Kitchen Porter Manager

The Kitchen Porter Manager primary objectives are to provide support to the Senior Operations Manager – Logistics to provide a quality and safe food and beverage operation to all our guests at Lord’s on match-days.

• Along with ensuring non-match day events are set up and broken down to the highest standards.
• To carry out porter duties including cleaning, food distribution and management of equipment on match-days and non-match days.
• Support the management of all logistics support team workers with all operational activity required.

KEY TASKS AND ACCOUNTABILITIES

• Support the distribution of kitchen equipment and kitchens wash ups.
• Oversee casual staff in main kitchen pastry and satellite kitchens.
• Assist with key set up, breakdown and cleaning of satellite kitchens.
• Responsible for the training of logistics workers in key operational tasks.
• Conducting weekly post event checks.
• Oversee the food distribution on match days and non-match days from main kitchen.
• Assist with stock control management: monthly stock take, loss/breakages control and security of catering areas within the ground during non-operational hours.
• Responsible for the maintaining the Health and Safety, COSHH and Food Safety procedures for all staff within the logistics operation: implementation of food allergen legislation, competency records and safety equipment (inc. PPE).
• Carry out casual worker inductions and deliver daily briefings.
• Work with key stakeholders within the department to plan the delivery of back-of-house operation for all food and operations.
• Ensure all members of the team are always well presented.
• Support non-match day operations when and where business requires.

This job profile is not an exhaustive or definitive list of all possible job responsibilities, tasks, and duties. The responsibilities, tasks and duties of the jobholder might differ from those outlined in the job profile and duties might be amended as the job evolves in light of the needs of the business and/or at the discretion of management.

VARIATIONS OF JOB RELATING TO MAJOR MATCHES

• Attendance at all major match-days, including weekends, as required.
• Any other duties, whether in the Department or elsewhere around the Ground, as required.

PERSON SPECIFICATIONS – SKILLS, EXPERIENCE AND QUALIFICATIONS

• Excellent communication and interpersonal skills and the ability to establish relationships with a range of stakeholders and suppliers.
• A good understanding of restaurant, hospitality, and kitchen operations.
• An understanding of the importance of customer service.
• Experience with working under pressure maintaining a high level of accuracy and detail.
• Experience managing large back-of -house teams, including kitchen porters and cleaning teams.
• Possess a strong level of IT skills.
• Good working knowledge of Microsoft.
• Experience in a similar role with a high-volume operation.
• Food hygiene level 3 certificate.
• Strong understanding of HACCP principals
• Experience in a similar role with a high-volume operation
• An interest in sport and a good understanding of Cricket
• Experience implementing and maintaining cleaning schedules, audit processes, and operational procedures
• Ability to manage staffing levels, rotas, recruitment, training, and performance management
• Confident in conducting inspections, risk assessments, and responding to food safety or health and safety issues
• Strong attention to detail and commitment to creating a safe, efficient, and well‑organised kitchen environment

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