Chef & Food & Beverage Manager

We are seeking a hands-on and experienced Chef and Food & Beverage Manager to oversee all aspects of kitchen operations and food & beverage service for our venues. This dynamic position requires a leader who is passionate about culinary excellence, guest experience, and team management.

Qualifications:

• Formal hospitality or culinary qualification, or relevant certifications.

Experience:

• Minimum of 3 years’ experience in a combined kitchen and food & beverage management role.

• Proven ability to manage kitchen and front-of-house operations.

• Experience in staff supervision, stock control, and customer service.

• Experience with menu planning and costing an advantage.

Skills:

• Strong leadership, planning, and organisational skills.

• Ability to multitask and manage time effectively under pressure.

• Proficiency in basic computer programs (MS Word, Excel, POS systems).

• Excellent communication and interpersonal skills.

Key Responsibilities:

Kitchen Operations:

• Oversee all food preparation and kitchen operations, ensuring high standards of hygiene, taste, and presentation.

• Plan, cost, and update menus in line with seasonal trends and customer expectations.

• Ensure compliance with health and safety regulations at all times.

• Supervise and train kitchen staff, fostering a collaborative and motivated team culture.

Food & Beverage Management:

• Manage all food and beverage service areas, including bars, dining areas, and buffet stations.

• Ensure venues are set up and serviced according to function and event requirements.

• Monitor service quality and customer satisfaction, addressing complaints proactively.

• Oversee inventory control for all F&B items, including purchasing, stock rotation, and monthly stock takes.

• Ensure cleanliness and upkeep of all F&B areas, including cellars, storerooms, and cold rooms.

• Maintain cost controls and wastage minimisation across kitchen and bar operations.

Staff Management:

• Lead and supervise kitchen, bar, and service teams.

• Create and manage staff schedules to ensure adequate coverage.

• Monitor staff presentation, performance, and compliance with policies and procedures.

• Provide training and ongoing development for team members.

General & Administrative:

• Collaborate with Events Manager to coordinate food service for functions and conferences.

• Assist with budgeting, forecasting, and supplier negotiations.

• Maintain accurate records and reports as required by senior management.

• Adhere to company standards, promote team spirit, and uphold a customer-first approach.

This role requires a proactive, committed individual with a strong sense of ownership and pride in delivering high-quality hospitality services. Occasional weekend and evening work will be required.