Hospitality and Catering

Job Title: Food & Beverage Manager
Company: Cairngorm Mountain (Scotland) Limited
Reports to: Chief Executive Officer
Contract: Full-time, Permanent

PURPOSE OF THE JOB

The F&B Manager is accountable to the Chief Executive for providing competent standards-driven leadership support, management of expenditure and Governance, and recommendations to maximise revenue and improve services within the F&B department. This includes accountability for ensuring the F&B team is adequately resourced, operated and managed in an efficient and effective manner.

ROLE OVERVIEW

The post holder will manage the Catering cost centre and lead on the overall F&B offering in both function and form, to include a continuous improvement of customer service standards.

The Food & Beverage Manager will oversee the effective running, daily operations and overall management of all three outlets (Cas Bar, The Café and the Ptarmigan Restaurant) and leading commercial activities within the F&B department at Cairngorm Mountain.

The F&B Manager will support the Chief Executive in the general management and leadership of the food and beverage service provision, including identifying opportunities for development, introducing new products and process improvements, and achieving cost efficiencies, as appropriate and by agreement.

With direct line management responsibility for Front of House (F&B) Team Leaders and Kitchen oversight of the overall F&B staffing, which will include the need for additional seasonal workers to help cover peak periods (in the ski season and school holidays). This business is a 7-days per week operation, so weekend working will be required.

The F&B Manager will demonstrate excellent leadership, communication, and organisational skills along with high customer service standards. Accountable for working to ensure the F&B provision at CMSL is a successful part of the product mix offering within the business, contributing to profits year-round and achieving against key targets set by the CEO.

The F&B Manager is responsible for the following areas of activity:

• Day Lodge café and Cas Bar
• Ptarmigan restaurant & Gin bar
• Staffing and people management for the F&B department
• Hosting corporate events and group bookings
• Stock management and control
• Budgeting and merchandising of F&B products

KEY DUTIES

F&B Operations

• Ensuring high levels of customer service standards are delivered across the F&B function
• Liaising effectively with the kitchen and service staff on day-to-day F&B operations, to provide and capture information, for cascading or escalating, as required.
• Liaising with the wider managerial team on the catering and staffing of the F&B team when hosting events, groups and special guests onsite (e.g. coach parties, weddings, etc).
• Financial management of the department budget and monitoring of business performance
• Responsible for stock control and budget, and overall presentation of the F&B outlets
• Identifying opportunities for cost reduction, increasing sales and implementing new ideas
• Working with the Chief Executive to maximise opportunities for business and revenue growth across the F&B department, and accountable for delivering results on objectives

People Management

• Responsible for the leadership and management of departmental staff, structure and strategy within the department, in liaison with the CEO.
• Managing motivation and morale for all F&B staff (kitchen team and front of house team) and dealing with people issues (e.g. rota / attendance, presentation, and retention).
• Leading, engaging, training, coaching and supporting all direct reports to deliver against key performance targets as appropriate
• Identifying potential skills gaps and training needs within the team
• Working with the HR function to attend to resourcing and recruitment needs (workforce planning, interviewing, inductions, uniforms) and addressing performance issues (sickness/attendance management, training and development) in an appropriate manner.

Other

• The post holder will support the Chief Executive in looking at future F&B service models, options appraisal, business case papers and delivery routes
• Ensuring compliance with Health and Safety procedures, risk assessments and policies
• Holding Duty Manager responsibility for the site at least one day per week, on a rota basis.

PERSON SPECIFICATION

The role would suit someone who has demonstrable significant experience of running a successful F&B function within a tourism-based business and a proven track record of effectively managing a diverse team, delivering results on high-quality customer service standards and developing a departmental function in a growing business environment.

To be successful in this role, you must be able to role-model excellent leadership, communication and problem-solving skills, along with a positive yet professional attitude towards all stakeholders; customers, suppliers, colleagues, managers and staff in general.

Experience/Qualifications

• Significant prior experience leading F&B operations in a leisure and tourism setting
• Prior experience acting as Premises Manager and a certified Personal License Holder
• Demonstrable know-how to successfully commercialise an F&B department / function
• Solid business acumen and understanding of financial management
• A hospitality or business management qualification, or equivalent level experience
• Ability to operate within budgetary guidelines and make sound commercial judgements

Knowledge & Skills

• Excellent communication skills, both written and verbal (including report writing)
• Excellent financial numeracy (cost of sales, budgeting, stock control, reconciliation)
• Good IT skills (stock control system, ICR, Microsoft office, rota and attendance system)
• Organisational skill – able to collaborate and work effectively within managerial team
• Proactive problem-solving skills, decisive yet adaptable to changing operational needs
• Personable yet authoritative leadership skills with the ability to give clear direction
• Able to motivate, influence and engage others, whilst remaining calm under pressure
• Knowledge of running events, dealing with group bookings and/or corporate hospitality

Personal Attributes/Behaviours

• A positive and personable manager who leads by example and harnesses respect
• A motivated and adaptable individual, not fazed by a variable/seasonal environment
• Effective problem-solver with a forward-thinking, solutions-orientated approach
• Proactive professional and driven to improve the F&B offering and service standards
• Driver with access to own car, for commuting due to location (free onsite parking)

Given the nature of the leisure and tourism industry in which we operate, the role will require a degree of flexible-working including regular weekend work and cover during school-holidays as a requirement. Attendance at occasional networking events to represent the company, with overnight stays away from the place of work, may be required on an ‘as needed’ basis only.

Given our site location, having access to your own transport would be advantageous.

Location Overview
Cairngorm Mountain is a popular snowsports destination in Scotland, located within the Cairngorms National Park. In winter, the resort, managed by Cairngorm Mountain (Scotland) Ltd, is a commercial ski operation attracting over 120,000 skiing and snowboarding visitors in the busy winter period. In summer, the mountain resort serves as a summer tourist destination attracting circa 200,000 annual visitors.
The Cairngorm Mountain (Scotland) Ltd estate covers 1,418 hectares and is an internationally renowned area of scientific interest, with the area containing unique natural habitats and wildlife protected by EU legislation requiring conservation and careful land management.
After significant investment from the Scottish Government, Scotland’s only funicular railway has now been reinstated, providing easy access to the top of the mountain and the Ptarmigan building. Sitting within the UK’s highest mountain range, visitors can enjoy spectacular views across the National Park, whilst enjoying a walk, eating lunch, having a coffee and cake, visiting our exhibition space, or watching the kids engage in our adventure sports activities.

House for an Art Lover
Head Chef – Maternity Cover

Glasgow | Full-time | Fixed-term maternity cover

House for an Art Lover is looking for an experienced and enthusiastic Head Chef to join our team on a fixed-term basis to provide maternity cover.

Set within Bellahouston Park, House for an Art Lover is a unique Charles Rennie Mackintosh-inspired venue combining a busy café, weddings and private events, corporate hospitality, arts activity and a varied programme of special events.

This is a hands-on role for someone who enjoys leading a kitchen, developing good food and working as part of a close-knit team in a busy and varied environment.

The Role

As Head Chef, you will have responsibility for the day-to-day running of our kitchen operation, including our café, weddings, functions, private dining and special events.

You will work closely with the wider management and events teams to ensure consistently high standards of food, service and presentation, while maintaining effective control of food costs, staffing and kitchen operations.

Key responsibilities will include:

Leading, motivating and supporting the kitchen team
Menu planning and development across the café and events business
Maintaining consistently high standards of food quality and presentation
Managing food purchasing, stock control, wastage and gross profit
Planning kitchen rotas and managing staffing levels effectively
Working closely with our Events and Operations teams on weddings, functions and special events
Ensuring all food hygiene, allergen, health and safety and HACCP requirements are maintained
Developing good relationships with suppliers and ensuring quality and value
Supporting the continued development of the food offer across House for an Art Lover
About You

We are looking for someone with proven experience in a senior kitchen role, ideally as a Head Chef or experienced Sous Chef ready to take the next step.

You should be comfortable working across a varied operation rather than a traditional restaurant environment. One day may involve a busy café service, while another could include a wedding, private dinner or special event.

You will need to be organised, commercially aware and able to remain calm and positive during busy periods.

Most importantly, we are looking for someone who takes pride in good food, enjoys working with people and is prepared to be actively involved in the kitchen.

What We Offer
A varied and interesting Head Chef role within one of Glasgow’s most distinctive venues
A supportive and experienced management team
The opportunity to work across café, weddings, events and special dining experiences
Predominantly daytime working, although evening and weekend work will be required depending on the events programme
Competitive salary, dependent upon experience
Fixed-term maternity cover with anticipated start date to be agreed
About House for an Art Lover

House for an Art Lover opened in 1996 and was created from Charles Rennie Mackintosh and Margaret Macdonald Mackintosh’s original 1901 competition designs for a Haus eines Kunstfreundes – a House for an Art Lover.

Today the House operates as a visitor attraction, arts organisation, café and one of Glasgow’s most distinctive wedding and events venues.

If you are an experienced chef looking for a role that offers considerably more variety than the traditional restaurant kitchen, we would be delighted to hear from you.

To apply, please send your CV together with a short covering note outlining your experience and why you would be interested in joining House for an Art Lover.

info@houseforanartlover.co.uk

Package Description:
Applicant must be available to work evenings and weekends
£14.50 per hour
This is a contracted role of 32 hours.
Additional hours maybe available.

Job Introduction:
Heritage Portfolio are looking for an enthusiastic individuals to join the team at Royal Botanic Garden Edinburgh.

The Supervisor plays an important role in delivering exceptional food, beverage, and event experiences at the Royal Botanic Garden Edinburgh. This role supports the daily operation of café services as well as the delivery of private and public events held across the Garden.

Working under the guidance of the Retail and Events Managers, the Supervisor will help ensure high standards of service, smooth event delivery, and an excellent visitor experience at one of Scotland’s most renowned visitor attractions.

It is one of the world’s leading botanical gardens, home to a spectacular and diverse living collection of plants. Set in the most beautiful of surroundings. Our emphasis is on fresh, delicious food prepared daily on site using local and seasonal produce including fruit, vegetables and herbs grown right here in our very own Botanic Kitchen Garden!

Working flexible shift patterns, we are looking for outstanding customer focused individuals, our people not only look after our customers and clients, they are also the heart and soul of our business. Renowned for being a cut above the rest, we would love for you to join the team!

What you’ll do:
Support the daily running of café operations to ensure efficient service and excellent customer experience while ensuring compliance with food safety, allergen, and health & safety regulations.
Provide on-shift supervision and guidance to café and event staff while creating a positive and collaborative working environment
Maintain high standards of food and beverage presentation, cleanliness, and service.
Handle customer queries, feedback, and complaints professionally
Assist with stock monitoring and operational organisation where required.
Assist the Retail & Events managers in the delivery of private functions, corporate events, weddings, and public events across the Garden supporting setups, service coordination & breakdown.

What you’ll bring:
Experience working as a Supervisor in hospitality, café, catering or events environments
Strong customer service and communication skills
Ability to supervise teams during busy service periods and work well under pressure in busy environments
Flexible adaptable and reliable approach to work
Knowledge of food hygiene and health & safety standards
Friendly, professional, and approachable with strong organisational and communication skills

About The Company:
Heritage Portfolio is the sub-segment of Sodexo Live! that produces outstanding catering and event services for our cultural destinations. These include exceptional “in-house” café services in some of Britain’s leading visitor attractions such as V&A Dundee, The Signet Library, Portrait Gallery, private parties and dining, weddings and prestigious events.

Our mantra is “Never standing still” and as we grow and flourish in the world of bespoke events and venues, we remain true to our original ethos: to provide an amazing experience that goes beyond the remarkable food we serve. Therefore we are always looking for passionate, enthusiastic and motivated individuals to join our team and take pride in the work they deliver.

The Mackintosh Tearooms is the home of the original Willow Tea Rooms Building at 217 Sauchiehall Street. It was first opened by Miss Cranston in 1903 and designed by Charles Rennie Mackintosh in collaboration with his wife, Margaret Macdonald. Following a detailed restoration project in 2018, the building is now back to its former glory as a unique tearoom over three floors. It now includes additional events spaces, an exhibition and a gift shop.

PURPOSE OF THE ROLE

The Restaurant Manager is responsible for the day-to-day leadership and operational delivery of the Food & Beverage operation at Mackintosh Tearooms, including the historic tearooms, hospitality, private dining and events.

As a key member of the property management team, you will lead one of the National Trust for Scotland’s flagship hospitality operations, managing multiple Food & Beverage business streams and leading a multidisciplinary team to deliver exceptional visitor experiences, strong commercial performance and the highest standards of operational excellence.

The role has direct responsibility for the leadership and development of the Head Chef, the Visitor Services Supervisor (Food & Beverage) and the Visitor Services Supervisor (Bookings & Events), ensuring all areas of the operation work together to deliver an exceptional visitor experience.

This is a highly operational, hands-on leadership role. You will spend the majority of your working time within the operation, leading service, supporting colleagues and ensuring consistently high standards are maintained across all Food & Beverage areas.

Working closely with the Operations Manager, the Head Chef and the National Food & Beverage Team, you will develop, implement and continuously improve the Food & Beverage offer, ensuring Mackintosh Tearooms maintains its reputation as a leading visitor destination.

The role requires flexibility to meet the needs of the business and includes regular evening, weekend and public holiday working, together with Duty Manager responsibilities as required.

KEY RESPONSIBILITIES & ACCOUNTABILITIES
• Take overall responsibility for the day-to-day management and operational delivery of the Food & Beverage operation at Mackintosh Tearooms.
• Provide visible, hands-on leadership throughout service, supporting colleagues and ensuring consistently high standards that deliver an exceptional visitor experience across all Food & Beverage areas.
• Provide direct line management, leadership and development to the Head Chef, the Visitor Services Supervisor (Food & Beverage) and the Visitor Services Supervisor (Bookings & Events), ensuring they are supported to lead their teams and deliver exceptional operational, commercial and visitor outcomes.
• Lead, motivate and develop colleagues and volunteers, creating a positive, high-performing culture where teams feel empowered, supported and accountable.
• Deliver agreed commercial objectives, including revenue, profitability, labour, stock, waste and cost control.
• Ensure consistently high standards of food, beverage, service, presentation and cleanliness across all Food & Beverage operations.
• Work collaboratively with the Head Chef, the Operations Manager and the National Food & Beverage Team to develop, implement and continuously improve the Food & Beverage offer, ensuring it meets visitor expectations and commercial objectives.
• Take overall responsibility for Food Safety, Health & Safety, allergen management, licensing and statutory compliance within the Food & Beverage operation.
• Act as Duty Manager and Key Holder, taking responsibility for the safe and effective operation of the property when required.
• Build strong working relationships across the property to support a seamless visitor experience and contribute to the wider success of Mackintosh Tearooms.
• Support the promotion of National Trust for Scotland membership and wider commercial opportunities.
• Ensure financial controls, cash handling and departmental procedures are followed in line with Trust policies.
• Prepare departmental rotas and payroll information, ensuring appropriate staffing levels to meet operational and commercial requirements.
• Undertake any other duties reasonably required within the scope of the role.

DEPARTMENT SPECIFIC – FOOD & BEVERAGE

• Collect and submit departmental payroll information, ensuring accuracy and compliance with National Trust for Scotland procedures.
• Manage stock, purchasing and inventory in line with agreed budgets and Trust procedures.
• Monitor departmental performance, identifying opportunities to improve productivity, profitability and the visitor experience.
• Work collaboratively with the Operations Manager, the Head Chef and the National Food & Beverage Team to develop, implement and continuously improve the Food & Beverage offer.
• Ensure the Food & Beverage operation complies with all Food Safety, Health & Safety, environmental and licensing legislation.
• Ensure the Food Safety Management System is fully implemented and maintained, carrying out regular audits and taking prompt action where improvements are identified.
• Ensure colleagues receive the training, coaching and support required to work safely, confidently and in line with National Trust for Scotland standards.
• Support the successful planning and delivery of hospitality functions, private dining and events.
• Undertake any other duties reasonably required within the scope of the role.

REQUIRED QUALIFICATIONS, SKILLS, EXPERIENCE & KNOWLEDGE
Qualifications
Essential
• Hospitality qualification or equivalent management experience.
• Intermediate Food Hygiene Certificate (or willingness to obtain).
Desirable
• Advanced Food Hygiene qualification.
• Scottish Personal Licence Holder.
• First Aid at Work qualification.
Experience
Essential
• Significant management experience within a high-quality Food & Beverage or hospitality operation.
• Proven experience leading large, multi-disciplinary teams in a fast-paced hospitality environment.
• Experience managing commercial performance, budgets, labour, stock control and financial targets.
• Experience delivering consistently high standards of customer service and visitor experience.
• Experience managing Food Safety, Health & Safety and statutory compliance.
Desirable
• Experience within a heritage attraction, visitor attraction, premium restaurant or hotel environment.
• Experience managing hospitality, private dining and events.
Knowledge & Skills
Essential
• Strong leadership and people management skills.
• Excellent communication and interpersonal skills.
• Strong organisational and planning skills.
• Commercial awareness with the ability to interpret financial information and drive profitability.
• Sound knowledge of Food Safety, allergen management, Health & Safety and licensing legislation.
• Ability to motivate, coach and develop teams to achieve high performance.
• Competent in Microsoft Office and EPOS systems.
Desirable
• Understanding of the National Trust for Scotland and its commitment to delivering outstanding visitor experiences.
• Knowledge of heritage hospitality operations.