The College has in excess of 800 pupils and staff, the majority of which are full boarders at the school during term-time. The Catering Department provides breakfast, lunch and evening meal up to seven days per week during term-time and lunch for staff throughout the year. There is also extensive hospitality and event catering required throughout the year and a busy summer lettings programme during July and August. Events can be for internal groups ranging from sports teas, parent events, departmental dinner, and fund raising events, and also for external groups hiring the school facilities.
The Role
Position: Deputy Head of Catering
Responsible to: Head of Catering
Responsible for: Shift Supervisors, Hospitality Assistant
Key Tasks and Responsibilities
Management of Health and Safety
* To ensure that all H&S procedures and work instructions are fully understood and practised by all employees.
* To comply with all health & safety and food safety guidelines, keeping all records up to date.
* To comply with the College’s policies and statutory regulations relating to safe systems of work, health & safety, hygiene, cleanliness, fire and COSHH.
* To ensure the delivering and daily updating/monitoring and accountability of the allergen management process.
* To submit near miss and accident reporting to ensure achievement of Health and Safety standard.
* To record and report all accidents within the location adhering to the College Client procedures.
* To ensure all equipment is well maintained and is in good working order.
* To make recommendations for renewal and replacement of equipment when required.
* To establish and maintain location cleaning schedules.
* To attend all health & safety training courses as required.
* To ensure monthly safety check are completed in line College procedures.
* To work with Head of Catering to conduct Food Safety and Health and Safety Risk Assessments and ensure that all standards and procedures in respect of Hygiene and Safety are established and maintained.
* To regular monitor customer journey and deal directly with feedback which may include full investigations.
Management of Team
* To assist the Head of Catering to manage and control the catering service and to provide all services to the College’s requirements.
* To liaise with joint Deputy Catering Manager regarding day-to-day duties ensuring coverage across the day.
* To delegate appropriate tasks to the supervisors.
* To ensure all shifts are covered by the front of house team.
* To promote positive daily and weekly communication to the team.
* To ensure all team training is up to date.
* To lead the catering FOH team to deliver a best-in-class catering service for Lancing College.
* To support and assist the Head of Catering in safer recruitment, development and retention with special regard to the welfare of the front of house staff.
* To work with the Head of Catering to carry out all employee appraisals timely and accurately and ensure that information is filed appropriately, with development plans in place that are actively used.
* To deputise for Head of Catering to hold team meetings on a regular basis to communicate targets, standards required, company and client information.
* To manage staff rotas according to level of business and functions in a timely fashion.
* To conduct / arrange all staff inductions for main account and Fives Café.
* To assist with all aspects of the training of all Health and Safety, Risk assessment, HACCP and overall responsibility of staff training cards for the main account and Fives Café.
* Ensuring personnel attend relevant training programmes.
* To be responsible for the staff training matrix with regular updates to the HOD.
* To share joint responsibility for all staff appraisals.
Management of Services3>
* To take an active role in ensuring that excellent levels of service are delivered to the customer and that all staff are always working hygienically.
* To ensure that all food is prepared with due care and attention, particularly regarding customers’ special dietary requirements: for example, nut, dairy or wheat allergies. And strict adherence to the College’s Allergen management policy always.
* To ensure pre- service briefs are conducted and signed off.
* To organise and lead the presentation and service of all meals at the required times and to the required high standard.
* To ensure daily ‘customer journeys’ are conducted and signed off.
* To work as a team member supporting the FOH at all times on the counters as required.
* To manage day to day management of front of house team for pupil and staff feeding.
* To manage hospitality bookings and ensure all functions are fully staffed and set up in a timely manner.
* To oversee functions and ensure all hospitality is delivered on time to the agreed standard.
* To assist the Head of Catering with all service activity as time allows and monitoring standards reporting any deviations appropriately.
* To ensure that customers are given a prompt and efficient service and that their food service and value expectations are consistently exceeded.
* To be customer focused on all times, by being visible during meal periods, communicating and determining customer requirements before they do.
* To regularly monitor customer feedback and produce an appropriate action plan based on the results.
* To oversee core service delivery and liaising with chefs on food quality.
Management of Finance
* To control payroll & book closures through approved financial systems.
* To control and monitor the labour and expense costs in line with the annual budget.
* To manage staff rotas according to level of business and functions in a timely fashion.
* To manage the College’s expectations of internal and external functions.To oversee the inputting of invoices and keep record of all internal issue expenditure.
* To close the books at the end of each financial period in line with timelines for Head of Catering to report the Bursar.
* To be responsible for monthly reports for Head of Catering’s finance pack to the Bursar.
* To deputise in the absence of the Head of Catering (covering sickness & holidays).
* To attend any reasonable requests made by the Head of Catering.
* To control / finalise payroll.
* To control and monitor the labour and expense costs in line with the annual budgets: main account and Fives Cafe.
* To submit costings of all events in a timely manner.
* To oversee the inputting of invoices and keep record of all internal issue expenditure.
* To close the books at the end of each financial period in line with timelines for Head of Catering to report the Bursar.
* To highlight weekly and monthly any procurement anomalies and resolve.
* To work closely with the Executive Chef in relation to costs and have weekly finance update meetings with head of Catering.
Management of Customer Service
* To ensure all food is presented and served in line with company minimum standards, but also, to remain innovative in the method and style of presentation and food service.
* To attend all food committee meetings when required.
* To maintain a constant awareness of the changing needs of customers and adapt menus and styles of service to meet these needs.
* To possess an up-to-date knowledge, awareness and interest in recent, current and future food and industry trends and reflect these in the location.
* To incorporate new service styles and food concepts in the location.
* To maintain a library of up-to-date literature and display material on menu/service ideas and creations in the location.
* To assist in producing and implementing a marketing plan on an annual basis, ensuring a schedule of fun events for both customers and staff i.e. themed events.
* To maintain an effective business relationship with the College by understanding their needs and transferring these into the location.
Management ofHospitality
To organise special functions / events as required, some of which may occur outside of normal working hours.
1. To manage the College’s expectations of internal and external functions.
Skills and Experience
* Experienced manager with a strong background in leading and operating within busy, client-facing environments.
* Excellent communicator with experience managing a variety of service types, including counter service, events, and fine dining.
* Demonstrates a proactive, can-do attitude with the ability to perform efficiently and effectively under pressure.
* Proven experience in directly managing customer-facing teams, with a strong record of ownership, accountability, and team performance.
* Proficient in Microsoft Office applications, particularly Word, Excel, and Outlook.
* Highly organised with excellent time management skills and the ability to maintain composure and productivity in high-pressure situations.
* Committed to self-development with a positive attitude toward learning and identifying personal training needs.
* Self-motivated and flexible, able to work beyond conventional time constraints when required.
* Strong leadership skills, with the ability to enhance team effectiveness through motivation, communication, coaching, and training.
* Experienced in managing and implementing organisational change.
* Leads by example, inspiring and motivating others to achieve excellence.
Application Procedure
Applications should be made using the application form. Candidates are asked to add a covering letter setting out, as succinctly as possible, their reasons for applying for the position at Lancing.
A full curriculum vitae and the names, addresses and telephone numbers of a minimum of two referees, one of whom should be the candidate’s current or most recent employer should be included with the application.
Informal conversations about the post may be arranged with the Head of Catering, Hannah Bond hbond@lancing.org.uk
The College reserves the right to call individuals to interview prior to the closing date for applications.
Using the webform below, please complete and submit an application form, self-declaration of criminal record form, full curriculum vitae and covering letter setting out, as succinctly as possible, reasons for applying for the position at Lancing College.
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