F&B Manager

Food and Beverage Manager

Location: Hogs Haven Golf Club, St Andrews, Fife KY16 8FR

Employment Type: Full-Time, Permanent

Reports to: Director of Hospitality

Salary: From £50,000 + Performance Bonus up to 25% of salary

THE ENVIRONMENT

Set just moments from the historic town regarded as the birthplace of golf, this exceptional new development is poised to become one of Europe’s premier private clubs. Blending tradition with innovation, the club will offer an extraordinary golf and lifestyle experience for a discerning international membership.

At its core is a world-class 18-hole championship course, complemented by a beautifully designed short course and a unique Himalayan-style putting green. The luxurious amenities extend beyond the fairways, including an elegant clubhouse, a thoughtfully restored farmhouse halfway house, a boutique spa, and exquisitely appointed lodges offering refined accommodations. Built to deliver excellence in every detail, the club promises a timeless sense of place, world-class service, and a vibrant, welcoming community.

The new St Andrews development will offer members and non-members a range of world-class amenities, including:

• An 18-hole championship golf course with top-tier practice facilities
• A Par 3 course and a Himalayan putting course
• A clubhouse, spa, lodge, and cottages
• The restoration of the original farmhouse building to create a unique halfway house dining experience.

Role Overview

Reporting to the Director of Hospitality, the Food & Beverage Manager will be responsible for the day-to-day leadership and performance of the Hogs Haven F&B operation across all outlets.

You will lead from the front, developing a highly engaged team and ensuring that every aspect of the operation delivers warm, knowledgeable and consistently excellent service.

You will also have significant responsibility for the commercial performance of the department, including revenue, labour, stock control and departmental profitability.

F&B MANAGER – KEY RESPONSIBILITIES

Leadership & Departmental Operations

• Take a leading role in building the club’s F&B operation from the ground up, helping shape everything from outlet concepts and service style to the culture and personality of the team.
• Work closely with the Director of Hospitality and Executive Chef to create a distinctive food and beverage experience that reflects the character of the club and its members with a focus on seasonal local produce.
• Establish the standards, behaviours and service philosophy that will define how the F&B team operates, creating a culture of anticipatory and personalised hospitality from day one.
• Be highly visible and hands-on during the build-up and opening of the operation, setting expectations through your own leadership and interaction with members and guests.

Pre-Opening & Operational Readiness

• Develop the practical foundations of the department, including SOPs, service standards, opening procedures, outlet routines and systems required to deliver consistently excellent service.
• Recruit the founding F&B team and build a culture where people understand what exceptional hospitality at the club looks and feels like.
• Work alongside the Executive Chef and wider opening team on menus, beverage programmes, suppliers, equipment, technology, stock, mise en place and operational setup.
• Lead mock services and trials, using the pre-opening period to refine the operation and ensure the team is genuinely ready to deliver exceptional service.

Financial & Commercial Management

• Build a commercially successful F&B operation, balancing exceptional hospitality with strong financial awareness.
• Establish effective approaches to labour, purchasing, stock control, supplier management and departmental costs as the operation develops.
• Develop and monitor key F&B measures including revenue, covers, spend per head, GP, labour percentage and member engagement.
• Help shape budgets, forecasts and commercial strategies that support the long-term success of the club.

People Management

• Build and lead the founding F&B team, establishing a positive, ambitious and inclusive culture where people understand the standards expected and feel genuine ownership of the operation.
• Recruit, onboard and develop talented team members who demonstrate the right attitude, personality and passion for hospitality, with a strong focus on member engagement and anticipatory service.
• Create and deliver a structured learning & development programme, covering service standards, product knowledge, food and beverage expertise, member recognition, upselling and operational procedures.
• Develop clear career pathways within the department, identifying high-potential team members and providing opportunities to take on greater responsibility, develop leadership skills and progress within the club.

Guest & Member Experience

• Help define what exceptional club hospitality means, creating a member and guest experience that is personal, relaxed, intuitive and memorable.
• Build a culture of anticipatory hospitality where the team learns to recognise preferences, routines, favourite tables, drinks, dietary requirements and occasions and uses that knowledge appropriately to personalise service.
• Use member and guest feedback to continually evolve the F&B offering, service style and experiences throughout the opening journey and beyond.
• Create memorable dining and social experiences that encourage members to spend more time at the club, bring guests, return frequently and develop a strong connection with the property.

COMPENSATION & BENEFITS

• Competitive Salary: Remuneration DOE & performance bonus up to 25% of base salary
• Health & Lifestyle: Health & Life Insurance, Company Pension
• Perks: Staff uniform, meals on duty, free on-site parking, and a generous holiday allowance.
• Culture: Continual training, team gatherings and end-of-year recognition party.

WORK SCHEDULE

In-Season (May–Oct): Shift-based - 5 days - Mon - Sun.

Off-Season (Nov–April): Office-based with some work from home flexibility - 5 days - Mon - Sun

Pay: £50,000.00-£60,000.00 per year

Benefits:

• Company events
• Company pension
• Discounted or free food
• Flexible schedule
• Free parking

Work authorisation:

• United Kingdom (required)

Work Location: In person