Site Director of Food & Beverage

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