JOB DESCRIPTION

Waiter/Waitress

Background

Trinity College is the largest of the Colleges of Cambridge University, with some 650 undergraduates, 350 post-graduates and 172 Fellows (the senior members of the College), plus some 350 staff. The College is a very diverse community, with about a fifth of its undergraduates and half of its post-graduates coming from overseas.

The College provides accommodation, food and drink for its members to foster a sense of community and to produce an environment in which social and academic interchange is encouraged. The Catering Department provides the food and drink service for the senior and junior members and for the staff whilst on duty. In so doing the department may have to produce up to eleven different menus and serve more than 1,500 meals each day, for 364 days in the year. The quality, variety, presentation, service and cost of the food and drink provided are a key element in ensuring that the educational aims of the College are underpinned by the good service of the Catering Department.

Department Background

The Catering Department consists of approximately 75 staff responding to the Catering Manager and Deputy Catering Manager. Catering staff includes Office, Kitchen, Hall, High Table, Bar and Buttery staff. The Bookings Manager’s main role is to administer the day-to-day catering requirements, room bookings and the conference catering requirement documentation

Management Structure

The Steward takes overall responsibility for the Catering Department under the authority of the College Council. All day-to-day management is in the hands of the Catering Manager and his Deputy.

Department Services

•Hall. Open 364 days in the year, the exception being the day of the Staff Outing, in July. Undergraduate meals amount to some 200 breakfasts, 350 lunches and 450 dinners. Fellows’ meals are some 120 lunches and 50 dinners.

•Private Supply. Private dinners arranged by members of the College and outside organisations, normally held in private dining rooms. Private supply occurs throughout the year, depending on College activities, but particularly during the vacation periods. It represents an important additional source of income for the department.

•College and Special Functions. Providing some 14 large dinners each year for the College.Catering for lunches and dinners for special occasions, including conferences, concerts, receptions, wedding parties and degree ceremonies. Meals for conferences during the vacation periods can be for up to 450 persons.

Responsible to: Head of Front of House Services and their supervisory team

Main Purpose of the Job:

To assist the Front of House Services Manager in the smooth running of the Functions, Private Dining and High Table services

Main Duties

•To work predominantly within the High Table (Private dining area for the Fellows of the College), whether it be for formal meals, buffets, meetings or light refreshments

•To actively engage in service of food and drink in the College, under the supervision of the Front of House Services Manager and their management team.

•To deal with the customer in a responsible, helpful and friendly manner

•To assist and train Junior and casual staff who may be new to the job

•To carry out movement of tables, chairs etc, preparation work and laying up prior to a meal anywhere in College under the supervision of the Hall Manager

•To work in any area of the Front of House department as and when required

•To assist, as and when necessary in any general duties required in the preparation and

cleanliness of the service areas, (Private diningand Student Servery), as instructed

•To anticipate routine job requirements and act without the necessity of referral

•To take responsibility for their actions

•To clear down service points and tables after the end of meal and ensure the speedy return of all unused food to the Kitchen

•To report anything untoward in relation to equipment, hygiene and standards of service

•To attend and complete training courses the Catering Department may send you on

•To show a responsible attitude towards their own and their colleagues’ Health and Safety observing all relevant rules, regulations or instructions given by superiors

•To observe all Food Safety regulations and comply with the due diligence needs of the Department

•To carry out any reasonable request of the Hall Manager or Management to maintain the standards and services to College and guests

Other:

To undertake relevant training as and when required

To show a responsible attitude towards their own and their colleagues’ Health and Safety observing rules, regulations or instructions given by superiors including Food Safety, Health and Safety and Fire Regulations.

To observe all Food Safety regulations and comply with the due diligence needs of the Department

To have the flexibility to work shifts including evenings, weekends, and public holidays subject to rotas and a willingness to extend or change hours and days of work from time to time upon request and subject to operational requirements.

To undertake any other relevant duties, which arise due to the nature and character of the post as directed by the Head of Catering or the Hall and Functions Manager.

The College reserves the right to make reasonable changes to the duties and requirements in the job description, which may be necessary to meet the changing needs of the job or to reflect the latest technology or best practice.

Health & Safety

Individuals will be expected to conduct themselves in a manner that will not affect the health and safety of themselves, their work colleagues or the members of the College.

Knowledge & Skills Required

We are looking for a confident and competent person with an out-going personality. Also, since this is a high profile, front-of-house post, the incumbent will need to be smart and well presented, with good social skills. He or she should be able to communicate readily and easily and have the ability to interact with people of different types and personality; including adolescents and the very elderly. The successful candidate will also need to have or to develop an appreciation for, and affinity with, scholars and scientists if he or she is to understand the culture of the College.

Candidates must hold a certificate in Basic Food Hygiene and Basic Health & Safety. Ideally they should have experience in a similar role. Candidates should have, or be prepared to develop, a good knowledge of etiquette, particularly that related to the College. They must conduct themselves with tact and diplomacy and be prepared to respond to varied demands at short notice.

Salary

£17,921 - £19,930 per annum plus 12% shift allowance

Other Information

Working hours will be not less than 37.5 hours a week. Starting and finishing times may be varied according to the nature of the work in hand. The jobholder will be expected to attend for additional hours as required to provide service for Fellows’ functions and College functions, and cover for absent staff.

Meals are provided during the breaks in working hours.

Annual leave is 25 days plus 8 Bank Holidays for a complete leave year.

September 2017