Retail And Concessions Manager - Cheltenham | Full-Time / Permanent

£35000 + excellent benefits including healthcare, wellbeing support, 23 days' annual leave plus bank holidays, life assurance, meals on duty, and more.

We are seeking a passionate, driven Retail & Concessions Manager for Cheltenham Racecourse.

The role will own the delivery of a diverse and effective, high volume retail food and beverage operation. A passion for detailed planning, marketing and execution of retail catering operations, with the necessary resourcing and controls in place to manage the Dept. budget and service quality targets.

The specific remit of this role covers;

• An estimated income of £12m through diverse food and beverage operations, predominantly focused on up to 16 racedays.
• Over 100 food, bars and beverage outlets across general admission areas
• Maintain key relationships and schedules with some of the leading street food vendors, local suppliers and key business influencers.

Key Focus Areas

• Provide first class retail, bar, third party concessions operations across our business.
• Deliver business needs and performance expectations and standards.
• Encourage and establish a culture of innovation and consistency.
• To champion HSE within the unit and lead by example, ensuring compliance with all regulations and statutory and legal requirements, including in respect of health and safety matters.
• Managing business needs and performance expectations and standards.
• Support with retail budgeting, reporting and financial performance.
• Ensuring delivery of financial targets and Key Performance Indicators within areas of responsibility.
• Setting quality and operational standards and upholding the same.
• Establish excellent relationships with clients, contractors and other departments.
• Management and development of relevant personnel, providing inspiration and leadership to deliver exceptional service.
• Review performance and optimise sales and profitability to ensure delivery of departmental financial targets, as driven by a ‘smart’ approach to maximising the customer experience in terms of queue times, use and application of technology and the provision of enticing marketing offers.
• Demonstrate full alignment with the Levy and Jockey Club vision and values by consistently doing the right things and celebrating successes.
• Liaising with culinary and operational leads to implement continuous food product development and drive footfall.
• Liaison with 3rd party suppliers and contractors to underpin effective service delivery and product quality.
• Continually aware of the customer journey, pressure points and opportunities to observe, capture and act on client and customer feedback continually.
• Review wastage with the culinary team and cellar team, look at opportunities to control, educate and reduce to support overall GP% targets.