Front of House Manager / Food and Beverage Manager
1 day ago
Brinklow
Role Overview We view The Front of House Food and Beverage Manager as the operational engine and cultural leader of The Onley Beach Bar and Grill. This dual role requires a dynamic hospitality professional who pairs exceptional guest-relations skills with sharp business acumen. You will oversee all floor and bar operations (Food & Beverage), lead a high-performing team, increase footfall, and ensure an unforgettable guest experience. Who Are We? The Onley Beach Bar & Grill is a family friendly restaurant and bar located within Willoughby Park, a unique leisure, equestrian and events venue near Rugby. The venue overlooks a large all weather sand arena and is surrounded by grass banks where kids play and we host a variety of activities. We are a family run business with ambitious future plans. Everyone works closely together to deliver an exceptional guest experience, and you'll have the support of the owners and wider team to help shape and grow our hospitality offering. Special Points to Note Live in accommodation is available just a short walk from the venue in the glorious countryside on our estate. Hospitality, particularly during the busy summer season, often involves long shifts, so we believe living on site offers a practical and convenient option for the successful candidate. For candidates with an equestrian background or passion for horses, there may also be the opportunity to keep your own horse on site. We're looking for someone who can see the potential of the business, embrace our vision and take ownership of the food and beverage operation. In return, you'll be given the autonomy, support and opportunity to build something special and play a key role in the continued growth of Willoughby Park. Key Responsibilities Team Leadership : Recruit, train, scheduling/rota, monitor and mentor all floor and bar staff. Inspire a culture of hospitality, accountability, and high-performance standards leading by example. Create a harmonious happy team spirit. Floor Management: Actively manage peak service shifts. Engage with guests, handle complaints with grace, and maintain a high-energy, welcoming room atmosphere. Ensure the guest experience is of the highest calibre. Food & Beverage Program: Design and maintain a profitable food and beverage program. Oversee menus, cocktail creation, wine lists, and staff training on product knowledge. Work with the chef to ensure menus are correct, up to date and of the quality that ensures a return customer base. Financial Controls: Manage inventory, Budgets, wastage reports, place vendor orders, and control pour costs. Minimize waste, audit tills, and meet monthly labour and beverage cost targets. Health & Compliance: Ensure strict adherence to food safety, cleanliness, and local alcohol licensing regulations. Maintain a safe environment for staff and guests. Increasing Footfall: Implement a regime of events and activities to draw people to the venue and keep them returning. Commercial Performance: Drive revenue by increasing footfall, encouraging repeat business, maximising average spend and identifying new opportunities for growth through events, promotions and partnerships Manage Venue as a Family Environment: We want a key manager to join our team and quickly share our vision for the venue, especially future growth. Asset and Equipment Management: Ensure all areas of the venue and equipment is correctly maintained and any defects reported immediately. Reporting: Using Tevalis POS. and other structures of reporting to the senior team on a weekly basis. Dynamic Team Player: Must work well as a team and be able to pivot to any task that may be required to progress the venue and customer experience. Lead By Example: Ensure that the highest standards are set and enforce standards on staff. Auditing: staff, equipment, vendors, cleaning, and the general appearance of the venue. Surge Management: Ensure expected increase in footfall from equestrian shows is managed and sufficient stock and staffing. Hands On Role: Pivoting to any tasks related to delivering a high standard of customer experience. Essential Requirements Experience: 3+ years of proven success as a Bar Manager, FOH Manager, or Assistant General Manager, Sous Chef, Senior Barman or similar senior role in a high-volume bar and restaurant. A variety of roles would be highly attractive, such as bar and cheffing experience. Experience managing and developing teams, recruitment and staff retention would also be advantageous. Leadership Style: Be a diverse service hands-on leader who leads by example and has a willingness to motivate the team to make the bar a success. Financial Literacy: Strong understanding of P&L statements, inventory management software, labour cost optimization, and vendor negotiations. Experience with stock control, GP management and budgeting is highly desirable. Certifications: Food safety certifications, any hospitality related courses or qualifications are a bonus but not essential. Availability: Flexibility to work late nights, weekends, and holiday shifts. Normal industry standards. Given the seasonal nature of the business, longer shifts during peak summer periods should be expected. Adaptability Under Pressure: A proven track record of maintaining a calm demeanour and directing a large, fast-moving team in a time sensitive environment. Increase Footfall: The ideal candidate will work with the senior management team to create a portfolio of events to increase footfall. Be proactive in identifying opportunities to increase repeat business and enhance the guest experience Marketing: working with the senior team a social media presence and related advertising campaigns will be created to promote events. Events Budget: As a family orientated venue, we focus our resources on appropriate events and will provide a budget to ensure families are interested in returning. Preferred Attributes Problem Solver: Calm under pressure with a natural ability to diffuse difficult situations. Trend Savvy: Stays ahead of industry trends, family interests, from innovative cocktail techniques to modern POS. Innovate operations and remain relevant to clients. Brings fresh ideas to enhance the guest experience, events programme and overall commercial performance Hospitality Mindset: Remembers regular guests, anticipates needs, and treats the business like it is their own. We want someone who can grow organically with the business and progress. Tevalis: Understands the P.O.S. or willing to learn. Care and Diligence: Always support the senior team and the site's vision wholeheartedly and with your best efforts and create a venue people want to come back to. Entrepreneuria l: Enjoys building and improving a growing business, takes ownership of their area, and looks for opportunities to increase revenue, improve efficiency and enhance the guest experience. Remuneration and Holidays Salary: attractive package for the right candidate. Customer Surcharge: We do not currently feel the quality of our experience warrants charging customers a surcharge, but we would support the ideal candidate in their endeavours to achieve the level of service and guest experience that customers would feel happy to pay a 10% service charge. Bonuses: attractive venue performance related bonus. Holidays: Summers are our busiest time but outside of this we offer fantastic holiday opportunities. TPBN1_UKCT