including their training and induction; manage staff rotas to cover operating hours over seven days per week. • Manage staff rotas to ensure optimum staffing of reception and events. • Work flexibly to manage services and events over seven days per week. • Work collaboratively with the catering service contractor ensuring that they have access to the services they require, and that our requirements for hospitality are communicated in a timely manner. • Audit catering services periodically with the Events and Hospitality Services Manager, and check that hospitality services are being provided to the standard required. • Liaise and work collaboratively with other Estates teams including security, cleaning, porters and maintenance.
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