F&B Manager

We are looking for an organised, hands-on Food & Beverage Manager to oversee the daily operational and financial aspects of our lodge’s food and beverage department. Responsibilities include stock control, purchasing, supplier coordination, cost management and ensuring the department is prepared for daily dining requirements and special experiences.

Working closely with the Head Chef and Front of House Manager, you will keep operations running smoothly, maintain clear procedures and hold staff accountable to established standards. This role suits an approachable leader with a firm but fair management style who takes pride in an efficient, well-managed department.

Stock control: Manage food and beverage stock controls, including regular stocktakes, usage tracking and investigating discrepancies.

Purchasing and suppliers: Coordinate orders, manage supplier relationships, compare pricing and ensure deliveries meet agreed quality and quantity requirements.

Cost management: Monitor food and beverage costs, control wastage and breakages, and work within departmental budgets.

Beverage management: Maintain beverage selections, pricing and stock levels, and ensure correct storage, stock rotation and portion controls.

Kitchen coordination: Work with the Head Chef on menu costing, ingredient availability and purchasing requirements.

Operational planning: Use occupancy forecasts and information provided by the FOH team to plan supplies for daily meals, picnics, special occasions and other dining experiences.

Procedures and standards: Maintain procedures for receiving goods, storage, stock issuing, hygiene and equipment care.

Administration and reporting: Check supplier invoices against deliveries, maintain purchasing and stock records, and report on costs, consumption and departmental performance.

Team coordination: Agree staffing needs and operational training with the Head Chef and FOH Manager, with clear allocation of duties.

A friendly, approachable personality with a professional manner and the confidence to lead a team.

A firm but fair management style, with the ability to set clear expectations, enforce rules consistently and hold staff accountable.

Previous experience in the same or a similar role, preferably within a lodge or hospitality environment.

Strong organisational skills, attention to detail and the ability to manage multiple priorities.

Clear communication skills and the ability to work closely with other departments.

A proactive, reliable individual who remains calm under pressure and takes ownership of their responsibilities.