Food & Beverage Manager

ZSL London Zoo, Regents Park
11 Apr 2017
09 May 2017
Job Function
Contract Type
Full Time

CH&Co and its brand divisions are one of the most respected and vibrant, cutting edge companies within the food service sector today. We have a reputation for good food, unrivalled service and a passion for making each and every eating experience a memorable one.

An exciting opportunity has arisen to work for Ampersand, an experienced player specialising in bespoke catering at some of the UK's most iconic venues and visitors attractions.

Salary: Competitive

Working Pattern: Permanent

Contract Type: 45 hours per week

Contact Name: Vari McGaan

Overall Purpose of the Job:

Accountable for the Operational Planning and Organisation of events, ensuring that delivery is profitable and within budgetary targets. To confidently and competently manage the Front of House Events Team whilst driving forward a culture of exceptional customer service.


You will work with your colleagues, to bring the best out in each other and form a ‘world class’ team. You will recognise and respect we are all different, have different values and experience.


You will be proud to work at CH&Co and be happy at work giving world class service to our customers. You will always positively promote the business.


You will work hard and be positive in all you do and use your initiative in creating new ideas and solutions. You will turn each challenge into a positive result.


You will want to be the best in all you do, always aiming to improve your skills. You will continue to aim for the highest standard of service and ensure you and your colleagues go the extra mile.


You will act responsibly in all you do and ensure that you are energy efficient and protect the environment. You take responsibility for your own health at work and that of others around you.

Key Responsibilities:

Quality Standards

To ensure that legal and company requirements are adhered to in respect of Hygiene, Health & Safety, Employment Law, and Food Safety Law for all staff, visitors and customersTo ensure full catering services are provided as agreed within the client contract.To continually strive to offer new food trends and ideas to the client with the overall purpose of developing exciting menus and ensuring that the unit is continually offering new products and stays ahead of our competitors.Organise work throughout the unit in a manner that facilitates efficient customer service and profitable operations

People Management

To ensure all employees in the unit adhere to the correct standards of dress and appearance as set out in Company handbookTo ensure through effective communication, that all unit employees consistently demonstrate an excellent level of customer care, selling techniques, merchandising skills and knowledge of current promotionsTo ensure recruitment, induction, training, promotion, performance management, development and discipline of all employees occurs in the unitTo strive to continually exceed customer expectations and provide excellent customer care.Line Management of Events Manager

Financial Contribution

To ensure that all purchases are for fresh ingredients (where possible) and are from nominated suppliers using purchasing policy and price file on company intranetTo maximise profit conversion through ensuring tight control of resources and cash control.Investigate revenue shortfalls and cost overspends relating to financial results for the unit and take action as necessaryTo ensure every possible effort is made to achieve unit turnover and profit targets

Health & Safety and Food Safety

• Ensure all issues with the above are reported to CH&Co and ZSL as necessary

• Work with entire team to ensure all maintenance completed in timely manner

• Inspire a culture within the team which values and respects H&S as a whole


• Food – with Executive Chef ensure quality and innovation in service and presentation

• Liquor – with General Manager ensure quality, variety and innovation


Work with F&B Manger and Event Managers to ensure events delivered to SOP standard

Ensure all large events planned, delivered and evaluated to the highest standard

Work with Event Manager to ensure operational costs kept to budget

Ensure all paperwork and reporting from events is completed quickly and correctly

Inspire the highest level of customer service throughout the operations team

Run the weekly operations meeting

Always consider the impact of events on other ZSL teams and communicate as necessary

Wider ZSL

Nurture strong mutually beneficial relationships with departments on “ZSL Stakeholders” document

Ensure internal catering delivered to the highest standard, and support sales team with bespoke requests, menus and proposals as necessary

Attend H&S, Events Committee and Commercial meetings as necessary