Food and Beverage Manager, £33,500 – £35,000, Country house hotel, 60 + weddings, events, quality F&B offering.
Location: South Yorkshire
Reporting to: Deputy General Manager
Our client is a reputable hotel in South Yorkshire with a big focus on quality and customer experience. They are seeking an experienced and motivated Food and Beverage Manager to lead the day-to-day operation of its food and beverage services. This is an excellent opportunity for a strong Assistant Food and Beverage Manager, Restaurant Manager or experienced hospitality supervisor who is ready to take the next step in their career. Working closely with the Deputy General Manager, the successful candidate will take responsibility for delivering high service standards across the hotel’s restaurant, bar, weddings, functions and events.
The Role:
As Food and Beverage Manager, you will oversee the daily operation of the hotel’s food and beverage departments, ensuring that guests receive a professional, welcoming and consistently high-quality experience.
Your responsibilities will include:
- Leading, motivating and developing the food and beverage team.
- Managing the day-to-day operation of the restaurant, bar, functions and events.
- Ensuring consistently high standards of service and guest care.
- Supporting the delivery of weddings, private functions, conferences and special events.
- Creating effective rotas and managing staffing levels in line with business requirements.
- Training team members in service standards, product knowledge and hotel procedures.
- Monitoring guest feedback and resolving issues promptly and professionally.
- Managing stock levels, ordering and supplier relationships.
- Supporting departmental budgets, payroll controls and revenue targets.
- Monitoring beverage costs, reducing waste and maintaining effective stock control.
- Ensuring compliance with licensing requirements, food safety, allergen procedures and health and safety standards.
- Working closely with the kitchen, reception, housekeeping and events teams.
Supporting menu planning, promotions and opportunities to increase food and beverage revenue. - Deputising for the Deputy General Manager when required.