Food & Beverage Manager UKI (Aspire Pre-Flight Hospitality)

Strategic Leadership, CSAT Objectives & Tiering Architecture

• →Tiered Lounge Deployment: Lead the F&B operational deployment of the tiered lounge portfolio, adapting service styles, presentation, and menus to specific brand tiers, guest profiles, and passenger flow dynamics.
• →CSAT & NPS Accountability: Maintain end-to-end accountability for regional F&B Customer Satisfaction (CSAT) and Net Promoter Scores (NPS), defining and monitoring clear guest experience benchmarks across every lounge.
• →Service Audits & Corrective Action: Conduct structured lounge audits and service assessments to identify friction points affecting CSAT, deploying targeted culinary service improvements and menu refinements.
• →Global Strategic Alignment: Maintain a strategic dotted line to the Global Food & Beverage Director, aligning regional execution with global menu architecture, sustainability mandates, and brand standards.
• →Tender & Commercial Representation: Act as an operational and subject-matter expert during airline partner contract tenders, commercial renewals, and joint airline stakeholder presentations.

Commercial Optimisation, Budgeting & Procurement

• →P&L Governance & Cost Controls: Maintain end-to-end accountability for regional F&B profit and loss (P&L), gross profit (GP) margins, Cost of Goods Sold (COGS), and labour optimisation.
• →Supplier & Contract Management: Lead supplier relationship management, working alongside central procurement to negotiate terms, run RFPs, capture commercial rebates, monitor SLAs, and ensure supply continuity.
• →Commercial Yield Generation: Drive commercial yield by developing upselling pathways, premium dining upgrades, and brand sponsorship opportunities.
• →Inventory & Shrinkage Controls: Establish tight inventory controls across all locations, including min/max par levels, automated stock takes, shrinkage minimisation, and zero-waste initiatives.

Culinary Standards, New Openings & CapEx Projects

• →Technical & Recipe Compliance: Act as the regional technical expert on culinary standard operating procedures (SOPs), recipe compliance, and presentation standards.
• →CapEx & Kitchen Design Integration: Collaborate on new lounge developments, concept design briefs, kitchen fit-outs, and refurbishment CapEx projects in tandem with central infrastructure teams.
• →Launch Mobilisation & Readiness: Mobilise critical-path readiness for new lounge openings, brand conversions, and kitchen handovers, ensuring operational compliance and CSAT readiness from Day One.

Stakeholder Engagement, Compliance & People Leadership

• →Network Stakeholder Alignment: Work collaboratively with Lounge Managers, culinary team colleagues, and lounge F&B leads across the country airport network to instil pride, product knowledge, and service excellence.
• →CSAT Remediation & Customer Relations: Partner closely with the Customer Relations team to review guest sentiment and resolve escalated feedback, converting guest critique into CSAT action plans.
• →HACCP & QHSE Compliance: Ensure strict adherence to regional food safety standards, HACCP regulations, airside security guidelines, and QHSE auditing frameworks.
• →Culinary Coaching & Development: Deliver structured training matrices, coaching, and culinary upskilling programmes to maintain uniform food quality and guest satisfaction across all shifts.

• 5 GCSEs (Grade 4/C+), including English & Maths
• Level 3 Food Safety/HACCP certification
• Clean UK driving licence and eligibility for Airside Pass (5-year checkable background)

• Degree/HND in Hospitality Management or Culinary Arts
• Level 3 Managing Food Safety & HACCP
• 7–10+ years multi-site F&B management (premium venues, hotels, airline lounges, or high-end hospitality)
• Proven success boosting CSAT/NPS and delivering CapEx lounge launches