UNIVERSITY OF LINCOLN JOB DESCRIPTION JOB TITLE DEPARTMENT LOCATION Catering Supervisor Maternity Cover Catering Department Brayford JOB NUMBER EF9183M GRADE 3 DATE July 2017 REPORTS TO Assistant Catering Operations Manager CONTEXT Quad Catering provides a wide range of high quality services to the 14,000+ students and staff at the University of Lincoln. It operates nine units in the buildings on campus under the brand names of Quad Diner, Quad Café, Quad Express and Quad Bike. Buffets and refreshments are also produced and served across the campus for staff and their guests by Quad Hospitality. The department also oversees vending and third party catering concessions on campus. Catering is within Campus Services. JOB PURPOSE To supervise front of house catering operations in any building or unit on campus, including hospitality, to ensure an effective and efficient service is delivered to all customers. Working with the Assistant Catering Operations Manager you will following established procedures and policies to ensure compliance with current legislation. Catering Supervisor March 2017 Page 1 of 6
KEY RESPONSIBILITIES Customer Service Ensure all customers receive the highest standards of customer service and care from Catering Assistants. Assist the Assistant Catering Operations Manager obtain feedback and consider how it can be used to improve the service. Leadership and Supervision Assist delivering on the job training for staff to enable them to work in the all areas of our units. Participate in staff meetings when arranged. Take overall responsibility for the front of house operation in the absence of the Catering Operations Manager and Assistant Catering Operations Manager. Business Development Assist identify improvements that will increase financial performance and customer satisfaction in the units. Use customer feedback to adapt the product ranges sold to increase sales. Contribute to the development of promotions and offers that will reward loyalty and increase sales. Operational Responsibility Follow established stock control and ordering procedures that ensure sufficient products are available for business needs, whilst minimising wastage. Verify timesheets / holiday / sickness forms, etc. for payment purposes in line with relevant procedures. Monitor, or if required complete, hygiene, temperature and cleaning records to ensure quality standards are followed by Catering Assistants. Run the front of house operation in association with the Assistant Catering Operations Manager and ensure that Catering Assistants are suitably tasked and briefed for the shift. Alternatively run the shift in a smaller catering unit on campus. Ensure, in liaison with the Assistant Operations Manager, that staff breaks are taken and covered. Legislative Compliance Supervise completion of front of house hygiene, temperature and cleaning records. Ensure that operational units meet departmental and legislative requirements at all times. Financial Management Assist if required with the cashing up and banking at units. Feedback customer comments about selling prices and participate in pricing discussions for new products. Collate any usage records or reports that the Catering Operations Manager may reasonably request. Catering Supervisor March 2017 Page 2 of 6
Training Attend appropriate training courses which develop your skills and knowledge in support of your role. These may arise from the PDR process, Catering Management or University programs. In addition to the above, undertake such duties as may reasonably be requested and that are commensurate with the nature and grade of the post. Catering Supervisor March 2017 Page 3 of 6
ADDITIONAL INFORMATION Internal Key working relationships/networks External All catering staff Finance Health and Safety Students Staff Internal hospitality clients Estates Conference and Events team Suppliers Contractors EHO Conference Delegates University visitors Students parents General public Catering Supervisor March 2017 Page 4 of 6
UNIVERSITY OF LINCOLN PERSON SPECIFICATION JOB TITLE Catering Supervisor JOB NUMBER EF9183M Selection Criteria Essential (E) or Desirable (D) Where Evidenced Application (A) Interview (I) Presentation (P) References (R) Qualifications: Basic Food Hygiene Certificate E Intermediate Food Hygiene Certificate D Basic Health & Safety D Good General Education with Maths and English to C or equivalent E Supervisory Qualification D NVQ level 2 or 3 in catering services or equivalent D Experience: Supervisory experience in a high volume catering establishment. E,R Customer care in a retail or catering environment E Preparation of Barista drinks E Previous experience of ordering catering goods and managing E stock levels Cash handling and banking E,R Experience of merchandising and sales D Managing and motivating staff to produce a quality service E Experience and knowledge of functions and banqueting D Skills and Knowledge: Supervisory Skills E,R Customer Care experience E,R Knowledge of HACCP and COSHH D,R Procurement and stock control E Health and Safety and Food Safety knowledge and understanding E Food service and presentation skills E Competencies and Personal Attributes: Competent and able to keep calm in difficult situations E,R Able to work effectively and efficiently E,R Self-motivated and able to build good working relationships with E students, staff and management team. Flexible to meet peaks and flows of work E Takes pride in self E Business Requirements: Undertakes any other duties as may reasonably be required, this may include functions, events out of normal hours etc. E Catering Supervisor March 2017 Page 5 of 6
Required to work additional hours for Open Days and functions this may include weekend and evening work. E Essential Requirements are those, without which, a candidate would not be able to do the job. Desirable Requirements are those which would be useful for the post holder to possess and will be considered when more than one applicant meets the essential requirements. Author CW HRBP CW Catering Supervisor March 2017 Page 6 of 6