Job Introduction

Head of Food & Beverage – Members Club

Fulham Pier

Positioned on the Thames and nestled by parkland, we’ve bought life to this pocket of South-West London by creating a unique destination that’ll be open morning, noon, and night. Whether a visitor is looking to start the day with sunrise yoga, pop in for a flat white between meetings, try a pizza class with the kids or make a date with a glass of bubbles, there’s something for everyone.

Your role in this destination to continuously rediscover is to be the exceptional host, to make every visit a memorable experience, to make every day worth savouring. Fulham Pier is the heart of the community, and so are you.

The Role

The role will lead and represent our cutting-edge private members club that blends style, innovation, and community. We offer a dynamic space where creativity and collaboration thrive, providing our members with a unique environment to network, relax, and enjoy exclusive events. Our club features state-of-the-art amenities, contemporary dining, and a vibrant social scene, catering to forward-thinking individuals and professionals. This is a brand-new opening and so it will require extra energy and leadership ability from the chosen individual.

Main Responsibilities

The Head of Food & Beverage (F&B) – Members Club is responsible for overseeing all aspects of food and beverage operations at Fulham Pier's exclusive Members Club. This role requires a dynamic leader with a strong background in managing luxury dining environments. The Head of F&B will work closely with culinary and beverage teams to ensure high-quality service, innovative menu offerings, and a refined atmosphere that exceeds member expectations. Additionally, the role focuses on financial performance, cost management, and maintaining compliance with health and safety standards. The ideal candidate will have a passion for hospitality, a track record of delivering exceptional guest experiences, and strong leadership skills to manage and develop a diverse team. monitoring facilities, quality of offering and staff performance. 

Operational Management

• Work closely with the Executive Head Chef on menu development and with the Head of Bars & Beverage on beverage selections, ensuring both complement the club’s refined atmosphere.
• Oversee training and development of the front-of-house and kitchen teams, ensuring staff are knowledgeable, skilled, and motivated.
• Maintain financial control over F&B operations, managing food, beverage, and labour costs to ensure profitability while delivering high quality.
• Ensure compliance with health, safety, and food hygiene regulations, including allergen management and member-specific dietary preferences.
• Monitor and respond to member feedback, implementing improvements where necessary to maintain high satisfaction levels.
• Collaborate with marketing and events teams to promote special events, themed nights, and exclusive member experiences.

Financial Management

• Develop and manage the annual budget, ensuring financial targets are met.
• Monitor financial performance, including revenue, expenses, and profitability.
• Implement cost control measures and identify opportunities for revenue growth.
• Report on the performance to management teams in the organisations.

Member Relations

• Create a welcoming and inclusive dining environment for all members.
• Lead the food and beverage teams to ensure a consistent, high-quality dining experience that attracts and retains members.
• Address member inquiries, feedback, and complaints related to food and beverage services promptly and professionally.
• Develop and implement strategies to enhance member satisfaction and retention through exceptional food and beverage offerings.
• Work closely with the membership committees, building strong relationships to align food and beverage services with member preferences and expectations.

Staff Leadership

• Recruit, train, and manage a diverse team of front-of-house and back-of-house staff.
• Cultivate a positive, inclusive, and productive work environment within the food and beverage team.
• Conduct regular performance evaluations, offering ongoing training and development to enhance skills and service standards.
• Take personal responsibility for the recruitment, training, and management of all on-site F&B staff, ensuring company policies on conduct, holidays, and sickness are strictly followed.

Reporting Lines

• This role reports into the Operations Director for Sodexo Live!
• This role will also report into the Members Club GM, who looks after marketing, sales, maintenance and guest relation.

The Ideal Candidate

• Strong creative skills with experience in identifying target audiences. 
• Excellent business relationship skills.
• Commercial minded with evidence of successfully managing costs in line with exceptional delivery. 
• Experience of ensuring profit margins and targets are met or exceeded. 
• A solid background in working with key stakeholders internally and externally to achieve targets.
• Understanding of launching and activating new hospitality spaces.
• Experience in financial/budget reporting and commercial understanding.
• Supervising Food Safely Level 3 qualification or equivalent.      
• Strong team management and leadership skills, with the ability to motivate and develop a diverse workforce.

What we offer

We offer a salary of £55,000 to £65,000 plus excellent benefits that include:

• 15% performance related bonus
• £1,300 flex benefit fund
• Professional development opportunities

We’re experience makers and food fanatics. Our experiences are unique, and so are our people. Bring personality, your background and your desire for delighting others. In return we’ll give you all you need to thrive because at Sodexo Live! we’re so much more. Be part of something greater.

We’re a Disability Confident Leader employer. We’re committed to changing attitudes towards disability, and making sure disabled people have the chance to fulfil their aspirations. We run a Disability Confident interview scheme for candidates with disabilities who meet the minimum selection criteria for the job.