پست شده در: خدمات رستوران و غذا در آکسفورد | آخرین بروزرسانی: |
Job Description for Front of House Manager
Working alongside the Head of Catering Services, the Front of House Manager will be responsible for organising and supervising all catering services within the business. They will ensure that the highest levels of service are maintained throughout the business. This position involves overseeing the delivery of high-quality food and beverage operations for Development functions, events, and conferences at across operational sites. It is essential to consistently meet the needs of all staff, guests, and visitors. Additionally, this role includes managing the profitability of commercially run outlets catering facilities. The individual will be expected to operate within budget and strive for continual operational and financial improvements while aligning with the business' objectives.
Key Responsibilities:
Ensure that all services provided meet or exceed expectations of staff members and conference delegates.
Ensure that each meal period is serviced to agreed standards while maintaining food hygiene standards and ensuring proper implementation of dietary requirements and allergens.
Coordinate attendance at significant rostered events with line manager as needed
Supervise catering team staff to provide efficient, cost-effective services, monitor their presentation and ensure compliance with uniform and appearance standards.
Stay current on industry developments to meet changing business and customer needs and make recommendations to the Head of Catering Services.
Prepare rota and payroll for catering staff, including casual staff, within budget constraints.
Conduct annual performance appraisals for catering staff and set SMART objectives
Submit event returns and accurate time sheets in consultation with Catering Administrator.
Assist with monitoring catering sales and stock levels, oversee stock ordering, and conduct monthly stock audits.
Coordinate deployment of permanent and casual staff with Supervisors
Act as Deputy for the Head of Catering Services when necessary
Ensure daily updates of EPOS, Accurate, and Kx systems in absence of Catering Administrator.
Develop and deliver Standard Operating Procedures (SOPs) in consultation with Head of Catering Services.
Collaborate with chefs on dietary information and meal delivery
Ensure compliance with hygiene, food safety, manual handling, and COSHH regulations, and monitor temperature control monitoring and record-keeping.
Report maintenance issues as needed
Conduct induction and remedial training for permanent catering staff to ensure high-quality service and compliance with regulations.
Monitor effectiveness of staff training on food hygiene, CoSHH, and allergen awareness
Implement and maintain a cleaning program for catering areas and equipment
Ensure compliance with business Data Protection Policy for processing of personal data
Be prepared to undertake additional duties and/or work hours as required
Essential Skills, Person Specification & Competencies:
Demonstrates strong leadership and motivational abilities: skilled in developing and inspiring team members.
Previous experience in a senior managerial role within the hospitality industry, such as F&B Manager or Restaurant Manager in a 4* or 5* environment.
Proficient in managing guest and event relationships, particularly in overseeing large-scale weddings and social gatherings.
Possesses knowledge of current trends and technology in hotel F&B operations.
Proficient with computer software, specifically spreadsheets and databases.
Exhibits a commitment to excellence while respecting established traditions.
Capable of accommodating special and personalised requests from clients.
Effective communicator with both verbal and written skills.
Pays close attention to detail and strives for exceptional quality.
Able to handle physical tasks like moving inventory.
Understands financial management practices to ensure budget adherence.
Willing to work flexible hours typical in the hospitality industry.
Skilled in creating a positive guest experience by being sociable, upbeat, and capable of managing pressure in a busy environment.
Reliable, enthusiastic, and self-motivated, with the ability to inspire others.
Capable of making sound decisions and maintaining a professional appearance.
Qualifications & Requirements:
Possess a Personal Licence (training will be available)
Possess a valid UK driving licence for a car
Hold a Level 3 Food Hygiene certification (Intermediate)
Possess a WSET wine qualification or equivalent, to oversee the wine cellar and negotiate pricing.
Location:
Oxford
Onsite
Compensation and Benefits:
Salary: from £38,000 to £42,000 per annum dependant on experience
Working Hours: 37.5 hours per week
The position is required to work any 5 out of 7 days per week.
From time to time a late finish may be required.
Annual Leave: 38 days per year (including Bank Holidays)
Please note: Only candidates with the relevant skills and experience will be contacted regarding this position. If you do not hear back from us within four days you have unfortunately been unsuccessful in your application. Please continue to visit our website for other opportunities.
Please note that no terminology in this advert is intended to discriminate on the grounds of a person's gender, marital status, race, religion, colour, age, disability, or sexual orientation. Every candidate will be assessed only in accordance with their merits, qualifications, and abilities to perform the duties of the job.
Job Types: Full-time, Permanent
Pay: £38,000.00-£42,000.00 per year
Benefits:
Company pension
Cycle to work scheme
Discounted or free food
On-site parking
Schedule:
Monday to Friday
Weekend availability
Education:
Bachelor's (preferred)
Experience:
Prior managerial experience in a senior position: 2 years (required)
Licence/Certification:
WSET wine qualification (required)
Hold a Personal Licence (preferred)
Work Location: In person
Reference ID: FOHmanagerGF