CATERING TEAM
We cater for anything from tea and coffee for five to hospitality functions for 1,000, conference and events business and the BRDC clubhouse – 52 weeks per year, seven days a week, delivering over 30,000+ business lunches a year! Wherever possible, we source local ingredients and cooking in house from scratch. Our team is looking for staff to join our 27 full-time Chefs, Managers, Supervisors and front of house staff, along with our pool of over 40 part-time colleagues who love food and the energy of meticulous preparation in a safe, happy and bustling environment of a world-class venue.
SUSTAINABILITY
We don’t just look after our team and our fans. We want to look after our world too. We're committed in our responsibility to reach our zero-carbon goal. So, we've adopted greener methods within our workplace, donated more than 20 tonnes of surplus food, and installed over 2,700 solar panels which generates 13% of our venue’s power - with all other energy from 100% renewable sources. Our dedication has earned us Three Star FIA Environmental Accreditation, but this is just the start.
JOB PURPOSE
To supervise members of operational front of house (FOH) staff within the catering department in delivering excellent customer service and standards.
KEY RESPONSIBILITIES
- Ensure catering areas are clean and tidy before, during and after each shift.
- Ensure all stock is in date and rotated appropriately to reduce wastage.
- Set and derig catering areas in preparation for operational days.
- Supervise FOH staff in the operational running of a catering area on any given day.
- Ensure high standards of service are maintained at all times.
- Ensure that all food is served and presented in accordance with company standards.
- To assist customers with queries in a professional, courteous and friendly manner.
- Ensure all food safety documents are completed and filed accurately.
- Ensure any necessary documentation is passed onto the Duty Manager upon closing.
TEAM RESPONSIBILITIES
- To adhere to rules and best practice of Hygiene, Health and Safety at all times to ensure full compliance with all relevant current legislation.
- To maintain a clean and tidy workplace at all times in compliance with current Food Safety Laws.
- Work with the Catering Managers to build a culture of teamwork with chefs and FOH personnel, ensuring that all catering areas run smoothly.
- Promote excellent customer service.
- Participate in staff training as required.
- Be willing to assist with other areas of the catering operation when required.
- Follow cash handling procedures accurately and as instructed by management.
- Help the team to achieve sales targets.
- Ensure the point of sale products are optimally displayed to drive sales
PERFORMANCE RESPONSIBILITIES
Performance will be monitored against the following:
- Objectives set through the Personal Development Review (PDR) process
- Ownership and completion of agreed business priorities in a timely manner
- Teamwork
KEY RELATIONSHIPS
Catering Supervisors and Managers, Kitchen Staff, Event Managers, Customers and relevant SCL departments.
KNOWLEDGE, SKILLS AND QUALIFICATIONS
- Excellent customer and client awareness at all times.
- Confident individual with good communication skills.
- The highest standard of personal presentation.
- Ability to cope under pressure in a busy and face paced environment.
- Full clean UK driving licence.
- Knowledge of and qualifications relating to food handling, COSHH and HACCP is desirable.
- Flexible approach to working hours. o Good communication skills.
