About the Role Job Overview Team Leadership: Lead the catering team in the delivery of daily tasks and overall operation. Customer Service: Ensure the team provides excellent customer service, delivering a professional experience at all times. Food Preparation & Presentation: Oversee the preparation and presentation of food, ensuring compliance with required standards. Compliance & Administration: Manage and complete all company administration and monitoring procedures. Workplace Cleanliness: Maintain a clean and tidy work area, ensuring high standards of hygiene. Operational Accountability: Take responsibility for cash handling, secure storage, stock and portion control, and preparing food to high standards. Kitchen Maintenance: Perform general kitchen duties, including washing, waste disposal, and cleaning. Food Safety & Documentation: Record food temperatures, delivery details, and fridge/freezer logs, maintaining food storage and labelling standards. Diary & Allergen Management: Complete the Food Safety Diary, manage allergens, and comply with Natasha's law requirements. Team Development: Actively support the development of individual team members, fostering a collaborative and high-performance environment. Package Description Salary & Hours Night Shift - 22:30 - 05:00 £13.50 per hour, (plus 19% NSA) 24 hours working any 4 nights out of 7 including weekends on a rotational basis Employee Benefits Full-time colleagues receive 28 days of annual leave (inclusive of bank holidays), increasing to 33 days after 5 years of service. Annual leave is pro-rated for part-time or alternative working arrangements. Contributable company pension scheme 10%store discount at all our retail stores Death in Service Benefit Long service recognition scheme MyHB colleague benefits platform with access to: Discounts UK wide on retail, leisure, hospitality venues Employee Assistance Programme with 24/7 confidential counselling and advice line Low cost voluntary insured health cash plans and cancer cover Minimum Criteria to Apply Proven experience leading a team in a catering or hospitality setting. Experience working in a dynamic, fast-paced catering or hospitality environment. Minimum Level 2 hygiene certificate and Level 3 food safety qualification. Strong organisational skills with the ability to prioritise tasks effectively. Excellent interpersonal and communication skills, with a welcoming and supportive approach. Commercially aware, able to make quick, effective decisions. Demonstrated ability to guide, coach, and influence team members and stakeholders.