Food Service Manager - Kents Hill Park

Food Service Manager – Kents Hill Park, Milton Keynes | Full-Time / Permanent sign in to see pay + excellent benefits including healthcare, wellbeing support, 23 days’ annual leave plus bank holidays, life assurance, meals on duty, and more.

We’re looking for... We’re looking for an experienced and passionate Food Service Manager to lead the Restaurant & Bar operation at Kents Hill Park.

This is a hands-on leadership role where you’ll be responsible for delivering consistently high standards of food and beverage service, developing a great team and creating memorable guest experiences, while also supporting the wider operation as a Duty Manager.

We are The Venues Collection The Venues Collection brings together a portfolio of distinctive conference, training, accommodation and event venues across the UK.

We create memorable experiences for our guests, from residential conferences and corporate meetings to large-scale events and special occasions. Behind every great guest experience is a team of people working together to make sure everything runs smoothly.

As part of Compass Group UK & Ireland, we have the scale, resources and opportunities of a global hospitality business, while keeping our focus firmly on our people, our customers and the individual character of our venues.

Food Service Manager – The Role Reporting to the Front of House Manager, you’ll take ownership of the Restaurant & Bar operation at Kents Hill Park, leading the team to deliver exceptional service while ensuring the department operates safely, efficiently and commercially.

You’ll be responsible for

• Leading the day-to-day Restaurant & Bar operation
• Delivering consistently high standards of food and beverage service throughout the guest journey
• Recruiting, training, coaching and developing a high-performing team
• Creating a positive, guest-focused culture and leading by example
• Managing labour scheduling in line with business demand
• Holding regular one-to-ones and performance reviews
• Driving colleague engagement, retention and development
• Building strong relationships with the kitchen and wider operational teams
• Maximising revenue through effective upselling and promotional activity
• Monitoring service levels, staffing requirements and operational performance
• Managing stock, wastage and beverage gross profit performance
• Ensuring licensing, food safety and hygiene standards are maintained
• Handling guest queries and feedback, taking ownership through to resolution