JOB TITLE:                               Assistant General Manager (F&B)

REPORTS TO: General Manager

LOCATION: Mr Mulligans, Guildford

KEY RELATIONSHIPS:              Duty Managers, Supervisors, Team Leaders, Assistant General Manager (Operations)

ABOUT ADVENTURE LEISURE

We are Adventure Leisure a leading leisure operator across the UK with the established brands Mr Mulligans, Bunkers and Ninja Warrior. We are rapidly expanding and have ambitious plans to develop our current offering of crazy golf, electro darts, shuffleboards, pool, assault courses and additional leisure. Our values are People Pride and Quality our mission is to provide memorable experiences for our guests.

ROLE OVERVIEW

The Assistant General Manager (F&B) will be responsible for the strategic delivery, operational excellence, and continuous development of all food and beverage services at Mr Mulligans, Guildford. This includes oversight of the kitchen, bar, catering, and retail food offerings to ensure exceptional guest experiences and consistent quality.

A key focus of the role is to maximise revenue through innovative food and drink promotions, upselling strategies, and efficient kitchen operations. The AGM will lead the development of a high-performing F&B team, fostering a culture of service excellence, food safety, and operational efficiency.

By driving standards in food preparation, hygiene, customer service, and team development, the AGM will play a pivotal role in positioning Mr Mulligans, Guildford as the leading family-centric leisure and dining destination in the region. The role demands a hands-on leader with a passion for hospitality, a sharp commercial mindset, and a commitment to delivering memorable culinary experiences.

This is a very hands-on role, requiring regular frontline involvement — including working shifts behind the bar, running kitchen operations, and actively leading the team on the floor. The AGM will lead by example, setting the tone for a strong service culture and operational excellence across all areas.

KEY ACCOUNTABILITIES

Revenue Generation

• Undertake and review customer usage and bookings daily to verify appropriate rates are being charged, utilisation is optimised, and all procedures are documented per policy.
• Instigate and manage all promotions, through the EPOS system to enable tracking through accurate coding and trainingContinuous monitoring of the agreed standards and training & recording of all relevant staff.
• Review customer bookings and dining patterns to identify upselling opportunities and adjust menu offerings or promotions accordingly.
• Develop and execute monthly food and drink promotions, weekly upsells, and bounce-back offers to drive repeat visits and increase spend per head.
• Analyse kitchen and bar performance metrics, including food cost, wastage, and customer satisfaction, to identify areas for improvement.

Sales and Marketing

• Development and training of internal Sales & Marketing ethos, culture and MOS.
• Responsibility for input maintaining the customer data base whilst adhering to data protection laws
• Design targeted marketing strategies for key customer segments, including families, corporate groups, and special events, with a focus on F&B offerings
• Collaborate with the marketing team to create compelling offline campaigns promoting food, drink, and kitchen experiences.

Expense Management

• Utilise effective staff levels planning for the Kitchen and bar areas and ensure rota’s reflect business demand patterns and budget.

Merchandise/Catering

• Manage all food and beverage service which includes the licensed bar, hot and cold display counter, catering department, kitchen, snack bar, and co-ordinate to achieve qualitative/quantitative goals and ensure customer satisfaction.
• Ensure 100% compliance to food hygiene standards.
• COS target ratio to be managed as per the budget of lower. 
• Responsible for all food, beverage, retail supply purchases maximising group agreed supplier contracts.
• Ensure that employees meet all standards for performance, appearance and service provision.
• Solicit and handle customer enquiries, comments, suggestions and concerns to provide answers or determine solutions.  Follow up with guests/members to ensure satisfaction.
• Complete various financial reports and budgets to keep management informed of goals and status, and to aid in making effective business decisions.  Responsible for all food and beverage department accounting and files.

Maintenance

• Report and record any health and safety or maintenance issues that cannot be fixed/repaired on site.
• Ensure kitchen equipment, bar fixtures, and food preparation areas are maintained to a high standard and comply with health and safety regulations.
• Conduct daily checks of kitchen and bar areas, addressing any maintenance issues promptly.
• Coordinate with contractors and suppliers for scheduled maintenance of F&B facilities and equipment.

Development and Management/Leadership

• Ensure new employees receive induction and training that is consistent with group standards and policy focusing on food safety, service excellence and operational efficiency.
• Understand the group Vision, Mission & Values as part the on-going team development. 
• Communicate the agreed business plan and lead the team to achieve budgeted goals.
• Coach employees and give positive reinforcement when appropriate.
• Be a role model for all employees by demonstrating behaviours and work ethic expected of all BGL staff and ensure that our Mission, Vision and Values are acted upon at all times.
• Implement all company human resources policies and procedures to include the regular appraisal of employees.
• Maintain an appropriate level of community/public affairs involvement to facilitate networking and knowledge of our business to the wider community.
• Lead recruitment, onboarding, and training of kitchen and bar staff, ensuring alignment with company standards.

Additional Responsibilities

• Comply with group personnel policies and health and safety procedures.
• To undertake any further duties as reasonably requested by the management

KEY EXPERIENCE, SKILLS AND ATTRIBUTES

Experience  

• Minimum of 2 years’ experience working in a kitchen (essential)
• Minimum of 2 years previous managerial experience (essential)  
• Operational site management experience (desirable)
• P&L Financial experience (desired)
• Experience of Sales and Marketing (desirable)

Skills

• Strong Leadership and People Management Skills 
• Excellent communication skills: Verbal, Written and Listening.
• Prioritisation skills – the ability to plan work activities and to use time efficiently.  
• Good delegation skills
• Good Time management and organisation skills
• Problem solving and decision-making skills (pragmatic)
• Strong Planning skills
• Good Presentation Skills
• Coaching and development skills

Attributes

• Organised and enthusiastic with a “can do” attitude and attention to detail.
• Good ability to manage change
• Must be results driven

EDUCATIONAL BACKGROUND AND QUALIFICATIONS

• Good GCSE educational standard (essential)
• Personal Licence (preferred) 
• First Aid at Work Certification (preferred) 
• Driving Licence (required)