Food and Beverage Manager in Southampton

The Food and Beverage Manager is responsible for operational delivery of the catering function including the Pantry (FoH) Team, Dining Room and service, Bar and Wine Cellar. Catering operations are generally in the Radcliffe Observatory but can be around college and external sites. The post holder is responsible for leading and delivering all aspects of food and beverage service at Green Templeton College, ensuring consistently high standards of hospitality across the full range of college activities.

While fine dining and formal occasions are an important part of college life, equal importance is placed on the quality, professionalism and care provided during everyday lunches, informal suppers, bar service and other hospitality. The post holder must demonstrate the flexibility, commitment and operational expertise to deliver excellent service in every setting, adapting the style of service appropriately while maintaining consistently high standards.

Strong administrative, organisational and time management skills combined with a flexible and proactive approach to problem solving. The post holder will prepare and monitor operational and event budgets and costings in collaboration with the Head of Catering, ensuring expenditure is controlled and approved financial parameters are adhered to. Service and operations Set and maintain consistently high standards of food and beverage service across college lunches, informal suppers, formal dining, bar service and hospitality, adapting the style of service to each occasion while ensuring equal care and professionalism.

Report to and work closely with the Head of Catering, aligning daily operations, staffing, budgets and service development with departmental priorities while taking ownership of day-to-day service delivery. Collaborate with the Head Chef and Events Manager to plan and deliver dining and college events, coordinating service arrangements, timings, dietary requirements, staffing and guest expectations.

Lead the service team to provide welcoming, efficient hospitality for fellows, students, staff and visitors; seek feedback and resolve service issues promptly. Recommend and implement agreed improvements to service quality, efficiency and sustainability in consultation with the Head of Catering. Support the college's sustainability objectives by promoting responsible purchasing, reducing food and packaging waste, supporting sustainable sourcing initiatives and encouraging environmentally responsible operating practices.

Finance Prepare and monitor operational budgets in collaboration with the Head of Catering. Monitor and report on expenditure, beverage gross profit, stock variances, wastage and other relevant performance measures. Manage day-to-day purchasing, stock control and stocktaking activities, ensuring agreed purchasing arrangements, pricing structures and supplier agreements are implemented effectively. Identify opportunities to improve service within financial controls and reduce costs where appropriate.

Staffing Lead, supervise and develop the Pantry team, including: recruitment; induction; performance development reviews; and effective teamwork across departments. Plan rotas, timesheets and staff deployment for everyday services and events, balancing service standards, appropriate staffing levels and value for money. Ensure staff are smart, professionally presented and appropriately dressed in and in uniform if required.

Ensure all team members complete mandatory training within required timescales and maintain accurate training records to demonstrate compliance with statutory and college requirements. Administrative Responsibilities Oversee accurate food and beverage administration, bookings, purchasing records, hired equipment and linen. Use Mercury, Kinetics, Microsoft Excel and Zettle as appropriate for operational records, payment processing and reporting; ensuring staff training and sound controls.

Maintain effective records, including for rotas, wine stock, annual leave, staff absences and other areas. Ensure effective communication with line reports, teams across the college and external clients among others. Address operational issues and escalate significant concerns to the Head of Catering as appropriate. Health and Safety Implement and monitor compliance with college policies and relevant health and safety, food hygiene, allergen, licensing, fire safety and manual handling requirements within food and beverage operations.

• Promote safe working practices and maintain appropriate risk assessments, COSHH records, PPE records and training records, ensuring staff receive the necessary instruction and supervision to work safely.
• Undertake regular inspections of front-of-house areas, furniture, fixtures and equipment, ensuring defects are promptly reported, monitored and followed through to completion.
• Monitor and support compliance with allergen management procedures, ensuring allergen information is communicated accurately, staff are appropriately trained and any incidents, concerns or near misses are reported immediately to the Head of Catering. Skills and experience Essential: Relevant hospitality management qualification or equivalent management experience Significant management experience in food and beverage or hospitality service, including both formal and informal settings Proven ability to lead, train and motivate teams, organise staffing and deliver consistently high standards of customer service Sound IT skills, particularly Microsoft Excel, Outlook, hospitality booking software and payment systems, with the ability to learn new software Excellent organisational, communication and administrative skills, with accurate record-keeping and the ability to exercise discretion Desirable: Experience of Mercury, Kinetics, Zettle or equivalent hospitality systems Experience of bar operations Knowledge Essential: Knowledge of budgeting, costings, stock control and supplier management, supported by sound commercial judgement Food Hygiene qualification Willing to become a Licensee under the Licensing Act 2003 Desirable: Sound knowledge of wine and appropriate wine qualification First Aid at Work qualification Holds a current Personal Licence under the Licensing Act 2003 Personal attributes Essential Ability to work effectively under pressure whilst maintaining high service standards Strong problem-solving skills and the ability to take initiative in resolving operational issues Ability to collaborate effectively with colleagues, customers and stakeholders across the college A positive, flexible and professional approach, with the ability to foster a proactive and 'can do' culture within the team Eligibility for Oxford Colleges Healthcare Scheme (paid by employee through salary deduction) Enhanced maternity pay Sick pay, related to length of service, rising to six months full pay and six months half pay after five years Interest-free travel to work loan Cycle-to-work scheme Parking is currently available on a first-come first-served basis Free lunches are provided when the kitchens are open Use of college sports facilities including squash, punt and gym University Card giving free access to the various university facilities including Oxford Botanic Garden and Arboretum, libraries, sports and other college gardens (by appointment) Further details of the role including how to apply can be found on the College website, where all applications will be directed to. Food and Beverage Manager | Green Templeton College TPBN1_UKCT