Duties and Responsibilities
Job Description
Job Title:
Head of Catering and Hospitality Estates & Facilities Directorate
Department: Reports to:
Assistant Director of Estates & Facilities (Facilities Management)
Grade:
7 (Full Time)
Appointment period:
Permanent
Current Location:
Mile End Campus
Job Context
The Head of Catering and Hospitality is a senior post within the Estates and Facilities Directorate and will report to the Assistant Director of Estates & Facilities. The post holder is responsible overall for the management of the University 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 based at Mile End & Whitechapel, catering directly for students, staff and summer guests with a very successful and busy hospitality business that delivers catering & hospitality for key university events throughout the year such as: Conferencing, Guest Dinners, Graduation, Summer Schools and weddings across all QMUL campuses.
Catering outlets:
• The Curve (Fieldon House, Westfield Way, Student Village) • Mucci’s Trattoria (Library Square, Mile End) • The Senior Common Room (1st Floor Queens’ Building) • The Foyer (Based within the Peoples Palace, Mile end) • The Nucleus (Based within the Blizzard Building) • Hospitality & Conferencing (Across all university campuses) • Café Grad
Responsible for the strategic development and growth of the Catering and Hospitality QM offer with full accountability and 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. Lead on 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).
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