MOVING VENUE: CELLAR MANAGER

About Us

Moving Venue is one of the original event caterers in London. We have been impressing clients with outstanding events since 1984. Our reputation for delicious food and outstanding excellence has secured us a place on the accredited supplier list of over 40 venues, in and around London.

From historic palaces, to museums, blank canvasses and everywhere in between, we can cater for you just about anywhere, bringing our vast experience and operational knowledge along for the ride.

What The Role Requires

As Cellar Manager at Moving Venue, London’s original caterer, you will play a key role in leading and developing a high-performing beverage operation, ensuring exceptional standards across all cellar management activities. Working closely with the Operations Director, you will set, monitor and deliver key objectives that drive continuous improvement, while collaborating with the wider team through regular planning meetings to ensure the seamless execution of event orders and tastings. You will champion professionalism, consistency and quality across all cellar operations, taking pride in maintaining the highest standards. Alongside this, you will lead, motivate and develop the beverage team through effective delegation, creating a positive, engaged and high-performing environment that supports both individual growth and overall operational success.

Key Responsibilities

• Oversee cellar operations across all locations to ensure efficient service delivery for events.
• Maintain clean, organised, and compliant cellar environments, ensuring optimal beverage storage conditions.
• Manage stock control, including deliveries, returns, procurement, invoicing, and stock rotation.
• Place and monitor beverage and ice orders in line with event requirements and budget controls.
• Conduct stock takes and maintain agreed stock levels while minimising waste and spoilage.
• Monitor supplier pricing, negotiate value, and identify cost-saving opportunities and promotions.
• Coordinate logistics with event teams, chefs, and suppliers to ensure timely delivery and collection of stock.
• Manage client stock storage and ensure accurate handling and distribution.
• Ensure compliance with Health & Safety regulations, including COSHH, staff training, and safe working practices.
• Support financial performance through cost control, waste reduction, and accurate reporting of consumption and wastage.
• Implement and maintain systems to safeguard stock, prevent loss, and ensure accurate event costing.