Job Overview
- In partnership with Chef Manager, assist in working as One Team, projecting a willing and helpful attitude to colleagues and clients – maintaining a positive and collaborative work environment.
- Cross skilling in all areas of the business such as Reception Services, Micro Market management, MOD Bar, Hospitality & Culinary.
- Managing the day-to-day operations of the location, ensuring the team meet the needs of the location and WSH.
- Maintain strong client relationships.
- Responsible for all operations and escalations within the operations team, leading as a connection point between all areas.
- Achieving financial targets agreed with the client within the budget and monitoring the work of the location team. Analyse financial data to identify areas food improvement and implement cost-savings measures.
- Control food and beverage costs by accurately forecasting needs, minimising waste, and maximising product utilisation.
- Holding regular team meetings to communicate targets, required standards, company, and client information.
- Conduct market research to identify food trends, customer preferences, and competitor offerings.
- Collaborate with management team to develop seasonal offers, retail and hospitality that reflect culinary trends, customer preferences and dietary restrictions.
- Support the development of Hospitality brochures and event offers.
- Developing and evolving client services at the location, regularly adjusting improvements as needed.
- Monitoring customer feedback and producing an action plan based on the results, responding promptly and professionally to feedback, striving to resolve any issues effectively.
- Train and mentor team members on exceptional customer service, and health and safety processes. Provide ongoing feedback and performance evaluations to motivate and develop team members.
- Ensuring all food is presented and served in line within WSH standards, using innovation in the method and style of presentation and food service.
- Recruiting appropriately skilled employees, assessing employee performance, meeting their training needs including monitoring any poor performance and taking apparated steps to rectify.
- Ensure all Health & Safety and Food Safety policies, procedures, and protocols are adhered to and due diligence with all accidents reported to Management.
- Conduct Food Safety and Health and Safety Risk Assessments and ensure that all standards and procedures with regard to Hygiene and Safety are established and maintained in line with the SOPs.
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