Job Summary:
We are seeking a motivated, skilled cook and experienced supervisor to support the successful launch and running of a brand café within Number 30, a multi-purpose venue in the heart of Huntly's town square.

**The role includes -**

Responsibilities and key accountabilities will include the supervision of staff, volunteers and resources; good food production including the creation, preparation and delivering of menus to the highest standard and the monitoring of quality all whilst maintaining a safe & hygienic catering environment in accordance with health and safety policies and standards.

The post holder will have strong catering supervisory experience, an entrepreneurial attitude and behaviours, excellent customer service skills and be able to demonstrate experience of working within a busy commercial environment. They will also have a strong value base that promotes training and development and can manage their time and resources effectively.

The post holder will be expected to work flexibly within the opening hours of the operation, which includes weekend working and occasional evening work.

**PERSON SPECIFICATION**

**Essential**
- Supervisory experience in a busy, customer focussed hospitality/cafe environment (at least 2 years).
- Experience of operational catering functions; quality, process, ordering, stock-control etc.
- Experience in menu development.
- Experience in financial procedures.
- Experience of staff supervision including training and development.
- IT skills including Excel and Word.
- Food safety qualification level 3 (intermediate).
- Excellent written and verbal communication skills including reporting skills.
- Ability to respond positively to a pressurised environment and adopt a positive approach to problem solving; making contingency plans as needed.
- Ability to motivate others and to manage conflict effectively.

**Desirable**
- Formal supervisory/catering qualification.
- Formal training to assist in delivery of staff training e.g. “Train the Trainer”.
- Experience in mobilising a new hospitality business.

**Personal attributes**
- Ability to work flexible hours including evenings and weekends.
- Ability to work under pressure.
- Self-motivated with good leadership qualities.
- Ability to work as part of a team and use initiative within the role.
- Excellent communication skills at all levels.
- Ability to undertake the physical work associated with running a busy café.

**Responsibilities**:
1. Lead on menu development and innovation in all food offers with the support of the Business and Operations Manager.

2. Ensure seasonality in menus and a variety of choice for customers.

3. Develop and monitor supply chain to ensure excellent quality and consistency of product, following best practice and systems in purchasing.

4. Monitor food costs and control food waste and identify and address discrepancies in gross profit achievement.

5. Ensure all food is presented for service in a timely manner.

6. Develop costed, menus as required for private hires, events and any other F&B requirements.

7**. **Ensure that services are delivered with a customer focused ethos.

8. Supervise front of house staff and volunteers.

9. Monitor budgets for staff.

10. Develop training plans with support from the Business and Operations Manager for cafe staff and monitor delivery and completion of individual training plans.

11. Build and maintain good working relationships with colleagues within the wider organisation.

12. Foster a motivational and supportive working environment to ensure that all members of staff to perform to the best of their abilities.

**Systems and Processes**

1. Respond quickly to variances in financial performance, implementing corrective action where necessary.

2. Supervise the day-to-day administration of the operation ensuring systems compliance; development of Standard Operating Procedures to support this.

3. Lead on food safety in line with current legislation; supervise completion of due diligence requirements including cleaning schedules and all other compliance.

4. Oversee catering Health and Safety requirements, in accordance with risk assessments and in line with current legislation and local rules and policies.

5. Oversee the control of stock rotation and wastage, front and back of house.

6. Comply with, and ensure compliance with, all Number 30 and HDT policies and procedures.

7. Assist with the opening and locking up of Number 30.
- This job description is indicative of the nature and level of responsibility associated with the job. It is not exhaustive and there may be a requirement to undertake such other duties as may be required to meet the needs of the café at Number 30._

Pay: £15.38 per hour

Expected hours: 40 per week

**Benefits**:

- Company pension

Schedule:

- Monday to Friday
- Weekend availability

Work Location: In person

Application deadline: 23/06/2024