Job Description

Job Overview

To manage both the station buffet and on-train first class dining train services at the Avon Valley Railway To meet, or exceed, all financial targets set To recruit, induct, lead and motive the catering staff and volunteer teams To ensure all food is consistently stored, prepared, and served to the highest quality

MANAGEMENT

1.1 Establish a rota of staff (within budget) sufficient to deal with the changing needs of the Buffet during the year.

1.2 Recruit, induct and manage/motivate the team, utilising the Head Chef and Catering Supervisor to ensure sufficient staff are available to cover all duties required.

1.3 To take the lead on ensuring all Front of House areas (Buffet counter, carriage seating and on-train) are consistently presented to the highest standard and that excellent customer service is delivered at all times across the Catering team.

1.4 Liaise with the Volunteer Co-ordinator to ensure that sufficient volunteers are available to help the paid staff deliver the event to the agreed standards.

1.5 Maintain a public presence during the day to be able to respond to queries or comments (positive and negative) and to assist where the need is greatest.

1.6 Be part of the daily management team, alongside the Chefs and Catering Supervisor, to ensure 7 day a week supervisory cover is provided 364 days a year.

2. FINANCES

2.1 Control the buffet finances, ensuring that industry standard margins are met for food, staffing and overhead costs. Maintain a watchful eye on costs to ensure desired profit levels are achieved, make ongoing changes to achieve this.

2.2 Act as budget holder for all the railway's catering operations. Ensure all daily and period financial records are kept in line with the organisation's policies and procedures, ensure accurate end of day cash reconciliation and be responsible for the processing of invoices in a timely manner to ensure prompt payment.

2.3 With the General and Commercial Manager, complete an annual income and expenditure budget and meet or exceed this during the year. Re-forecast during the year in light of significant changes.

2.4 Be responsible for your own administration, dealing with buffet catering enquiries received and responding accordingly.

3. FOOD

3.1 Ensure all food is consistently stored, prepared, stored and served to the highest quality and standard at all times. Ensure compliance with all legal requirements relating to a catering operation including Food Safety and Health & Safety.

3.2 Ensure sufficient stocks of food are ordered, within budget, to maintain stock levels.

3.3 Be part of the team undertaking chef and front of house duties to ensure 7 day a week coverage is provided 364 days a year. Deliver normal daily buffet operations as well as on-train First Class dining trains.

3.4 Maintain a keen eye on stock rotation, portion control and wastage to ensure best use of supplies within budgets.

3.5 With the Head Chef, develop the menu, for both Buffet and on-train First Class dining trains, to ensure it remains fresh and serving the needs of the railway's customers. Ensure all menus are fully costed before implemented.

4. COMMERCIAL

4.1 Develop ideas in line with objectives to increase income

4.2 Liaise with other departments as appropriate

4.3 Explore opportunities for new lines and menus to improve and build on the Railway's current reputation and income.

5. GENERAL

5.1 Maintain all necessary hygiene certificates and standards required by law

5.2 Maintain a clean and professional presentation in all catering areas in order to promote the good public reputation of the Avon Valley Railway

5.3 Keep within any agreed budgets, unless otherwise approved by designated Director or line manager, informing the General & Commercial Manager immediately of any financial or operating difficulties in achieving these and assist in making any necessary changes to budgets and/or working practices in order to solve such problems as quickly as possible.

5.4 Respect at all times the confidentiality of service users and providers.

5.5 Liaise with specialist catering team's management to ensure that all issues, such as ordering of food, place settings, linen, sundry items and staffing for special catering events including on-train catering etc. are fully resolved.

5.6 Undertake other duties which may arise in conjunction with the role of Catering Manager as may be reasonably requested from time to time by the Board of Directors or General & Commercial Manager.

5.7 Be responsible for key holding and kitchen security, including acting as Fire Officer and delivering First Aid as appropriate.

Job Types: Full-time, Permanent

Pay: 27,500.00-30,000.00 per year

Benefits:

Canteen Company pension Discounted or free food On-site parking
Work Location: In person