Duties and Responsibilities
Job Description
Job Title:
Catering and Hospitality Manager
School/Dept/Institute & Centre:
Estates & Facilities
Reports to:
Assistant Director, Facilities Management
Grade:
6 (Full Time)
Appointment period:
Permanent
Current Location:
Mile End Campus
Job Context
The Catering & Hospitality Manager is a senior post within the Estates and Facilities Directorate and reports to the Head of Commercial services. The post holder is responsible for the management of the University’s’ Catering Outlets and Hospitality QM, leading and developing a large internal team in the delivery of excellent customer service to students, staff and guests at Queen Mary University London (QMUL).
Job Purpose
Catering and Hospitality QM currently provide services via a business portfolio made up of catering outlets across all QMUL sites, catering directly for students, staff and summer guests. Additionally, it delivers a very successful and busy Catering Hospitality services for key University events throughout the year such as: Conferences, Guest Night, Graduations, Summer Schools and weddings.
Responsible for the operational development and growth of the Catering and Hospitality QM offer and the management of a budget of circa £2.4m.
Promote and grow the Catering & Hospitality QM through stakeholder engagement, internal marketing and innovation in food production, menu planning and external benchmarking of food trends and customer tastes. Supporting the Head of Commercial Services in the development and implementation of policies, procedures and operating standards that are aligned with industry best practice, compliant with Food Safety regulations and the Health and Safety at Work Act (1974).
Main Duties & Responsibilities
• Drive strategic operational development of the Catering & Hospitality services.
• Support the Head of Commercial Services in the development of the Catering & Hospitality strategic plan.
• Lead on the planning and implementation of the agreed business plan and setting of aims and objectives.
• Responsible for managing and monitoring the quality of the food offer, service operations to ensure a high standard of service is sustained for all Catering and Hospitality services.
• Responsible for the financial management of the Catering & Hospitality budget and delivery of agreed financial targets.
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