F&B Manager

• Manages, sells and delivers catering service for events to the required departmental standard, focusing on Maximising profit and sales opportunities through up selling
• Responds effectively to customer queries/complaints by phone and in person whilst assessing client needs in conjunction with the nature of the event
• Communicate effectively the client’s needs within the catering operational team
• Work in partnership with venue management and staff to build effective relationships in order to deliver a cohesive customer journey and delivery of the final event service
• Pays particular attention to the operational standards of the catering department, regularly reviewing processes and Systems via the general manager
• Facilitates regular cascade meetings, communication of operational changes and opportunities to our business, ensuring all staff are informed
• Monitors and develops the F&B Shift Managers, and F&B Shift Leaders to ensure that a consistent and considered level of service is provided in conjunction with overall catering objectives and initiatives
• Responsible for controlling and monitoring stock for all events
• Responsible to ensure stock takes are completed and processed through the nominated company systems ensuring any discrepancies are fully investigated, resolved and reported in line with company processes and communicating to the General Manager
• Responsible for monitoring equipment levels, ensuring resources are sufficient for event delivery
• Creative flair, continually looking for ways to revolutionise the industry by looking for innovative, fresh ways to take catering service to the next level
• Responsible for cost control, in particular labour cost, ensuring this is controlled through regular planning, review & communication with the R&D manager, Exec Chef, and the General Manager

• Proven experience developing and executing commercial strategies that drive measurable revenue growth
• Demonstrated success in enhancing guest experience and elevating the overall guest experience in a fast-paced restaurant or event environment
• Strong ability to manage multiple priorities and adapt quickly to operational changes typical in large-scale venues
• Exceptional attention to detail, ensuring operational excellence and consistent service delivery
• Computer literate
• Excellent communication skills
• Strong line management skills
• Financial and cost awareness
• Experience in high standard banqueting, within a management role
• Currently holds or are willing to obtain a Personal Alcohol Licence
• Strong monitoring, coordination and supervisory skills to manage activities of operational staff in an assigned work area in similar or related disciplines
• Ability to maintain orderly work processes by coordinating workflow and work quality
• Takes accountability for work group/team results

Pays all team members at least the Real Living Wage or London Living Wage