Food and Beverage Manager at Blackpool FC

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.
• Manage labour costs, purchasing expenditure and operational budgets, ensuring resources are utilised efficiently.
• Support the preparation and monitoring of departmental budgets, forecasts and financial reports.
• Monitor key financial performance indicators including food margins, beverage margins, labour percentages and wastage.
• Identify cost-saving opportunities whilst maintaining excellent service standards and product quality.

Commercial Performance

• Work alongside the Head of Venue Sales to support the delivery of departmental revenue and profitability targets.
• Maximise sales opportunities across all food and beverage outlets by ensuring high quality service, attractive product presentation and efficient operations.
• Contribute to the development of new menus, retail offerings and premium hospitality experiences in partnership with catering providers and chefs.
• Review customer feedback, sales performance and operational data to identify trends and opportunities for improvement.
• Support the introduction of new initiatives designed to increase secondary spend and enhance the overall guest experience.
• Recommend operational improvements that increase efficiency, profitability and customer satisfaction.
• Ensure food and beverage operations consistently reflect the Club’s brand, values and commitment to excellence.

Health, Safety & Compliance

• Ensure full compliance with all Food Safety, Health & Safety, COSHH, Licensing and Challenge 25 requirements.
• Maintain all food safety documentation, cleaning schedules, temperature records, training records and compliance documentation.
• Carry out regular operational inspections and audits to ensure compliance with Club policies and statutory requirements.
• Promote a culture of safe working, ensuring staff understand and follow safe systems of work.
• Investigate accidents, incidents and near misses, implementing corrective actions where appropriate.
• Ensure all equipment is maintained, serviced and used safely.
• Work closely with the Club’s Health & Safety representatives to continually improve operational compliance and risk management.

Operational Support & Collaboration

• Develop and maintain a thorough understanding of the Club’s wider operational functions, including Hospitality, Hotel, Housekeeping, Facilities and Maintenance.
• Provide operational management support during periods of annual leave, sickness or increased business demand.
• Work collaboratively with the Head of Venue Sales and the Hospitality & Events Coordinator to ensure operational delivery supports wider commercial objectives.
• Coordinate contractors, suppliers and service providers to ensure operational continuity.
• Build strong relationships across all departments, promoting effective communication and collaborative working.
• Ensure detailed operational handovers are completed following major events, management cover or significant operational activity.
• Undertake any other duties commensurate with the level of the role as reasonably requested by the Head of Venue Sales.

Safeguarding

• The role is subject to safer recruitment checks and will require an enhanced DBS check, in line with the duties undertaken and applicable legislation.
• The postholder will be required to complete and maintain all mandatory safeguarding training relevant to the role.
• The Club is committed to safeguarding the welfare of children and young people and expects all staff and volunteers to endorse this commitment.
• The employee must act to safeguard children, young people and adults at risk who come into contact with the Club and must report any concerns or suspected misconduct to the Club’s Designated Safeguarding Lead.

The above job description is not intended to be exhaustive; the duties and responsibilities may therefore vary over time according to the changing needs of the Club.