Main purpose of Job: To work as a member of the Catering & Conference Department being responsible for supervising the food and beverage services to the Fellows, Staff, Students and other guests of the College, and to maintain the standards established by the Catering & Conference Management.

Meal Service/Functions

 To supervise the delivery of catering services within the college.

 To organise food service staff and prepare for meal services ensuring food prepared by the Kitchen is ready for service on time.

 To supervise the operation of the tills at meal service and process the cash takings for each session. To ensure that all takings are accounted for and stored with the tills in the Catering office safe for safe keeping.

 To calculate on occasion’s student and senior member meal numbers and to keep the Kitchen informed.

 To liaise on occasions with members of the College and commercial clients regarding special requests for functions or private members’ events and to communicate these to the Dining Services Manager.

 To regularly communicate with the Dining Services Manager regarding meals or event planning, staffing, serving and about any other issues affecting the smooth operation of the Department

Food Hygiene, Health & Safety:

 To ensure that work practices during meal services follow the College’s Health & Safety Policy and relevant legislation.

 To ensure that the food service areas are clean in accordance with the department cleaning programme and to the standard of hygiene and cleanliness set within the College’s Food Hygiene Policy.

 To adhere to the College’s Health and Safety Policy by: carrying out duties in accordance with training and instruction received; informing the Dining Services Manager of any potential hazard or danger; and taking reasonable care at all times to guard the personal safety of all persons who may be affected by the job holder’s actions at work.

 To maintain security within the food service areas, in particular to carry out the correct opening and closing procedures and to ensure that valuable food service equipment is correctly stored.

Personnel

 To assist with monitoring staff attendance and to record staff sickness and absences while on duty.

 To deal with minor disciplinary problems of catering staff at an informal level, in accordance with the College’s disciplinary procedures.

Other Duties

 To assist in the monitoring of stock levels of non-food products and order when necessary

 To assist with office administration including filing and typing of weekly menus, catering function memorandums, and other documentation when necessary.

 To produce completed activity reports such as cleaning rotas, temperature checks etc when required.

 To act as an ambassador for the College in welcoming guests and members of the College when they attend catered functions at the College and to act in a professional, courteous manner at all times.  It will be necessary to gain a broad understanding of the overall catering operation, in order to provide reciprocal cover to allow for flexible work shifts, holidays and sickness absence.

 Ensure that the staff uniforms are clean when reporting for duty each and every shift.

 To undertake any appropriate training identified by the Dining Services Manager

 To carry out any additional and appropriate duties as required and to act at all times in a courteous and professional manner.

Essential

 At least two years’ experience within a similar catering operation e.g. University, College, quality hotel, restaurant.

 Supervisory experience

 Level 2 Award in Food Safety in Catering

 Good standard of verbal and written communication  Ability to communicate appropriately with many different people e.g. staff, students, senior members, and management

 Self-motivated and reliable

 Interest in food and drink service

 Understanding of service techniques

 Knowledge of food allergies & dietary restrictions

 Knowledge of Food Hygiene and Health and Safety legislation  Ability to work as part of a large and varied team

 Desire to encourage standards of excellence throughout the department

 Ability to react promptly to any incidents which require immediate attention

 Ability to deal with minor staff discipline and grievances in a professional manner

 High standard of personal appearance

 Willingness to undertake relevant work related training

 Desirable

 Level 3 Award in Food Safety in Catering

 NVQ 3 in Hospitality & Catering, or equivalent

 Supportive of the traditions of the College

If this sounds of interest to you please contact me for more information or submit your CV to be considered for the role