Department/Team: Backstage Food & Beverage Hours: 45 Hours per week, on a shift basis across Monday-Sunday (Monday to Saturday initially, but we may open on Sundays as the operation develops) Location: Backstage, The Old Vic, The Cut, London, SE1 8NB Salary: In the region of £50K per annum Contract: 1 year FTC Direct reports: Head Chef, Deputy Head of Food & Beverage Operations.Oversight of Kitchen, Café/Bar and Floor Service teams Role summary The role of the Head of Food and Beverage Operations is to have full responsibility for all food and beverage provision across The Old Vic including management of the Backstage catering and bars operation and the teams that work within it, with support from a Deputy Head of F&B. The Head of F&B will ensure high standards of customer service, driving growth and managing the F&B team. Areas of responsibility Management Line managing the Head Chef and Deputy Head of F&B Operations, within Backstage. Leading the Food and Beverage operation, with the support of the Deputy Head of F&B, including opening and closing procedures. Signing off Waiting, Bar and Kitchen team rotas on the rota platform (Staff Savvy). Ensuring consistently high standards across the F&B operation, ensuring that the team meets all targets. Ensuring operational efficiency is maximised with structures and processes. Working closely with the Operations Director on Backstage F&B strategy, planning and forecasting. Undertaking appraisals and probation management as required for the F&B team. Food & Beverage Project managing all menu changes, ensuring that they adhere to our brand concepts of accessibility and sustainability. Managing food menu development in accordance with budget, and brand vision. Ensuring that our menu is in line with our aims as a community hub that it has broad appeal. Maintaining high standards of food and beverage quality. Managing relationships with suppliers, ensuring sustained partnerships. Ensuring the highest quality and consistency with all Food and Beverage processes, proactively solving those issues and accurately reporting any ongoing issues. EPOS Overseeing the Deputy Head of F&B in the management of the EPOS system (Point One). Customer Experience Understanding and overseeing the customer journey in relation to the F&B offer, promptly dealing with any issues. Ensuring exceptional customer service, and a friendly, safe and secure environment in which customers can enjoy their experience. Handling any customer complaints and feedback professionally and efficiently. Training Identify all training needs, and overseeing the Deputy Head of F&B in ensuring that teams are provided with all the necessary training, as well as the tools to be effective in their roles. Ensuring professional development and training opportunities to upskill direct reports to continuously improve the F&B team. Licensing Upholding the theatres Premises licence as set out by Lambeth Council. At all times, ensuring that the theatre operates in compliance with the premises licence and all associated conditions. Ensuring the Theatre complies with all statutory requirements in relation to being a licenced premises. Regularly ensuring that all team members take part in licencing training and associated training initiatives. (Ask Angela, Wave, Challenge 25). Ensuring every staff member of supervisor level or above completes a personal licence qualification and obtains a personal licence. Immediately reporting any potential breaches of licencing to the Operations Director. Documenting visits from Licencing or statutory bodies promptly and communicating immediately to the Operations Director. Attending all Local Licencing Forums, and communicating any relevant information to the F&B team. Finance and stock management Monitoring the P&L of the Bars operation as a whole (daytime, showtime and late-night) and regularly reporting to the Operations Director, and the Finance team. Liaising with Finance to effectively manage cost control points including wastage and GP. Keeping updated and detailed reports of sales; by show, bar, time of day, price band and wastage, evaluating where improvements can be made and implementing corrective action where required. Carrying out robust stocktakes, and ensuring stock control measures are in place. Health & Safety management Writing and reviewing F&B related risk assessments and ensuring staff are trained on the relevant safe systems of work. Ensure the Food and Beverage team delivers always on their legal responsibilities in relation to food safety. Remaining up to date with any changes to food safety legislation. Ensuring that all relevant paperwork is completed on time and correctly. Liaising with the Head Chef, ensuring final sign off on all Food safety paperwork, including menus and their allergens. Liaising with the H&S management team, in planning for emergency evacuation and invacuation scenarios. Events Working closely with the Head of Commercial Event Sales to devise event package options and to create corporate and private events packages. Working closely with the Head Chef to support catering requirements for donors or external events within the theatre. Liaising with third-party caterers for larger-scale events as required, ensuring that they can deliver seamlessly alongside the Backstage food operation. Working with the Events team to confirm menus and details for event sheets, ensuring a smooth and successful event. Development Continuously working to improve our offering, suggesting ways that we can improve customer experience through F&B. Identifying commercial opportunities to maximise income. This is not an exhaustive list of duties, and the management may, at any time, allocate other tasks which are of a similar nature or level. PERSON SPECIFICATION The post holder must be able to demonstrate the following: Essential Proven experience of working as a Head of Food and Beverage Operations or General Manager of a similar sized venue. Experience of new openings is preferable. Strong commercial financial acumen and proven experience maximising income. Experience of managing food and beverage partnerships and supply relationships. Personal Licence Holder. Strong leadership and team management. Proven understanding and application of food safety, hygiene and health and safety principles. Highly motivated with a positive and flexible approach to work and ability to adapt quickly to new information and procedures. IT literacy, with good experience of the Microsoft Office suite and Excel in particular. Excellent written and verbal communication skills. Proven budgetary management and stock control. A proven ability to work as both part of a team and independently. Highly organised and good timekeeping.

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