About the position
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.
Desired Skills:
- Culinary
- Food Safety Management
- Management
