Food & Beverage Manager

Job Title: Food & Beverage Manager
Reports to: Head of Venue Sales
Department: Food & Beverage
Location: Bloomfield Road, Blackpool (with travel to the training venue)
Hours: 40 hours per week, including evenings, weekends, matchdays and
bank holidays, as required.
Salary: Dependent on experience

Who we are:

Blackpool Football Club is an English Professional Association Football Club based in the
seaside town of Blackpool, Lancashire.

The Club was founded in 1887 and has a very storied history, from being a founding
member of the Lancashire League in 1889, rising to the Top-Flight of the Football League
(the old First Division) in 1930, to winning the FA Cup in 1953 and being promoted to the
Premier League in 2010 (becoming the first Club to gain promotion from every division of
the Football League via the play-off system).

The Club currently competes in League One, the third tier of the English Football League.

The Club has played its home games at Bloomfield Road since 1901.

Job Purpose:

Reporting to the Head of Venue Sales, the Food & Beverage Manager will lead the
operational delivery of all food and beverage services across Blackpool Football Club.

The role is responsible for ensuring the successful delivery of matchday hospitality, public
catering, conferences, events and all other food and beverage operations, providing
exceptional customer experiences whilst maintaining the highest standards of service, food
safety, compliance and financial control.

Working closely with the Head of Venue Sales, the Hospitality & Events Coordinator and
wider operational departments, the Food & Beverage Manager will oversee the day-to-day
management of the Club's food and beverage operation, leading teams, managing budgets,
controlling stock, developing staff and ensuring every event is delivered safely, efficiently
and professionally.

This is a highly visible role requiring strong operational management, commercial awareness
and the ability to lead large teams within a fast-paced football environment.

The successful candidate will also develop a broad understanding of the Club's wider
operations, provide management cover when required working closely with colleagues
across the Club, including Hospitality, the Hotel, Maintenance and Events, to ensure the
highest standards are consistently delivered.

Key Responsibilities and Duties:

Food & Beverage Operations

• Lead the day-to-day operational delivery of all food and beverage services across
Blackpool Football Club, ensuring consistently high standards of quality, presentation
and customer service.
• Oversee the operation of all hospitality lounges, executive boxes, public catering
kiosks, bars, conference facilities and event catering outlets, ensuring they are fully
prepared, appropriately staffed and operationally ready.
• Ensure operational procedures, service standards and quality expectations are
consistently applied across all food and beverage areas.
• Act as the senior operational manager for all food and beverage services, making
informed decisions to resolve operational issues quickly and effectively.
• Drive continuous improvement by regularly reviewing operational processes,
identifying efficiencies and implementing service enhancements.
• Monitor daily operations to ensure resources are deployed effectively and
operational objectives are achieved.
• Build strong working relationships with internal departments to ensure food and
beverage operations support wider Club activities and commercial objectives.

Matchday Operations

• Lead the operational planning and delivery of all matchday food and beverage
services, ensuring supporters, guests and corporate clients receive an outstanding
experience.
• Oversee the operation of all hospitality lounges, executive boxes, public catering
kiosks, bars and catering outlets throughout each matchday.
• Work closely with the Head of Venue Sales, the Hospitality & Events Coordinator,
catering partners and operational teams to ensure all matchday hospitality
requirements are delivered to the highest standards.
• Ensure staffing levels, stock availability, equipment and operational resources are
appropriately planned in advance of every fixture.
• Coordinate pre-match operational briefings and allocate responsibilities to
supervisors and team leaders.
• Monitor service delivery throughout the event, responding proactively to customer
feedback, operational issues and changing business demands.
• Conduct post-match operational reviews, identifying successes, lessons learned and
opportunities for continuous improvement.

Conferences & Events

• Lead the operational delivery of all non-matchday conferences, banqueting, private
functions, exhibitions, Christmas parties and corporate events.
• Work collaboratively with the Head of Venue Sales and the Hospitality & Events
Coordinator throughout the planning and delivery process to ensure client
expectations are exceeded.
• Review event function sheets and operational requirements to ensure staffing,
catering, room layouts and equipment are fully prepared.
• Working with the Head of Venue Sales, to liaise with chefs, suppliers, contractors
and operational departments to ensure seamless event delivery.
• Maintain exceptional presentation standards across all conference and event
facilities.
• Support the development of new event concepts, premium hospitality packages and
food and beverage offerings that enhance the Club's commercial proposition.
• Ensure every event is delivered safely, professionally and in accordance with agreed
service standards.

Leadership & People Management

• Lead, motivate and inspire the Food and Beverage team, creating a positive culture
focused on teamwork, accountability and exceptional customer service.
• Directly manage Supervisors, Team Leaders and permanent Food and Beverage staff,
whilst overseeing casual and agency staff engaged for matchdays and events.
• Recruit, induct, train and develop staff, ensuring all employees have the knowledge,
skills and support required to perform effectively.
• Prepare staffing rotas that balance operational requirements, staffing budgets and
employee availability.
• Conduct regular one-to-one meetings, performance reviews and coaching sessions
to support employee development.
• Monitor attendance, punctuality, conduct and performance, addressing concerns
promptly and in accordance with Club policies.
• Promote high standards of communication, professionalism and customer service
across all operational teams.
• Encourage continuous improvement by recognising good performance and
identifying opportunities for learning and development.

Stock, Purchasing & Financial Management

• Take responsibility for the purchasing of all food and beverage products, ensuring
stock is ordered efficiently and in line with operational requirements.
• Develop and maintain effective relationships with suppliers, monitoring quality,
service standards and value for money.
• Oversee stock ordering, deliveries, stock rotation and inventory management to
minimise wastage and maintain product availability.
• Implement robust stock control procedures, carrying out regular stock takes and
investigating discrepancies where required.