Catering Operations Manager

The ideal candidate will have an ability to create and maintain an efficient system of operation to support the business needs. The candidate should be comfortable multitasking and working cross-functionally with different business units. The ideal candidate will have previous experience in related fields.

The ideal candidate needs;

• Previous management experience in food and retail
• Pride in making high quality fresh food
• Planning and organising skills
• Commercial and business acumen
• P&L experience along with budget management
• To be flexible to work weekends as required by the business
• To be an active hands-on team player with excellent communication skills

You will be responsible for:

Food Operations

• Developing new, modern and seasonal recipes
• Develop and evolve all services, ensuring regular improvements are made and implemented
• Ensure all food is cooked and prepared to highest of standards and in line with food safety policy
• Taking full ownership of internal audits and external EHO audits
• Ensuring all COSHH assessments have been completed and control measures are followed
• Supporting the Head Chef and Buying team with Procurement
• Monitoring ongoing operations and resolving issues promptly
• Ensuring financial targets are met through accurate and efficient ordering, costings, storage and stock accountability
• Identifying opportunities to improve sales with good value, high quality, consistent and unique produce
• Keeping within budget by effective managing of purchasing, costings, portion control & wastage
• Produce a development and marketing plan: offers, displays and front of house set up in line with menus and concepts that align with the Garden Centre’s visions
• Schedule labour to ensure customer expectations are met, but not exceeding labour budget
• Reviewing pricing and offers

Team Management

• Lead by example, motivating, empowering and supporting the team
• Maintaining adequate staff cover across all sections to cover all operational requirement; providing staff rotas and approving breaks and holiday accordingly
• Recruiting appropriate staff for your requirements
• Monitoring and appraising the performance of your team members
• Ensuring safe and efficient working practices are followed at all times
• Manage instances of misconduct, poor performance, complaints; effectively dealing with matters in line with company policy
• Ensure staff are motivated and knowledgeable about their roles with a robust training plan
• Ensure staff have completed relevant training within specific timeframe
• Support the team as required in the day to day running of the restaurant, front & back of house
• Be customer focussed at all times, by being visible during service periods, approachable and quick to respond to and exceed expectations

One Team

• Working with the Directors to develop an aligned vision – including catering, farm shop and retail
• Develop concepts to include purchasing and products for commercial opportunities
• Keeping the Directors informed of all relevant issues
• Supporting other areas of the business when required

In return you will receive the following;

• Mainly daytime shifts – late nights only required at Christmas and on loyalty events
• Staff discount throughout the store; including restaurant and Farmshop
• Work life balance
• Pension
• Free parking on site
• Employee Assistance Programme
• One day off for your birthday after 2 years’ service
• Working alongside like-minded individuals in a fun but professional environment of a family run business

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