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Job description

To ensure an exceptional customer experience for all customers and visitors, to go the extra mile to exceed customers expectations. Proactive management of the catering team. Responsible for recruiting, supporting, training and people development..

Responsibilities

• Maintaining, ordering, and controlling food stocks within budget
• Ensuring ongoing team communications, including building internal and external relationships, management reporting and client liaison
• Innovative menu planning, and design of food service within specified budgets ensuring high standard of food presentation and portion/quality control
• Financial growth through cost control and culinary excellence
• COSHH, Food Safety, H&S, legal regulations, environmental policies, and duty of care to customer and colleagues
• Overseeing the efficient day to day running of the Restaurant
• Accountable for ensuring ongoing team communications, including building internal and external relationships, management reporting and client liaison

Skills and Qualifications

Essential Skills

• Have extensive experience working in a catering environment, specifically within a management role
• Proven leadership
• City & Guilds 7061 or NVQ Level 2 in Catering for the Hospitality Industry

Further Information

Work time 8am - 4pm.