PERSON SPECIFICATION
Qualifications & Experience
Qualifications Excellent numeracy skills; strong written and verbal skills Food Hygiene Certificate Level 3 Knowledge of applicable health and safety legislation Experience Previous management experience in the food services industry
Behaviours / Attitudes
• Positive attitude • Enthusiastic
• Coordination skills • Speed and diligence • Willingness to learn • Quality focused • Composed under pressure • Empathetic – resolves team members or customers concerns • Works quickly and accurately • Tact and diplomacy • Ability to meet deadlines • Performs supervisory duties and exercises financial authority across the site • Deep understanding of catering finances – costing, production, yields, wastage etc., as well as employee wages and benefits • Budgeting • Ability to accurately forecast P&L projections and plan accordingly • Ability to maintain a variety of operating and general records and to prepare reports for client presentation
Competencies
Technical
• PC skills (Word, Excel, Powerpoint) • Fully confident with bespoke software applications • Ability and full confidence in producing reports across all areas of the business • Adaptable / flexible • Ownership and accountability – makes decisions to resolve immediate issues • Coach/Mentor/Develop
Financial Acumen
Leadership
• Leads by example • Motivate/Inspire • Integrity • Embrace change/Adaptability • Set direction and vision • Communication • Motivate/Inspire • Problem Solver • Ability to provide feedback
Direct Reports / Span of Control
Team Lead / Senior Team Lead / Senior Chef / Head Chef / Team Members
People
• Customer focused – communicates well with all types of customers • Communicator • Cooperative and supportive of others • Approachable • Team worker/ability to manage multiple teams • Delegation • Able to prioritise • Build & Maintain Customer and Supplier relations • Excellent negotiation skills • Able to multitask
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