Opening in Autumn 2026, Hyde & Seek will join Marriott’s Tribute portfolio, bringing a new kind of boutique energy to Hyde Park. Eclectic by nature and charmingly irreverent, Hyde & Seek blends Victorian refinement with Bayswater’s bohemian spirit, a local oasis for those who love creativity, character, and connection.

We’re building a team of curious, confident individuals who love to delight, dare, and discover. People with personality, passion, and pride in what they do. If you thrive in spaces that celebrate individuality and enjoy creating memorable guest moments, this is your invitation to be part of something extraordinary. Are you up for the challenge?

The Food & Beverage Manager oversees all food and beverage operations within a hotel. The role combines strategic leadership, financial management, oversight of the guest experience, and team development.

Key Responsibilities:

·Assist the F&B Director in F&B pre-opening plan and F&B strategy aligned with the overall hotel’s goals and brand standards.

• Participate in menu engineering, concept review, and pricing strategy to ensure market competitiveness.
• Supervise the daily operations of all F&B outlets (restaurants, bars, café lounge, events, room service, etc.).
• Ensure consistent quality, presentation, and service across all outlets.
• Set operational standards, policies, and procedures for all departments under F&B.
• Coordinate with the Kitchen, Restaurant Managers, and Bar Manager to ensure smooth operations.
• Assist the F&B Director to monitor, and control the F&B budget (revenues, expenses, payroll, food cost, beverage cost).
• Develop and execute cost control measures to maximise profitability.
• Collaborate with the Executive Chef, F&B Director, Restaurant Manager and Bar Manager to design innovative, profitable menus aligned with market trends, guest preferences, and brand positioning.
• Collaborate with the Sales & Marketing team to promote F&B venues and events.
• Develop and oversee special promotions, holiday menus, and packages.
• Recruit, train, and mentor managers, supervisors. Conduct performance evaluations and create training programs to improve service and leadership skills.
• Foster a positive work environment that encourages teamwork and accountability.
• Ensure food safety, health and safety and licensing compliance

About You

• Minimum 3 years of progressive leadership experience in food and beverage operations
• Experience in hotel pre-opening projects is desirable
• Deep understanding of food production, service standards, beverage management and meeting and event operations.
• Strong ability to develop, interpret, and manage budgets, P&L statements, and cost control systems.
• Knowledge of menu design, pricing strategies, and product mix optimisation to maximise profitability
• Strong understanding of food safety, health & safety and licensing regulations
• Ability to implement upselling, dynamic pricing, and promotion strategies to drive the outlet’s revenue.
• Skilled in vendor management, purchasing and stock control with attention to sustainability
• Thinks long-term, aligns F&B goals with the hotel’s business plan, and identifies growth opportunities.
• Demonstrates strong decision-making, attention to details, and consistent quality control
• Coaches and mentors F&B management, fostering a culture of learning, accountability and empowerment.

Some of the benefits you can enjoy as a permanent member of staff include:

• Competitive salary with an incentive scheme
• Discounts on hotel rooms and food and beverage worldwide
• Learning and development opportunities
• Recommend a friend bonus
• Wage stream financial wellbeing program
• Recognition programs
• Wellbeing programs
• Free meals whilst on duty
• 31 days paid holiday per year (inclusive of bank holidays)
• Team building events
• Monthly Employee Appreciation Lunch
• Paid birthday off

If you haven’t been contacted regarding your application within 2 weeks, please assume your application has been unsuccessful.

Please note:

In line with the requirements of the Asylum & Immigration Act 1996, all applicants must be eligible to live and work in the UK. Documented evidence of eligibility will be required from candidates as part of the recruitment process.

The Immersive Hospitality Management is an equal opportunity employer. We are committed to promoting equal opportunities in employment. You and any job applicants will receive equal treatment regardless of age, disability, gender reassignment, marital or civil partner status, pregnancy or maternity, race, colour, nationality, ethnic or national origin, religion or belief, sex or sexual orientation (Protected Characteristics in line with the Equality act 2010).

Opening in Autumn 2026, Hyde & Seek will join Marriott’s Tribute portfolio, bringing a new kind of boutique energy to Hyde Park. Eclectic by nature and charmingly irreverent, Hyde & Seek blends Victorian refinement with Bayswater’s bohemian spirit, a local oasis for those who love creativity, character, and connection.

We’re building a team of curious, confident individuals who love to delight, dare, and discover. People with personality, passion, and pride in what they do. If you thrive in spaces that celebrate individuality and enjoy creating memorable guest moments, this is your invitation to be part of something extraordinary. Are you up for the challenge?

The Food & Beverage Manager oversees all food and beverage operations within a hotel. The role combines strategic leadership, financial management, oversight of the guest experience, and team development.

Key Responsibilities:

·Assist the F&B Director in F&B pre-opening plan and F&B strategy aligned with the overall hotel’s goals and brand standards.

• Participate in menu engineering, concept review, and pricing strategy to ensure market competitiveness.
• Supervise the daily operations of all F&B outlets (restaurants, bars, café lounge, events, room service, etc.).
• Ensure consistent quality, presentation, and service across all outlets.
• Set operational standards, policies, and procedures for all departments under F&B.
• Coordinate with the Kitchen, Restaurant Managers, and Bar Manager to ensure smooth operations.
• Assist the F&B Director to monitor, and control the F&B budget (revenues, expenses, payroll, food cost, beverage cost).
• Develop and execute cost control measures to maximise profitability.
• Collaborate with the Executive Chef, F&B Director, Restaurant Manager and Bar Manager to design innovative, profitable menus aligned with market trends, guest preferences, and brand positioning.
• Collaborate with the Sales & Marketing team to promote F&B venues and events.
• Develop and oversee special promotions, holiday menus, and packages.
• Recruit, train, and mentor managers, supervisors. Conduct performance evaluations and create training programs to improve service and leadership skills.
• Foster a positive work environment that encourages teamwork and accountability.
• Ensure food safety, health and safety and licensing compliance

About You

• Minimum 3 years of progressive leadership experience in food and beverage operations
• Experience in hotel pre-opening projects is desirable
• Deep understanding of food production, service standards, beverage management and meeting and event operations.
• Strong ability to develop, interpret, and manage budgets, P&L statements, and cost control systems.
• Knowledge of menu design, pricing strategies, and product mix optimisation to maximise profitability
• Strong understanding of food safety, health & safety and licensing regulations
• Ability to implement upselling, dynamic pricing, and promotion strategies to drive the outlet’s revenue.
• Skilled in vendor management, purchasing and stock control with attention to sustainability
• Thinks long-term, aligns F&B goals with the hotel’s business plan, and identifies growth opportunities.
• Demonstrates strong decision-making, attention to details, and consistent quality control
• Coaches and mentors F&B management, fostering a culture of learning, accountability and empowerment.

Some of the benefits you can enjoy as a permanent member of staff include:

• Competitive salary with an incentive scheme
• Discounts on hotel rooms and food and beverage worldwide
• Learning and development opportunities
• Recommend a friend bonus
• Wage stream financial wellbeing program
• Recognition programs
• Wellbeing programs
• Free meals whilst on duty
• 31 days paid holiday per year (inclusive of bank holidays)
• Team building events
• Monthly Employee Appreciation Lunch
• Paid birthday off

If you haven’t been contacted regarding your application within 2 weeks, please assume your application has been unsuccessful.

Please note:

In line with the requirements of the Asylum & Immigration Act 1996, all applicants must be eligible to live and work in the UK. Documented evidence of eligibility will be required from candidates as part of the recruitment process.

The Immersive Hospitality Management is an equal opportunity employer. We are committed to promoting equal opportunities in employment. You and any job applicants will receive equal treatment regardless of age, disability, gender reassignment, marital or civil partner status, pregnancy or maternity, race, colour, nationality, ethnic or national origin, religion or belief, sex or sexual orientation (Protected Characteristics in line with the Equality act 2010).