Site Director of Food & Beverage Nouveau

Working Pattern: 5 Days Out Of 7 | 37.5 Hours Per Week
Salary: £63,000 Per Year | £32.31 Per Hour
Job ID: 8034
What you'll be serving up…
As the Site Director of Food & Beverage, you will lead the complete food and beverage operation at Saracens Rugby, delivering exceptional hospitality, culinary excellence and commercial performance across matchdays, conferences, private events and year-round business. Working closely with Saracens and Elior stakeholders, you will inspire high-performing teams, drive innovation and create outstanding guest experiences at every touchpoint. Leading and developing hospitality, culinary and operational teams to deliver world-class service and guest experiences
Creating a high-performance culture focused on engagement, accountability, development and continuous improvement
Recruiting, training and retaining a strong directly employed casual workforce while reducing reliance on agency labour
Developing leadership pipelines, succession plans and structured training programmes to build capability across the operation
Working closely with senior culinary teams to deliver innovative, high-quality food and beverage concepts
Establishing and maintaining best-in-class service standards across hospitality, retail, conferences, events and non-matchday operations
Building strong client relationships and acting as the senior day-to-day partner for Saracens Rugby
Leading operational planning for matchdays and events, ensuring staffing, stock, logistics and service delivery are fully aligned
Driving guest satisfaction through visible leadership, continuous improvement and service excellence
Managing site budgets, forecasts, revenue growth, labour productivity and cost-control initiatives
Identifying opportunities to increase spend per head, premium hospitality sales, retail performance and event revenue
Ensuring compliance with food safety, allergen management, licensing, health & safety and all statutory requirements
Championing innovation, sustainability and operational best practice across the venue The ingredients you'll bring… Significant senior leadership experience within premium hospitality, major venues, luxury hotels, sport, events or high-volume food and beverage operations
Proven ability to build, inspire and develop high-performing hospitality and culinary teams
Experience recruiting, training and retaining large casual workforces while reducing agency dependency
Strong commercial and financial acumen with experience managing budgets, forecasts, profitability and revenue growth
Demonstrable success delivering premium hospitality and exceptional guest experiences at scale
Strong culinary understanding with experience partnering closely with senior chefs and food-led operations
Excellent client relationship and stakeholder management skills
A visible, people-focused leadership style with the ability to coach, develop and motivate teams
Highly organised with strong operational planning and event management experience
Commitment to innovation, continuous improvement and maintaining the highest service standards
Strong knowledge of food safety, allergen management, licensing and health & safety requirements
Relevant hospitality, culinary, business or leadership qualification, or equivalent senior operational experience
Flexibility to work evenings, weekends and major event schedules as required

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