Food and Beverage Director
- Recruiter
- University of Warwick
- Location
-
United Kingdom
United KingdomUnited Kingdom
- Salary
- Competitive
- Posted
- 09 Dec 2022
- Closes
- 10 Dec 2022
- Job Title
- Associate Director
- Category
- Sales
- Contract Type
- Permanent
- Hours
- Full Time
Permanent, Full Time Role.
This is an exciting opportunity for a highly motivated colleague to make a strategic and operational contribution to excellence of the Campus & Commercial Services Group (CCSG). You will be responsible for leading the development and delivery of the University's Food & Beverage (F&B) services and you will champion strategic University initiatives.
The F&B Director will work with the Commercial Director and the Senior Management Team to provide high level professional leadership and management support for the key strategic direction and delivery of CCSG's F&B plans and objectives. The F&B Director will have specific responsibility the overall strategic direction, P&L and operation of Food & Beverage across the retail outlets, concessions and will act as a consultant on F&B operations across the wider campus.
You will be an innovative, highly motivated, experienced F&B Director with strong leadership and management skills. Excellent interpersonal skills are required with the ability to think strategically, influence and negotiate, and effect change.
With a good first degree or equivalent professional experience, your previous experience gained within F&B in a challenging environment will enable your success. You will be resilient, with the flexibility and willingness to work under pressure to meet deadlines, have a real willingness to be accountable and have a desire to succeed.
For informal enquiries, please contact Chris Hunt, Commercial Director ().
Interview date: 16 December 2022.
Job Description
JOB PURPOSE
The Director of F&B is responsible for the overall strategic direction, P&L and operation of Food & Beverage across the retail outlets, concessions and will act as a consultant on F&B operations across the wider campus.
Accountabilities include:
• Ensure engaging, surplus generating proposition design that meets the needs of a changing and international customer base.
• To ensure service and quality standards that delight the millions of customers served each year.
• To ensure legal and regulatory compliance, and manage all of the associated risks (noting this is the largest area of risk across CCSG).
• To oversee both national and global supply chains for thousands of stock items, and then ensure a controlled and efficient stock management system(s) that optimises capital employed.
• To manage the capital investment requirements of businesses, which is a multi–million pound, multi–year program. Ensuring personal and professional development to the highest standards.
• To manage the business plan and business stewardship cycles to effectively deliver on the annual surplus demands.
DUTIES & RESPONSIBILITIES
Strategy Design & Planning:
– Create and execute business plans that align with and enable delivery of the University's organisational strategic priorities, specifically in the areas of sustainability, inclusion and innovation.
– Establish clarity on the right balance of offer type – own run, concession, mobile, pop–up, the deliver it, including in new spaces and places.
– Act as a consultant to Warwick Conferences with regards to their food & beverage operations and work closely with the Director of Warwick Conferences to ascertain any collaborative opportunities.
– Lead for capital investment and reinvestment to ensure the offer keeps pace with customer expectations and that of a world–class university.
– To create and execute business plans that align with and enable delivery of the University's organisational strategic priorities.
– Regularly review the strategic objectives of Food & Beverage, ensuring that external context is matched with appropriate resources, stakeholders, influence and leadership.
– To devise a balanced scorecard for Food & Beverage availability across the institution and to ensure that progress on the strategy is regularly reviewed, with periodic refreshing of the strategy and priorities.
– Be accountable for the strategic development of the supply chain, so that environmental impact is minimised and efficiencies are optimised.
– To identify areas of significant risk in the Food & Beverage organisation and take accountability for the implementation of plans that mitigate it.
– To seek opportunities to use systems and business processes to minimise areas of risk within a fast–moving and increasingly regulated industry.
– To monitor regulatory development and build plans to respond to changes in legislation.
– As a member of the Senior Management Team to actively contribute to strategic and operational decision making and to subsequently translate decisions into actions relation to Food and Beverage provisions across the institution.
Affecting Culture Change:
– Work to reposition the food & beverage offer to focus on a customer–centric, service led offer that delivers, value, speed and quality.
– Continually reviewing competitive offer to deliver best–in–class.
– To embed a culture of continuous improvement and, using performance data, systems and acumen, be accountable for improvement against key performance metrics.
– To creating and developing mutually beneficial industry peer relationships and partnerships with like–minded organisations.
– To build awareness of the University's food business and to champion sustainable practice in food service operations within the hospitality sector.
– To build professional networks, bring external industry insight and best practice to the organisation, whilst strengthening the University's employer brand in hospitality.
Leadership and People Management:
– Manage the end–to–end employee journey, from recruitment, induction, rewarding, managing, developing, and exiting for the staff base.
– Lead the organisation for retail Food & Beverage, championing CCSG across the University and setting a clear vision for the future.
– To coach, develop and hold to account the retail Food and Beverage teams and to create the environment that enables them to deliver against targets/KPIs and play their part in achieving the vision.
– Lead and manage staff within retail Food & Beverage provisions. Supporting the growth and development of individuals and teams. Ensuring Personal Development Reviews are conducted and learning and development plans are comprehensive and relevant.
– To develop a long–term staffing plan which ensures that appropriate resources are employed and succession planning in place.
Business Performance Optimisation:
– Ensure prepared and compliant with all legal and regulatory demands for running a food and beverage offer that is highly risky and rapidly changing.
– To lead improvements in standards and food experiences across the institution.
Financial:
– To build revenue and manage budget, including cost controls regarding retail food, beverage and labour.
– To create value through efficient operations, appropriate cost controls and profit management.
This is an exciting opportunity for a highly motivated colleague to make a strategic and operational contribution to excellence of the Campus & Commercial Services Group (CCSG). You will be responsible for leading the development and delivery of the University's Food & Beverage (F&B) services and you will champion strategic University initiatives.
The F&B Director will work with the Commercial Director and the Senior Management Team to provide high level professional leadership and management support for the key strategic direction and delivery of CCSG's F&B plans and objectives. The F&B Director will have specific responsibility the overall strategic direction, P&L and operation of Food & Beverage across the retail outlets, concessions and will act as a consultant on F&B operations across the wider campus.
You will be an innovative, highly motivated, experienced F&B Director with strong leadership and management skills. Excellent interpersonal skills are required with the ability to think strategically, influence and negotiate, and effect change.
With a good first degree or equivalent professional experience, your previous experience gained within F&B in a challenging environment will enable your success. You will be resilient, with the flexibility and willingness to work under pressure to meet deadlines, have a real willingness to be accountable and have a desire to succeed.
For informal enquiries, please contact Chris Hunt, Commercial Director ().
Interview date: 16 December 2022.
Job Description
JOB PURPOSE
The Director of F&B is responsible for the overall strategic direction, P&L and operation of Food & Beverage across the retail outlets, concessions and will act as a consultant on F&B operations across the wider campus.
Accountabilities include:
• Ensure engaging, surplus generating proposition design that meets the needs of a changing and international customer base.
• To ensure service and quality standards that delight the millions of customers served each year.
• To ensure legal and regulatory compliance, and manage all of the associated risks (noting this is the largest area of risk across CCSG).
• To oversee both national and global supply chains for thousands of stock items, and then ensure a controlled and efficient stock management system(s) that optimises capital employed.
• To manage the capital investment requirements of businesses, which is a multi–million pound, multi–year program. Ensuring personal and professional development to the highest standards.
• To manage the business plan and business stewardship cycles to effectively deliver on the annual surplus demands.
DUTIES & RESPONSIBILITIES
Strategy Design & Planning:
– Create and execute business plans that align with and enable delivery of the University's organisational strategic priorities, specifically in the areas of sustainability, inclusion and innovation.
– Establish clarity on the right balance of offer type – own run, concession, mobile, pop–up, the deliver it, including in new spaces and places.
– Act as a consultant to Warwick Conferences with regards to their food & beverage operations and work closely with the Director of Warwick Conferences to ascertain any collaborative opportunities.
– Lead for capital investment and reinvestment to ensure the offer keeps pace with customer expectations and that of a world–class university.
– To create and execute business plans that align with and enable delivery of the University's organisational strategic priorities.
– Regularly review the strategic objectives of Food & Beverage, ensuring that external context is matched with appropriate resources, stakeholders, influence and leadership.
– To devise a balanced scorecard for Food & Beverage availability across the institution and to ensure that progress on the strategy is regularly reviewed, with periodic refreshing of the strategy and priorities.
– Be accountable for the strategic development of the supply chain, so that environmental impact is minimised and efficiencies are optimised.
– To identify areas of significant risk in the Food & Beverage organisation and take accountability for the implementation of plans that mitigate it.
– To seek opportunities to use systems and business processes to minimise areas of risk within a fast–moving and increasingly regulated industry.
– To monitor regulatory development and build plans to respond to changes in legislation.
– As a member of the Senior Management Team to actively contribute to strategic and operational decision making and to subsequently translate decisions into actions relation to Food and Beverage provisions across the institution.
Affecting Culture Change:
– Work to reposition the food & beverage offer to focus on a customer–centric, service led offer that delivers, value, speed and quality.
– Continually reviewing competitive offer to deliver best–in–class.
– To embed a culture of continuous improvement and, using performance data, systems and acumen, be accountable for improvement against key performance metrics.
– To creating and developing mutually beneficial industry peer relationships and partnerships with like–minded organisations.
– To build awareness of the University's food business and to champion sustainable practice in food service operations within the hospitality sector.
– To build professional networks, bring external industry insight and best practice to the organisation, whilst strengthening the University's employer brand in hospitality.
Leadership and People Management:
– Manage the end–to–end employee journey, from recruitment, induction, rewarding, managing, developing, and exiting for the staff base.
– Lead the organisation for retail Food & Beverage, championing CCSG across the University and setting a clear vision for the future.
– To coach, develop and hold to account the retail Food and Beverage teams and to create the environment that enables them to deliver against targets/KPIs and play their part in achieving the vision.
– Lead and manage staff within retail Food & Beverage provisions. Supporting the growth and development of individuals and teams. Ensuring Personal Development Reviews are conducted and learning and development plans are comprehensive and relevant.
– To develop a long–term staffing plan which ensures that appropriate resources are employed and succession planning in place.
Business Performance Optimisation:
– Ensure prepared and compliant with all legal and regulatory demands for running a food and beverage offer that is highly risky and rapidly changing.
– To lead improvements in standards and food experiences across the institution.
Financial:
– To build revenue and manage budget, including cost controls regarding retail food, beverage and labour.
– To create value through efficient operations, appropriate cost controls and profit management.
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