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You will have a proven track record as a team manger within the hospitality industry with a drive to set the standards for your team, working in a structured, disciplined way to ensure legal compliance where required whilst creating a fun and enjoyable environment for the team to thrive in and your customers to enjoy themselves.
You will have a thorough knowledge of the Food and Beverage industry with the ability to become the licensee of the club premises and ensure the club team is trained in all legal aspects of food and drink storage, preparation and service. With a small team you will be a very "hands on" style of manager leading from the front pitching in as required at major events.
You will manage the kitchen team with a full-time and part-time chef helping them to design and deliver creating menus that will excite the members and draw in more external local customers to grow the business. You will work with the brewery to ensure we offer a great range of drinks for our members to enjoy working with the bar team to create and promote special offers and seasonal marketing campaigns that increase sales and profits.
You will be responsible for the recruitment, training, development and day to day management of the food and beverage team. This will include both permanent salaried members of the team and seasonal staff recruited over the summer months, April to October, to cover the peak golfing season in those summer months with extended opening hours to 9 p.m. most days of the week.
You will create staffing rotas to ensure resources are in place to meet demand working with the Club General Manager reviewing the club diary of events planning staffing, resources, product ordering and local marketing of events within the club diary.
Reporting the the Club General Manager you will be empowered to run the food and beverage operation as if it was your own business with full accountability for the day to day operation of the club. You will bring a creative approach to bring new ideas and innovation that will increase sales and profits. You will work to achieve sales budgets set for you whilst ensuring your expenditure is well managed, wastage kept to a minimum and ensure profit targets are met.
You will review the current product range, pricing and supplier base to ensure we offer customers a quality experience whilst diving better profits. You will be responsible for ordering of products, building relationships with local suppliers, managing stock levels and date rotation, ensuring food hygiene standards are met and the business operates within all legal requirements.
This is a varied role where no two days are the same. You will be salaried with your pay based on a set 40 hours per month across the year. You will however work additional hours in the summer months April to October where our trading hours extend daily to 9 p.m. the working shorter days over the winter months where dark nights mean shorter trading days with the club often closing at 5.30 p.m. You working week will be 5 days across a 7 day week with 2 days off. You will ensure you are leading the team for key trading days in the club calendar. These key dates will be communicated to you by the General Manager to ensure the correct team is recruited and in place to meet demand over the key summer months.
You will be entitled to 33 days holiday inclusive of the 8 bank holidays in a year with a Company Pension provided, discounted food and drink purchases, share of tips and complimentary membership of the club for you or a family member.
We offer a competitive salary dependent on experience and a chance to share in the profits of the food and beverage operation should you exceed the budgets given to you as a reward for your efforts.
