YORKSHIRE SCULPTURE PARK
Interim Catering and Hospitality Manager
Fixed term (6 months)
Working 5 days over 7, inclusive of weekends and bank holidays
Salary £36,000 - £42,000 per annum
About YSP
Founded in 1977, Yorkshire Sculpture Park (YSP) is a registered charity and accredited museum, based in Wakefield, West Yorkshire. The Park is a leading international destination for sculpture, inspiring everyone to enjoy and engage with art, nature, creativity, and our shared humanity.
Our mission is to showcase exceptional art, creating meaningful and enjoyable cultural and learning experiences for everyone within a Grade II listed 500-acre historic landscape. To deliver this each year we welcome over 200,000 visitors and work with over 40,000 learners, including teachers and students from 800 primary and secondary schools, colleges and universities.
Catering and hospitality at YSP
YSP welcomes nearly 300, 000 visitors per year across 7 days a week during holidays and 6 days a week outside of this time. The annual income target for catering and hospitality is £2.4m. Our outlets consist of the award winning The Weston Restaurant, serving a contemporary menu with the focus on local, seasonal ingredients. The Kitchen Café, YSP's self service dining spot, Coffee shop, Café, Pop Up's and Hospitality across a collection of flexible spaces used for a diverse mix of B2B and social events.
Overall Purpose of the Role
Following the departure of the current Manager we are looking for an exceptional candidate to lead and motivate the catering and hospitality team in the delivery of all food and drink related activity across the multi-outlet operation over the next 6 months. All delivering consistent, excellent standards in offer and service. Ensuring a pro-active approach to the business, you will be responsible for managing the department budgets whilst also being responsible for recruitment, training, supplier liaison & overseeing the YSP Food Safety Management Plan.
Key responsibilities
To be responsible for the efficient and effective management and delivery of all catering and hospitality operations across all areas of the business, whilst managing the seasonal fluctuations in visitor numbers and associated income patterns.
To delivery training programmes and support for catering and hospitality staff at all levels. Particularly around planning, timescales, understanding briefs and decision making.
Working with the Group Kitchen Manager to provide a high quality, balanced menu with seasonal variation in food choice which reflects the YSP standard and audience, supporting both the day visitor, hospitality and corporate markets.
To support the delivery of YSP hospitality, conference and private venue hire aspects of the trading business. Supporting the Manager to deliver to agreed strategy.
Working with the Weston Manager to ensure consistent performance of the high-quality restaurant offer. Maximising income levels through improving upselling techniques, developing the evening event series, and private venue hire.
You will be responsible for ensuring that budgeted financial targets are achieved. Using weekly and monthly financial reports to monitor performance, taking corrective action where necessary to achieve targets. Working with the Head of Finance on reporting needs.
Working with the YSP Marketing and Communications Team to ensure all promotional materials reflect brand guidelines, providing copy and images for website and promotional inclusion.
To maintain good supplier relationships with existing supplier base, monitoring and managing price increases whilst ensuring any increases are factored into our selling price strategy. Supporting local and regional makers and producers where possible.
To hold a personal licence and act as the premises supervisor in compliance with our premises licence terms & conditions.
Health and Safety
Ensure all catering practices comply with the YSP Food Safety Management System and general health and safety risk assessments, policies & procedures, and that these are being adhered to whilst maintaining our five-star food safety rating across all areas of catering activity.
Stock Management
Working with the Group Kitchen Manager and kitchen teams to ensure all menus and recipes are costed and priced correctly, reflecting seasonal variation and achieving gross profit margins.
Manage and co-ordinate stock counts across all catering areas in line with reporting and business needs.
Staff
Oversee all catering staff rotas and ensure these are kept within the agreed budgets whilst reflecting the seasonal variation in trading.
Lead, motivate and develop the catering team to deliver an effective and efficient high quality, customer focused environment.
See JD for full duties for the role.
Knowledge, Skills and Experience Required
* Previous experience of over 5 years in managing, developing & delivering high quality multi-outlet operations.
* Proven leadership, people management, motivation and communication skills with the ability to build, influence and lead effective teams and deliver through others, with experience of working with a diverse team.
* Proven successful management experience at a senior level.
* Understanding of and ability to deliver budget control to maintain and deliver agreed gross and net profit.
* Exceptional planning and organisation skills
* Experience and proven ability of working in a very demanding and busy role with the ability to manage and deal with a wide variety of complex issues at any one time.
* Excellent knowledge of Health and Safety compliance standards related to catering facilities
Please follow the below link to our website to view the full recruitment pack with guidelines on how to apply.
Applicants will be reviewed on a rolling basis with a deadline of Wednesday 3rd September.
Yorkshire Sculpture Park values a diverse workforce and welcomes applications from all sections of the community.
Job Types: Full-time, Permanent
Pay: £36,000.00-£42,000.00 per year
Benefits:
* Discounted or free food
* Employee discount
* On-site parking
* Sick pay
Work Location: In person
Application deadline: 03/09/2025