Head of Catering JOB DESCRIPTION

Transcription

1 1. About us Established in 1932, Regent s Park Open Air Theatre is one of the largest theatres in London. Situated in the beautiful surroundings of a Royal Park, both its stage and auditorium are entirely uncovered. Over 140,000 people visit the theatre each year during the 18 week season and for many, it is their first experience of professional theatre. The outdoor setting coupled with the scale, audacity and ambition of our productions makes us unique in the cultural landscape of London and the UK. We have a reputation for creating first class award winning theatre specifically for and in our distinctive setting, working both with theatre professionals at the top of their game and nurturing the development of emerging artists. Each summer, a notably broad and diverse local audience experience a creative and imaginative programme of large scale plays and musicals in our inimitable venue which challenge, delight, inform, inspire and entertain. Completing an unprecedented theatre experience, our in house bar and catering operation includes The Grill, alfresco waiter serviced dining and picnics. Timothy Sheader and William Village were appointed Joint Chief Executives in During their tenure, the theatre has won 14 major awards, including the Olivier and the London Evening Standard Awards for Best Musical Revival six times. In 2017, we were crowned London Theatre of the Year by The Stage. At the same time, a whole new audience has been found with a strong emphasis on accessible ticket prices and concessions, the introduction of the BREEZE ticketing scheme for year olds, a 341% increase in the number of Friends and a 63% increase in our geographical reach well beyond London. Each year, on average, we subsidise tickets for 6,000 school children to watch a production, with opportunities to participate in a workshop and continue their learning with our education packs. Our determination to extend the work of the theatre beyond Regent s Park has seen our productions of Pride and Prejudice, Lord of the Flies, Running Wild (in a co production with Chichester Festival Theatre) and To Kill a Mockingbird tour the UK and Ireland, the latter subsequently transferring to the Barbican. Crazy For You transferred to the West End, Into the Woods transferred to the Delacorte Theatre, Central Park, New York and Jesus Chris Superstar will tour the US in 2019 following its run at the Lyric Opera, Chicago, earlier in With a small core team of 12 permanent members of staff, the theatre employs over 200 seasonal personnel (including the acting companies) with many staff returning each year. There are approximately 150 performances each season including matinees and some morning performances as well as Sunday performances. The company is a registered charity which receives no public subsidy and its work is funded entirely by its operating activities. With an annual turnover of over 6million, the company is fortunate to be in a sound financial position.

2 2. Head of Catering Contract: Responsible to: Responsible for: Permanent, full time, year round Executive Director A permanent Head Chef and a seasonal team of staff including a Deputy Catering Manager, Chefs, Supervisors and catering assistants. Reporting to the Executive Director, the Head of Catering is responsible for maximising the service, presentation, profitability and ongoing development of the theatre s bar and catering operation, recruiting, managing and training all staff for which they are responsible. 3. The Food and beverage offer The following is a description of the current bar and catering offer. The successful candidate will be expected to build on and continue the development of the in house operation and team introducing new menus, ideas and systems as necessary for the ongoing success of the operation. The turnover of the bar and catering operation is in excess of 1million per season, having grown consistently over the past five years. The Bar is situated outdoors underneath the raked seating that forms the theatre auditorium, giving an al fresco experience exploiting the natural surroundings and beauty of the setting whilst remaining sheltered from inclement weather. Drinks served include: Draught and bottled beers, cider and wheat beer A full wine list, including Champagne and Prosecco, many served by the glass A seasonal Cocktail and Speciality Gin Menu Range of spirits, softs and juices The food service areas include: Covered Dining a 56 cover, waiter served, a la carte restaurant where an amuse bouche and main course are served before the performance and a dessert and hot drink are served during the interval. The Summer Café a more relaxed offer with a choice of main course and help yourself salads. Desserts, ice creams, soft drinks and hot beverages are also available. The Grill which serves the Regent s Park Burger, the Mediterranean Stack and Pulled Pork, along with a selection of sides and drinks. The Interval Café open during the interval for ice creams, soft drinks and hot beverages. Pre Sale items include The Picnic for Two, The Luxury Hamper for Two and The Gin Experience. Corporate and In House Events The Robert Atkins Studio can host single events for up to 150 covers or be split into two for multiple events and an outside area is being built for use during the 2019 season. The menus served include Canapé, Bowl Food, the hot Luxury Barbecue and various cold buffets. For all performances the full bar and catering offer is available from 90 minutes prior to the commencement of the performance and during the interval. Interval drinks are served and an interval drink

3 pre order service is implemented at all performances. Bar service can continue whilst audience remain until Midnight, Monday to Saturday and 11:30 pm on Sundays. Ticketholders are also allowed to bring their own picnics and drinks and consume them on the premises. Drinks are also allowed in the auditorium. 4. Main Duties 4a) Commercial Operations To create and develop the food and bar offer, formulating menus using healthy and nutritious food for all patrons including sponsors to achieve a minimum gross profit of 70%. To strive for and deliver excellent levels of presentation throughout the operation and to monitor food quality and service standards encouraging and responding to customer feedback and changing customer demands. To ensure the maximum return from turnover by controlling staffing and product costs and ensuring all financial targets are achieved. To work within the expenditure budgets set for the operation and to strive to meet and exceed income targets. To source ingredients and products negotiating cost effective deals with suppliers, maintaining good relationships and encouraging sponsorship where appropriate. To identify ways to enhance profitability, continuing to build income levels, increase the number of ticket holders who use the catering offer and customer spend per head. To work collaboratively and creatively with other departments to assist in the development of new activities both in and out of season and maximise income from events and hires. 4b) Staff Management To establish a highly presentable, visible and accessible management profile during all opening hours. Working closely with relevant staff and leading by example, to foster and monitor exceptional customer service by working together with other departments supporting and implementing the company wide customer services policy. To recruit, manage, train and develop the seasonal team to include the Deputy Head of Catering, supervisors, chefs and catering staff. To oversee the completion of staff rotas, ensuring all areas are sufficiently staffed according to policy, and distributing in a timely manner. To ensure the accurate completion of staff wages weekly. To be present at all performances and events by rota in conjunction with the Deputy Catering Manager and ensure there are sufficient catering management at every performance and event. To deal with customer problems or complaints in an appropriate and efficient manner in line with company policy, escalating where appropriate. To represent the company with diplomacy, discretion and courtesy at all times. 4c) Health and Safety To be an active member of the health and safety committee and to monitor all health and safety, first aid, access and maintenance requirements ensuring all activities concerning the bar and

4 catering operation meet health and safety, licensing and insurance requirements, making recommendations as appropriate and reporting any areas of concern. To be responsible for ensuring the Food Safety Management System is current and observed at all times by all staff, ensuring relevant paperwork is completed and filed according to policy and available for inspection. To be responsible for ensuring the hygiene, cleanliness, health and safety of the bar and catering operation. To act as the Designated Premises Supervisor ensuring that the theatre complies with its premises licence at all times and particularly regarding the sale of alcohol. To ensure compliance with all licensing, fire and health and safety regulations, maintaining and safeguarding all documentation and records required to ensure compliance with all data protection, financial, licensing, fire, safety and other regulations for the department. 4d) Administration To oversee seasonal installation of the till system in co operation with the Theatre s nominated IT supplier. To put in place, monitor and develop all security, accounting and stock control procedures. To account for daily sales including till reconciliation and banking and weekly financial reconciliations. To maintain an office presence throughout the year including attendance at Heads of Department and Health and Safety meetings. To be a registered key holder and to take responsibility for site security as necessary. To ensure that the company maintains currency with catering issues, green issues and current catering trends; attending seminars and conferences as required. To comply with all company policies and undertake any other reasonable duties as required by the senior management 5. Person Specification A demonstrable passion for good food and drink, excelling within the catering industry with great attention to detail. Previous catering management experience preferably in a theatre/entertainment venue including kitchen experience/management. Excellent supervising, training, team working and communication skills with a positive attitude and obvious drive. Experience of managing a sizeable team including a large number of casual staff. Organised, calm and tactful approach with a strong ability to deal appropriately with a wide variety of people. The ability to stay calm and work well under pressure to tight deadlines, independently problemsolving, quickly and efficiently. Commitment to equal opportunities, staff development and excellent customer service with an awareness of disability and access issues. Proven ability to manage key cost lines and work within budgets. A polite manner with a sense of humour and a willingness to lead by example and muck in. A demonstrable enthusiasm, understanding and experience of customer service and sales techniques. Basic accounting and cash handling skills and experience.

5 Excellent written and spoken English. Strong organisational and planning skills. Good computer literacy, including Word and Excel. Personal Licence holder. 6. Principal Terms and Conditions Permanent full time contract. Remuneration: negotiable, commensurate with the industry and dependent on experience. Whilst the theatre is in operation, you will work 5 days out of 7 days (Monday to Sunday) on a rota basis. Hours of work are flexible in line with performances and events (including evenings and weekends) and average 40 hours per week. When the theatre is not in operation, office hours are Monday to Friday, 10 am to 6 pm. 28 days annual leave per year, 8 of which must be taken on bank and public holidays, although you may be required to work on a bank or public holiday in which case a day off in lieu will be given. At the discretion of the senior management, the office also closes between Christmas and New Year and a further Friday and Monday surrounding one weekend during the season are given as holiday but not deducted from the 28 days. Annual leave must be agreed with your Line Manager and may not be taken between 1 May and mid September except for occasional days agreed by the senior management. Full terms and conditions will be confirmed with the successful candidate. 7. How to apply Please download and complete the application form. Please e mail it together with the equal opportunities monitoring form (as a separate attachment) to jobs@openairtheatre.com. For an informal discussion about the post, please telephone Lawrence Keal, current Head of Catering on or William Village, Executive Director on Closing date: 10 am, 23 November, 2018 Interviews: 28 and 30 November, 2018 Regent s Park Theatre Ltd is committed to being an equal opportunities employer.