Food & Beverage Operations Manager - South Ascot

Job Role - Food & Beverage Operations Manager

Rate of pay - £49,000

Hours - 45 Hours

Location - South Ascot

Our company values are the fundamental spirit on how we reach our goals. As an ambassador for us, you will be entrusted with our values and expected to further enrich our We Care culture.

1. Passion: We love what we do. We are determined to deliver our best, every day.
2. Personality: We are each unique and extraordinary. We encourage personalities to shine.
3. Respect: We respect and celebrate our team. They add new brilliance to our culture.
4. Working together: With shared vision, trust, and a network of support, we become unstoppable.
5. Creativity: We approach each day with creative curiosity to add new delights to our guests' experience on every level.

POSITION OVERVIEW

The Food & Beverage Operations Manager will assist the Director of Food & Beverage in the development and delivery of the Food & Beverage strategy across the business, ensuring exceptional guest experience that is consistent with brand guidelines and food hygiene and health & safety legislation. As a key member of the leadership team, this role would participate in and drive the strategic direction of the business.

ESSENTIAL FUNCTIONS & PHYSICAL REQUIREMENTS

1. Assist the Director of Food & Beverage in developing and delivering, upon approval, overall Food & Beverage strategy for us.
2. Pioneer Food & Beverage standards to ensure our hotel is the market leader in the world of hospitality.
3. Delivery of Food & Beverage quality standards KPI's, ensuring the team consistently exceed guest expectations.
4. Ensure all aspects of Food & Beverage are consistent with brand guidelines.
5. Proactively work with only the very best Food & Beverage suppliers to ensure products are of the very highest quality.
6. Assist in the recruitment, induction, retention, and development of the team in conjunction with HR policies.
7. Proactively work with all departments to understand issues and suggest solutions and drive continuous improvement.
8. Effectively communicate to all teams in the most effective way; team briefings, meetings, emails, noticeboards, and specific one-to-one catch-ups. Always ensuring the message is clear, on brand, and to the right audience.
9. Review complaints and feedback to ensure strategies are put into place which will improve experiences.
10. Analysis of all resources to ensure maximum productivity, efficiency, and effectiveness.
11. Drive and motivate the team to maximize enthusiasm and the need to give excellent customer service to our guests.
12. Ensure all contractors comply with relevant legislation, codes of practice, and company procedures.
13. Regularly benchmark own performance against competitors within the industry to establish best practice.
14. Ensure that the department is well organized and the required administration is carried out accurately and timely.
15. Day-to-day direction and allocation of tasks to the team and ensuring efficient staffing levels for the needs of the business.
16. Create rotas and manage shift patterns in line with business levels, taking into account holidays, sickness, and ensuring accurate record keeping on the relevant systems.
17. Attend weekly function meetings and daily hotel briefings.
18. Guarantee that the highest standard of service and product is delivered to our guests at all times and review regularly.
19. Have a high level of presence within the department to lead by example through a 'hands-on' approach.
20. Be confident in communicating with guests to ensure that their expectations are met and exceeded by providing a personalized service.
21. Log any guest information accurately, using our guest information platforms.
22. Be responsible for back of house and preparations areas to ensure overall cleanliness and organization at all times through regular monitoring.
23. Provide knowledgeable food & drinks advice offering suggestions and recommendations.
24. Ensure that all billing and cashiering are conducted as per the required standards.
25. Aim to achieve guest and team engagement targets in line with our scorecard.
26. Ensure that your department achieves financial targets whilst maintaining a cost-conscious approach.
27. Manage and deliver an effective training and development system for the team to ensure that they meet the required standards and develop in their roles.
28. Work closely with the Director of Events, Events Sales Team, and culinary team ensuring communication throughout the department is streamlined.
29. Complete performance reviews, set employee goals, and coach individuals' development.
30. Working closely with our People and Culture teams, recruit and maintain an effective permanent and casual team.

Financial Responsibilities

1. Assist the Director of Food & Beverage with EBITDA within Food & Beverage.
2. Assist the Director of Food & Beverage with financial KPI's, once agreed.
3. Assist the Director of Food & Beverage in the delivery of all Food & Beverage capex projects - on time and on budget.
4. Create/maintain the Food & Beverage budget in conjunction with the Director of Food & Beverage, producing forecasts when required.
5. Pursue new revenue-earning opportunities to facilitate additional experiences and profit streams.
6. Manage department stock and ordering process while controlling operating costs, payroll, and departmental expenses against the P&L.

Blue Arrow is proud to be a Confident Employer and is committed to helping find great work opportunities for great people.