Director of Operations at Walsingham College Trust Association Limited
Walsingham College Trust Association Limited
JOB DESCRIPTION and PERSON SPECIFICATION
Job Title: Catering Manager
Responsible to: The Director of Operations
Normal place of work: The Shrine of Our Lady of Walsingham
Terms: Permanent following a satisfactory six-month probationary period
Meals during working hours will be provided in the Pilgrim Refectory during periods when it is open (February -mid December)
The Shrine’s Mission Statement: “The Shrine of Our Lady of Walsingham is a place of pilgrimage which exists to bring men and women, children and young people into deeper relationship with God through encounter with Jesus, His Son. Pilgrimage reminds us that our whole lives are a journey with God to the joy of heaven, and at the heart of Walsingham is the Holy House where we celebrate Mary’s ‘yes’ to God. Inspired by her life and prayers, we aim to offer to people of all ages engaging worship, warm hospitality and creative educational opportunities.”
Job Summary: The purpose of the post is to ensure that the Refectory and Norton’s Café Bar team produces high quality meals in an efficient and cost-effective manner, to the required food hygiene and food standards legislation.
Duties:
* To manage all aspects of the Refectory and Norton’s Café Bar.
* To recruit, induct, train, and supervise the staff.
* To produce weekly rotas for the Refectory and Norton’s Café Bar.
* To be responsible for the preparation and presentation of all food to a high standard.
* To review and monitor all purchasing to ensure best value is achieved.
* To oversee purchases to ensure quality products are purchased, delivered, stored and used appropriately.
* To ensure all catering staff prepare and cook all meals to the recipe specification and nutritional guidelines.
* Develop ways to improve business performance and maximising the performance of the team in the Refectory and Norton’s Café Bar.
* To encourage staff to meet sales targets in Norton’s Café Bar and to exercise good customer service and maximise sales at every opportunity.
* Ensure there is good communication throughout the team.
* To deal with any staffing issues or concerns in a prompt, fair and confidential manner
* To understand and adhere to all company policies.
* Ensure all staff welcome and respectfully serve all pilgrims and visitors.
* To interact on a regular basis with customers to make them feel welcome and to check they are satisfied with the service and quality of the food.
* To ensure that all areas of the Refectory, Kitchen, Dishwasher Room, Norton’s Café Bar and the outside area are kept clean and tidy at all times.
* To manage the temperature monitoring system.
* To complete regular audits within the department.
* Responding to customer relations and expectations.
* To ensure all staff handle money efficiently including cashing up at the end of day.
* To be responsible for ensuring the counting of stock at month end.
* To manage the till system and to add all stock to the system.
* To ensure all staff clock in and out each day and manage the system for the department.
* To ensure all new staff are trained to the standards outlined in procedures.
* To be the Designated Premises Supervisor for the Refectory and Norton’s Café Bar
* Ensuring all equipment and utensils are working and ‘fit for purpose’.
* Assisting in developing ways to improve business performance and maximising the performance of the team.
* To adhere to all Food Hygiene Legislation, Food Hygiene Standards and Food Standards Agency Legislation including food allergen information.
* Ensure food hygiene and safety standards are maintained and reviewed appropriately.
* To ensure the Hazard Analysis Critical Control Point (HACCP) document is up to date, suitable and sufficient, fir for purpose, adhered to and reviewed regularly.
* Ensuring allergen information is kept up to date.
* Reviewing pricings for Norton’s Café Bar carrying out research to ensure that our price scales are set according to the local competition.
* Collating information form Rezlynx and transferring to refectory excel spreadsheets.
* To be responsible for stock control and rotation of stock.
* To manage any dinner parties, additional functions and catering events.
* To ensure that Health and Safety procedures and Environmental Health regulations are complied with.
* To work with the Director of Operations in their responsibilities for Health and Safety matters for the Shrine.
* To manage the budget and to agree expenditure, in consultation with the Director of Finance.
* To work with the Director of Engagement and Education for Norton’s Café Bar advertisement and social media advertising.
* To complete annual Performance Development Review’s (PDR) to all Refectory and Norton’s Café Bar staff.
* To provide reports to Company Directors when required.
* To be part of the Middle Management Group for the Company.
Person Specification:
* Personal Effectiveness: Attention to detail and quality control, ability to innovate and maintain good administrative procedures, excellent communication skills.
* Technical: Knowledge of Food Hygiene Legislation, Food Hygiene Standards and Food Standards Agency, ability to be the Designated Premises Supervisor, knowledge of Microsoft Office 365, knowledge of budgeting and cost control.
* Administration: High standard of numeracy, proactive approach towards workload.
* Knowledge: Strong culinary knowledge and menu planning, graduate level education or relevant employment experience, experience in Catering Management, familiarity with the ministry of the Shrine of Our Lady of Walsingham.
General Conditions: The post holder will be expected to adhere to all company policies and procedures, including those related to Health and Safety, Confidentiality, and Safeguarding. The post is conditional upon the issue of a satisfactory Basic DBS Disclosure.
Terms of Employment: 40 hours per week, including evenings and weekends, 28 days paid annual leave per annum, pension contributions, permanent contract subject to a six-month probationary period.
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