JOB OVERVIEW

We are seeking an experienced and dedicated Catering Manager to oversee our catering operations. The ideal candidate will possess a strong background in food preparation, cooking, and team management, ensuring that all catering events are executed to the highest standards of quality and service. This role requires a blend of culinary expertise, leadership skills, and a passion for hospitality.

EXPERIENCE

The successful candidate should have:

• Proven experience in a culinary role, preferably within a restaurant or hotel environment.
• Supervising experience with a focus on team management.
• Strong knowledge of food safety regulations and best practices.
• Culinary and cooking experience with a background in food preparation.
• Experience serving in a hospitality setting, demonstrating leadership qualities.

Job Type: Part-time
Pay: £14.00 per hour
Expected hours: No less than 30 per week

Benefits:

• Discounted or free food
• Free parking

Work Location: In perso

Adhere to all legal requirements:
· Current licensing laws in liaising with DPS Designated Premises Supervisor
· Food Control and Safety Regulations – in liaison with health and Safety Advisor
· Food hygiene – in liaison with Environmental Health Officer
· Implement and monitor daily cleaning schedule
Customer Service:
· Ensuring all staff deal with customers pleasantly and efficiently
· Assessing customer needs and responding/adjusting
· Preparing and cooking food
· Serving drinks and snacks to customers
· Staff turn-out and appearance
· Training staff on customer service, legal responsibilities and violence management.
Managing Staff
· Staff training
· Staff rotas for kitchen and bar, working within the staff budget.
· Staff appraisals, liaise with office re any staff disciplinaries.
· Recruitment and retention of staff to ensure a full quota of employees to meet business needs.
· Ensure all staff work as a team
· Ensure all staff take their compulsory minimum break (20 mins every 6 hours unpaid)
· Make the office aware of any staff sickness so return to works can be carried out by the administrator.
Stock Control:
· Liaising with suppliers and seek best quality of goods at best price.
· Stock rotation
· Ordering of stock
· Stock taking/inventories
· Organising and Handling deliveries and ensuring recording of temperatures where required.
· Managing condition of beers etc -cleaning of pipe
Managing budgets:
· Stock control to minimise waste.
· Staff budget
· Food and drinks ordering
Events:
· Liaising with Administrator and pro shop regarding requirements for external events and societies
· Responsibility for internal events – dealing with relevant Captains and Club organisers
· Liaising with Marketing Manager regarding promotions
· Dealing with potential booking enquiries and passing external enquiries to the office.
· Responsibility for the preparation of the venue for the specific event arranged
Cleanliness and Hygiene/Maintenance:
· Responsibility for cleaning of all food and catering area (including the staircase, handrails, lift, windowsills, floors, tables, chairs and bar).
· Liaising with and monitoring pest control
· Cellar management
· Management of equipment/breakdowns with the house manager/office.