Food and Beverage Manager

About This Role

Leading and managing all Front of House Food & Beverage operations at The Langlands Hotel is the core of this role, encompassing five dining venues and various functions. The Food & Beverage Manager ensures exceptional guest experiences that meet 4.5-star hotel standards, while also achieving revenue targets, controlling costs, and fostering a high-performing team.

Responsibilities

• Ensure smooth, efficient operation of all food and beverage outlets, functions, and events
• Maintain high service standards consistent with a 4.5-star hotel environment
• Ensure prompt and professional service of all meals, beverages, and functions, including taking reservations, greeting guests, and assisting with taking orders
• Oversee the planning, coordination, and delivery of functions and events
• Respond promptly and professionally to guest feedback
• Perform Duty Manager duties as required
• Maintain appropriate security procedures within all operational areas
• Manage departmental profitability through effective cost control and revenue management, including analysis and budgeting
• Monitor sales performance and ensure agreed financial targets are achieved
• Maintain accurate financial procedures
• Conduct regular stocktakes of food and beverage inventory, including arranging purchases
• Review food and beverage cost of sales and ensure margins align with budget expectations
• Work closely with the Head Chef to manage food cost performance and menu pricing
• Investigate discrepancies and implement corrective actions where required
• Lead, motivate, and develop the Food & Beverage team to deliver outstanding guest experiences
• Conduct recruitment, onboarding, induction, and training of new team members
• Ensure all team members receive appropriate training and development
• Conduct regular performance reviews and identify development opportunities
• Encourage professional development of team members
• Manage staff rosters to ensure appropriate staffing levels and cross-training while maintaining wage budgets
• Ensure all team members maintain professional presentation and service standards
• Promote a positive, respectful, and high-performing workplace culture
• Maintain effective communication between all hotel departments
• Work closely with the Head Chef to ensure consistency in product quality and service delivery, including menu planning and organising special functions
• Conduct regular management and departmental meetings with managers, supervisors, and team members
• Encourage team engagement and actively seek ideas to improve operations and guest experiences