Head of Service – Food & Beverage Operations

About the role

We are seeking a dynamic, customer‑focused and results‑driven Head of Service to lead the Club’s Food & Beverage service operations. The successful candidate will coordinate restaurant, bar, functions and catering/events, drive high service standards and member satisfaction, control operating costs, grow hospitality revenue and lead the service team towards operational excellence.

Key responsibilities

• Lead and supervise Food & Beverage service operations, facilities, sales and costs to achieve high service quality and departmental profitability.
• Maintain high standards of member/guest satisfaction, service delivery, cleanliness, product presentation and operational efficiency.
• Oversee restaurant, bar, functions, catering and hospitality events, including staffing, setup, service delivery, documentation and post‑event evaluation.
• Monitor F&B sales, sales mix, stock levels, cost percentages and operational results; identify gaps and recommend corrective action.
• Drive hospitality revenue through functions, promotions, outside catering, business lunches, cocktails and other approved initiatives.
• Collaborate closely with the Head Chef and F&B team to ensure timely, high‑quality food and effective coordination between service and kitchen operations.
• Ensure compliance with Club policies, health, safety, sanitation, fire, liquor and other applicable requirements.
• Oversee food and beverage equipment inventories and ensure proper care, storage, maintenance and accountability for Club assets.

Required profile

• Higher National Diploma in Hotel Management or equivalent qualification.
• Specialist training in Food & Beverage / Restaurant Management.
• Minimum five (5) years’ experience in a managerial or supervisory position in a reputable hospitality organization.
• Sound knowledge of Food & Beverage products, service operations and customer service.
• Demonstrable event management and hospitality operations skills.

Required skills

• Proficiency in Microsoft Excel, Word and Outlook.
• Knowledge of Point‑of‑Sale (POS) systems.
• Knowledge of Stock Control Systems.