Main Duties & Responsibilities
• Drive strategic operational development of the Catering & Hospitality services.
• Lead on the development of the Catering & Hospitality strategic plan.
• Lead on the planning and implementation of the agreed business plan and setting of aims & objectives.
• Responsible for managing and monitoring the quality of the food offer, service operations and to sustain a high standard of service for all catering and hospitality services.
• Responsible for the financial management of the Catering & Hospitality budget and delivery of agreed financial targets.
• Ensure that financial controls & systems in use are robust and adhere to university financial operating policies and procedures.
• Through a process of continuous improvement, review operational processes, quality, productivity and innovation of the services provided.
• Lead & develop the knowledge, skills and performance of the Catering & Hospitality team by completing training needs assessments and the completion of annual appraisals.
• Responsible for ensuring that all Catering operations are compliant in health and safety, food hygiene, fire safety and security of catering premises.
• Liaise with maintenance services to ensure reactive and planned maintenance of catering equipment and premises is completed satisfactorily and to ensure that where risk has been identified that it is managed and recorded on the operational risk register.
• Represent Catering and Hospitality services on University committees and contribute towards Directorate and University level strategic planning.
• Lead the development of the Catering & Hospitality QM brand through the creation of seasonal menus, planning new promotions and initiatives.
• Monitoring the quality of product, services and customer satisfaction through engaging with stakeholders and customer feedback via surveys.
• A flexible approach to working hours will be required as key events are often booked during the evening and weekends.
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