Our Client, an Oxford College are actively searching for a Deputy
Food and Services Manager to work within the food services team.
This is a busy department and they are a close-knit team.
The role of Deputy Food Services Manager (DFSM) is a newly
created post and it is integral to the evolving strength of this
small but dynamic team. The purpose of the role is to provide the
highest level of service to members of the College and its
guests. Under the guidance of the Food Services Manager, you will
ensure the effective and efficient operation of the main dining
hall, alongside other small private dining areas in conjunction
with the SCR Butlers. You will be responsible for the day-to-day
supervision and pastoral management of the Hall/Buttery team,
including 3 Hall Supervisors. Working closely with the SCR
Butlers, you will play a vital role in maintaining and setting
high standards of service and presentation to deliver excellence
which is second to none.
The Food Services Manager, who oversees both the SCR and Hall
operations, will provide support for the Deputy Food Services
Manager, assisting her/him in achieving and maintaining a
superior service and presentation; this includes the smooth
running and appropriate management of all food service areas and
service quality, personnel and budgetary matters, and Health and
Safety and hygiene standards. It is expected that the DFSM will
run the department in the absence of the Food Services Manager
with confidence and gravitas, and will be present at all College
feasts.
Responsibilities of the Deputy Food Services Manager shall also
include the security and maintenance of equipment and assets,
including the College silver.
This is an active, hands-on role that requires energy and drive
to deliver outstanding results in service provision.
Duties outlined but not limited to:
Managing Food Service Operational Areas
* Manages and where necessary, prepares the day-to-day operation
of College dining/eating/servery areas. This includes the
supervision and guidance of the Food Services Team
* Responsible for accurate allergen information and the correct
menu display in accordance with College standards
* Responsible for ensuring the Hall Supervisors and the wider
team are consistently fully briefed in terms of allergen menu
content at all meal times, including College events
* Oversees the preparation and set up in the servery area for
cafeteria meal services, ensuring the area is well presented and
ready for each service, and that service equipment, point of sale
are correct and in place.
* Works closely with the Kitchen team in the maintenance of
standards on a daily basis
* Maintains service quality and cleanliness standards in all
dining and service areas
* Responsible for the appropriate staffing levels to ensure that
the service and operational needs are met
* Ensures adequate levels of china, glassware and cutlery are
available at all times, updating an inventory on a termly basis
* Takes a fresh eyes approach to deliver service excellence and
drive the service forward, instigating change when necessary
* Demonstrates high levels of personal and professional
appearance, setting and leading by example for other members of
the team
* Oversees the departments’ storage areas ensuring high standards
of cleanliness are maintained, and all glassware/non-perishable
items are kept in an orderly fashion
* Is expected to be present at large College events and feasts.
Ensuring Exceptional Service
* Manages service delivery in the main Dining Hall to ensure
excellent service from point of entry to departure, this
includes; greeting diners, speed of service, food and beverage
delivery, and the fulfilment of special diets/requests
* Develops a good understanding of the differing needs of all
customers, and works with the Food Services Manager to ensure
that the Food Service operation adapts to address those
differing/changing needs
* Assists the Food Services Manager to seek regular feedback from
diners, and uses this information to improve the service we offer
and develop the team
* Handles queries and feedback with sensitivity and in a timely
manner.
Team Leadership and Communication
* Takes a hands-on approach to setting standards and working
within the team on a daily basis, giving clear direction to
direct reports, and the wider team, as and when required
* Communicates effectively and confidently regarding College
activity via a daily briefing
* Liaises with the kitchen over special dietary requirements of
guests and ensures the team are fully aware and briefed
* Gives clear direction and sets out expectations to those being
supervised on shift
* Manages the day-to-day pastoral care of the Food Services team
* Coaches the Hall Supervisors and the Food Services Team by
providing constructive feedback on a regular basis to ensure
individual growth and wellbeing, encouraging team work across the
department, high performance and loyalty
* Supports the Food Services Manager by undertaking management of
performance for members of the Food Services Team, highlighting
good performance and identifying areas for development that will
benefit team members
* Works with the Food Services Manager to identify training needs
within the team, generating development plans via appraisal
* Empowers the team to take responsibility and provide excellent
service.
Administration
* Deputises for the Food Services Manager, in their absence
* Works alongside the Food Services Manager to continually
develop the service bringing innovation and creativity to service
presentation
* Supports the Food Services Manager with the planning and
organising of large College events
* Supports the Food Services Manager to facilitate service and
operational changes as needed
* Undertakes responsibility for Food Services Team rotas and
working patterns which includes timesheets for the department
* Records all staff sickness and holiday, and informs the Food
Services Manager in a timely manner
* Responsible for overseeing that the correct stock levels of
perishable and non-perishable items are maintained, including
wine and port for the Buttery
* Responds to Buttery emails and enquiries in a timely and
appropriate manner, communicating with the Food Services Manager
as required
* Works closely with the Conference and Events team in order to
provide and obtain information about events in College.
Hours of Work:
Normal hours of work will be 37.5 hours per week. You will be
required to work a mixture of single and split shifts (split
shifts are very occasional and in exceptional circumstances),
across 5 out of 7 days, Monday to Sunday. An example of the
working hours are as follows:
Early Shift: 07.30 – 3.30pm
Late Shift: 12.00 – 8.30pm or 12.30pm – 9.00pm
Split Shift: 07.30 – 2.00pm/5.30pm – 8.30pm
Benefits:
* Membership of a contributory pension scheme (OSPS)
* Holiday entitlement of 38 days pro rata per annum (1 January to
31 December) including Bank Holidays. There is a requirement to
use some annual holiday entitlement for the College’s Christmas
closure period. One additional day of holiday is awarded for
completion of 5, 10 and 15 years’ of service.
* One meal will be provided free of charge, to be taken either
during an unpaid meal break during working hours, or at either
end of a shift in the employee’s own time
* Use of the College gym
* Discounted bus pass purchase scheme, a rail purchase scheme,
and a cycle to work scheme
Salary: £35,000-£36,000 gross per annum
REF: S&W#2957894
