Catering Supervisor / Front of House Team Member
HOURS: Full-time / permanent – Applicants MUST be available to work evenings & weekends.
Our client Daytona Sandown Park is currently looking for friendly, confident, enthusiastic & reliable Catering Supervisor/ Front of House staff to join their fun and busy team.
The Food Safety Act;
* HACCP (Hazard Analysis Critical Control Point)
* To be fully accountable for the catering department ensuring that all staff comply with all regulations, some of which are highlighted in point 1.
* To have a high level of culinary experience, ensuring exceptional food preparation and presentation at all times.
* To monitor venue food costs and portion control, to maintain and improve the budgeted food costs and gross profit of the venue.
* To monitor, control and record, all stock levels held on site and ensure that all foods dry and fresh, are stored in a safe and hygienic manner, ensuring that stock rotation is maintained and monthly reports are submitted to the Finance Director.
* To be responsible for the ordering of all food supplies in compliance with company ordering procedures, in consultation with the General Manager.
* To ensure the safekeeping of all company stock, equipment and assets at all times and to report any faults, damages or loss immediately.
* To ensure compliance to the company’s cash handling procedures at all times and carry-out accurate till reconciliation at the end of each shift.
* To be directly responsible for all Catering budgets (Staffing and Purchasing).
* To ensure the Catering Team are fully briefed as to the nature of duties expected of them and comply with Company Policy and all other procedures and regulations as required.
* To ensure that all areas, both front and back of house, are kept in a clean, tidy and hygienic condition.
* To comply with all reasonable demands and requests made by the General Manager or any other member of Daytona Management.
To lead and motive the kitchen/catering team.
* A leader by example to provide a constant level of service to adhere to company standards and customer satisfaction.
* To promote at all times the professional image of the Catering Department by ensuring high standards of both professional and personal presentation.
* Previous kitchen management or head chef experience is essential within branded units.
* Be computer literate have knowledge of stock control, rotas and budgetary controls is essential.
* You will need to demonstrate previous kitchen management experience in a high volume food outlet, stock-control and ordering.
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