 Taking responsibility for the daily operations of the Front of House and Kitchen teams at The Management Centre  Attending weekly venue operations meeting to provide catering updates  Develop the business plan and identify commercial opportunities to maximise income and deliver budgets  Proactively seek new and innovative opportunities to improve the customer experience  Actively keep abreast of industry knowledge and concepts.  Supporting the production and costing of menus and new dishes for the restaurant and special events  Planning new promotions and initiatives, and contributing to business development  Checking event bookings volumes and the allocation of resources and staff through weekly planning and rotas  Front of house role to include overseeing of restaurant dinner service Staff Management  Assist in the recruitment, selection and training of new catering staff  Identify training, mentoring & personal development needs for catering staff  Lead and coach a team of staff to ensure that all required tasks are completed.  Ensure all prescribed business processes and procedures are fully briefed and followed and that monitoring procedures are robust.  Lead by example and ensure that the team is motivated to deliver customer focused and sales driven service  Effectively roster staff so that optimum service levels can be achieved  Address any performance and competency issues relating to staff and follow appropriate disciplinary procedures through to authorised levels. Service Delivery / Product  Develop and maintain customer service standards so ensuring that the highest standards of service are achieved. Promote a truly customer focused working environment.  Identify what the customers need and work to deliver.  Provide the Venue Director with innovative suggestions for improvement of service quality.  Ensure that effective customer feedback mechanisms are understood and used by all staff and that suggestions for service improvements are passed to the Venue Director.  Ensure that all staff are trained in service delivery and understand the service culture required. Record all training on staff training records.  Monitor products and ensure that they are to specification and that they are consistent.  Be responsible for food production as required.  Address any issues of none compliance to service standards. Financial / Administration  Establishing and maintaining supplier contracts, while locally sourcing quality produce and ethically produced food will be key consideration  Liaising with suppliers and clients  Negotiating contracts with customers and offering support to the events team at the venue  Overseeing the catering software system, including RezDiary Restaurant booking system, pricing and stock control  Use financial data to ensure optimum financial performance within prescribed budget. Undertake proactive management and monitoring of performance  Keeping financial and administrative records as required  Adhere to effective security and financial procedures including opening, closing, month-end inventory, and cost monitoring.  Ensure all information needed for invoices for groups, conferences and functions is recorded, completed and passed to the relevant persons.  Ensure all monies are accounted for, any change orders are completed and that all monies are banked.  Effectively roster staff to ensure that budgeted costs are not exceeded and steer sales to ensure that budgeted percentages are achieved.  Effectively monitor and maintain stock of food and liquor and ensure that all stock is secured.  Ensure that stock is rotated and that all wastage is accounted for.  Compile forecasts to assist in completion of budgets and provide the Financial Controller with accurate financial data. Operational / Health and Safety  Maintain a clean and safe environment for customers by adhering to licensing laws, Food Safety and HACCP policies.  Responsible for the EHO compliance at the venue for the purpose of audit  Act as the nominated person on behalf of the Designated Premises Supervisor in the capacity of a Personal License Holder when required  Ensure that local and statutory procedures are implemented and adhered to.  Ensure that all staff are trained on all statutory procedures and that records of training are kept.  Communicate all necessary information to all staff.  Carry out daily inspections of premises and equipment to ensure that a state of good repair is maintained.  Report any large budgetary impact maintenance or major issues to the Facilities & HR Manager. Any other duties that might reasonably be expected from the post holder. B: Requirements & Personal Attributes  BTEC, OND or equivalent qualification in a relevant subject  Intermediate Food Safety Certification  Computer literate (Microsoft Office, Rezlynx, Epos)  Personal License Holder  Candidates should possess relevant industry experience at management level to meet the requirements of this role  Experienced and proactive manager with a proven record of effective commercial management  Business and customer focussed outlook and be able to identify and seek opportunities to deliver results.  Experience of dealing with senior members of staff on matters of sensitivity and confidentiality. C: Experience / Knowledge  Minimum 2 years management experience  Proven and effective experience of managing in a commercial catering operation  Effective financial management and budget controls  Effective leadership, decision making, coaching, delegation and motivation skills.  Experience in providing a service for a variety of customer types  Ability to identify commercial issues and provide and deliver solutions in a timely manner  Ability to deliver consistently exceptional service levels  Proven ability to develop and produce a food offer which relates to the style and requirement of the individual facility.  Ability to identify marketing needs to deliver on commercial, service and financial plans  Work on development of the business plan  Excellent written and oral communication skills  Demonstrate ability to embrace change and build effective team work  Ambitious and flexible with the ability to set clear and achievable goals  Excellent organisational skills and the ability to handle a varied and demanding workload. D: Key Skills  Customer Service  Attention to Detail  Inspirational Leadership  Management Skills  Organisational Skills  Problem-Solving Skills  Good Communication Skills