Job Purpose
Assist, and deputise for, the Food and Beverage Director in the smooth running of the food and beverage offer in the park. You will have the responsibility to develop, innovate and deliver a product mix which is quality driven whilst maintaining aggressive financial returns. This will be driven by ensuring that all working methods are reviewed and best practice is achieved so we in turn can grow our business whilst delivering excellent guest service.
Duties and Responsibilities
- Work, and develop relationships, with external suppliers to ensure the very best reputation within the industry, and receives the service required to ensure that the operational Food and Beverage team can deliver the highest quality product, and the highest financial return
- Work closely with the Manager to ensure correct stock levels are available from central distribution area, to assist the operational Food and Beverage team
- Ensure strict compliance with all relevant Hygiene and Safety legislation and requirements
- Ensure that the industry standard with regard to safety and hygiene
- Champion a training culture within the Food and Beverage team to ensure succession planning, and a culture that exceeds the very best the industry has to offer
- The Operations Manager will constantly review the product range to ensure that all key quality standards are maintained
- The Food & Beverage Department has a wide number of external contractors and the Operations Manager will maintain close, professional, effective links with all. They will ensure that suppliers deliver to stated agreements, best practices are followed and technological advances are sought
- The Operations Manager will also manage all internal stakeholders: both, other departments within the park who deliver services to the Food and Beverage team; and support the Central Support
- They will also participate in the food development panel that sits to drive the food offer across the estate
- The job holder will assist the Food & Beverage Director with managing Health & Safety and Food Hygiene, ensuring there is strict compliance with all legislation
- They will be the department representative on the H&S Committee and be the first point of contact for the Environmental Health Officer, and responsible for investigating any alleged food poisoning cases, for reporting to the Food and Beverage Director
- They will also collate and disseminate food safety alerts when appropriate and be responsible for ensuring departmental compliance with the group health and safety policy
- They will also manage the external food hygiene consultant, and the resulting reports
- The Operations Manager will be required to work with the Security Manager to deliver an effective loss prevention scheme
- The job holder will be responsible for maintaining and helping enforce the agreed brand standards for each unit by conducting and managing monthly audits
- The Operations Manager will also be the department representative for Special Events, working each special event as the departmental duty manager
- This will involve all planning associated with each event, right through to delivery
- The Operations Manager is responsible for all trade press subscriptions and ensuring relevant information is passed on to the Restaurant Managers and Assistant Managers
- They will also liaise with the Sales and Marketing team and Food and Beverage Director to collate and respond to all customer correspondence, ensuring this is communicated to the entire Food and Beverage team, where appropriate
- The Operations Manager will be responsible for ensuring spend per head is increased year on year, without jeopardising guest satisfaction and quality
- They will maintain the F&B Management invoices and journals, manage and monitor expenditure associated with catering equipment repair, manage the asset register and assist in budget setting each year for the department
- They will also manage the incentive scheme, allocating and verifying spending and assisting in report analysis on stock and sales, highlighting and acting on any anomalies
- The Operations Manager will create and be required to operate within efficient labour budgets for each season, tracking labour spending and providing input regarding capital projects and initiatives
- They will also take full responsibility for managing and meeting all committed budgets related to the Staff Restaurant
- The job holder will act as a purchasing officer and budget controller for the restaurant, creating a professional relationship with all suppliers
- This will include ordering of equipment within financial constraints, invoice querying and establishing a positive relationship with the park Finance Department
- The Operations Manager will assist in the planning and implementation of new ideas and menu specifications each season, working closely with Central Support to ensure they fit with guidelines and are to the high quality our guests expect
- They will consistently review products delivered to ensure KPIs are met and take up any shortcomings with suppliers
- They will also take line ownership of the Corporate Event menus, signing them off seasonally, in conjunction with the Corporate Events Manager
- The job holder will need to be conversant in latest trends in food nutrition for our target audience and contribute to the ongoing nutritional developments
- The Operations Manager is expected to provide constant leadership, counselling, advice and feedback to their peers
- They must provide an environment of openness and trust, with constant feedback and performance coaching