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15 days ago
Hydes Brewery
Salary band: Any
Location: Manchester
Job type: Permanent
Contact: Hydes Brewery
Category: IT Jobs
Catering Development Manager - Head Office - Salford

35K plus car allowance, pension and benefits

**Previous applicants need not apply**

Reporting to our Senior Operations Manager, this newly created role offers the opportunity to make a huge difference to how this regional pub operator and brewer, develops its food offer. We've just over 30 managed pubs in the Northwest, spanning a diverse range of customer propositions and ranging in turnover from 5K to 50K a week. Have a look at our website to see how versatile we are. The Packhorse, The Abel Heywood and the Quarrybank are great examples of this.

Ingredients


A ton of passion for great food
A lot of can-do hands on attitude
An ability to communicate a vision and bring it to life, whilst inspiring people to be actively involved along the way.
An abundance of Project Management skills
A bucketload of practical skills. Ideally we'd like you to have 7063 City and Guilds or the NVQ equivalent and have spent at least 5 years in a food environment and be more than comfortable with fresh food.
A current level 3 food safety qualification
Bags of confidence on the IT front. You'll need to be able to create informative spreadsheets to cost menus and communicate clearly both in person and in writing.


Method

Menu Development


Know what our customers like to eat and be up to speed with what's up and coming, introducing new delicious dishes through collaboration with our chefs and managers.
Identify and implement any opportunities to introduce food into pubs where we don't currently offer it.


Efficiencies and Margins


Put in place menus and controls that would maximise food margin whilst driving down wastage and be super efficient.


Purchasing


Liaise with current suppliers and be responsible for sourcing new ones. Manage our food order systems.


Standards


Write food specifications and keep them up to date- communicating and training as and when changes are made and ensuring that quality and presentation standards are met
Audit not just the food itself but the kitchen as well, ensuring that our chefs and managers know how to prevent and deal with any possible concerns. Have an input into equipment purchasing and kitchen planning.

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