Retail Catering Team Leader at The University of Edinburgh

Job Purpose

To lead the team of catering assistants, supervisors and commis chefs in the preparation and service of food and beverages to students, staff and visitors. Leading by example with a hands-on approach to ensure that all standards are met with accountability for the quality of food and service.

Main responsibilities

• Ensure all food and service standards and customer needs are met, at all times ensuring the quality of services provided are in line with standard operating procedures. Instruct and guide catering supervisors and assistants and commis chefs in relation to food and beverage preparation and service, equipment safety & maintenance, cleaning and counter operation across the department always monitoring and reviewing the quality provided (30%)
• As part of the team or individually when required prioritise and carry out a range of tasks to ensure the smooth running of the allocated shift. Allocate daily/weekly schedules to ensure that the catering team are clear what is required. Tasks include one or more of the following:
• Planning own work and creating work places for supervisors and catering assistants, setting up areas ready for service, ensuring compliance with H & S requirements, food preparation, service and delivery, placing food orders, stock management, managing customer feedback, ensuring that the staffing resources are allocated effectively across areas of the business (delivered catering, vending, café, preparation). (30%)
• Respond to café assistants/commis chef and supervisor queries to avoid disruption to service. Resolving routine work problems independently and escalating appropriately to line manager when needed (10%)
• Assist with routine administration tasks such as monitoring and responding to emails, responding to client enquiries, completing stock orders, transfers and invoicing and the completion of work logs. Carry out routine record keeping such as H&S and food safety requirements, support with the end of month stock taking. (10%)
• Support induction programmes and development plans for catering assistants and supervisors through on the job training and buddying of colleagues to ensure consistency in service delivery. (10%)
• Deal with any customer issues which arise during the operational day and report such to line manager (5%)
• Will undertake the above duties working on a rotational basis and any additional duties as requested by management (5%)

Knowledge Skills and Experience

Education, Qualifications & Training (Desirable)

• Through on the job training become fully conversant in the operation of the catering unit and attain REHIS Elementary Food Hygiene qualification within 6 months (if not already held).
• Through on the job training become fully conversant in the range of other catering related requirements such as H&S awareness and reporting, fire safety and departmental SOPs.

Knowledge & Experience (Essential)

• Experience in a similar catering environment is essential, preferably with proven ability in dealing with high volumes of customers
• At least 2 years’ experience at a supervisory/team leader level.
• Ability to organise work day for self and when required, line reports.
• Ability to give instructions and guide the catering team. Giving formal feedback on performance where necessary.
• Ability to communicate clearly and respond to clients, colleagues and when required, contractors.
• Ability to understand, adhere to and effectively communicate and coach others to meet our standard operating procedures, operational health and safety requirements and core ACE values.
• Strong ability to anticipate customers’ needs and deliver excellent customer service to a range of customers.
• Competent written and oral communication skills
• Numeracy skills
• IT skills, familiar with the use of standard systems and the ability to navigate standard reports.