Food and Beverage Manager

Orchestrate Ltd; Towcester; On-site; GBP 25,000 - 45,000; Full time

Job summary

An exciting opportunity awaits at a renowned hospitality venue, where you will lead the catering and operations team to uphold exceptional standards in food and beverage services. This role involves collaborating with the General Manager to innovate and enhance service delivery while ensuring compliance with health and safety regulations. Join a forward-thinking company that values its employees by investing in their development and well-being. If you are passionate about hospitality and eager to make a difference, this position is perfect for you.

Qualifications

• Experience in managing catering teams and event operations.
• Strong knowledge of food safety and health regulations.

Responsibilities

• Lead the catering team to deliver premium food and beverage solutions.
• Ensure compliance with health and safety legislation and food safety standards.

Skills

Team Management

Event Planning

Food Safety Compliance

Customer Service

Menu Development

Education

Hospitality Management Degree

Food Safety Certification

Job description

Job Description

Overview

Leading the catering and operations team you will maintain consistent operational standards across all mediums of F&B operations. Develop operational service and food standards across the site demonstrating innovation, flair and creativity in keeping abreast of industry and competitor standards and showcasing best practice. This is an exciting opportunity for a hospitality focused person to join a growing company.

About us

Towcester Racecourse is a well-known racing and hospitality venue. Hosting live greyhound racing six days a week and home to the English Greyhound Derby, this is just a part of what the site has to offer. The venue includes a 400 seat restaurant, hospitality boxes, fast food and drink outlets, a large outdoor space for festivals and concerts together with inside space for conferences and business meetings.

You will find us to be a company that is focused on being an employer of choice where people thrive, and your voice is truly heard. We are a Living Wage, Hours and Pension Accredited Employer and Disability Confident Committed. We empower our colleagues to do great work by investing in learning, personal development, and technology.

Principal accountabilities and responsibilities

1. Work efficiently with the General Manager to plan, monitor and develop event proposals and delivery techniques as required.
2. Manage the Catering Team in the development and delivery of the site food and beverage strategy in order to deliver premium food and beverage solutions.
3. Responsibility for all restaurant and event menus and the quality of the food being prepared and served whilst considering allergens and specific dietary requirements.
4. Manage the site licensing requirements to include all statutory and legal requirements for serving alcohol.
5. Ensure the venue complies with all Health and Safety legislation and other statutory obligations relating to public health, food safety and event regulations.
6. Establish and manage key contracts with suppliers to ensure efficient supply chains to the venue are in place and performance managed.
7. Manage the environmental control for health and safety in all kitchen, bar and service delivery areas at the venue including cleaning, audit, certification and identifying areas for environmental improvement and operational efficiency.
8. Identify projects to improve the venue including the location of food and beverage outlets and menu construction.
9. Plan all duty rotas to cover the food and beverage teams in accordance with the requirements of the event diary.
10. Monitor stock levels of all food, drink, disposables and cleaning equipment and re-order where appropriate.
11. Ensure stock rotation is carried out when replenishing food and drink areas, recording wastage in the correct way.
12. Maintain a compliant and audited environmental health operation ensuring all food safety and production requirements are met and maintained to current standards including the required level of training for all staff.
13. Always be vigilant to the Challenge 25 policy when selling age-restricted goods and recording all food and beverage incidents following company guidelines.

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