Bars, Lounge & Terrace Manager - Live in

The Bars, Lounge & Terrace Manager is entrusted with curating exceptional bar, lounge and dining experiences by inspiring a culture where every interaction is guided by genuine hospitality and an unwavering commitment to exceeding guest expectations.

Leading by example, you will empower and inspire the team to consistently deliver impeccable service, ensuring the highest standards of excellence are upheld at every touchpoint. You will oversee the seamless execution of departmental objectives through thoughtful planning, operational precision, and a proactive approach to continuous improvement. By fostering a culture of collaboration, accountability, and innovation, you will motivate your team to embrace excellence and contribute to an elevated guest experience.

You will hold full accountability and responsibility for the operations within your department - spanning the Hotel Bar, Lounge and Terrace, three function suite bars and Le Petit Fontaine / Seigneurie Restaurant. You will effectively manage all employees under your control to consistently achieve and deliver brand product and LQA service standards, whilst achieving budgeted targets and KPI objectives.

Key responsibilities

 People & team

• Manage resourcing and rotas across the outlets to achieve budget and forecast, while consistently exceeding guest satisfaction targets.

• Create an environment where employees thrive, feel valued and respected - supporting their training and development through coaching, job chats, appraisals and reviews in line with Hand Picked guidelines.

• Maintain regular and effective communication within your team and at all levels, encouraging daily briefings, attending hotel meetings, and sharing F&B product information, targets and results across the hotel.

• Work collaboratively with other Food and Beverage outlets to maintain efficient staffing levels across all outlets which meet service demands and stay within staffing budgets.

 Guest experience & standards

• Own health, hygiene and food safety in day-to-day operations - making sure the team is properly trained and certified, that standards are practiced on every shift, and that checks, records and audits are completed accurately and on time.

• Uphold Hand Picked Hotel’s brand standards and operating procedures, with Leading Quality Assurance (LQA) as our service delivery benchmark - we aim to achieve a score of 9.5.

• Own guest feedback end to end: resolve complaints, follow up, and action any outstanding issues. Foster a guest-focused, flexible and co-operative environment across the F&B team.

 Commercial & product

• Contribute to menu development and pricing as required, considering seasonality, use of local produce, and special diets or requests. Implement new beverage and menu concepts in conjunction with the F&B Manager.

• Positively promote sales awareness within the outlet and maximise sales opportunities by marketing the F&B offering, hotel and group - raising the profile both internally and externally.

• Manage the procurement process, product range and departmental budgets to protect margins and deliver profitability across the outlets.

 Stock & cost control

• Control stock levels of products and consumables in line with budget and business needs - placing orders, maintaining secure storage, and accompanying the liquor stock taker and conducting stock counts when required.

You will be challenged to balance multiple priorities against demanding timescales, in an environment that is often reactive and needs your attention right away. You will be leading a multi-cultural team with a wide range of skills and experience and working alongside colleagues across every department of the hotel. It suits someone who stays composed, organised and visible when the pressure is on - and who enjoys that pace rather than merely tolerating it.