About the role: As a Catering Assistant Team Leader, you’ll help oversee the running of the multiple location catering operation across Bracknell Campus and support a team of Catering Assistants.
You’ll work alongside the catering management team to deliver an exceptional dining experience for all those using the facility and help create a culture of development and inclusion for the rest of the catering team.
Salary: £28,400 – £38,600
Contract type: Permanent
Working pattern: Full-time, Mon–Fri, 07:00–15:00. Includes an on-call Duty Manager rota approximately every 6 weeks (Fri evening–Mon morning), covering Bank Holidays and festive periods. On-call duties begin after a successful three-month probation.
Location: Bracknell – Head Office Campus
Key Responsibilities
- Operational Leadership: Leading and supervising a busy catering brigade to deliver market-leading customer service. You will act as a ‘Critical Friend’, challenging poor performance and mentoring your team to achieve their best.
- Service Excellence: Ensuring the seamless delivery of the Partner Dining Room and function services, maintaining impeccable standards of product presentation and cleanliness.
- Commercial Management: Driving sales and managing food and sundry costs. You will identify opportunities for continuous improvement and greater efficiency within the catering operation.
- Administrative Oversight: Taking ownership of catering admin, including stock control, wastage recording, and staffing requirements to ensure a profitable and efficient section.
- Compliance & Risk: Supervising and delivering all due diligence checks. You will ensure 100% compliance with Waitrose Food Hygiene and Health & Safety policies at all times.
- Duty Management: Taking accountability for the wider site during your rota’d on-call periods, responding to operational needs outside of standard catering hours.
Benefits of the Role
- Full Chef Whites and Safety shoes included for the role
- Free meals whilst on duty
Essential Skills/Experience You’ll Need
- Supervisory Experience: A minimum of one year’s experience in supervising catering teams or kitchen brigades.
- Food Expertise: Experience working with all food types and a genuine passion for hospitality.
- Commercial Awareness: A strong understanding of how to manage sales, stock, and wastage to protect the bottom line.
- Leadership Qualities: The ability to lead by example, foster trust within a team, and remain flexible to support other departments when required.
- IT Literacy: Proficient computer skills to manage administrative tasks and ordering systems.
Desirable Skills/Experience You May Have
- A Food Safety Level 3 (Intermediate) qualification. (Note: Full training will be provided within the first 3 months if not already held).
- Experience working in a high-pressure, customer-facing selling or service environment.
- Previous experience in a dedicated administration or logistics function.
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