We have an exciting opportunity to become our new Restaurant Bar Manager at one of our conference venues in Birmingham, B4.
This is a permanent role working 40 hours a week on a rota basis.
Wilson Vale is an established, quality-led contract caterer. We work with amazing clients across the UK who place huge value on great food as a key part of their culture and community. We work in office restaurants, independent schools and at conference venues with the same high-end ethos throughout.
Our culture unites us. We stand for craft, quality, creative freedom, forward thinking and integrity. We never compromise on our commitment to fresh, seasonal produce and the fantastic people that make it all happen!
We are looking for a hands-on Restaurant Bar Manager with proven experience in hospitality and catering operations, who can motivate and develop a team while ensuring service excellence across all areas. This role requires someone who is commercially minded, has a strong eye for detail, and a passion for outstanding food and customer service. You will oversee daily hospitality operations, manage client requirements, and ensure that both front and back-of-house teams deliver to the highest standards.
We are looking for someone with experience in hospitality management that can inspire and motivate their team yet retain a hands-on approach to the operations. You will head up the team and build on successes to deliver the highest standards of food and customer service across the site.
The role requires someone who is commercially minded with the ability to demonstrate a track record of developing efficient and cost-effective processes and that you have first class communication skills and a keen eye for detail.

SKILLS & EXPERIENCE

• Proven hospitality management experience within a similar environment.
• Strong leadership and team management skills with a hands-on approach.
• Excellent organisational, communication, and client relationship skills.
• Commercially aware with experience in budgets, cost control, and P&L.
• Flexible and adaptable, able to work under pressure and cover varied hours.
• Passion for food and service, with either chef background or strong food knowledge.

• Deliver and oversee all hospitality services (teas, coffees, breakfasts, buffets, dinners, canapés, VIP events) to the highest standard, ensuring excellent presentation and client satisfaction.
• Work closely with the Chef Manager to maintain smooth and efficient operations.
• Lead, motivate, and develop the hospitality team through training, appraisals, and effective staff management.
• Manage labour, stock, and budgets effectively, ensuring compliance with health, safety, and food hygiene standards.
• Maintain immaculate function rooms, kitchens, and storage areas while ensuring accurate records and reporting.
• Drive commercial performance by managing costs, stock control, supplier relations, and working with P&L accounts.
• Provide hands-on operational support, including covering duty manager shifts when required.