Lead and manage all food & beverage operations - including the restaurant, bar, and related outlets - ensuring exceptional guest experiences, strong financial performance, and alignment with the venue’s overall sports and leisure vision. Act as the restaurant manager while driving strategic initiatives in partnership with the Head of Sport.
Key Responsibilities:
- Manage all restaurant and wider F&B activities, acting as the overall operations lead
- Plan and implement revenue, marketing, and guest-satisfaction strategies to achieve financial and service targets
- Guide and support chefs, bar staff, and service teams; set daily performance standards and conduct regular reviews
- Prepare annual budgets and forecasts, monitor costs, and drive profitability across all F&B outlets
- Analyse sales, guest feedback, and other operational data; recommend and implement improvements
- Oversee menu planning, pricing, and merchandising in collaboration with the Head Chef to meet market trends and customer expectations
- Maintain accurate purchasing specifications, recipes, and portion controls to ensure consistent quality and cost management
- Ensure compliance with company policies, food safety regulations, liquor licensing rules, and local health & safety laws
- Handle guest complaints promptly and follow up to guarantee service recovery
- Lead regular team and department meetings to review operations, sales results, and service issues
- Inspect kitchens, storage rooms, and bar areas to verify stock levels, product quality, and hygiene standards
- Monitor and manage operating supplies and overhead costs to maintain maximum revenue
- Identify training needs, organize development plans, and support career growth for team members
- Coordinate with the Head of Sport on special events, promotions, and cross-department activities to enhance the overall guest experience
- Responsible for coordinating and supervising regular sporting, corporate, and social events in collaboration with the club’s team.
- Develop and update standard operating procedures (SOPs) for all restaurant and F&B functions
- Ensure smooth communication and cooperation between front-of-house and kitchen teams
Qualifications, Skills and Experiences:
- Degree or diploma in Hospitality/Restaurant Management or a related field.
- Food Safety & Hygiene certification.
- Experience in managing restaurant and food & beverage operations
- Ability to prepare budgets, monitor costs, and manage profitability
- Good leadership and team-management skills
- Knowledge of menu planning, food quality, and service standards
- Familiarity with health, safety, and local regulatory requirements
- Clear communication and practical problem-solving skills
Apply Now
Deadline: 31 Oct 2025
