Organisation: The National Trust for Scotland
Location: Murdoch's Lone, Alloway, Ayr, KA7 4PQ
Purpose of the role
To work alongside both front and back of house to deliver a safe, clean, and efficient service to visitors of Robert Burns Birthplace Museum. Responsibilities also include maximizing profit through effective stock and waste management, and inputting to creating a diverse menu reflecting seasonality and the heritage of the site. The role reports to the Visitor Services Manager, Food & Beverage.
KEY RESPONSIBILITIES
The key purpose of the job will be met by:
1. Planning, supervising, and delivering the effective production of food for RBBM’s food & beverage operations, including cafe services and catered events, with an estimated annual income of £650k, ensuring high quality and presentation at all times;
2. Creating and developing excellence in customer service, fostering a culture of excellence within the museum kitchens;
3. Collaborating with the RBBM Food & Beverage team and management to enhance the visitor experience, including developing menus that reflect seasonality and use fresh ingredients;
4. Implementing catering policies and procedures, ensuring NTS’s values are reflected in procurement and food preparation;
5. Supervising staff, including recruitment, development, and performance management, ensuring they understand technical standards and conduct, meet targets, are well-trained in statutory legislation and health & safety, and are mentored for performance;
6. Supervising kitchen facilities to ensure a safe, hygienic, and healthy working environment and a pleasant visitor experience;
7. Developing relationships with key suppliers, Trust advisers, and internal managers and staff;
8. Managing catering production performance, including stock management, food preparation, presentation, quality, wastage control, menu adaptation, and profit maximization;
9. Maintaining food costs within budget, conducting monthly stock takes, ensuring high standards of hygiene and presentation, and following portion control standards;
10. Ensuring effective communication of daily menus to production staff.
This role requires a criminal records (Disclosure Scotland) check.
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