JOB DESCRIPTION
Salary: Grade 9 (£51,799 – £65,573 p.a.)
What does the role entail? As the Head of Catering and Hospitality, your main duties will include: • Leading the review, development and implementation of a service strategy, policies, procedures and standards aligned with the University’s strategy to deliver service excellence; • Leading, managing and developing your team to ensure that they are motivated and committed to delivering a high standard of service and making sure that they understand how their performance and contribution as team members will deliver results in line with strategy; • Developing and maintaining strategy aligned objectives an operational business/ action plan for the Catering and Hospitality Service. • Working and networking with customers and other stakeholders (heads of other services, deans, heads of schools, suppliers and professional associates) to better plan the development and improvement of product & service; • Planning and leading complex projects to deliver product and service improvements, reporting on project initiatives, progress, and implementation to senior management; • Leading your team to benchmark product and service in the ‘high street’, to be able to bring forward innovative ideas to refresh and improve the quality of the product and service we offer; • Develop new income generating projects to maximise year-round returns; • Leading the development and implementation of a marketing and sales strategy for catering and hospitality product and services; • Leading Initiatives to promote and improve
the experience of equality and inclusion for staff and customers/service users; • Leading and managing all HR matters in the Catering & Hospitality Service (you will be supported by members of the University’s HR team), includes - recruitment, leave and sickness monitoring, training and development and performance management initiatives/ required actions; • Organising and prioritising your own work and the work of others to ensure that key deadlines and objectives are met; • Leading the team to plan to cater for, and deliver key bookings and events; • Staying informed about developments in the catering and hospitality sector to take initiatives to better manage both risk and opportunity; • Leading your team to collect and utilise customer feedback to achieve continuous product and service improvements; • Leading on ensuring that the University’s catering and vending contracts provide a popular and financially sustainable offer to students, staff and visitors; • Budget setting and the management of performance against budget; • Monitoring and reporting financial and non-financial performance measures to address material variances; • Taking responsibility for developing loyalty programmes and the management of their effectiveness; • Working with leadership team members in the University’s Conference and Events Service and the University’s Residential Service to increase income from conferences & events; • Leading the team you manage to maintain compliance with all legislation, standards and regulations relevant to operating
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