JOB RESPONSIBILITY PROFILE. The provision of hospitality and facilitation of food and beverage service training at Hospitality House

Transcription

1 JOB RESPONSIBILITY PROFILE POST: Operations Manager Front of House SALARY SCALE: RESPONSIBLE TO: RESPONSIBLE FOR: Head of Hospitality House The provision of hospitality and facilitation of food and beverage service training at Hospitality House JOB PURPOSE: Manage the front of house hospitality provision within the facility. To work with the Head Of Hospitality House to implement a standard of customer service that develops employer engagement opportunities with Hospitality Guild members and the UK s hospitality and retail industry. CORE RESPONSIBILITIES: Hospitality Provision To ensure the highest standard of customer service is offered in front of house operations. Working with the Head of Hospitality House develop a model and structure for front of house operations which will represent professionalism and the highest standard of hospitality provision. Lead by example, manage and direct the front of house staff within the department so as to promote the highest standards in all its activities. Effectively manage and implement staffing rotas for front of house operations Responsibility for managing and operating the front of house resources and systems at Hospitality House to include bookings, EPOS, bar and catering operations, cellar, seminar and board rooms. Assist in the management in the programme of events, attending regular events management and operational meetings and, in liaison with the Head of Hospitality House and clients, ensuring that all appropriate resources are deployed. To act as Duty Manager and to deputise for the Head Of Hospitality House Control the purchase, receipt and monitoring of front of house stocks and resources. Working with the Head Of Hospitality House in dealings with all relevant front of house contractors, including bar and catering suppliers, cleaners, waste disposal and hygiene services. Working with the Head Of Hospitality House ensure that that all equipment and Services are safe, clean, well maintained and meet appropriate legal standards.

2 Curriculum Contribute to the effective delivery of teaching and learning and assessment of students within the front of house operations area. Assist the Head Of Hospitality House in promoting and developing opportunities for community engagement and identify and help implement diverse income streams.. Facilitate and support work-placement opportunities at Hospitality House for Barnet & Southgate College students. Identify your own areas of development within teaching and learning and in agreement with the Head of Hospitality House engage in teacher and assessors training programmes. Employer and Partner Engagement To raise awareness of Hospitably House through personal contact both face to face, over the telephone and social media Contribute to the effective delivery of both commercial and funded courses including 14-16, 16-18, Apprenticeships, Adults and Work Based Training Manage the bookings system to sell available training space to sector employers, partner s organisations and 3 rd parties to generate broad usage and income Contribute to the showcase of Hospitality House by managing front of house operations for corporate events, master classes and training sessions; Work with people 1 st and employers in the delivery of appropriate curriculum at Hospitality House; Quality and continuous improvement Aid the Head of Hospitality House to complete the curriculum area s annual selfassessment report. Help to secure improvements in the quality of the provision evidenced by increasing success rates of learners within the curriculum area, in line with College and curriculum area targets. Support the development of new initiatives to ensure the implementation of high quality curriculum and support services which engage learners and contribute to improving success levels. Ensure the learner voice strategy is fully embedded in the evaluation of all aspects of teaching, learning and course management. Staff and Resources Assist the Head of Hospitality House in the recruitment and selection of casual front of house staff Lead a small team of full time and casual front of house staff Coach and support relevant staff to achieve, improve and develop to their full potential. Utilise staff skills effectively and delegate as appropriate. Support staff in managing student attendance and progress within the curriculum area and establish effective communication with students. Ensure that College policies are shared, communicated to and implemented by all staff within the area. Oversee arrangements for the induction and support of new staff in the curriculum area Bring team s together, establishing strong team working approaches and effectively manage any associated challenges.

3 Supervise staff in the area, allocating effective roles and responsibilities and developing and monitoring ambitious targets. Line manage relevant staff and implement all relevant College policies relating to staff. Use a range of communication strategies to inform and be informed (team meetings, team briefings, social events). General and College Responsibilities Be aware of equal opportunities and diversity and to demonstrate these principles in all aspects of work; Display commitment to the protection and safeguarding of children and young people In liaison with the Head Of Hospitality House, effectively represent the interests of the College with stakeholders, major clients and the community in all matters relevant to the duties of the role; Promote the effective implementation of the College s policies and priorities in relation to all aspects of the duties of the role; Promote the highest standards of Health and Safety practice in relation to all aspects of the duties of the role; All employees have a general duty in law to take reasonable care for the health and safety of themselves and of other persons who may be affected by their acts or omissions; Participate as required in College-wide activities such as duty manager rotas, marketing activities and staff and learner events; Undertake such additional duties or projects as the Head Of Hospitality House may determine from time to time, after consultation with the post holder. NOTE: Please be aware that the duties and responsibilities outlined above are not exhaustive, nor are they shown in the order of priority or frequency. They may be varied from time to time after consultation with the post holder. They do not form part of the post holder s contract of employment.

4 PERSON SPECIFICATION Operations Manager Front Of House Qualifications and attainment Experience / Knowledge Skills / Competencies Personal Attributes Essential Educated to degree level or relevant professional qualification Teaching Qualification Assessor award/ D32/D33/A1 Evidence of continuing professional development in relation to hospitality curriculum Evidence of continuing professional development in the hospitality sector Thorough knowledge and understanding of the hospitality industry Experience of managing commercial lettings, conferencing and hospitality events Comprehensive customer relationship management experience Successful and direct recent experience of the development and implementation of curriculum innovations. Knowledge and experience of FE and HE landscapes. Experience of change management and leading successful hospitality teams. An ability to work effectively as a member of a team and autonomously as required. Excellent interpersonal, communication and presentation skills. An ability to work under pressure and to meet targets and deadlines. IT skills sufficient to meet the requirements of the post including implementation of interactive learning technology for teaching. Proven ability to delegate effectively and manage performance of others, including tackling underperformance A willingness to work at any College site and work such hours as are reasonably necessary for the proper performance of your duties and responsibilities. To uphold and behave in accordance with the College s core values. A commitment to continuous professional development of self and others. A professional, flexible and enthusiastic approach to work An ability to work within and implement the College s Equal Opportunities Policy A capacity to initiate developments and see them through to completion. Desirable Qualified Teaching and Learning Status Relevant vocational or specialist qualification D34/V1 Level 3 hygiene 706/2 or NVQ 2 Chef Qualified An understanding of the current and HE Landscape. Level 3 hygiene 706/2 or NVQ 2 Chef Proven entrepreneurial skills that seize opportunities for new business within the college

5