JOB PROFILE

Job Title:Food Services Coordinator

Reports to:Head of Campus Retail and Commercial Operations

Department:Campus Retail and Commercial Operations

Job Purpose: To be responsible for and manage efficiently and effectively the outlets within their area of responsibility. To give guidance where necessary and to take responsibility for ensuring that all procedures are followed correctly and within University guidelines. To undertake operational duties as necessary within the department. To ensure the highest levels of customer care and service standards are maintained.

Key Accountabilities

  1. To be responsible for and manage efficiently and effectively the outlets within their area of responsibility. To coordinate and plan the overall preparation and serving of all food offers.
  1. To ensure all practices and procedures are adhered to with regard to food safety, health and safety, food handling, shift changes and wearing of correct uniforms.
  1. To plan and assist with stock-take once a month. To ensure that stock is in date and is rotated. To be responsible for making sure all records are kept up to date and accurate, for example, wastage / fridge temperatures / HACCP.
  1. To manage a team of supervisors, full time and casual staff. To create weekly staff rotas in line with agreed budgets.
  1. To be responsible for the ordering of all cost of sales and other catering items ensuring that food costs and wastage are controlled effectively.
  1. To be responsible for the coordination / delivery of practical training for all new staff members, for example, till procedures, portion control, hygiene and correct uniforms. To actively encourage staff to participate in relevant training activities.
  1. To ensure that all operational financial procedures are adhered to, for example, cash / till controls, stock management and purchasing.
  1. To ensure Health & Safety of staff and visitors is maintained. To carry out safety checks within the department on a regular basis.

Food & Beverage Supervisor

Person Specification

Essential /

Criteria or Requirement.Desirable

Qualifications

Good General Education.E

Basic Food Hygiene CertificateE

Experience

2 years experience of supervising F&B operationE

Staff supervision & trainingE

Management of:

Stock control.E

Cash control.E

Epos systemsE

Health and Safety regulations.E

Understanding of and commitment to

Equal opportunities.E

Disposition

Able to form effective working relationships with other

team members, with ability to lead and motivate.E

Must be flexible, able to cope under pressure and

adapt to changing priorities.E

Must possess a positive attitude to work related problems.E