Assistant Food & Beverage Manager

Company Description

Gleddoch is a luxury hotel and resort set in over 360 acres of countryside, offering striking views of the River Clyde, Ben Lomond, and the hills of Renfrewshire. The property features 75 en-suite bedrooms and suites, an 18-hole championship golf course, and a spa with Elemis treatments and full leisure facilities. Guests can enjoy a contemporary bar and restaurant, as well as conference and banqueting spaces for up to 150 people. Located in Langbank, just 20 minutes from Glasgow city and under 15 minutes from Glasgow International Airport, Gleddoch provides an ideal base for exploring both the local countryside and Glasgow. The resort positions itself as a distinctive alternative to city-center hotels, combining scenic surroundings with modern hospitality services.

Role Description

The Assistant Food & Beverage Manager is a full-time, on-site role based at Gleddoch in Langbank. This role supports the overall management of the bar, restaurant, banqueting, and any other food and beverage outlets, ensuring high standards of service, presentation, and guest satisfaction. Day-to-day responsibilities include supervising service teams, coordinating shift schedules, monitoring quality and hygiene standards, and assisting with menu implementation and promotions. The role involves working closely with the Food & Beverage Manager on stock control, cost management, and budgeting, as well as supporting training and development of team members. The Assistant Food & Beverage Manager also responds to guest feedback, helps oversee events and functions, and collaborates with other departments to deliver a seamless guest experience.

Qualifications

• Strong experience in Food Service and Food & Beverage operations within hotels, resorts, or similar hospitality environments.
• Proven Customer Service skills with a focus on delivering consistently high guest satisfaction and handling feedback professionally.
• Ability to support Training and coaching of food and beverage team members to maintain standards and improve performance.
• Competence in Budgeting, cost control, and basic financial reporting related to food and beverage outlets.
• Effective leadership and team management abilities, with strong communication and interpersonal skills.
• Good knowledge of health, safety, and food hygiene regulations and best practices.
• Flexibility to work shifts, including evenings, weekends, and holidays as required by business needs.
• Previous supervisory experience in hospitality and a relevant qualification in hospitality management or a related field is advantageous.