Head of Food & Beverage - Hull Venue

Competitive | Hull | 48.0 hours

Title:                Head of Food & Beverage
Department:   Food & Beverage
Location:         Hull Venue
Reporting to:  General Manager and European Food and Beverage Director

Responsible for Direct reports:
- Head Chef
- Food and Beverage Executive
- Food and Beverage Executive
- Cashier

Hours 48 hours per week (annualised)


This post is responsible for the effective management of the Food & Beverage department within the venue ensuring service standards, and control systems are in place, of a high standard and adhered to at all times.

Key accountabilities:

• As a head of department, contribute to the venues’ strategic plans and objectives and be a member of the Senior Management Team.
• Provide inspired and effective direction and leadership for the food and beverage department.
• Assist with the development of, and deliver, the business plan by helping to optimise all revenue streams and maximising cost efficiencies.
• Ensure that the food and beverage SOPs are implemented and adhered to.
• With the General Manager and the Finance Assistant, set and monitor budgets, ensuring the department’s ongoing financial viability.
• To ensure the food and beverage operation achieves financial targets of revenue and profit.
• To develop, train, lead and supervise the food and beverage team at events and oversee all activities within the food and beverage department including;
o cash controls
o stock control
o food quality
o health and safety
o food safety
o hospitality
o subcontractors
o conference & events.
o introduction and compliance with SOP
• To oversee the recruitment and develop the food and beverage team.
• Assist with all administrative duties including cash handling, stock taking and accurate stock management including month end reporting
• To plan and accommodate the food and beverage offer for events and ensure that all areas are set up for forthcoming events overseeing the F&B departments to ensure that all elements are in place.
• Oversee the scheduling and efficient use of salaried and casual staff ensuring sufficient cover for events within budgetary parameters and work at other venues as required.
• To manage concession bar areas, ensuring stock rotation, cleaning and suitable levels/ranges of stock are in place.
• Implement and ensure compliance with health and safety and food hygiene regulations.
• To optimise all food and beverage revenue streams and seek new ideas, innovations and ways of working to reduce cost and to adapt to a changing financial or operating environment.
• To oversee the management and relationship of relevant vendors/sub-contractors.
• Provide analysis reports including flash sales and wage costs.
• Management of EPOS and PDQs.
• Assist the DPS in upholding the licensing objectives and any specific licensing conditions.
• Manage constructive relationships, where relevant, with key stakeholders, contractors, clients, customers, and colleagues.
• To act as Duty Manager as per rota.
• Any other relevant duties assigned by the General Manager.
Knowledge and Qualifications :

• Minimum of five years working in a senior role in a similar, high volume, customer focused venue.
• Holder of a Personal Licence.
• Knowledge of the local and regional entertainment offers and venues.
• Sound knowledge of budgeting, stock and margin control.

• Ability to stay calm under pressure.
• Strong organizational skills.
• Smart appearance and presentation.
• Strong leadership skills.
• Hands on approach and be part of the service delivery.
• Ability to manage several tasks and projects simultaneously.
• Excellent organisation and planning skills with the ability to work flexibly under pressure, to prioritise and to meet deadlines.
• Ability to communicate effectively with people at all levels, both internally and externally.
• Examples of self-motivation and ability to work on own initiative.
• Drive, determination and resilience.


• Experience in the management of statutory requirements.
• Have a thorough understanding of food hygiene and health and safety regulations and hold basic food hygiene certificate.
• Excellent cash handling & stock controlling experience.
• Experience of providing excellent customer care.
• Experience of budget management
• Experience of working with staff at all levels throughout a company.
• Proven IT experience.

General information:
The requirements of the business are such that a high degree of flexibility is necessary and therefore some evening and weekend work will be required. Additionally, there will be occasions where the Head of Food and Beverage will be required to work at other venues operated by SMG.


How to apply

Please download and complete the Application Form and the Diversity Monitoring Form.

Submit your completed forms to

Please note that incomplete applications will not be considered.

Successful applicants will be required to provide original identification.

Closing date: 26 Mar 2018