Food & Beverage Manager

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Harrison Leisure are seeking a dedicated and experienced Food & Beverage Manager to oversee our restaurant and bar's operations and ensure an exceptional experience for our guests. The ideal candidate will possess a strong background in hospitality and culinary management, with the ability to lead a team effectively. This role requires a passion for food and beverage, along with excellent organisational skills to manage kitchen operations and front-of-house services. Duties Manage the day-to-day operations of the bar and restaurant, including staff scheduling, inventory management, and facility maintenance. Supervise and train hospitality staff, ensuring adherence to culinary standards and health regulations. Collaborate with chefs to develop innovative menus that align with current trends and customer preferences. Oversee inventory management, including ordering supplies and maintaining stock levels. Ensure high standards of cleanliness and organisation in both the kitchen and dining areas. Handle customer inquiries and feedback professionally, striving to enhance guest satisfaction. Monitor financial performance, including budgeting, cost control, and profitability analysis. Foster a positive team environment through effective communication and team management. Experience Proven experience in a restaurant management role or similar position within the hospitality industry. Demonstrated ability to lead a team effectively while fostering a collaborative work environment. Experience in bartending is advantageous; knowledge of beverage service is essential. Excellent organisational skills with attention to detail in all aspects of food service. Ability to work under pressure in a fast-paced environment while maintaining high standards. A passion for hospitality and commitment to delivering exceptional customer service. If you are enthusiastic about leading a dynamic team in the food and beverage sector, we encourage you to apply for this exciting opportunity.

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Location:
Gb
Job Type:
FullTime

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