Mercure Northampton is a contemporary hotel conveniently located in the heart of the town centre, making it an ideal choice for both business and leisure guests. With excellent transport connections, the hotel is just a 10-minute walk from Northampton train station and offers easy access to major road links. Guests can also enjoy the convenience of having the town centre’s shops, restaurants, and attractions right on the doorstep.
Position Overview: The Food & Beverage (F&B) Manager is responsible for overseeing the daily operations of all food and beverage outlets within the hotel, ensuring that guests receive exceptional service and high-quality dining experiences. This role involves managing staff, optimizing revenue, maintaining cost controls, and ensuring compliance with health and safety regulations.

QUALIFICATIONS:

• Bachelor’s degree in Hospitality Management, Culinary Arts, Business Administration, or a related field.
• Proven experience as an F&B Manager or similar role in a high-volume hospitality environment.
• Strong financial acumen and budget management experience.
• Excellent leadership and team management skills.
• Outstanding communication and interpersonal abilities.
• Thorough knowledge of food and beverage operations, including best practices and industry trends.
• Proficiency in point-of-sale (POS), Micros Simphony would be an advantage systems and other relevant software.

• Operational Management:
• Oversee the daily operations of all F&B outlets including restaurants, bars, room service, and banqueting.
• Ensure efficient and effective service standards are met and exceeded.
• Develop and implement standard operating procedures (SOPs) for all F&B activities.
• Financial Management:
• Prepare and manage budgets for F&B operations.
• Monitor financial performance, including sales, expenses, and profitability.
• Implement strategies to maximize revenue and control costs.
• Conduct regular financial analysis and reporting to senior management.
• Staff Management:
• Recruit, train, and develop F&B team members.
• Schedule and manage staff rotas, ensuring adequate coverage for all shifts.
• Conduct performance evaluations and provide ongoing feedback and coaching.
• Foster a positive and productive work environment.
• Guest Experience:
• Ensure exceptional guest service is consistently delivered in all F&B outlets.
• Address and resolve guest complaints and feedback promptly.
• Monitor and respond to guest reviews and feedback on various platforms.
• Menu and Product Development:
• Collaborate with chefs and bartenders to develop and update menus.
• Ensure menus are cost-effective, meet guest preferences, and adhere to dietary requirements.
• Oversee the quality and presentation of all food and beverage offerings.
• Health and Safety:
• Ensure compliance with all health, safety, and hygiene regulations.
• Conduct regular inspections and audits of F&B areas.
• Implement and maintain effective food safety management systems.
• Event Management:
• Plan and coordinate F&B aspects of events, banquets, and special functions.
• Liaise with clients to ensure event requirements are met and exceeded.
• Oversee event setup, service, and breakdown.
• Vendor and Inventory Management:
• Manage relationships with suppliers and vendors.
• Oversee ordering, receiving, and inventory control of F&B supplies.
• Ensure optimal stock levels and minimize waste.