Description:
You will oversee the bar, cellar, food service and venue operations, working closely with the General Manager and wider operations team. From bustling rugby weekends to private functions, training nights and community events, you’ll help create a vibrant, friendly atmosphere for everyone who walks through our doors.
🔧 Key Responsibilities
- Managing the bar, cellar and stock levels, acting as the Designated Premises Supervisor (DPS).
- Leading and supporting a team of bar staff, waiting staff and volunteers to deliver consistently excellent service, including hiring staff and planning rotas.
- Planning ahead for fixtures, events and bookings in collaboration with the operations team.
- Maintaining high standards of cleanliness, presentation and customer care throughout the venue.
- Overseeing till management, cash handling and accurate financial recording.
- Supporting food service operations, including managing the kitchen assistant and ensuring provision for training nights, match days and weekends. Food Hygiene Knowledge is desirable, but training can be given.
- Setting up and closing down the venue, including AV/TV equipment and security responsibilities.
🌟 What We’re Looking For
- Experience in bar or hospitality management, ideally with knowledge of EPOS till systems.
- Strong organisational and communication skills.
· Responsible for stock ordering alongside the Operations Team
- A confident, friendly leader who enjoys working with a diverse range of people across all age groups.
- Financial awareness, including stock control and cash handling.
- Availability to work weekends and evenings.
- A welcoming, community‑minded approach that reflects the values of the Club and the wide range of events we host.