Eat, Drink &Events Manager
Background:
The Bluecoat is Liverpool city centre's oldest building and the UK's oldest combined arts space, the
Bluecoat presents a year round programme of innovate contemporary visual art, live art, literature,
music and dance and an award winning participation programme. It houses a unique community of over
30 artists and creative industry businesses plus a number of independent creative retailers and two
great places to eat and drink – a 100 cover Bistro and Bar, an Espresso Bar with outdoor seating
offering food and drink, and event catering in 5 different gallery spaces plus 4 dedicated function rooms,
the garden and Courtyard.
The primary purpose of job:
The purpose of this post is to bring catering and events management at the Bluecoat to the next level.
You will appraise the current business, and work with the team to reposition the ‘catering and events
offer’ at the Bluecoat’ as a thriving catering and events management business which meets targets for
profitability and cost management.
You will lead on presenting a catering and events offer which complements other activities at the
Bluecoat and contributes to an excellent all-round customer experience
You will need to be an inspiring leader with experience in directing, motivating and inspiring a committed
catering team.
You will have:

Considerable experience in commercial operation management, combined with hands-on
operational experience within restaurants, bars and events.

A genuine passion for high quality, fresh food and high quality service.

The confidence and the communication skills to respond positively, promptly and professionally
to spoken and written requests from clients and customers
.
Excellent attention to detail, budget awareness and control, and good time management.


Good collaborative and communication skills and be able to make a positive contribution to the
overall Bluecoat programme of activities.

You will be self motivated and enthusiastic, qualities which will be reflected in the quality of
service, food offered on all occasions, successful event management and excellent relationships
with clients and customers.
You will be required on lead on:

The day to day management of the Espresso Bar and Upstairs Bistro,

The delivery of the Bluecoat events business, which includes corporate events, conferences
and weddings, as well as appropriate contributions to the delivery of artistic events such as
music performances and private views.

Developing new business opportunities, including events and conferences weddings, outside
catering and others

Delivering exceptional high standard of food and customer service along with operation targets.
You will take a holistic view of the Bluecoat’s front of house operation to ensure high standards of
customer service are in place at all times.
The Eat, Drink & Event Manager will work closely with the Head of Visitor Services and will be a
designated person under Licensing legislation (but will not be the Licensee.).
You will be as a key member of the Operational Management Team and therefore will have multifunctional elements to your role. You will, in rotation, manage the day to day aspect of visitor
operations, including box office, and assist in maximising visitor enjoyment by maintaining excellent
standards of service. You will be part of the Duty Management roster and will be required to lock and
unlock the building
Responsible to:
Head of Visitor Services
Line Management Responsible for:
Chefs, Catering Assistants Events & Sales Co-ordinator and other Bluecoat staff as required
Internal Communication:
Chief Executive, Executive and Senior Management Team, Chefs, Kitchen Staff, Catering Assistants,
Marketing Department, Finance Department Arts Department and Visitor Services staff
External communication:
General public, stakeholders, partners, suppliers and Artists
Budget responsibility:
Yes
Hours of work:
 40 hours per week 5 days out of 7 day rota
Salary: Circa £30K
Responsibilities and accountabilities:
Operating Issues/Responsibilities
 Develop and deliver an appropriate Bistro, Espresso and Event offer.

Oversee the delivery of all corporate events and weddings and collaborate on the delviBluecoat
programmed.

Ensure that all areas are opened/closed on time and that the agreed offer and level of service is
in place and maintained at all time

Ensure that all standards of service, product, safety and appearance are followed
Event Management

Proactively develop and implement a new business strategy with inclusive, pitches, show-rounds,
events and follow-up.

Implement a client retention plan, with planned and appropriate follow-up with existing clients.

As Catering Manager you must have the ability to grow the business through great customer
service, food and attention to detail.

Develop and oversee a prospective client data base, and ensure the maintenance of accurate
records of correspondence with clients, for example around enquires about events

Represent the Bluecoat at industry events to generate future business and monitor industry
trends.

Keep abreast of developments and changes in the events industry within the northwest and
beyond.
.
Business Development

To oversee staff rotas on a weekly/ monthly basis to ensure areas are adequately staffed within
the parameters of the budget.

To develop the food and beverage range

To regularly review and report on the condition of equipment, catering areas and facilities that
affect the catering operation and that may have an effect on the venue.

In association with Chefs and other members or the Catering Team monitor cleaning and food
hygiene regimes but ultimately to take and be responsible for the Food Safety and associated
policies.

In association with colleagues and with support from external bodies, where relevant to develop
undertake and document risk analysis to meet legislative responsibilities.
Financial:
 To achieve sales income targets across the three main areas of the catering Operation:
Espresso, Upstairs and Events.

To achieve cost ratio targets across all areas of the operations’’ operating costs including:
food/beverage costs/ gross margins, staff costs, sundry and ancillary costs.

To monitor and report on all financial and operational activities and provide relevant management
information to the Head of Visitor Services and trading Board as required.
Marketing:
With appropriate consultation:

Develop and update appropriate sales and marketing materials and information.

Develop and agree annual sales and marketing plans with reference to new and repeat
business, key markets and sales and
marketing mix.

Ensure that client signage and corporate branding is in-keeping with the Bluecoat brand and
balanced with concurrent activities.

Ensure that all activities uphold the Bluecoat brand.

Create an integrated customer relations strategy to win and retain business.
Personnel:
 To assist as appropriate with staff recruitment

To attend and contribute to training and meetings as required.
General:
 Participate in project teams and cross-organisational working where required.
 Carry out duties with full regard to the Bluecoat’s Equal Opportunities policy.
 Participate in staff training and development activities as required.
 Carry out other duties commensurate with the post as required.
Review arrangements:
The details contained in this job description reflect the content of this job at the date of being prepared. It
is however possible that over time the nature of the job will change.