£36,756.72 Per Annum / £17.67 Per Hour + Service Charge, 40 Hours per week
Are you a service-led leader who thrives in fast-paced environments, inspires high-performing teams, and has a sharp eye for operational excellence?
At 1802, we combine Edinburgh’s rich heritage with contemporary style and a bold approach to local flavour. Set within the iconic Courtyard by Marriott Edinburgh, our space brings together thoughtful design, warm hospitality, and the best ingredients from Scotland’s renowned food and drink scene. This is not just a restaurant - it’s a destination where guests relax, celebrate, and return for more.
We’re looking for a Food & Beverage Manager who is passionate about creating exceptional guest experiences and delivering on every detail - from service standards to strategic planning.

WHAT WE’RE LOOKING FOR

• A confident leader with experience managing F&B operations, ideally within a hotel or lifestyle restaurant setting.
• Excellent interpersonal and communication skills - you lead from the front and get the best out of your team.
• Strong commercial awareness and comfort with budgeting, forecasting, and business planning.
• A proactive, solutions-oriented mindset and the ability to juggle multiple priorities while keeping guests and team members happy.
• Knowledge of food safety and health & safety compliance.
  We are open 7 days a week 365 days a year and need people to work a range of shifts and days - this means great flexibility if required. We are busier generally during evenings and weekends but shift patterns and contracted hours can all be discussed at interview.
  If you are looking for career training we offer nationally recognized apprenticeships which sit alongside our detailed brand training – you can view the most popular courses on our careers pages.

• Leading the daily operation of 1802’s bar, restaurant, and in-room dining, ensuring high standards of guest service and team engagement.
• Coaching, training, and motivating your team - making sure every shift is well-run, well-prepared, and positively memorable.
• Managing costs, productivity, labour planning, and operational supplies in line with budgeted expectations.
• Preparing monthly forecasts, analysing performance vs. targets, and contributing to the annual business plan.
• Collaborating with the Head Chef, Sales, and Events teams to drive promotions, maximise revenue, and elevate guest experiences.
• Acting as Duty Manager on rotation, representing the hotel and maintaining smooth operations across all departments when needed.