P&J Live

DEPARTMENT: Food & Beverage

RESPONSIBLE FOR: Direct Reports – Head Chef, Catering Operations Manager, Event Catering Manager, Food & Beverage Manager

HOURS: 48hrs per week

PURPOSE OF THE ROLE WITHIN THE ORGANISATION:

P&J Live is operated and managed by ASM Global, the largest venue operator in the world, which leverages the experience of managing and operating venues to provide consulting advice to owners, to deliver world-class venues.

Opened in September 2019, P&J Live is the largest event complex in the North of Scotland, boasting world-class conference and exhibition facilities for organisers and delegates across the globe, all sustainably powered by local, renewable energy sources. The £333m venue replaced the Aberdeen Exhibition Conference and Centre (AECC) with 48,000 square metres of multi-purpose event space, and boasts world-class conference and exhibition halls, a superior arena, spacious hospitality boxes and a high-end restaurant.

P&J Live is operated and managed by ASM Global, the largest venue operator in the world, which leverages the experience of managing and operating venues to provide consulting advice to owners, to deliver world-class venues.

ASM Global is the world’s largest and most trusted venue management and Services Company operating the most prestigious entertainment, sports, and exhibition venues spanning five continents, with a portfolio of more than 300 stadiums, arenas, convention centres, entertainment districts, theatres, amphitheatres, and equestrian and recreational centres. From Aberdeen to Anchorage, and Sydney to Stockholm, our venues connect people through the power of live experiences.

The Head of Food & Beverage is responsible for the overall running of the Catering department in the venue, driving quality and service standards to the highest level, ensuring control systems are in place and promoting innovation and product development whilst maintaining a close control of costs both product and labour.

This individual will act as the champion for the development of the F&B team ensuring that the culture of the team reflects the wider venue team and be an integral member of the Senior Management team.

MAIN RESPONSIBILITIES:

• As Head of F&B, contribute to the venues’ strategic plans and objectives and be a member of the Senior Management Team.
• Any other relevant duties assigned by the Managing Director.

• Provide inspired and effective direction and leadership for the food and beverage department.
• Assist with the development of, and deliver, the business plan by helping to optimise all revenue streams and maximising cost efficiencies.
• Ensure that the food and beverage SOPs are implemented and adhered to.
• With the Managing Director and the Finance Director, set and monitor budgets, ensuring the department’s ongoing financial viability.
• To ensure the food and beverage operation achieves financial targets of revenue and profit.
• To develop, train, lead and supervise the food and beverage team at events and oversee all activities within the food and beverage department including: cash controls, stock control, food quality, health and safety, food safety, hospitality, retail, subcontractors, conference & events

• Introduction and compliance with SOP
• To oversee the recruitment and develop the food and beverage team.
• Manage all administrative duties including cash handling, stock taking and accurate stock management including month end reporting
• To plan and accommodate the food and beverage offer for events and ensure that all areas are set up for forthcoming events overseeing the F&B departments to ensure that all elements are in place.
• Oversee the scheduling and efficient use of salaried and casual staff ensuring sufficient cover for events within budgetary parameters and work at other venues as required.
• To ensure effective management of concession bar areas, ensuring stock rotation, cleaning and suitable levels/ranges of stock are in place.
• To ensure a high level of hospitality service is delivered across a restaurant environment and hospitality suites.
• Implement and ensure compliance with health and safety and food hygiene regulations.
• To optimise all food and beverage revenue streams and seek new ideas, innovations and ways of working to reduce cost and to adapt to changing market trends, as well as a changing financial or operating environment.
• To oversee the management and relationship of relevant vendors/sub-contractors.
• Provide analysis reports including flash sales and wage costs.
• Management of EPOS and PDQs.
• Assist the DPS in upholding the licensing objectives and any specific licensing conditions.
• Manage constructive relationships, where relevant, with key stakeholders, contractors, clients, customers, and colleagues.

KNOWLEDGE & QUALIFICATIONS:

• Minimum of five years working in a senior role in a similar, high volume, customer focused venue.
• Holder of a Personal Licence.
• Knowledge of the local and regional entertainment offers and venues.
• Sound knowledge of budgeting, stock and margin control.

SKILLS:

• Ability to stay calm under pressure.
• Strong organisational skills.
• Smart appearance and presentation.

• Strong leadership skills.
• Hands on approach and be part of the service delivery.
• Ability to manage several tasks and projects simultaneously.
• Excellent organisation and planning skills with the ability to work flexibly under pressure, to prioritise and to meet deadlines.
• Ability to communicate effectively with people at all levels, both internally and externally.
• Examples of self-motivation and ability to work on own initiative.
• Drive, determination and resilience.

EXPERIENCE:

• Experience in the management of statutory requirements.
• Excellent leadership skills and the ability to operate unsupervised and work on their own initiative and problem solve.
• Have a thorough understanding of food hygiene and health and safety regulations and hold basic food hygiene certificate.
• Excellent cash handling & stock controlling experience.

• Experience of providing excellent customer care.
• Experience of budget management
• Experience of working with staff at all levels throughout a company.
• Proven IT experience.

GENERAL INFORMATION:

The requirements of the business are such that a high degree of flexibility is necessary and therefore some evening and weekend work will be required. Additionally, there will be occasions where the Head of Food and Beverage will be required to work at other venues operated by ASM Global.

Please send a covering letter and current CV to Interim Managing Director, Louise Stewart: [email protected]