F&B Events Manager

Aethos is a collection of thoughtfully designed luxury lifestyle hotels rooted in authenticity, creativity, and a strong sense of place. Each property reflects its surroundings through soulful design, curated experiences, and a warm, human approach to service.

We create environments where people feel genuinely welcomed and able to be themselves places that balance comfort, style, wellbeing, and meaningful connection.

Our culture is values driven and built on authenticity, human connection, and a deep sense of belonging. We champion collaboration, curiosity, wellness, and ownership creating an environment where guests and team members alike feel supported, respected, and genuinely cared for.

• Access to Wellable - a physical wellbeing app including company wide challenges.
• Financial wellbeing support, including access to Stream.
• Up to 33 days holiday a year (increasing with length of service).
• Exciting learning and development programmes to help progress your career, including apprenticeships and career mapping.
• An amazing overnight Guest Experience here at Aethos London Shoreditch for you and a guest.
• Mental Health First Aiders within the team to offer tailored support.
• Season Ticket Loan, Cycle to Work and discounted Gym memberships.
• Annual festive and summer social events, charity fundraising days and committees to join, including paid volunteering days.

The F&B Manager owns the end-to-end running of their assigned outlets. Where the Assistant Food & Beverage General Manager sets direction across the department, and Supervisors lead individual shifts, the F&B Manager is accountable for how the outlet performs week by week the rota, the training plan, the stock, the standards, and the people who deliver them.

This is a hands-on, floor-based leadership role. The Food & Beverage Manager is present at peak service, leads by example, and builds a Supervisor team confident enough to run shifts without them

• Own the day-to-day running of the assigned outlets, ensuring consistency of service, quality, presentation, and atmosphere across every service period.
• Build and publish the weekly rota in line with forecast covers and the agreed labour model, adjusting as business levels change.
• Be visibly present on the floor at peak service, leading by example and stepping into service where the operation needs it.
• Maintain and improve outlet SOPs, and act as lead user for the Lightspeed POS.
• Deputise for the Assistant Food & Beverage General Manager and act as Manager on Duty as required.

• Proven experience in planning and delivering high-profile events, including private events, brand activations, parties and large-scale functions.
• Strong ability to manage event operations from planning through to delivery, ensuring every detail runs smoothly.
• Experience coordinating staffing, set-up, service, guest flow and event logistics in a fast-paced hospitality environment.
• Confident working across F&B, Kitchen, Sales and Events teams to deliver seamless events and exceptional guest experiences.

• Deliver a consistently warm, personalised experience that reflects the Aethos philosophy rather than a scripted service standard.
• Build genuine relationships with members, regulars, and local clientele, and make sure the team knows them too.
• Own guest feedback and service recovery for the outlet resolve at source, identify the root cause, and close the loop.
• Support the delivery of member events, activations, and seasonal initiatives.

• Lead, coach, and develop the Supervisor team so that each Supervisor can run a shift confidently and independently.
• Hold regular one-to-ones, coaching conversations, and probation and performance reviews with direct reports.
• Own the outlet training plan induction, product knowledge, allergens, food safety, and licensing with records kept current.
• Partner with People & Culture on recruitment, onboarding, engagement, and formal people processes, and build succession from within.

• Deliver the outlet's revenue, labour, and cost-of-sales targets, and explain variances against budget with a clear recovery plan.
• Own stock control for the outlet: ordering to par, deliveries, rotation, wastage, and accurate period-end counts.
• Ensure full compliance with food safety, HACCP, allergen management, health & safety, and licensing, and audit daily…