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
