Human Resources JOB DESCRIPTION & PERSON SPECIFICATION

Transcription

1 JOB DESCRIPTION Job title: Catering Shift Manager Reports to: Department: Direct Reports: Indirect Reports: Catering Manager, Deputy Catering Manager Catering Catering Team Leaders, Catering Team Members N/A Revision Date: January 2018 Job Purpose and General Dimensions The Catering Shift Manager is responsible for the day to day supervision of Catering Team Leaders and Team Members in an operationally based role, ensuring that they and their teams consistently meet the required high service standards. The post holder will work closely with the Deputy Catering Manager and Catering Manager to ensure the effective, efficient and profitable operation of all the catering outlets during the Edinburgh Fringe Festival. The post holder is an integral part of the Catering Team ensuring excellent customer service and overseeing the delivery of the highest standards of food and beverage operations. Main Duties and Responsibilities Standards and Service Manage outlets day to day to deliver high standards of service provision. Ensure that all food production areas and front of house catering equipment are maintained in a good operational state, that high standards of cleanliness and hygiene are maintained at all times, and that they are secure. Provide a very high standard of customer service and maintain a charismatic, presentable and calm attitude at all times. Implement operational procedures and agreed standards of cleanliness and hygiene, including practices stipulated by Environmental Health and internal policies and procedures. Ensure stock is presented in accordance with agreed standards. Ensure that the conditions of licences are adhered to at all times. People Management and Development Supervise staff across a number of Edinburgh University Students Association catering outlets. Participate in the recruitment and selection of staff, working with the senior members of the Catering Team and the HR Department, using established procedures. Ensure that staff are trained in operational procedures, customer care and product knowledge, the EPOS system, as well as appropriate Health and Safety procedures, COSHH, Food Hygiene, licensing and fire regulations. Ensure that accurate training records are maintained for all staff. Carry out performance appraisal and development planning processes for direct reports. 1

2 Maintain effective communication channels with relevant staff, including regular operational updates and team meetings. Support any formal or informal employee relations issues within the team as required, such as grievance, investigation, disciplinary and performance management topics. Finance and Resource Management Support the Deputy Catering Manager to manage catering staff rotas ensuring efficiency and effectiveness relative to business levels and budgeted staff costs. Ensure EPOS system inputs are accurate, detail and sufficient to enable effective business analysis of all catering units. Ensure that the EPOS systems is used to maximum benefit, in conjunction with senior members of the Catering Team and Business Support. Follow cash policy and procedures, ensuring that all goods and monies received are properly accounted for, secure and that opportunities for theft are minimised. Assist the Deputy Catering Manager in any investigation of cash or stock discrepancies and ensure they are properly accounted for. Use the central stock ordering system to ensure that all products are fully stocked and ready for service at appropriate times. Undertake stock transfers in accordance with the transfer system. Ensure stock takes are carried out in a timely and accurate manner. Monitor wastage levels and gross profit % levels in each unit and ensure achievement of agreed targets. Business Development and Continuous Improvement Working with the Deputy Catering Manager to identify and attract new customers, whilst maintaining the existing customer base. Act as a point of contact for queries and complaints relating to catering outlets, referring to more senior staff if necessary. Additional Departmental Support Keep the Deputy Catering Manager up to date regarding catering outlets. Attend and contribute to management meetings as required. Take a shared responsibility for key event supervision throughout the year. Key Relationships Deputy Catering Manager Kitchen Team House Managers and Team Bars Shift Managers and Team Business Support External Stakeholders as appropriate 2

3 Other shared responsibilities/expectations: The Students Association s overall vision is that all students at Edinburgh should have the power to shape their own future and enjoy a vibrant and cohesive student community where everyone is valued and respected. Our staff have an essential part to play in achieving this vision. Every staff member at the Students Association, wherever they work, has the same responsibility. A commitment to the delivery of the Students Association s Strategic Plan through the implementation of departmental plan activities A positive and respectful attitude to all Students Association staff, its management, the organisation as a whole, and its members, clients and partners To ensure that every student, staff member or visitor using any of our services has the best possible experience of that service and of the Students Association as an organisation. Adhere to and support Students Association s Ethical, Environmental and Health and Safety policies and procedures A commitment to training and development of self and others Any other appropriate duties as reasonably required by your line manager, Departmental manager or Senior Management 3

4 PERSON SPECIFICATION Job title: Catering Shift Manager Person Summary An enthusiastic, confident and competent person, experienced at leading a team across varied catering outlets. A person who is customer focused and committed with a consistently professional approach to all their duties and an eye for, and attention to detail. Required Experience Essential Desirable 3 years management experience in a customer-focused role. Development and delivery of operational staff training and delivery of ongoing professional development for staff. Experience of cash management, including cash handling systems and processes. High quality hot drink preparation experience. Proven experience of managing staff rotas. Experience of stock ordering and stock taking. Functional Skills and Proficiency Essential Desirable Understanding of EPOS systems Projects and systems implementation Demonstrable catering product knowledge and ability to deliver these products to high quality standards. Good working knowledge of food safety legislation and the application of it. Health and Safety issues relating to catering spaces, back of house catering areas and licensing laws. Ability to control and monitor food portioning and wastage to attain GP targets. Training and Qualifications Essential Desirable Food and Beverage related National Diploma Qualification Elementary Food Hygiene Certificate Driving License NVQ Level 3 or above in Supervisory Skills Barista trained Experience of serving and storing alcohol. 4

5 Shared Competencies The Students Association s competency framework describes the key behaviors you are expected to demonstrate in this role. The main facets for each of these competencies are described below. Within the competency structure, this is a Level 4 Line Management position Customer Focus Delivering Results Initiative & Creativity Leading & Developing Teams Communicating Effectively Teamworking Shared Values Understands the needs of our customers and makes decisions based on the analysis of customer feedback Collects customer feedback and ensures it is acted upon Encourages teams / groups to continuously improve their levels of customer service Responsible for meeting and/or setting challenging objectives, and measuring delivery of results Continuously evaluates and adapts objectives based on an understanding of the needs of the organisation Strives for continuous improvement of both their own personal performance and that of their team Actively embraces new ideas and ways of working, and seeks opportunities to develop both short and long term improvements Provides opportunities and resources to enable others to share ideas Inspires others to achieve goals by promoting opportunities for staff empowerment and development Demonstrates a flexible leadership style, tailored appropriately to support each individual. Shares their own expertise effectively, and actively seeks the views of others Uses persuasive communication to positively influence others, to inspire confidence, and to build credibility By acting as a role-model, promotes a culture that ensures diverse views, experiences and ways of working are encouraged Encourages mutual respect and diversity through promoting appropriate attitudes and behaviours Our core values are the most important way in which we define who we are. They guide our strategy, inform our everyday decisions and influence our behaviour, both as an organisation and as individuals representing the Students Association. Students first Home from Home A place for all Power to change 5