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12 days ago
Fabulous Fan Fayre
Salary band: Any
Location: Lancashire
Job type: Permanent
Contact: Fabulous Fan Fayre
Category: Chef Jobs
Job title: General Manager

Department: Catering Operations

Reporting line: Managing Director, Operations Director, Hospitality Director

No. of direct reports: Assistant Manager, Head Chef, Sales Manager

Purpose of role:

To plan, facilitate and implement an operation that delivers a premium experience on both a day to day basis and event days, alongside ensuring operational quality and excellence is maintained.

Key relationships


Assistant Manager
Head Chef
Sales Manager
Head of Safety and Security
Head of FM
Plus other key managers engaged in day to day delivery


Third party catering providers
F3 Senior Management Team
Management team based at MCFC

Key Tasks

Oversee the management and execution of the catering operations plan to ensure the optimal delivery of a world class customer experience in line with agreed budgets.

Management of all third party relationships to ensure that the partnership is maximised.
Management of other third party catering suppliers/partners.
Day to day management and co-ordination of the Caf, Restaurant and Event hospitality catering operation.
To assist in the enhancement of new hospitality catering products and concepts.
To assist in leading and coordinating initiatives to drive catering revenue.
Assist in the implementation of SOP and SLA manuals throughout the catering operation.
Advise and ensure all partners are compliant with Health & Safety regulations.
Assist in assessing market trends to identify new commercial opportunities developing business cases and realise benefits.
To assist in the implementation and mobilisation of catering and/or hospitality capital projects, working in conjunction with the ID team and FM team where appropriate.
Increasing catering spend per head.
Identifying efficiencies within the catering operation that improve P&L and operational performance. To ensure that all food, liquor, equipment and sundry items are charged appropriately to the client via the daily charge sheets.
To ensure that casual employee payroll is kept within the operating targets as set.
To prepare the casual employee rotas, and any other administration duties.
To attend weekly meetings to discuss forthcoming business.
Provide administrative support as and when requested.
Assist in maximising sales and reducing costs throughout the operation.
Embedding operational excellence and driving continuous improvement into the catering operation to enhance the customer experience - delivering service improvements across all customer touch points.
To manage and assist in the preparation of all function areas and ensure that the highest standards of presentation of these areas are achieved in good time.
To ensure the highest standards of cleanliness, tidiness and maintenance in all function areas and public areas within the conference and banqueting dept. To liaise with housekeeping and maintenance depts, where necessary.
To ensure the highest standards of food and beverage service to the times instructed by the client.
To react quickly and efficiently to clients requests and changes in function arrangements and complaints and ensure these are carried out. To communicate such information to the catering office and kitchen where relevant.
To ensure the highest standards of general hygiene and hygienic food handling are achieved at all times by all employees.
To ensure that all employees are trained to a level which enables them to carry out their duties according to departmental standards.
To ensure that all employees adhere to the departmental standard of dress and personal hygiene at all times.
To ensure that banqueting services, pantries and other back of house areas are kept in a clean and tidy condition
To ensure the control of all department equipment ensuring that breakages are kept to a minimum and that the misuse of establishment property does not occur.
To maintain the departmental liquor control procedures. To ensure that all liquor breakages and wastage is kept to a minimum and recorded where appropriate.
Maximise sales and reduce costs throughout the operation

To be fully conversant with; -

The standards and procedures within the Venue for fire, security, health & safety.
The standards and procedures within the banqueting for personal hygiene, food hygiene and safety.
The operating standards and procedures within the Venue for the service of food and beverage.
The legal requirements in respect of the sales of alcohol to the public.
The methods of payment accepted by the company.
The standards for cash and payment handling.

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