Food and Beverage Manager

Customer Experience & Service Standards

Own the end-to-end customer experience across patient dining, the staff bistro, the coffee shop and ad hoc hospitality events, establishing measurable service standards and actively monitoring patient, visitor and staff satisfaction.

Operational Leadership

Lead the day-to-day delivery of all F&B operations, ensuring consistent quality and efficiency across patient dining, the staff bistro, the coffee shop and hospitality events.

Patient Dining

Ensure patient meal services meet the highest standards of care, nutrition and presentation, working collaboratively with dietetic and clinical teams to support safe, personalised and responsive meal provision.

Stakeholder & Partner Engagement

Build effective working relationships with the Head Chef, clinical leads, nursing teams, dietetics, facilities management and external suppliers to ensure a joined-up approach to food and beverage delivery.

Team Leadership & Development

Lead, develop and motivate the F&B service team, creating a positive, professional and customer-focused culture that attracts and retains high-calibre staff.

Financial & Commercial Performance

Manage departmental budgets, control costs and identify opportunities to grow revenue through the coffee shop and hospitality events.

Compliance & Governance

Ensure full compliance with food safety legislation, allergen management, infection control and hospital policies, maintaining audit-readiness at all times.

Quality & Continuous Improvement

Champion service innovation and continuous improvement, using feedback, data and benchmarking to raise standards and enhance the hospitals food and beverage brand.