Main Duties

Overall responsibility for the day-to-day management and logistical planning of the Delivered Hospitality Catering service and participating in the catering operation as a whole and as part of the catering management team.
To work closely with Kitchen Manager and ensure cohesive approach to the delivery of Hospitality Catering across the University. Assist and cover in the kitchen at peak times or during periods of absence.
Establishing jointly with the Hospitality Manager and Head of Catering and Foodservice local standards of work, including work practices, food service presentation, labelling and packaging, service levels and ensuring these standards are met.
Participating in the planning of Delivered Hospitality menus with the Senior Head Chef providing customer feedback and recommendations to introduce new ideas, products and services to enhance the customer experience. Ensuring production and service to the highest possible standard within a given budget.
In conjunction with Hospitality Manager undertake promotional activities to increase sales and relationships with customers ensuring effective communications to enhance sales and reputation.
Review and actively seek customer feedback, responding to feedback where necessary and make recommendations to Hospitality Manager and Head of Catering and Foodservice for improvements and development.
Organising and supervising delivered hospitality drivers and staff and ensuring that the required standards of delivery and presentation of food, cleanliness, hygiene, safety and maintenance are met and maintained, ensuring deliveries are in line with the orders placed and the time requested.
Liaising with the Conference Office with regards to any menu changes, supplemented items, delivery issues or queries for any delivered hospitality order. Ensuring a positive working relationship between this role and the conference office is established and maintained.
Ensuring that the University catering vehicles are operated and maintained in line with University policy and procedures. All records are maintained, checked and filed.
Preparing staff rotas in conjunction with the Hospitality Manager and in line with salary budget.
To provide timely and accurate information in order to facilitate the processing of invoices, receipts, purchase orders as required by the University.
To place orders, oversee/receive deliveries, ensure shortages are followed up with suppliers and credit notes obtained.
Contributing to the profitability of Catering Services, Retail and Hospitality, by working within agreed budget targets, through effective rota planning, stock control, stock takes, cost control, staff costs.
Responsible for security of stock and equipment, reporting any issues in a timely fashion to Hospitality Manager and Head of Catering and Foodservice.
To ensure any faults or damage to equipment or fabric of unit are reported immediately and followed up until safe/satisfactory resolution of fault or referred to Hospitality Manager.
Ensuring sound working practices for food safety, allergen, COSHH and health and safety. Ensuring compliance with Cardiff University Food Safety Policy, allergen legislation, and all risk assessments are instructed and revised.
To liaise with line manager in order to manage sickness and absence, overtime, performance, recruitment, induction and development needs for all staff within operational unit.
To hold regular meetings with staff under direct responsibility, creating effective and efficient communication across the team.

Continued under Additional Information

Person Specification

The Person Specification is split into 2 sections: essential and desirable. Please demonstrate clearly how you meet all of the essential criteria. Where possible you should give examples of how, when and where you have used your experience, knowledge, specific skills and abilities to match those required for this particular job role.

Please ensure that you communicate this fully by creating a new document containing your supporting statement, refer to sample layout below, listing ALL OF THE CRITERIA and commenting against each one as to how you meet them.

This will need to be completed before you begin making your application on line as you will be required to upload it. When uploading the supporting statement the document title needs to read “supporting statement and should also detail the post reference number ending in BR” (relevant to the job you are applying for).

Essential Criteria

Proven track record of food preparation and presentation gained in a busy kitchen / restaurant environment to an excellent standard and methodology, with an understanding/experience of special diets and nutrition. Knowledge of current issues, modern trends, nutrition, allergens.
Proven work experience in the following areas including resource and logistical planning, financial management; budgeting, costing menus and stock control, awareness of and implementation of seasonal factors on menus and experience of local sourcing and managing and developing a team.
Pleasant and welcoming manner. Demonstrating experience of working in a customer focused environment with an ability to respond to customer feedback and needs in a polite and courteous manner adapting to their requirements accordingly.
Proven experience of good timekeeping and excellent organisational skills; ability to work in a busy and demanding environment, under pressure at times. Accurately and effectively processing large amounts of customer requests/ operational activities whilst working to tight deadlines. Working unsupervised, planning and setting priorities for own work and that of others whilst monitoring progress.
Proven ability to communicate effectively both orally and in writing. Experience of working within a team and ability to communicate and follow instruction and procedures. Delegate work to more junior colleagues, supervising them so as to ensure they understand the job, fostering a positive team environment for them, challenging so that they develop professionally and contribute to the enhancement of the work of the team.
Proven ability to motivate and lead a team, working well as an effective team member, providing advice, guidance, training and feedback to other team members where necessary.
Strong organisational skills with proven experience in logistics planning and management, demonstrating experience of working in an administrational role.
Numeracy and literacy skills. Evidence of computer and IT skills, Kinetics, Oracle, Microsoft Word, Excel, emails, including use of internet and online calendar.
Level 3 Food Safety and Level 2 Health and Safety.

Desirable Criteria

Experience of working within a similar University environment.
Experience of compiling recipes and method cards in addition to compiling standard operating procedures for front of house service.
Knowledge of environmental and sustainability matters pertaining to food procurement and production.
Proven ability to speak/write Welsh or willingness to learn.

Additional Information

Continued from Job Description

To assist in creating and maintaining a positive and productive working environment in line with Cardiff University dignity policy.
To manage staff performance and capability. Undertaking personal development review meetings with direct reports. Being proactive with regards to supporting and recommending their personal development and identifying training/skills gaps.
Co-ordination of special functions, projects and their requirements in conjunction with the Hospitality Manager and Head of Catering and Foodservice.
The above list of duties is not exclusive and from time to time the Management team may specify other duties commensurate with the post holder grade.
Covering other general duties within the scope of the grade, such as cooking and food production, duty management, covering absence or during periods of variation in workload both within the usual place of work or elsewhere within the Catering outlets.
To ensure compliance with legal and regulatory requirements in respect of equality and diversity, data protection, copyright and licensing, security, health, safety, environment and wellbeing, financial and other University policies, procedures and codes as appropriate.
To abide by university policies on health, safety, environment and wellbeing. As a member of staff with supervisory responsibilities you will also be responsible for ensuring that University policy and procedures and legal duties are applied within your areas and that appropriate risk assessments are undertaken, necessary actions are implemented and staff within your area are fully conversant and trained in respect of their Health and Safety obligations.
To assist in the investigation and preparation of reports / documents on individual projects as requested.
To actively participate in Quality and Customer Care initiatives.
To attend and actively participate in all basic training as identified in the Training Matrix.

CAMPUS SERVICES INFORMATION

Campus Services provides a range of professional support services to students, staff and visitors at Cardiff University.

Residences manages accommodation places for approximately 5,500 students, both catered and self-catered.

In terms of catering, there are cafés and restaurants conveniently located across university campuses, in addition to a delivered hospitality service.

Cardiff University Sport exists to provide students and staff with a balanced, high quality and integrated sport service which meets the needs of a broad range of users.

The Nursery offers facilities for children aged between 10 weeks and 5 years and is divided into sections appropriate to the ages and development of the children.

Both residential and catering facilities are utilised for conferences and functions during the University’s vacation periods. A purpose built and designed conference centre and conference facility is also available throughout the year.

The Campus Services operation is supported by its own central administration functions covering the allocation of residences, human resource and quality, purchasing, facilities, finance, and general administration.

Salary Range Min.

28,031

Salary Range Max.

31,236

Job Category

Admin / Clerical

Grade

Grade 4

Cardiff University

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Delivered Hospitality Manager