Main Duties / Responsibilities Strategy and Leadership
• You will create and deliver a bold, innovative and impactful strategy, including establishing appropriate Service Level Agreements (SLAs) for a Food and Beverage service in a multi-site retail service, including branded/own-brand retail outlets, as well as the strategy for large scale complex food production service areas. • You will be responsible for a significant operating budget: revenue in excess of £11.5m, and salary costs £3m and non-salary £3.5m 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 the development of the service, eg designing and implementing a high quality and varied retail offer across sites which provides excellent customer experience, a high-quality product range and customer choice at competitive prices. • 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 developing the retail offer, with innovation and sustainability strategies being forefront. You will develop understanding of the consumer profile for each service activity and will ensure all services are provided to the highest specification, to meet the changing needs of a diverse consumer base. • You will lead on the evaluation, validation, review, interpretation, and effective implementation of all policies, and lead the development and implementation of new policies as appropriate.
• Using professional expertise to identify and where appropriate adopt best practice within and outside HE in the delivery of retail services.
• Engaging with senior stakeholders within the University to identify their needs and priorities to support the on-going development of the food story. • Providing effective strategic leadership for enhancing the student, staff, or customer experience through promoting an inclusive environment for students, colleagues or customers.
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