Hospitality All Rounder

2 weeks ago

Edinburgh, United Kingdom Aramark, UK Full time

**Job Title**: Hospitality Butler **Date**: 08/04/2022

**Reports To**: Executive Chef/Head Chef/Senior Kitchen Management/FOH Supervisors

**Dept**: Catering Department

**Responsible For**: Day to Day Duties **Hrs. of Work**: As per Contract.

**Uniform standard**: As per Uniform Standards Briefing Sheet

**Key Responsibility**:
1. Perform all catering duties as directed to Executive Chef, Head Chef, Management Team through the component standards and Client needs.

2. Provide a quality, consistent and friendly Hospitality service to meet Client needs.

3. Total Customer Service Focus

4. To have the confidence to perform your daily tasks within an open, honest, non-confrontational and positive way. To look into and appreciate the positives in all situations.

5. To support the Executive Chef/Head Chef, Senior Management Team in the smooth, effect running of the catering operation, areas and daily running throughout the site.

6. To form strong Client & Secretary relationships

**DUTIES AND RESPONSIBILITIES**:
**Operational**
- Ensure that all SOP’s are being followed and any anomalies identified and report into the Senior Management
- To identify and equipment needs within the department
- To deliver a quality product and service consistently to the Client
- To form strong relationships with the Hospitality Co-Ordinator
- To communicate effectively and daily to the Co-Ordinator
- To attend daily and weekly meetings to discuss Hospitality
- Provide innovative, consistent, lively and interesting food displays and set ups which are forward thinking and relevant to the customer needs and environment
- Ensure all food products are captured at the point of sale and any anomalies reported back into the Executive Chef/Head Chef, Senior Management Team. The alignment of the tills and menus are essential and a daily task via visual checks.
- Ensure that all deliveries are checked at point of delivery against initial Aratrade order and any discrepancies are highlighted through the Departmental Management structure.
- Ensure all deliveries are checked on arrival for quantity and quality and are correctly stored to comply with statutory regulations
- Ensure all section fridge’s and contents are labelled and dated daily
- Ensure that correct chopping boards are used for the correct job
- Complete ahead planning & ordering based on business needs
- Support all services, special functions etc. to the standard of operational requirements.
- Ensure food, as per menu, is available for service times and is correctly portioned and garnished.
- Conduct yourself in a professional, honest and open manner.
- Engage in forming strong relationships with your colleagues, which should be based on trust and honesty.
- Ensure that all set ups and food are captured via picture and filed for future reference
- Complete all Wastage, Sales, Hand-Over Sheets and Order Sheets
- Ensure waste is recorded exactly and kept to a minimum
- Maintain records and carry out all necessary temperature checks in accordance with ARAMARK company policy and inform Senior Management Team of any issues
- Promote good relationships with customers. Deal with any complaints or compliments and communicate back to the Executive Chef/Head Chef, Senior Management Team
- Assist in development of services provided, communicating all opportunities to develop business expansion back to the Executive Chef/Head Chef, Senior Management Team.
- Ensure all storage areas, utensils and equipment are regularly cleaned and meet the Company’s Health and Safety requirements.
- Liase regularly with kitchen staff for service standards, services required.
- Maintain and improve unit hygiene standards.
- Train all catering staff assigned in conjunction with company training manuals.
- Ensure staff uniforms comply with company and legal standards.
- Identify staff training needs and report to the Executive Chef/Head Chef, Senior Management Team
- To ensure that the “Staff feeding policy” is followed, understood and implemented at all times
- Ensure that all dish specifications are being followed and adhered to. All alterations must be communicated and agreed to by the Executive Chef/Head Chef/Senior Management Team
- To keep a level, un-biased and consistent head no matter the situation
- Ensure that stock levels are kept to the pre-agreed levels and that the principals of FIFO are followed at all times. Any anomalies must be reported back to the Management Team.
- Ensure all breaks to be taken as per Management direction, guidance & timings. Breaks are not to be taken at the Team Members discretion. 10 minutes for breakfast (paid) and 30 minutes for lunch (un-paid)
- To be actively involved, understand and assist in the roll out, training and implementation of “STAR SELLER”
- To ensure all Opening and Closing procedures are followed and signed off on daily and issues communicated back to the Executive Chef/Head Chef, Senior Management Team

**Personnel**
- Ensure that A

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