Dynamic F&B Service Manager for Hotel & Events

Thwaites; Penrith; On-site; GBP 38,000 - 52,000; Full time

Benefits offered by this job

Tips paid monthly

Long service awards

Training & development opportunities

Apprenticeships available

Wage access (Stream)

Job summary

Daniel Thwaites is seeking an established Food & Beverage Service Manager to lead the Restaurant, Bar, Conference & Events teams, delivering exceptional hospitality and memorable guest experiences. You will manage day-to-day operations, staffing, budgeting, food safety, and training, working hands-on on the floor and with the Head Chef to drive service excellence and profitability.

The role requires flexible hours including mornings, evenings and weekends, with a supportive, fast-paced

Qualifications

• Experience in Food & Beverage management within hotel or high-volume hospitality.
• Strong operational knowledge across restaurant, bar, and events service.
• Experience managing rotas, budgets, stock, and driving profitability.
• Knowledge of food safety, health & safety and hospitality compliance.

Responsibilities

• Lead, motivate and inspire the F&B team across restaurant, bar and events to deliver service excellence.
• Manage day-to-day operation of all food and drink service areas.
• Conduct regular walk rounds and ensure high standards of service delivery.
• Brief teams on reservations, VIPs, dietary needs and events for seamless service.
• Be hands-on during service periods to support teams across all meals and events.
• Plan staffing levels and rosters in line with budgets and business needs.
• Coach and develop team through training and performance conversations.

Skills

Leadership

People management

Guest experience

Budgeting

Staff rostering

Food & Beverage service

Training & development

Job description

Daniel Thwaites is seeking an established Food & Beverage Service Manager to lead the Restaurant, Bar, Conference & Events teams, delivering exceptional hospitality and memorable guest experiences. You will manage day-to-day operations, staffing, budgeting, food safety, and training, working hands-on on the floor and with the Head Chef to drive service excellence and profitability.

The role requires flexible hours including mornings, evenings and weekends, with a supportive, fast-paced