JOB OVERVIEW

The Food & Beverage Manager plays a pivotal role in ensuring the smooth operation of all food and beverage services within the establishment. This position requires a dynamic individual who can lead a team, maintain high standards of culinary excellence, and deliver exceptional hospitality experiences. The ideal candidate will possess strong leadership skills and a passion for food preparation and production.

SKILLS

• Proven experience in a supervisory role within the food and beverage industry.
• Strong culinary skills with a solid understanding of food production processes.
• Excellent leadership abilities to motivate and manage a diverse team effectively.
• Knowledge of bartending practices is advantageous for overseeing beverage services.
• Exceptional organisational skills with attention to detail in both service delivery and food preparation.
• Ability to work under pressure in a fast-paced environment while maintaining high standards of hospitality.
• Strong communication skills to liaise effectively with staff, suppliers, and guests alike.
  This role is ideal for individuals who are passionate about the culinary arts and committed to providing outstanding service in the hospitality sector.
  Job Types: Full-time, Permanent
  Pay: Up to £27,600.00 per year

Benefits:

• Canteen
• Company pension
• Discounted or free food
• Employee discount
• Referral programme

Experience:

• Supervising experience: 1 year (preferred)
• Restaurant management: 1 year (preferred)
• Bar management: 1 year (preferred)
• Hospitality: 1 year (preferred)
• Customer service: 1 year (preferred)
• Management: 1 year (preferred)

Work Location: In perso

• Oversee daily operations of food and beverage services, ensuring quality and consistency in all offerings.
• Supervise kitchen staff, including cooks and bartenders, to maintain efficient workflow and high standards of food preparation.
• Develop menus that reflect seasonal ingredients and customer preferences while adhering to budgetary constraints.
• Manage inventory levels, including ordering supplies and controlling waste to optimise profitability.
• Ensure compliance with health and safety regulations within the kitchen and service areas.
• Train and mentor staff in culinary techniques, hospitality practices, and customer service excellence.
• Collaborate with other departments to enhance guest experiences through special events or promotions.
• Address customer feedback promptly to ensure satisfaction and improve service quality.