Duties and Responsibilities
Person Specification
This table lists the essential and desirable requirements needed in order to perform the job effectively. Candidates will be shortlisted based on the extent to which they meet these requirements.
Requirements
Essential / Desirable
How Assesed C/I/OM
Qualifications Professional Catering Qualification – Degree/HND/BTec/City & Guilds in Hotel & Restaurant Management or Food Service/Production Management, and/or equivalent experience in catering and/or hospitality & event management services E Significant senior operational experience in a multi-site environment managing catering & hospitality services Extensive organisational skills dealing with large scale and a high volume of events and hospitality services Experience and ability to lead and motivate a large team Ability to provide strong marketing campaigns around product development and drive sales targets in accordance with budgetary expectations Demonstrate strong verbal and written communications skills Experience of planning, coordinating and executing multiple events over various sites simultaneously Developing operational business plans in line with current and emerging needs of the business and industry benchmarks Driving innovation and continuous improvement of people, systems and processes Experience in improving service delivery and the customer experience Financial management experience in budget compilation in excess of 2m E Competent in the use of finance IT systems (Agresso), cash manage- ment, P2P Purchasing Systems, P&L reporting and analysis and Banking online & hospitality reservation systems E E Experience and knowledge of implementing environmental and sustainable practices in the food service sector Experience of managing Health & Safety and Food Hygiene administration Experience supporting website marketing and social media campaigns in line with scheduled events and services Experience in project management, concept design and construction of new and existing catering and event sites E E E E E E E E E Extensive international food and beverage knowledge Alcohol licence holder E E Knowledge, Skills and Experience
C
A/I
A/I
I I
A/I A/I
I
I
D
I I I I
I
I
D
I
D
I
Essential/Desirable: E = Essential: Requirements without which the job could not be done. D = Desirable: Requirements that would enable the candidate to perform the job well.
How Assessed: A = Application C = Certificate I = Interview OM = Other Means (e.g. presentation, test, etc.)
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