Food and Beverage Manager

Job Title: Food and Beverage Manager

Salary: £45,000 - £50,000 Dependent on Experience

Contract Type: Full-Time, Permanent

Hours: 39 hours per week

Relocation Support may be available for exceptional candidates.

This role is based on-site at Langdale Hotel and Spa, Ambleside, LA22 9JD
.

To lead, inspire and develop the Food & Beverage department across all hotel outlets, delivering exceptional guest experiences, consistent service standards, and strong commercial performance. The F&B Manager acts as a senior Head of Department, shaping culture, driving P&L success, ensuring compliance, and delivering luxury hospitality across the entire estate.

Lead, motivate, and develop a multi‑outlet team, driving a positive, high‑performance culture across all F&B areas.

Manage and coach the outlet leadership team (restaurant, pub, café, grab‑and‑go, room service).

Implement structured 1:1s, performance reviews, succession planning, and leadership development.

Drive recruitment strategies, onboarding quality, team retention, and engagement.

Uphold hotel values and lead by example on professionalism, hospitality, and guest focus.

Oversee day‑to‑day operations across all F&B outlets, ensuring consistent service, standards, and brand alignment.

Maintain robust SOPs for all venues including opening/closing, service sequence, cleaning schedules, and cashing‑up.

Ensure smooth operation of:

• All‑day dining restaurant & breakfast service
• Country pub
• Spa café
• Fitness/leisure grab‑and‑go concept
• Room service for hotel & lodge guests

Guarantee service readiness, table management, and outlet presentation standards.

Act as senior escalation point for guest issues, service recovery, and cross‑department coordination.

Create action plans involving service recovery to ensure the issue does not repeat.

Full P&L ownership for the F&B division, delivering revenue, GP, labour efficiency, and contribution targets.

Partner with Finance to manage budgets, forecasts, stock, and cost controls.

Maintain strong GP performance:

• Wet/dry margin management
• Stock rotation, stock‑takes, and variance investigations
• Menu engineering, supplier negotiations, purchasing efficiency

Labour management:

• Forecast‑led rota planning
• Labour % and productivity targets
• Cross‑training and flexible scheduling

Drive revenue through upselling programmes, events, promotions, and local guest‑experience initiatives.

Own the guest journey across all F&B areas, ensuring luxury‑level service delivery.

Monitor and improve guest feedback, ratings, complaints, and review platforms.

Champion a proactive service recovery culture, empowering managers to resolve issues swiftly.

Conduct and respond to regular audits, mystery guest reports, and quality assurance checks.

Ensure outlet ambience (music, lighting, temperature, décor) reflects brand and service standards.

Ensure full compliance with:

• Food safety and allergen legislation
• Licensing laws
• Health & safety policies
• HACCP, COSHH, and risk assessments
• Cash handling and financial procedural controls

Lead responses to incidents, audits, and corrective actions, ensuring timely completion.

Maintain excellent hygiene and cleanliness standards across all food and beverage areas.

Deliver annual strategic goals including service enhancements, new concepts, revenue optimisation, and cost‑control programmes.

Drive menu innovation with the Executive Chef and strengthen outlet identity and market positioning.

Support hotel‑wide initiatives including sustainability, brand development, and cross‑department collaboration.

Lead continuous improvement to systems, processes, training, and guest touchpoints.

• Leadership experience in a high‑volume or multi‑outlet F&B environment
• Demonstrable P&L responsibility, including GP, labour, and cost control
• Experience working with wet‑led environments (pub or bar)
• Strong background in guest‑centric service standards
• Proven ability to lead, coach, and develop managers