F&B Guest Service Team Leader – Lead & Upsell Excellence

Crest Hotels Group; West of England; Hybrid; GBP 26,000 - 34,000; Full time

Benefits offered by this job

50% off Food & Beverage

Meals on duty provided

Hospitality Rewards

Retail and dining discounts

Employee Assistance Programme

Same-day online GP appointments

Job summary

Arnos Manor Hotel is seeking a Guest Service Team Leader – Food & Beverage to support the F&B Manager in leading a team to deliver memorable experiences across breakfast, lunch, dinner and functions. You will ensure a warm welcome, effective communication and strong guest relations while maximizing revenue opportunities.

The role focuses on delivering high-quality service, staying organised for daily operations, shifts and events, and building rapport with guests and colleagues to ensure

Qualifications

• Proven experience as a Food & Beverage Supervisor or similar role in a hotel setting.
• Strong leadership and team management skills.
• Excellent knowledge of food and beverage trends.
• Ability to deliver outstanding guest experiences and handle high-pressure environments.

Responsibilities

• Lead the Food & Beverage team to deliver high-quality service across all outlets (restaurants, bars, room service, banquets).
• Upsell and maximise revenue opportunities during service and events.
• Oversee day-to-day operations to ensure smooth service and guest satisfaction.
• Foster warm guest interactions and strong cross-department collaboration.

Skills

F&B supervisor experience

Leadership skills

F&B trends knowledge

Guest experience under pressure

Job description

Arnos Manor Hotel is seeking a Guest Service Team Leader – Food & Beverage to support the F&B Manager in leading a team to deliver memorable experiences across breakfast, lunch, dinner and functions. You will ensure a warm welcome, effective communication and strong guest relations while maximizing revenue opportunities.

The role focuses on delivering high-quality service, staying organised for daily operations, shifts and events, and building rapport with guests and colleagues to ensure