Hospitality Director

Factory International; United Kingdom; On-site; GBP 65,000 - 70,000; Full time

Job summary

A leading hospitality venue in the UK is seeking a dynamic Hospitality Director to oversee bar and catering operations. This strategic role involves managing an in-house bar and working with outsourced catering providers to ensure exceptional service across diverse events. The ideal candidate will have proven experience in multi-use venues, excellent leadership skills, and a strong focus on commercial success. Competitive salary is offered, reflecting the experience level.

Qualifications

• Proven experience in managing bar and catering operations in a multi-use venue.
• Strong commercial acumen with a track record of driving profitability.
• Excellent leadership and team management skills.

Responsibilities

• Lead management of all bar and catering services.
• Oversee café and bar operations while ensuring customer satisfaction.
• Drive turnover and profit across operations.

Skills

Commercial acumen

Leadership and team management

Organizational skills

Communication skills

Job description

Closing date - 2 January 2026

Interview date - 8 January 2026 (subject to change)

Salary - £65-70,000 per annum (dependent on experience)

Hospitality Director Job Pack - download here

We are seeking a dynamic and commercially driven Hospitality Director to lead and manage our in-house bar and outsourced catering operations. This role encompasses a diverse and vibrant range of services including a daytime café and bar and includes theatre performances, music gigs, large-scale commercial events, opening nights and intimate VIP functions, high-yield hospitality packages and the MIF biennial festival at Aviva Studios.

The bar operations will be managed by Factory International and the kitchen and catering operations will be managed by a third-party partner. The successful candidate will be responsible for overseeing both in-house bar operations and outsourced catering functions, ensuring seamless service delivery, profitability, and exceptional customer experience across all touchpoints.

Operational Leadership

• Lead the strategic and day-to-day management of all bar and catering services across the venue.
• Oversee the daytime café and bar operations, ensuring high standards of service and customer satisfaction.
• Manage bar and catering provision for wide range of activities including theatre style performance and shows, music gigs, opening nights, VIP events and large-scale commercial functions.
• Collaborate with the Events Team to deliver high-quality catering and bar services for major events.

Strategic Planning & Innovation

• Lead the development and delivery of a distinctive F&B programme that enhances placemaking and elevates the visitor experience, aligning with our creative vision and programming.
• Drive strategic commercial relationship with wholesalers to ensure quality, value and innovation across our F&B supply chain.
• Build and nurture relationships with beer, wine and spirit brands supporting the BP team in securing sponsorship and commercial deals that amplify our brand and visitor experience.

Commercial Performance

• Drive turnover, profit, and yield across all bar and catering operations.
• Develop and implement pricing strategies, unique and creative promotions and product offerings to maximise revenue.
• Monitor and manage stock levels, purchasing, and supplier relationships to ensure cost efficiency and responsiveness to event needs.

Outsourced Catering Management

• Manage the relationship with the outsourced daytime catering provider, ensuring alignment with venue standards and customer expectations.
• Coordinate with the outsourced provider for large-scale commercial events, ensuring seamless integration with in-house teams.

Team Leadership & Development

• Lead and develop a high-performing team across bar and outsourced catering functions.
• Foster a culture of excellence, accountability, and continuous improvement.
• Ensure compliance with health and safety, licensing, and food hygiene regulations.

Person Specification

Essential

• Proven experience in managing bar and catering operations in a multi-use venue, festival or similar environment.
• Strong commercial acumen with a track record of driving profitability and operational efficiency.
• Excellent leadership and team management skills.
• Experience working with outsourced providers and managing complex stakeholder relationships.
• Exceptional organisational and communication skills.
• Commitment to championing representation and inclusion at every level of the organisation with a proven ability to work with people from a wide range of background.

Desirable

• Experience in theatre, live music, festivals, arenas or cultural venues.
• Knowledge of licensing, food safety, and health & safety regulations.
• Familiarity with EPOS and stock management systems.
• Enthusiasm for training, mentoring and support of emerging talent.