Department: Food & Beverage
Hours of work: 45 hours per week (working hours and days will vary according to business need but will include as a minimum 20 Saturdays per year and occasional Sundays).
Following a historic centenary year, the Royal Air Force Club is inviting applications for an experienced food and beverage professional to build on the successes and record-breaking financial performance of the Club’s three outlets and multi-million pound conference and banqueting business in 2018.
Our Director of Food and Beverage will demonstrate exceptional leadership and will place member and staff satisfaction at the heart of what they do, fostering strong member relationships across the Club’s excellent food and beverage offering in the heart of London’s Mayfair.
This individual must be a creative thinker, thrive on attention to detail and enjoy a hands on approach managing a talented, dedicated team 365 days a year.
This is a unique opportunity to add value to and make an impact in one of the capital’s foremost private members’ clubs as we embark on our second century of business for over 25,000 members worldwide.
The Director of Food and Beverage will demonstrate exceptional leadership and guidance to all direct reports and operational team members to improve levels of service to our member s and guests in accordance with the Club’s Mission Statement and Core Values.
This is a hands on role for an experienced Food and Beverage professional who is creative and who has incredible attention to detail.The Director of Food and Beverage will also place staff engagement and teamwork at the highest priority.
All Food and Beverage Outlets – the Cowdray Lounge, the Dining Room, Conference and Banqueting and the Running Horse Tavern.
To ensure compliance with all standards and procedures by training, supervising, follow-up and hands-on management.
To proactively drive and develop all standards within all F&B departments.
To display excellence in member and guest hospitality and create a positive atmosphere in all F&B areas.
To assist all managers on the floor during service periods when required. Will include working evenings and weekends – as a minimum 20 Saturdays per year and occasional Sundays.
To establish and maintain close communication with the Executive Chef in all matters relating to F&B – for example, events, menus, presentation and special requests.
Knowledge of OPERA and Micros POS preferred.
Conference & Banqueting
To be responsible for overseeing the C&B department (operations and office) and ensure the delivery of excellent member and guest experiences.
To ensure that the C&B Manager proactively contributes to the sales function in targeting existing clients and gaining new business through the Trading Company.
To raise the profile and quality of C&B operations by working closely with the C&B Operations Manager.
To ensure that the C&B Operations Manager is responsible for managing all VIP banquets and events in the Club whilst optimising sales, evaluating performance and ensuring staffing levels meet demand.
Member and Guest Satisfaction
To meet members and guests on an informal basis during meals or events or upon departure to obtain feedback on the quality of food and beverage, service levels and overall satisfaction.
To effectively respond to and handle member and guest feedback and complaints.
To review members’ feedback results and other data on a monthly basis to identify areas of improvement and to review findings with line managers and team members to develop appropriate corrective action, share plans with the Executive Team and ensure corrective action is taken to continuously improve monthly and yearly results.
To empower team members to provide excellent customer service in accordance with the Club’s customer service standards.
To regularly review staffing levels across the department to ensure that operational needs and financial objectives are met.
To establish and maintain close communication with the Human Resources Manager regarding all departmental matters including recruitment and selection, induction, training, career development, performance management and employee relations.
To effectively investigate, report and follow-up on member/guest’s and team members’ accidents.
To develop, implement and maintain a departmental induction program for team members to receive training to successfully perform their job.
To conduct yearly performance appraisals for direct reports and communicate performance expectations and business goals in accordance with job descriptions for each position and monitor progress.
To ensure team members are treated fairly in accordance with the staff handbook and to bring employee relations issues to the attention of Human Resources in a timely manner.
To actively participate with each outlet manager in the F&B budgeting process.
To review the department’s expenses on a monthly basis to achieve or exceed budgeted goals.
To work closely with the Director of Finance to monitor and manage the F&B payroll costs and expenses.
To drive revenue through promotion in various outlets and work closely with the marketing department in order to promote on various platforms where required.
To work closely with the Cost Controller to ensure stock is well managed (meeting on monthly basis to review stock deviation).
To deal with all beverage suppliers and negotiate best cost price to increase margins.
Weekly forecast to be sent to the Director of Finance.
A generous package, including benefits will be offered to the successful candidate
*Sunday Times Top 100 Not for Profit Employer
*Exceptional pension scheme
*Annual travel ticket loan
*Staff discount scheme
If you are this person, then we would love to hear from you. Apply with a cover letter and latest CV.
Unfortunately, due to the high volume of applications we receive, we can only respond to successful applicants.
All applicants must either be eligible to live and work in the UK or must obtain permits to work in the UK prior to application.