Main Duties / Responsibilities Strategy and Leadership
• You will create and deliver a bold, innovative and impactful strategy for food production in a multi-site catering service, including retail, branded/own-brand retail outlets and the development and management of international, national franchise, local business contract negotiations and management functions. • You will be responsible for a significant operating budget: revenue in excess of £1.5m (events), and salary costs £1.8m (BOH) and non-salary £5m (Food) for delivery of the service within a large and complex area. • Act as a passionate ambassador for the service working with partners internally and linking externally to build the University’s reputation and impact in this area. • Lead food development and production activities e.g. designing and implementing a high-quality hospitality and events offer, designing and costing bespoke menus to meet client expectations and budget. • Provide leadership for business and resource planning, business continuity and business intelligence that underpin strategic and operational decision-making with a two -year planning horizon (e.g. responsible for developing service – specific metrics, risk management, service level standards and operational planning cycle). • You will be the expert in the development of the catering product offer, with innovation and sustainability strategies being forefront. You will develop understanding of the consumer profile for each service activity and define a cost appropriate product offer that will ensure all services are provided to the highest specification, to meet the changing needs of a diverse consumer base. • Using professional expertise to identify and where appropriate adopt best practice within and outside HE in delivery of BOPS food production and delivery services. • Engaging with senior stakeholders within the University to identify their needs and priorities to support the on-going development of the food story.
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