Working week :45 hours per week, working 5 out of 7 days by rota (variable). Weekends required. Welcome to Newcastle’s Newest Neighbourhood! Freight Island is one of the most exciting, forward-thinking and disruptive food markets in the world, it’s a game changer and most importantly, it has a soul. Established in Manchester, Freight Island are bringing an exciting mix of culture, food, drinks and music to Newcastle. Sitting above the city and blurring the lines between a food hall and a festival, Freight’s unique set up reflects the times, the demographic and the city. An urban oasis where guests can enjoy delicious food, great drinks and live entertainment. We specialise in curating an evolving calendar of residencies and menus that span emerging local talent and nationally recognised names, keeping the experience fresh and engaging. Reporting into the General Manager with a dotted line into the venue team, you will deliver the day-to-day running of the venue with a focus on bars, taking full responsibility of the bars P&L, bolstering the offering, maintaining stock levels, customer service standards and general venue operations. You will meet with local suppliers and brand representatives, as well as maintain good relationships with surrounding neighbours and competitors - staying on top of local trends and raising Freights awareness. You’ll be someone who genuinely cares about their working environment and has a solid understanding of licensing objectives and procedures, is detail orientated and has a passion for our industry. You will bring a positive, can-do attitude to work every day and lead your team from the front. You are passionate about team development and growth - supporting and uplifting the team and identifying and influencing progression. General responsibilities include (but are not limited to)

Management of the bars P&L and budgets Opening and closing of the venue Management of the in-house team Ensuring licensing, H&S and all security specifics are adhered to Ensuring all EHO and general hygiene requirements are adhered to Main point of contact for bar related issues Ensuring quality of service. Creation/creative Input of menus. Ensuring daily and weekly cleaning schedules are complete Cellar management including beer line cleaning Training and creation of training plans

Business Requirements & Financial Reporting

Execute budgets, forecasting and cost controls Responsible for the bar P&L Responsible for onsite spending sign off, including stock and staffing Forming accurate projections for financial performance Reporting of post-ops financials to the Venue Manager & Directors Maintain data of product levels, sales trends and peak operating times to adjust rotas and stock holding levels as required Hold weekly team meetings / debriefs to identify areas of improvement Maximise operational profitability by seeking opportunities to increase sales, managing inventory effectively, and controlling materials / wage costs. Ensuring the rota is to budget, staffing levels support efficient operations, and any new recruits are in the right roles for optimal performance A natural leader, you will confidently lead from the front, supporting and uplifting staff members who may be new or in training Consistently strive for the highest standard of staff performance and customer service Delivering training where a skills gap is identified to upskill our in-house team. Promote from within where possible and be a proud ambassador of our Company culture, creating a warm, inclusive and welcoming working environment Manage staffing procedures, HR processes and team performance with support from the People & Talent Manager Maintaining safe working conditions for all employees

Stock Management

Ensuring the correct stocking and setup of bars Stock control, ensuring par levels are correct, stock counts are accurate Loading/unloading of deliveries Post event cleaning and organising of kit Stock counts and loss management Reporting consumption and counts Producing stock reports Pro-actively ranging broken stock so minimal is left/wasted at the end of the week

What you’ll need

A minimum of 3 years venue management experience in a wet-led, large venue. A minimum of 3 years’ Bar Management experience, ideally in a similar large unique venue, large nightclub or festivals Personal license holder A solid understanding of budgets and of producing weekly reports Menu creation experience and general cocktail knowledge Phenomenal communication skills Experience leading a team and delivering training Experience in similar projects is preferable but not a necessity!

Interview Process 1st Stage - Video call with our People & Talent Manager 2nd Stage – Interview with our General Manager #J-18808-Ljbffr