accurate and timely forecasts and budgets, taking control of all operating costs, and continually analysing key performance data to identify opportunities for growth. Working with support teams within the wider Levy UK&I family, you will focus on continuous development and improvement, enhancing the guest experience, and increasing the commercial benefit to all partners. We are Levy Levy is about elevating experiences. We are a leading global hospitality partner, designing and delivering unforgettable guest moments that prioritise people and the planet. Trusted by some of the world's most iconic stadiums, entertainment venues, and major events - including Wimbledon, Twickenham, Tottenham Hotspur Stadium, Edgbaston, the SEC and ExCeL London - we bring experiences to life with passion and precision. Our mission is to succeed the right way. From pioneering tech and seamless operations to show-stopping menus and exceptional service, we use insight and innovation to understand guests, improve the customer journey, reduce environmental impact, and support local communities. We are a passionate, diverse team of venue specialists dedicated to making the planet better for future generations. Deputy General Manager- The role The Deputy General Manager will be responsible for assisting the General Manager with overseeing all aspects of our catering services, ensuring the highest standards of food quality, service, and client satisfaction. The role will be instrumental in driving business growth, managing financial performance, and fostering a positive working environment for the catering food and beverage teams. Strategic Planning Collaboration - Frequent liaison with our client and General Manager to agree strategy and direction of travel, developing and monitoring tactical plans to deliver. Structured Approach - ensure that all activities have a clear purpose and measurable outcomes, with a disciplined and pacey approach to completion, including the review and application of lessons learnt. External landscape - keep abreast of competitor activity and market trends which may impact your operation and make suggestions to evolve to ensure you keep ahead of the curve and at the forefront of the industry. Projects - strong focus on collaboration with Client, Levy 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 and grow our reputation for delivery legendary experiences. Hospitality - Drive our guest focus culture through consistently demonstrating an in-depth knowledge and appreciation of hospitality standards and client needs, that is infectious throughout your team. Consistency - Regular monitoring and development of each department to ensure that food quality, presentation, staffing reviews and consistent standards are maintained according to our Levy signature culture. Liaison with Compass procurement, 3rd party suppliers and contractors to underpin effective product quality, service delivery and cost-effective margins. 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 - Directly liaise with client representatives and your Team Managers to ensure that communication and expectations are clear. Use structured, regular, and consistent meetings as a key tool. 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. To support with client with their wider initiatives / WITY criteria (related to catering)- including community engagement. People Structure - work with the General Manager and People Business Partner to agree and sign off appropriate organisational structures to flex resourcing between fixed and variable workers across all departments and with appropriate factoring to address extended and weekend operating hours. Be the People Signatures owner for the Venue. Appoint, lead, and manage the permanent team to ensure consistent and effective operational delivery. Sourcing and deployment - ensure that effective and robust recruitment plans and processes exist to source and deploy large volumes of casual workers per differing event requirements. Culture - Work closely with the management team to develop and sustain a high level of team energy and engagement, focused on great food and hospitality. Review and Develop - Conduct regular performance reviews and talent management / succession planning activity, based on agreed and measurable GPI's as part the Growth Performance Strategy (GPS). 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. Reward and recognise - Recognise and celebrate success. Ensure consistent and objective salary and bonus arrangements are in place. HR compliance - work closely with the HR team and HOD's to ensure complete and consistently effective adherence to all legal obligations. Financial Management Financially accountable for all costs and profitability of the venue, actively working with the Location Accountant to deliver accurate and timely forecasts, budgets, and P&L's Cost Management - Be in control of all operating costs, constantly looking for more efficient ways to operate. Implement cost-control measures without compromising on quality and service. Data focus - Utilise data modelling created by E15 Insights, to monitor, challenge and drive systematic change, by driving efficiency and growth within your venue. Key analytics - frequent review of Growth Performance Scores to identify opportunities for growth/ remedial actions, with tactical plans in place to address. Commerciality - ensure competent levels of commercial understanding and awareness through Line Managers and their teams. Sales and 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 and Development Product development - Liaising with culinary and marketing specialist colleagues 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 trend HSE . click apply for full job details

Responsibilities

The Deputy General Manager will assist the General Manager in overseeing all aspects of catering services, ensuring high standards of food quality and client satisfaction. This role is crucial for driving business growth and managing financial performance while fostering a positive working environment for the food and beverage teams.