UK F&B Director

at  Experimental Group

Position: UK F&B Director
Reports to: Group F&B Director
Location: London
Salary: £80,000-90,000 depending on experience plus bonus.
The UK F&B Director focus will be overseeing the food and beverage operations of all of the Employer’s UK establishments. They guarantee the quality of services and ensures that the group standards are maintained.

ABOUT US

The Experimental Group was founded in 2007 by three childhood friends, Olivier Bon, Pierre-Charles Cros, and Romée de Goriainoff. Xavier Padovani later joined them and shared their vision: to offer the ultimate hospitality experience to an ever-demanding clientele. Celebrated for bringing the cocktail bar culture to Paris, the Experimental Group operates Experimental Cocktail Club bars in Paris, London, Venice and Verbier; wine bars, Compagnie des Vins Surnaturels, in Paris, London and New York City; restaurants and beach clubs in Menorca, Verbier, Paris, Venice, Ibiza and London; and hotels in London, the Cotswolds, Paris, Ibiza, Verbier, Menorca, Venice and Biarritz.
Our philosophy of service is constituted and affirmed by three key principles: the quality of its products, the precision of service, and the warm welcome of our guests.

• Oversee the management of restaurants, bars and other food and beverage outlets in each of the Employer’s UK establishments.
• Oversee the management of the kitchen, catering and event operations.
• Attend, assist and supervise openings and closing in each of the Employer’s establishments, as and when required by the Employer. This may include occasional weekend work.
• Organise the day-to-day running of food and beverage service(s) when [staffing levels require / at [peak times]. This will include, being present and engaging during the relevant service.

1. Business strategy implementation and follow up

• Monitoring of the implementation of the commercial, marketing and communication strategy of Experimental Group
• Be always aware about new concepts, trends and be creative
• Be proactive for improving the revenue
• Be focused on reaching the yearly budgets (with finance team)

1. Team management

• Supervision of managers and support on their daily issues
• Team training and development with a bi-annual review of the staff
• Participation in the recruitment process and talent retention strategy
• Application of the salary policy after validation of HR guidelines.
• Integration of new team members: presentation of the group, venues and Experimental ways of running service and welcoming guests

1. Operational supervision

• Take the lead and be the right arm of the COO
• Guaranteeing the quality of the services and ensuring that the standards are maintained
• Maintenance follow-up, quotes request and validation
• Monitoring of Health & Safety and risk assessment
• Ensuring the proper functioning of technical equipment as well as the condition of the furniture/decoration in every venue.
• Follow-up and updating of decoration and tableware references when updates are made
• Quotation and organization of events with managers and events team.
• Management software training: Netsuite, Expensify, Micros & Ikentoo

1. Monthly P&L

• Monitoring and monthly optimization of P&L
• Qualitative and quantitative monitoring by establishments
• Participation in the elaboration of budgets
• Monthly reporting to management teams in the search for staff during internal or external events (external pop-ups, etc.).