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Head of Catering Operations
4 months ago
The Head of Catering Operations leads the Front of House Team providing an excellent range of hospitality offers ensuring consistent high quality customer service at one of the most important regional arts venues.
This is a maternity cover fixed term post and is anticipated to be no less than 9 months with the possibility to extend to up to 12 months.
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Ensure MAC’s catering and bar offers are modern, competitive and offer a wide range to all of MAC’s visitors.
- Ensure all of the arts and learning programme is supported by a range of catering that complements them and maximises secondary spend.
- Ensure the conference and events catering offer is professionally delivered.
- Achieve financial and staffing targets and business objectives.
- With the Head Chef ensure the catering operation is fully compliant with regard to all relevant Health and Safety and Environmental Health legislation.
- Motivate, lead, direct and inspire the Front of House (FoH) catering team to ensure exceptionally high and efficient customer service standards.
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Key Responsibilities*
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To deliver excellent customer service and consistent product quality.
- To oversee the running the FoH services of the restaurant, bar, grab and go “Express” unit and satellite offers in an imaginative and cost-effective way.
- To work with the Head Chef on planning seasonal, event and conference-based menus.
- To achieve a minimum gross profit of 70% across the entire operation.
- With the Head Chef, monitor and ensure excellent food quality, presentation and service standards.
- Respond professionally to customer feedback and changing customer demands to achieve high customer retention.
- Wherever possible to ensure MAC’s environmental aims are incorporated into the catering operation.
- To ensure the maximum return from turnover by controlling staffing, product and operational costs.
- To lead on catering budget planning, agreeing targets, monitoring management and P&L accounts.
- To procure and negotiate cost-effective deals with suppliers.
- To identify industry trends and ways to enhance profitability.
- To assist the Deputy Chief Executive in the risk management of the business.
- To assist in the development and running of catering/bar events and promotions.
- Work with the Head of Sales & Events to understand the catering requirements for internal and external events and functions.
- To liaise with other Heads of Department and external contacts to identify advance opportunities to maximise trade regarding MAC’s arts and hires programmes.
- To support the events and hires team in delivering an excellent catering service.
- To work with the Head Chef to ensure strong and positive communication between the Kitchen and FoH Teams.
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Staff Management*
- Line manage the FoH Catering Management Team and support the Team in managing the Customer Service Assistants.
- To deliver an excellent and unified approach to customer service working closely with all of the front facing departments.
- To manage, train and develop the Catering Management Team and Customer Service Assistants working in all areas of the catering operation.
- To oversee the staffing schedule ensuring there are sufficient catering management and personnel rostered to adequately deliver the catering service at all times while ensuring the staff costs are well controlled.
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Health and Safety*
- Ensure that MAC complies with all EHO, COSSH, HACCP and industry legislation to maintain MAC’s 5* EHO rating.
- To be responsible for ensuring the hygiene, cleanliness, health and safety of the front facing catering areas and represent the Trading Company on the Health and Safety Committee.
- To ensure the centre’s Premises Licence is complied with at all times and act as the Designated Premises Supervisor in the absence of the Deputy CEO & Commercial & Operations Director.
- To monitor all health and safety, first aid, access and maintenance of the bar and catering areas, ensuring they are welcoming and in good working order.
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Administration (supported by the Catering Support Coordinator)*
- To work with the Head of Finance and their team to produce, monitor and develop all security, accounting and stock control procedures.
- Oversee sales reconciliation including till reconciliation, event/meeting re-charges.
- Oversee the effective use of the (EPOS) system working with the support company, updating as necessary and to use effectively the EPOS report facility in identifying product and trading trends, staff and operational effectiveness.
- To provide reports as required and attend the MAC Trading Board, Heads of Department and any other meetings necessary.
- To oversee and implement good practice stock management and security principles for catering.
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General*
- Undertake such training as may from time to time be appropriate to the post.
- Be an active within the department and contribute to the life of the organisation as a whole.
- Develop knowledge and understanding
