Organisation: The National Trust for Scotland
Key Responsibilities
Catering Operation
Support the F&B manager with menu development and the preparation and presentation of a high-quality food and drink offer relevant to our Brodie visitors.
Ensure compliance with health and safety, food hygiene, food allergens, licensing and environmental health standards, completing all related record-keeping.
Support the F&B manager with stock management, ordering, storage and wastage control.
Ensure the upkeep and safety of equipment and utensils used within the catering outlets.
Assist with food led events throughout the year to support over all business goals.
Visitor Experience
Offer excellent customer service and ensure all members of the catering team do the same.
Support property-wide targets for completion of visitor surveys to understand more about our visitors
Act as one of our duty management team, responsible for ensuring a safe and smooth visitor operation, opening/closing the visitor attraction, addressing issues, emergency procedure and providing relief cover, as required.
People Management
Assist the F&B Manager in Recruitment, induction, development and management of all Food and Beverage Visitor Services Assistants ensuring that they understand role responsibilities and are equipped to fulfil the role to the required standards.
Supervise the activities of a team of permanent and seasonal Visitor Service Assistants (VSAs), achieving excellent staff performance and motivation through effective training, task-setting and coaching on front and back-of-house routines.
Ensure the team feel valued, respected, motivated and supported.
Support the F&B Manager in preparing catering rotas and holiday allocation to meet business needs.
Work closely with specialist advisory colleagues, i.e. our Trust-wide Catering Development team.
Finance management
Share responsibility for achieving an F&B budget of around £300,000 a year
Monitor commercial performance and adjust activities to capitalize on sales opportunities and run a cost-effective catering operation
Support the F&B Manager with menu costing and stock-taking.
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