Head of Hospitality - Aston Villa Football Club in Birmingham

Head of Hospitality - Aston Villa Football Club

Overview:Levy is the vibrant and exciting sector of Compass Group, the world’s largest catering company. We work at some of the greatest venues in the world, delivering legendary experiences in food, drink, and hospitality.In the UK, we are proud to have a wealth of long-standing partnerships with venues across sport, entertainment, and events. Our partnerships include venues such as Wimbledon, Twickenham, Edgbaston, Tottenham Hotspur, Principality Stadium, Scottish Event Campus (SEC) and ExCel London.We are culinary champions – it’s what we do and it’s what we are passionate about. At the core of our work is the belief that sustainably sourced great food and drink, coupled with exceptional service is key to creating legendary experiences.Focused on ‘doing the right thing’ for our people and the planet. sustainability, wellbeing, diversity, and inclusion are at the heart of what we do.Role Purpose:As our Head of Hospitality, you are key in managing the catering function at Aston Villa Football Club. You will take the lead in hospitality areas on match days, oversee non-match day C&E functions, concerts and significant special events, ensuring they are all delivered effectively and to the highest standard and continuously build strong client and supplier relationships.It’s all about taking full accountability for a great food and beverage experience, to match the clients ambition, brand specifications and standards.A high-profile opportunity for a dynamic senior and inspirational hospitality professional, experienced in F&B delivery across sport venues, entertainment arenas, meetings, exhibitions and conferences. We seek a real ‘people person’ and ‘foodie’, with rounded leadership skills and a focus on delivering consistency of quality and innovation to keep evolving the offering. Responsible for developing and delivering an exceptional food and guest experience. Critical to the success and reputation of the F & B operation is the leadership, selection, development and retention of a large, well-trained team, both fixed and variable.Key Responsibilities:Planning:Structured Approach – ensure that all activities have a clear purpose and measurable outcomes, with a disciplined and pacey approach to completion, including the review and application of lessons learnt.External landscape – keep abreast of competitor activity and market trends which may impact our operation and make suggestions to evolve / keep ahead of ‘the curve’.Projects – strong focus on collaboration with Client, Levy stakeholders and contractors to plan and deliver various projects.Operations:Ownership of the day-to-day delivery of consistent and exceptional product quality and service standards to achieve and ideally exceed department targets and grow our reputation for celebrated customer experiences.Readiness to trade - Oversee and ensure that all services within remit are ready for operation at specific time and to the agreed standard.Hospitality – Drive our guest focus culture through consistently demonstrating an in-depth knowledge and appreciation of hospitality standards and client needs, that is infectious throughout your team.Innovation - Close and detailed liaison with our client, premium area key partners and Levy Commercial Team to plan and deliver innovative solutions.Consistency - Regular monitoring and development of each department to ensure that food quality, presentation, staffing reviews and consistent standards are maintained according to our Levy signature culture. Monitor and maintain the Health and Safety policy, process, and culture across the venue.Brand - Operate and further develop consistently high brand standards within each area.Communications - Directly liaise with client representatives and your Team Managers to ensure that communication and expectations are clear. Use structured, regular, and consistent meetings as a key tool.Guest Focus – Champion the guest focused culture, continually sharing and acting on client and customer feedback.Health & Safety – Lead the H&S culture and compliance across the venue.People:Sourcing and deployment – ensure that effective and robust recruitment plans and processes exist to source and deploy large volumes of casual workers per differing event requirements. Culture - Work closely with the management team to develop and sustain a high level of team energy and engagement, focused on great food and hospitality.Review and Develop - Conduct regular performance reviews and talent management / succession planning activity, based on agreed and measurable KPI’s. Communications - ensure effective team communication flows (in all directions) throughout the venue.Financial & Business Development:Financially accountable for all costs and profitability of the premium operationsCommerciality - ensure competent levels of commercial understanding and awareness through their teams. Product development - Liaising with culinary and marketing specialist colleagues to implement continuous product development and drive increased spend per transaction.PERSON SPECIFICATIONMinimum 3 years’ experience in a comparative roleStrong, quality operational experience with a passion for F&BArticulate and numerate. Able to accurately prepare quotes and reportsAwareness of government legislation, including health and safety and employment lawProven competence of using systems and / or technology to enhance the operationThe desire and ability to lead, direct and communicate both up and down the line, and to inspire others to want to follow, in the achievement of significant goalsA creative thinkerThe drive and determination to get things doneThe desire and ability to interact personally and sensitively with others on an individual basis. To foster and develop others by offering support and encouragementA high level of influencing and interpersonal skills, capable of working collaboratively with team members and managing stakeholders at all levels of the organisation.Network and build relationships, and have a strong impactExcellent skill set (menu knowledge, technical organisation, time management)Understanding of production planning and optimising resources correctlyUnderstand the financial impact of decisions takenHighly confident and positiveA “can do” attitude towards all work undertaken