Food and Beverage Manager at Lyons Holiday Parks
Maryport CA15 6RA, , United Kingdom -
Full Time


Start Date

Immediate

Expiry Date

12 Aug, 25

Salary

0.0

Posted On

12 May, 25

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Leadership Skills, Service Delivery, Beverage Industry, Safety Regulations

Industry

Hospitality

Description

OVERVIEW

We are seeking an experienced and dynamic Food & Beverage Manager to oversee the operations of our restaurant and bar. The ideal candidate will have a strong background in culinary arts, food safety, and leadership within the hospitality industry. This role requires a passion for delivering exceptional dining experiences and the ability to manage a diverse team effectively.

REQUIREMENTS

  • Proven experience in a similar role within a restaurant or hotel environment.
  • Strong knowledge of food safety regulations and best practices in food production.
  • Excellent leadership skills with the ability to motivate and supervise a team effectively.
  • Culinary qualifications or experience as a cook is advantageous.
  • Familiarity with bartending practices is a plus.
  • Exceptional organisational skills with attention to detail in all aspects of service delivery.
  • Ability to work flexible hours, including evenings and weekends as required.
    If you are passionate about the food and beverage industry and possess the necessary skills to lead a team towards success, we invite you to apply for this exciting opportunity.
    Job Type: Full-time
    Pay: £28,000.00-£30,000.00 per year

Benefits:

  • Employee discount
  • Free parking

Schedule:

  • Weekend availability

Work Location: In perso

Responsibilities
  • Oversee daily operations of food and beverage services, ensuring high standards of quality and service.
  • Supervise kitchen staff, including cooks and bartenders, to maintain efficient food production and service.
  • Develop and implement menus that reflect current trends while adhering to food safety regulations.
  • Manage inventory, ordering supplies, and maintaining cost control measures to optimise profitability.
  • Train and mentor staff on culinary techniques, customer service skills, and food safety practices.
  • Collaborate with other departments within the hotel to ensure seamless service delivery.
  • Address customer inquiries and complaints promptly to enhance guest satisfaction.
  • Monitor cleanliness and organisation of kitchen and dining areas to ensure compliance with health regulations.
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