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Group Food & Beverage Controller

Summary
Group Food & Beverage Controller
Salary Competitive salary
Schedule Full Time
Experience Minimum 2 years of experience
Location Esplanade Rd, Paignton TQ4 6BJ, UK

Group Food & Beverage Controller


Description

UK GROUP F&B CONTROLLER

 As the Group Food & Beverage Controller, you will primarily be responsible for the maintenance of the food and beverage offerings across the UK Providence Hospitality portfolio of hotels. This will also include assisting the unit kitchen brigades and F&B management with maintaining costs of food and beverage items and you will also be responsible for the short and long-term planning of the F&B menu’s, experiences, controls and pricing aspects.

 The incumbent must have a good understanding of current UK (and global) food and beverage trends and be able to predict and implement future revenue generating opportunities across all hotel F&B outlets.

 The incumbent will need to function as the group F&B business strategic lead and will also need to be the marketing specialist for the F&B sector of our business. You will need to oversee and ensure that the various outlets and banquet facilities operate successfully and are individually profitable in accordance with the standard of the hotel and in accordance with group expectations.

 

You will manage, together with the individual hotel teams, the unit menu items based on seasonality and also actively take part in engineering current and future menu’s to ensure superior guest experiences across the UK portfolio of hotels.


Key Performance Areas & Requirements:

 The incumbent will be required, but not limited to:

 

Operational:

  • Ensure that all hotel specific and company minimum brand standards have been implemented, and that operational brand standards have been implemented where appropriate.
  • Ensure guest satisfaction.
  • Monitor all operational F&B outlets performance, especially during peak business periods, working through the respective hotel leads to make adjustments where necessary in order to increase sales and improve guest experiences.
  • Effectively control the Food & Beverage costs across the group through in depth knowledge and understanding of each hotel units needs and requirements according to budgets and forecasts.
  • Be driven and constantly looking for opportunities to add value to hotel F&B and M&E offerings and the upliftment of the guest experience and revenue to all stakeholders.
  • Work closely with hotel teams in a supportive and consultative manner, focusing on the overall success of the hotel and the satisfaction of hotel guests across the group.
  • Mentor/train/develop hotel teams to understand the necessary processes and implement the proper SOP’s to ensure quality and consistent service delivery.
  • Make sure that F&B leads within the various hotels are competent and support the groups F&B aspirations.
  • Make sure that all hotels and F&B leads are up to date with the availability of seasonal and new products on the market, and within their specific locations, and how these fit within their individual hotels.
  • Quality control and monitor the food and beverage products served throughout the group, providing feedback where appropriate.

 Administrative:

  • Feedback on performance results and KPI’s.
  • Ensure that all hotel F&B activities are aligned with the Providence Hospitality group and individual hotel F&B strategy and procedures implemented to ensure consistency.
  • To oversee the preparation and update of individual Departmental Operations Manuals and SOP’s.
  • To conduct regular F&B communications meetings (either in person or online) and ensure that departmental briefings and meetings are effective.
  • Oversight and implementation of the groups procurement policies and procedures together with the relevant systems (Procure Wizard).
  • Responsible for oversight and preparing of monthly group F&B reporting and distribution to management.
  • Spot checks and quality control of all F&B outlets at all hotels within a predetermined cycle (quarterly/bi-annually etc).
  • Participate and oversee stock takes within a predetermined cycle at each of our hotels (quarterly/bi-annually etc).

Marketing:

  • To prepare, utilize and update an Annual F&B Marketing Plan, broken down as necessary by departmental outlet for each unit and across the group.
  • Constantly evaluate local, national and international market trends, vendors and other competitor hotel/restaurant operations to make sure that our individual hotel operations remain competitive and cutting edge.
  • Facilitate and also encourage hotel leads to look for marketing and PR opportunities to increase hotel and brand awareness and ultimately produce revenue generating concepts.

 Pre-requisites for the position:

  • Must have hotel and hospitality experience (Senior Chef and F&B positions held will be a beneficial differentiator)
  • Good understanding of fine dining, bistro and contemporary pub cuisine.
  • Good verbal and written communication skills.
  • Good analytics and reporting skills.
  • Experience with hospitality accounting systems, PMS & POS systems, cost and inventory systems and procurement systems (Procure Wizard experience will be beneficial).
  • Ability to multitask, work in a fast-paced environment.
  • Have a high-level attention to detail.
  • Ability to work independently and to partner with others to promote and nurture an environment of teamwork.
  • Ability to build strong F&B teams within the group and each individual hotel unit.

 

Any other tasks as and when required, from time to time, by the Providence Hospitality senior management team.

UK GROUP F&B CONTROLLER

 As the Group Food & Beverage Controller, you will primarily be responsible for the maintenance of the food and beverage offerings across the UK Providence Hospitality portfolio of hotels. This will also include assisting the unit kitchen brigades and F&B management with maintaining costs of food and beverage items and you will also be responsible for the short and long-term planning of the F&B menu’s, experiences, controls and pricing aspects.

 The incumbent must have a good understanding of current UK (and global) food and beverage trends and be able to predict and implement future revenue generating opportunities across all hotel F&B outlets.

 The incumbent will need to function as the group F&B business strategic lead and will also need to be the marketing specialist for the F&B sector of our business. You will need to oversee and ensure that the various outlets and banquet facilities operate successfully and are individually profitable in accordance with the standard of the hotel and in accordance with group expectations.

 

You will manage, together with the individual hotel teams, the unit menu items based on seasonality and also actively take part in engineering current and future menu’s to ensure superior guest experiences across the UK portfolio of hotels.


Key Performance Areas & Requirements:

 The incumbent will be required, but not limited to:

 

Operational:

  • Ensure that all hotel specific and company minimum brand standards have been implemented, and that operational brand standards have been implemented where appropriate.
  • Ensure guest satisfaction.
  • Monitor all operational F&B outlets performance, especially during peak business periods, working through the respective hotel leads to make adjustments where necessary in order to increase sales and improve guest experiences.
  • Effectively control the Food & Beverage costs across the group through in depth knowledge and understanding of each hotel units needs and requirements according to budgets and forecasts.
  • Be driven and constantly looking for opportunities to add value to hotel F&B and M&E offerings and the upliftment of the guest experience and revenue to all stakeholders.
  • Work closely with hotel teams in a supportive and consultative manner, focusing on the overall success of the hotel and the satisfaction of hotel guests across the group.
  • Mentor/train/develop hotel teams to understand the necessary processes and implement the proper SOP’s to ensure quality and consistent service delivery.
  • Make sure that F&B leads within the various hotels are competent and support the groups F&B aspirations.
  • Make sure that all hotels and F&B leads are up to date with the availability of seasonal and new products on the market, and within their specific locations, and how these fit within their individual hotels.
  • Quality control and monitor the food and beverage products served throughout the group, providing feedback where appropriate.

 Administrative:

  • Feedback on performance results and KPI’s.
  • Ensure that all hotel F&B activities are aligned with the Providence Hospitality group and individual hotel F&B strategy and procedures implemented to ensure consistency.
  • To oversee the preparation and update of individual Departmental Operations Manuals and SOP’s.
  • To conduct regular F&B communications meetings (either in person or online) and ensure that departmental briefings and meetings are effective.
  • Oversight and implementation of the groups procurement policies and procedures together with the relevant systems (Procure Wizard).
  • Responsible for oversight and preparing of monthly group F&B reporting and distribution to management.
  • Spot checks and quality control of all F&B outlets at all hotels within a predetermined cycle (quarterly/bi-annually etc).
  • Participate and oversee stock takes within a predetermined cycle at each of our hotels (quarterly/bi-annually etc).

Marketing:

  • To prepare, utilize and update an Annual F&B Marketing Plan, broken down as necessary by departmental outlet for each unit and across the group.
  • Constantly evaluate local, national and international market trends, vendors and other competitor hotel/restaurant operations to make sure that our individual hotel operations remain competitive and cutting edge.
  • Facilitate and also encourage hotel leads to look for marketing and PR opportunities to increase hotel and brand awareness and ultimately produce revenue generating concepts.

 Pre-requisites for the position:

  • Must have hotel and hospitality experience (Senior Chef and F&B positions held will be a beneficial differentiator)
  • Good understanding of fine dining, bistro and contemporary pub cuisine.
  • Good verbal and written communication skills.
  • Good analytics and reporting skills.
  • Experience with hospitality accounting systems, PMS & POS systems, cost and inventory systems and procurement systems (Procure Wizard experience will be beneficial).
  • Ability to multitask, work in a fast-paced environment.
  • Have a high-level attention to detail.
  • Ability to work independently and to partner with others to promote and nurture an environment of teamwork.
  • Ability to build strong F&B teams within the group and each individual hotel unit.

 

Any other tasks as and when required, from time to time, by the Providence Hospitality senior management team.


Details
Salary Competitive salary
Schedule Full Time
Experience Minimum 2 years of experience
Location Esplanade Rd, Paignton TQ4 6BJ, UK

Skills
Fluent in English
By applying you confirm you have these skills.

expired job post

Esplanade Rd, Paignton TQ4 6BJ, UK