Concession Food and Beverage Manager

CATERING TEAM

We cater for anything from tea and coffee for five to hospitality functions for 1,000, conference and events business and the BRDC clubhouse – 52 weeks per year, seven days a week, delivering over 30,000+ business lunches a year!

Wherever possible, we source local ingredients and cooking in house from scratch. Our team is looking for staff to join our 27 full-time Chefs, Managers, Supervisors and front of house staff, along with our pool of over 40 part-time colleagues who love food and the energy of meticulous preparation in a safe, happy and bustling environment of a world-class venue.

JOB PURPOSE

For over 60 years Silverstone has made its mark as the UK’s leading motorsport venue, creating a powerful heritage around the world. But there is so much more that this wonderful venue has to offer, and you can have it all.

With a new 10-year F1 contract, the opening of Escapade Living and an international standard karting track the business is experiencing an exciting and significant period of growth and development. Through our in-house food & beverage operation we are looking for a senior member of the team to own the event concessions food & beverage business, working with and developing key relationships with 3rd party operators, along with our In-house elements you will driving product and service innovation, direct the team to ensure that customers’ expectations are exceeded and manage the business to ensure it runs profitability and efficiently through providing clear direction and implementation of business systems and processes.

You will have come from a background in leading a diverse operation in outdoor or stadia concession style food & beverage businesses, your qualities will be key in supporting the team and fundamental to the success of the department. Ensuring each team member is motivated and productive. You will need to play an active operational role in delivering the best service and engaging with clients.

KEY RESPONSIBILITIES

• Continually monitor, develop, review, and evolve the service culture and standards.
• Manage the profit & loss account month end and annual budgeting process.
• Monitor weekly and monthly event profit & loss forecasting to identify issues and develop action plans to rectify.
• Manage product sales analysis and annual pricing tariff review.
• Operationally support with ‘live’ events and last-minute requests as required.
• Coordinate concession food & beverage assets so they are deployed according to operational plans ensuring agreed service levels and KPI’s are achieved.
• Implement standards and product innovation across all retail food & beverage concession outlets.
• In conjunction with the department heads, work to develop key supplier relationships to add value to the Silverstone food & beverage operation.
• Work with Silverstone’s food & beverage service partners and internal stakeholders, on major events planning working to business briefs and budgeted sales targets.
• Manage the department food safety and health & safety policies and processes to ensure the business maintains local authority 5* rating and monthly and event audit score at a minimum 85% compliance.
• Manage the yearly equipment and catering asset audit process.
• Manage the department’s temporary equipment and hire equipment for all short- and long-term requirements.
• Support head of department with new project planning, service concepts and food & beverage innovation.
• Build strong working relationships with clients, stakeholders, and business partners.

TEAM RESPONSIBILITIES

• Working with the wider team, in planning and costing staffing resources and recruitment requirements provide mentoring support to the team as required.
• Deliver clear and concise briefings and instruction to teams for the concession’s food & beverage business.
• Manage weekly & event staffing costs so they are aligned to budget.
• Conduct regular team reviews and PDRs to drive effective performance and identify succession planning.
• Take responsibility for reviewing activity within the venue through regular meetings and communication with the onsite operational teams.
• Lead from the front and demonstrate a hands-on approach as needed.
• Manage concession food & beverage catering FOH & BOH areas to be presented according to business SOP’s.
• Flexible approach to working irregular hours (weekends, evenings, public holidays)

PERFORMANCE RESPONSIBILITIES

• Strong financial management acumen, measure and track event by event costs and income against budgets.
• Development of key suppliers and 3rd party operator relationships.
• Create, implementation and review of service standards and KPI’s and manage delivery and service standards against agreed SOP’s.
• Product & service innovation.
• Implement business systems, auditing and event due diligence ensuring they professionally administered during events.
• Provide Duty Manager catering event cover as required.
• Ensure business issues are communicated to key personnel, providing proactive solutions.

KEY RELATIONSHIPS

• Food Service Operations Manager, Stores Manager, Corporate Events Team.
• Public Events and Finance team.
• Wider catering team and SCL business departments.
• Business stakeholders, including, 3rd Party food & beverage concession operators, Escapade.

KNOWLEDGE, SKILLS AND QUALIFICATIONS

• Strong knowledge of health & safety, food safety and licensing regulations.
• Good working knowledge of Microsoft Office and hospitality catering management IT systems.
• Fluent in written & spoken English with strong communication skills.
• Ability to work under pressure, organised and efficient.
• Pride and excellent attention to detail in your work
• Distinctive, professional, and warm personality.
• Full clean UK driving license.
• Level three Food hygiene certificate.
• Strong understanding of HACCP and COSHH.
• Demonstrate a flexible approach to work.
• Demonstrate clear leadership and strong sector and industry knowledge.
• Personal License holder.

SUSTAINABILITY

We don’t just look after our team and our fans. We want to look after our world too. We're committed in our responsibility to reach our zero-carbon goal. So, we've adopted greener methods within our workplace, donated more than 20 tonnes of surplus food, and installed over 2,700 solar panels which generates 13% of our venue’s power – with all other energy from 100% renewable sources. Our dedication has earned us Three Star FIA Environmental Accreditation, but this is just the start.