Night Manager

Requirements

Overall management of a team of professional kitchen and supporting staff, including training, development, delegations, scheduling and monitoring of tasks to timely completion.

The Executive Chef will plan, organise and direct the preparation and cooking of food ensuring that the company s reputation for quality is enhanced with customers and clients at all times

Develop strategic vision for food and food service at the RAU alongside Head of Catering & Retail including business cases for multi area catering production.

Take responsibility for the food production with a hands-on approach to servery dining and VIP events with a proven record of success in quality high volume establishments and ambition to drive offer forwards

Drive sales through holistic, seasonal and on trend menu planning with preferred suppliers

Actively excite and enthuse all employees and consumers in all matters food, working in conjunction with marketing support functions, University stakeholders and suppliers where appropriate

Provide a focus on freshly prepared food, quality ingredients, seasonality and provenance whenever possible that delivers on quality and budget.

Adopt a values-based approach that emphasises the impact of food and drink production, the working conditions of those involved in production and supply and animal welfare

To compile menus that meet customer, industry good practice and University needs and show continuous development and innovation in menus, adherence to parameters of accreditations and provenance.

Develop and enhance relationships with suppliers to meet business needs including giving feedback and ensuring required quality.

Experienced at financial report writing, The Executive Chef will be required to implement and maintain food monitoring procedures to facilitate budgetary control and to monitor all costs against agreed budgets.

To ensure the effective management of all aspects of food production across all services and all brands: e.g. breakfast, lunch, evening meal, hospitality in order to achieve target GP% and profit margins.

Ensure that all legislative and University policy, operational procedures and standards are applied to provide a consistent and safe product and service for all University employees and customers

Ensure full compliance with legislative Food Safety and Health, Safety and Welfare policy delivering best in class performance, pro active approach to departmental needs

Planning structured team development with training and succession planning

Attend and participate in regular departmental and University meetings as required and cascade as appropriate

Undertake any other duties as directed and commensurate with the level of this post for which the post holder has the necessary experience and training.

Maintain Covid Secure Protocols within ones area.

The post holder will be required to work weekends and evenings as part of a flexible rota.

The post holder will be required to travel; visiting suppliers and other institutions for benchmarking/collaboration/networking visits.

Benefits

• 30 days holiday + bank holidays.
  
• Relocation assistance (temporary accommodation available on site).
  
• Free parking on site.
  
• Discounted gym membership.
  
• Free flu vaccination.