Chateau Impney Hotel and Exhibition Centre

Food and Beverage Manager

As the Food and Beverage Manager of the Chateau Impney Hotel, part of the Greyfort Group, you will have the vision to develop and mentor a team to become inspiring individuals, providing exceptional customer service and experiences which constantly exceed expectations. The company offers a stylish setting for weddings and events with extensive conferencing and exhibition facilities, including the Regent centre, which is one of the largest exhibition spaces in the West Midlands.

Position in Organisation

Reports to: General Manager

Responsible for: Food and Beverage experience 

Key Responsibilities

Team leadership

This role requires a strong personality to be able to use different management styles, with a hands-on approach which leads by example to create a positive environment for team development.   This will include

  • Supervise your department heads as required
  • To perform Duty Manager function as required
  • Ensuring team members have individual performance plans

Monitor team performance and conduct regular appraisals

Customer service

  • To lead exceptional customer service with high quality through out the F & B operation 
  • Ensure team members understand customer needs and deliver the expected outcomes

Ensure you comply with the Chateau Impney experience – our customer service directive

Operational management

This role is required to

  • Develop team programmes that support the organisation’s business strategy 
  • Monitor and report on progress towards achievement of plans and strategies 
  • To control operating expenses in line with budgets set by the General Manager, particularly payroll and linen
  • Recommend procedural and profitability improvements as they are identified
  • Ensure all cashing up procedures are followed at all times and all shifts are balanced before being banked
  • Foster a customer-focused working environment, with clear responsibilities and expectations for team members.
  • Understand team member’s strategies and objectives
  • Motivation to learn and constantly improve processes
  • The ability to organise multiple work assignments and establish priorities
  • Control stock in line with pre-determined budgeted levels 

Maintain our 5* Food Hygiene rating

Relationship management

  • Develop and maintain collaborative relationships with key clients both internally and externally
  • The people skills required to deal with challenging clients
  • Ability to communicate with employee and clients in a professional and courteous manner

Negotiate with others and resolve conflicts 

Health and safety

  • Ensure staff are informed of and trained in safe practices and procedures in their specific areas of work
  • Ensure back of house and preparation areas are maintained and clean
  • Ensure you are familiar with hotel emergency procedures
  • Use and store chemicals safely and according to relevant COSHH data sheets
  • Ensure you and your team work in a manner that is always fully compliant with Health and Safety legislation and hygiene protocols 

Ensure the safe storage and monitoring of food

Essential Skills and Qualifications

  • At least 5 years’ experience managing a team in a hospitality business
  • Strong motivational and empowerment skills
  • Strong communication and management skills 
  • Proven finance aptitude

Must be driven, passionate and intuitive

Essential attributes

  • Critical thinking
  • Problem solving 
  • Conceptual
  • Analytical 
  • Presentation skills
  • Flexibility
  • Collaboration
  • Possesses managerial courage
  • Takes initiative
  • Works well with all kinds of people

Remains calm under pressure

Applications by CV and covering letter to Julie Bellerby, email address,

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