C & B Manager

Searcys @ 30 Euston Square, are looking for a Conference & Banqueting  Manager, as a C&B Manager you would be working closely with the Deputy Operations manager and team at 30 Euston Square, to deliver flawless service and exceptional food and drinks within both our large conference and banqueting operations.

Searcys C&B Manager will build strong relationships with the onsite events team and client at each event understanding a brief and executing every detail with continuous quality and a human touch.

Searcys @ 30 Euston Square is a Grade II* listed award-winning events venue in a perfect central London location. From meeting and conference spaces to private dining and rooftop terraces, the venue offers an iconic setting for any occasion.

Unlike any Searcys property, we have a selection of stunning bespoke bedrooms, which mean this is a very unique venue within the Searcys estate.

As a C&B  Manager you will enjoy a selection of industry leading benefits:

• 50% discount across Searcys venues
• Enrolment into the Searcys pension scheme
• Up to 38 days annual leave (dependant on job role)
• Access to everyday discounts and communication portal
• Employee assistance programme
• Enrolment into Searcys Champagne School
• Meals provided on shift when working within one of our venue.
• Birthday off, to celebrate in style
• A day of to volunteer and support a charity of your choice

Job Type: Full Time, 45 hours

Salary: £38,000pa

Main Purpose: 

To assist the Deputy Operations Manager to deliver seamless service to all areas of the department.  

Key Duties and Responsibilities:

• To plan, organise and deliver a successful operation of the events, dining rooms and other areas within the C & B department with the assistance of the relevant department heads.
• To liaise with other key personal, including marketing, events and sales department in order to deliver service the meets and exceed the client expectations. 
• To brief the C & B team on all aspects of the business and to oversee the running of all events, workings lunches and dining.
• To meet clients on arrival making sure that the event is as they require, and ensuring that any on the day changes are passed on to the relevant people where necessary.
• To manage the C&B Floor Managers and liaise on a daily basis with regards to the business and the delegation of staff.   
• To assist on the development of the Operations waiting team and floor managers, making sure that they adhere to standards laid down by the Operations and Deputy Operations Managers and provide training as required, especially on the areas of food and beverage service, as per company and site specific policies.   
• To ensure that all legislative and Government guidelines are adhered to, including (but not exclusively) The Food Safety Act, Health and Safety at Work Act, the COSHH regulations, etc. within the areas of responsibility.
• To train or provide training to the staff so to ensure they operate in accordance with the department standards including any casual labour that may be required. To conduct training inline with the operations departments training calendar and the training matrix. 
• Implementation of the staff induction and mandatory trainings within the first three months of employment and monitoring of staff performance during probation.  
• To monitor on a daily basis the standards achieved in your department, to deliver exception customer service and levels of attention to detail and report any areas of concerns to the deputy operations manager. 
• To liaise with key people in all necessary areas (kitchen, events, reception, etc…) of the business to ensure the provision of food and service is consistent and in line with menu/standards pre-agreed.
• To ensure that on-going training is carried out to the benefit of all staff and that all training is recorded on each member’s personal file.  
• To monitor that all staff present themselves correctly dressed for duty and are well groomed whilst on duty.  
• To deal effectively and courteously with customer complaints, and to refer all complaints to the line manager.
• To carry out regular checks of the events areas for maintenance, housekeeping and other health and safety issues.  
• To ensure in house accounting policies are adhered to and monitor food and beverage control, including performing stock take. Including stock take of linen.
• To ensure your department/team are in compliance with Searcys cash handling and cashing up procedures and that any discrepancies are reported immediately to your line manager.
• Responsible in monitoring agency staff, ensure that time sheets are filled correctly and processed for payment.
• To ensure all Searcy’s personnel procedures, including disciplinary, grievance, appraisal and recruitment are followed at all times.
• Recruitment and selection of staff
• Deputise for the Deputy Operations Manager in his/her absence.
• To comply with all legal requirements with particular reference to (but not exclusively) fire regulations, security, licence requirements and any Local Authority or Client stipulations
• The auditing and completion of due diligence documents within the guidelines of the ESB audit.  
• To carry out monthly staff meetings   
• To ensure all Health, Hygiene and Safety requirements are being adhered to as described in the Searcy Health & Safety Policy 
• To make sure a coherent handover is submitted for the events and any issues escalated to the relevant head of department.   
• Any other reasonable request by management.
• Demonstrate Personal Development

• Excellent product knowledge (food/beverage)
• Experience in running large events, dinners.
• Strong business acumen
• Leads by example by acting professional at all times. 
• Excellent communication skills 
• Leads innovation and keeping update d with current trends in the market   
• Takes the initiative 
• Excellent time management 
• Supportive / Team player
• Financially astute  
• Strong presentation skills 
• Experience in managing and leading a team
• Excellent customer care skills

Searcys, Britain’s oldest catering and restaurant brand, was established in 1847. We are best known for our Champagne Bars, Restaurants, and stunning Events Venues in iconic destinations such as 116 Pall Mall, The Barbican, The HAC, The Gherkin, and St Pancras International.

Our commitment to delivering unparalleled service, quality, and innovation is reflected in every aspect of our brand. At Searcys, we recognise the value of individuality and actively embrace the diversity of our teams, as they are the cornerstone of our success.

If you share our passion for the hospitality industry and seek a dynamic work environment that celebrates your unique strengths, we would love for you to join our team!