Job Description

We are recruiting a Food and Beverage Manager with multi site experience to oversee our outsourced catering service at our developments across the UK.
Working 37 hours a week, this is a field based role with a nationwide remit so a full UK driving licence is essential.
Salary: Competitive per annum DOE, plus bonus and company car.
As Food and Beverage Manager, you will ensure that our homeowners receive the highest standard of catering service in our bistro's across the UK. You will oversee the contract management of our outsourced provider and will monitor quality and service standards across the business.
Key responsibilities:
Contract Management

• Maintain the highest standards as outlined in each catering contractor's agreement and take timely and appropriate action to ensure these standards are always upheld.
• Hold caterers accountable to agreed Service Level Agreements (SLAs) and Key Performance Indicators (KPIs).
• Ensure catering contractors comply with the agreed auditing process at each development, with a minimum of two audits per year. These should include randomly sampled checks, incorporating local authority standards where applicable.
• Keep accurate records of all food standards audits, reviews, site visit actions, maintenance visits, health and safety incidents, and local authority inspections. Ensure all sites are visited and reviewed within agreed timescales.
• Review all audit outcomes and collaborate with catering contractors and Estate Teams to address any areas of concern.
• Evaluate financial concerns raised by the services finance or operational teams and implement corrective action plans as required.
• Develop a joint business plan with catering contractors for each site where food and beverage services are provided.
• Monitor compliance with company policies and procedures and advise the Estate Team accordingly.
• Maintain a consistent menu cycle across all locations, adapted as needed to meet homeowners' preferences and local requirements.
• Ensure all menus meet homeowners' nutritional needs, including accommodations for special dietary requirements, such as texture-modified foods and adaptive equipment where necessary.

Finance:

• Work closely with the Finance Team to ensure accurate accounting and billing of all catering-related costs.
• Ensure the caterer provides accurate monthly billing for homeowners.
• Set annual budgets for each location, incorporating contingencies for additional costs such as equipment, sundries, and unforeseen expenses.
• Conduct monthly financial reviews with the caterer and a member of the Finance Team to prevent billing errors and avoid late charges to homeowners.
• Collaborate with catering teams to drive profitable sales and deliver financial value back to homeowners.

Food Service standards

• Collaborate with Operations Managers to monitor food quality, presentation, and service standards, addressing any areas of concern with Catering Contractors and the Estate Team.
• Develop and implement action plans to address issues related to food quality, presentation, or service. Monitor progress and evaluate outcomes monthly with each Operations Manager.
• Work with the designated Training Partner to monitor and assess food service and food safety training across all sites.
• Review feedback from Homeowner surveys and collaborate with Operations Managers and Estate Teams to resolve any concerns raised.
• Agree on seasonal menus with each Catering Contractor and ensure adherence to agreed implementation timelines.
• Explore new ideas and catering event opportunities in consultation with Homeowners and Catering Contractors.
• Ensure that monthly catering events are consistently delivered across all locations as a standard expectation.

New Developments

• Prepare for and manage the start-up of catering operations in new developments and support the tender process for new or existing contracts.
• Attend key Delivery Team Meetings (DTMs) and ensure all Mechanical and Electrical (M&E) works are completed in accordance with approved kitchen plans.
• Liaise with MSRL Construction and the Commercial Kitchen Installer to resolve any defects at least two weeks prior to first occupation.
• Ensure the catering operation handover aligns with and supports the wider development start-up activities.
• Coordinate with the Procurement Team to deliver the appropriate level of catering light equipment for each new opening, ensuring all items are on-site and ready at least two weeks before first occupation.
• Liaise with the appointed Catering Contractor to confirm that all operational areas are fully prepared at least two weeks prior to first occupation.
• Work collaboratively with the Catering Contractor to ensure a smooth opening, including delivery of initial special events.
• Monitor and evaluate service daily (if needed) or weekly during the first month of operation to ensure quality and consistency.
• Implement a tiered start-up labour schedule for new locations to reduce EPCs (Estimated Per Capita costs), scaling staffing levels appropriately as occupancy increases.

Reports and Meetings

• Hold regular meetings with the Catering Contractor, as required, to monitor performance against contractual responsibilities.
• Submit a monthly RAG (Red, Amber, Green) status report to the Operations Director, highlighting areas of concern, staffing issues, food offering updates, health and safety matters, and any financial risks.
• Attend Operations Managers' Meetings to maintain alignment and communication with the wider Operations Team.
• Participate in construction site meetings from the earliest stages to ensure catering requirements are considered in the development design and build.
• Attend monthly one-to-one meetings with your line manager to provide progress updates and discuss ongoing priorities.

Support:

• Provide expert advice and support on food safety and service delivery issues as required.
• Investigate all catering-related complaints in collaboration with the Operations Manager and Catering Contractor. Where necessary, implement a targeted improvement plan with the Estate Team and Catering Contractor.
• Ensure all food and beverage (F&B) complaints are shared with the Customer Services Team, who will coordinate and issue the formal response to the homeowner.

About you:

• NVQ level 4 or equivalent in Catering Management
• Strong contract management experience within a catering / hospitality background
• Proven ability to liaise and build effective, positive relationships with internal and external partners and colleagues e.g. construction, property operations, finance, sales, estate team, operations managers and the Services Senior Management team.
• Strong ability to develop, appropriate KPIs, monitor performance against KPIs and develop effective action plans.
• Ability to analyse and interpret information and data effectively and to communicate results of analysis in clear and appropriate terms to others
• Communication and listening skills including excellent presentation skills.
• Experience of managing budgets
• Food Hygiene Level 3 or above and Health & Safety Level 3 or above

Ready to Make a Difference? Apply now! We review applications promptly and may close the position early for the right candidate. Please note that we do not offer sponsorship and only consider UK-based applications.
As the UK's leading developer and manager of retirement communities, we provide high quality homes to exacting specifications. As of November 2021, McCarthy Stone operates 475 developments across the UK for more than 20,000 people.
We believe in championing the role, wellbeing and happiness of older people in society. We help our customers have a better later life, so they feel more connected, recognised and valued than ever. In late 2020 we launched the McCarthy Stone Charitable Foundation to support local causes that help older people in need across Britain.
We are proud to have been certified as a Great Place to Work 2022 as well as making the Great Place to Work Wellbeing list!