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Job Post Details

Food and Beverage Manager
HUB 26
Cleckheaton BD19
From £28,500 a year
Full-time
Apply now

Job details

From £28,500 a year
Sick pay, Gym membership, Free parking, Company pension, Health & wellbeing programme, Flexible schedule, On-site parking
Full-time
Cleckheaton BD19

Full job description

Hub 26 is looking to appoint a Food & Beverage Manager to oversee the daily operations, commercial success, and unique guest experience across our multi faceted business.

Unlike a traditional workplace, gym or standalone restaurant, HUB 26 integrates diverse wellness, leisure, office, and community spaces. The F&B Manager must curate an environment and menu alignment that reflects the modern lifestyle trends of Hub 26, blending wellness, premium casual dining, and community events.

As the F&B Manager at HUB 26, you will oversee the complete operational and financial success of our hospitality division, encompassing lounges, corporate meeting room catering, terrace events, and daily tenant & member dining . Your mission is to bridge premium hospitality with our lifestyle/wellness ecosystem, ensuring that everyday tenants, gym-goers from FIT 26, and high-profile event clients receive exceptional service and nutrition-conscious culinary experiences

You will be responsible for overseeing all kitchen & hospitality operations and ensuring the highest standards of food quality, presentation, customer service and profit generation.

Key Responsibilities

1. Operational & Event Excellence

  • Daily Outlets: Manage the daily setup, service, and breakdown of member lounges, ensuring maximum aesthetic appeal and cleanliness.
  • Event Execution: Lead the catering delivery for executive meetings, member networking events, and private bookings.
  • Quality Control: Maintain an uncompromised standard of beverage preparation (including specialty barista coffee and health/juice offerings) and food presentation.

2. Financial & Commercial Management

  • P&L Accountability: Set, monitor, and manage the F&B budget to hit strict Gross Profit (GP) margin and revenue targets.
  • Cost & Waste Control: Analyze EPOS system data to manage inventory levels, track wastage, and optimise labor-to-sales percentages.
  • Menu Development: Collaborate with the culinary team to engineer innovative, profitable, and wellness-focused menus that align with modern food trends and diverse dietary requirements.

3. Team Leadership & Culture

  • Recruitment & Training: Attract, hire, and upskill front-of-house staff, ensuring deep product knowledge (e.g., coffee, meals, and allergens).
  • Scheduling: Create and issue staff rotas well in advance to support a healthy work-life balance while aligning with seasonal shifts or busy conference schedules.
  • Retention: Foster a highly motivated, customer-centric environment that keeps team retention rates high.

4. Compliance & Safety

  • Legal Standards: Act as the primary responsible manager for UK licensing, food safety laws, and Natasha’s Law (allergen labeling).
  • Audits & HACCP: Implement and enforce rigorous Health & Safety protocols, maintaining complete HACCP records to secure a 5-star EHO rating.

Job Types: Full-time, Commission

Pay: From £28,500.00 per year

Benefits:

  • Company pension
  • Flexible schedule
  • Free parking
  • Gym membership
  • Health & wellbeing programme
  • On-site parking
  • Sick pay

Work Location: In person

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