Catering and Hospitality Supervisor – Buckingham

Catering and Hospitality Supervisor – Buckingham

Job Type : Permanent, Full Time

Salary : £25000 – £35000/annum Free onsite parking

Catering and Hospitality Supervisor – Buckingham

My very prestigious client requires a Catering and Hospitality Supervisor. This is a full time permanent position.

An average of 40 hours per week, 5 days out of 7, includes regular weekend and evening.

£25k to £35k dependant on experience

Key Responsibilities and Accountabilities:

To provide support and assistance with the supervision and running of the Food Services Team.

To ensure the maintenance and delivery of a highly professional service, and personal standards of the Food Services Team whilst on duty.

To provide support to the Department’s Management Team, taking a leading role in the food and beverage services provided to my Client.

Key Tasks:

To establish and prioritise the food services workload to ensure that deadlines are met with particular attention to the Front of House Pantry Area.

To ensure that the activities associated with, and within, the food services areas are carried out effectively and to the correct standard.

To be responsible for leading Service on various shifts, giving clear instruction to the team ensuring that the meal period/event runs smoothly and to support staff with service as needed; the post holder is required to be active in the delivery of the service (hands-on).

To work with the Management Team to set standards of food/beverage presentation and display, ensuring these standards are adhered to across various services.

To set an example to other members of the team, in particular casual members of staff, teaching, coaching and encouraging the development and improvement of skills.

To oversee and, when necessary, prepare the dining rooms, servery areas and other dining /event areas for the appropriate meal/service, ensuring that the high standards are maintained.

To take an active role at events and dinners.

To be responsible for the department’s immediate Front of House ancillary areas, overseeing the correct levels of tidiness and cleanliness are adhered to and ensuring correct procedures are followed for stock rotation and Food Safety.

To work with other Food Service Supervisors to ensure all menus and point of sale are correct and that allergens are correctly identified to the customer.

To use the electronic diary system to record and acquire information regarding catering commitments.

To take a key role in team briefs prior to service and on occasion at team meetings.

To liaise with the Executive Chef regarding the purchasing of stock items for the Front of House areas.

To assist the Deputy Catering Manager(s) to maintain appropriate Health and Safety within their scope of responsibility.

To report any defects/breakdowns in service equipment immediately to the Maintenance Department and to monitor timelines for active repair.

To ensure the correct handling and storage of cleaning materials and equipment. Monitoring store levels to ensure sufficient stock and ordering as required.

To undertake any other appropriate tasks as requested by the Head of Department/ Management Team

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