Food and Beverage Manager - Campus Services - 48505 - Grade 5

Food and Beverage Manager - Campus Services - 48505 - Grade 5

Job description

Summary

You will be responsible for leading a team to deliver excellent customer service in any one of those areas / outlets and for planning and delivering to key performance indicators once the budget has been set.

Our Food and Beverage Managers provide proactive support to our Senior Management Team and to the Food and Beverage team's success.

As a Food and Beverage Manager, you will be responsible for creating a plan to deliver all financial targets, driving sales, promoting and growing the unit, as well as proactively developing and motivating your team to create a multi skilled workforce.

In order to flexibly use resource, you may be required to work elsewhere in the department or wider University.

Main Duties







Ensure that areas within your area of responsibility are set up and operated adhering to your Standard Operating Procedures or Brand Guidelines.

You must ensure that all operational and standards audits are passed.

Financial

- Create and deliver a sales plan to achieve the sales target for the unit.
- Control all associated costs; Staff Costs, Casuals, Gross Profit %, Maintenance & Repairs, Consumables, any other Controllable Costs.
- Manage the operation of the stock system, to deliver great product availability, whilst minimising waste. Support the analysis of monthly stocktakes and determine actions to be taken to deliver Gross Profit percentages.
- Deliver all event activity on time and within budget constraints.
- Monitors all cash handling and till / system functions to ensure accuracy and consistency. Investigate and take appropriate actions to deal with non-compliance and ensure that robust systems are implemented to prevent future breaches of procedures.

Safe ways of working







- Ensure that your area of responsibility is operated in a safe & efficient manner. Take remedial action to correct any breach of procedure and implement plans to prevent future reoccurrences.
- To ensure that the agreed standard of food and beverage service are delivered at all times, and that all food and beverage preparation by yourself and those you are supervising meets all legal requirements and is of the highest standard of quality.
- Comply with licensing law when serving alcohol & ensure that your team are compliant too.
- Audit the units on a regular basis to address any potential or developing problems as they arise and become more serious.







Implement action plans based on findings and ensure remedial actions are corrected and training provided to prevent repeat occurrences ensuring units remain compliant with the law and university policies at all times.

- Ensure that all facilities are maintained and operational. Escalate issues that you cannot rectify to your Manager.
- Overall responsibility in the Unit for adherence with all work rules and codes of practice including : Health & Safety codes of practice Control of substances hazardous to health (COSHH) Hazard Analysis and Critical Control Point (HACCP) hygiene and allergen recording systems
- Ensure that all administration and paperwork is completed in a professional & timely manner.

Leadership

- Ensure adherence to University HR policies and procedures and relevant employment law for all staff.






- Ensure that goals and objectives are set for the staff, developing organisational capability, and modelling how we work together.
- Displays a customer comes first attitude by ensuring excellent service, training and supporting staff to ensure they deliver the same approach.

For Back of house areas this can include working relationships with front of house team members as well as customers.

- Anticipate customer and unit needs by constantly evaluating environmental and customer’s needs. Communicates information to the line manager so that the team can respond as necessary to create the perfect environment during each shift.
- Ensure that customer feedback is collected, processed and action plans implemented.






- Provides coaching and direction to the Team to take action and to achieve operational goals.
- Constantly reviews working environment and key business indicators to identify problems, concerns and opportunities for improvement to provide coaching and direction to the team to achieve operational goals.
- Create and deliver rolling training plans for new and existing team members. Record all training on in-house systems and reviewed monthly to ensure training records are up to date.
- Carry our regular job chats and performance and development reviews with your direct reports, and be responsible for quality checking that their job chats and performance and development reviews are complete to a good and timely standard to ensure a fair and consistent approach is adopted.






- Implement University HR Policies around Absence management and Performance management as required within your team, consulting with HR Advisory staff as appropriate.
- Supports equality and values diversity, moderates own behaviour to avoid unfair discriminatory impact or bias on others.
- To Deputise for your Manager as required in their absence, carrying out duties as requested by the Senior Management Team.

Operational requirements

- Hours as required based on a 36 hour week 7 / 365 operation (BH and Closure days) on a rota basis, includes weekend and evening work activities to align with Campus Services and University.
- To participate in the BOPS duty management rota (7 / 365).






- To undertake works activities across all UoB campuses as requested that are commensurate with the grade and role activities to support the Division and wider UoB activities.

Required Knowledge, Skills, Qualifications, Experience

- Educated to NVQ level 3 in a relevant subject area or can demonstrate the level of knowledge required to carry out the role gained through a series of roles in a commercial food service
- Literacy and numeracy skills which may be evidenced by Mathematics and GCSE grade C / 4 or equivalent (or other equivalent level 2 qualifications)
- Considerable experience of working at a supervisory or management level within a commercial food service and preparation environment
- A current Food Safety level 4 certificate
- Full, clean driving license desirable as your role may involve driving University vehicles






- Current Personal License holder for the sale of alcohol, or be willing to obtain said license with training and support
- Ability to contribute to developing sales and service plans to grow the business
- In-depth knowledge of the Health and Safety at Work Act, HACCP, COSHH, waste disposal and other regulatory guidance is essential as is knowledge of Fire procedures and the ability to lead others to comply with requirements
- Proficiency with Microsoft suite of programs
- Clear and concise communication skills are essential as you will be in regular communication with managers, staff and customers, good interpersonal skills are also essential with the ability to demonstrate a friendly and courteous manner toward both internal and external customers
- Excellent organisational skills with the ability to lead a team, and work within a wider management team environment to deadlines
- Highly motivated, team player able to engage across multiple student and staff groups with the ability to work under pressure and to timelines
- An understanding of the importance of equality and diversity in the workplace
- The ability to identify and respond to equality and diversity issues in line with relevant policies and procedures
- Ability to present a professional smart appearance in uniform

Dimensions

You will provide proactive contributions in developing and delivering sales and service plans. You will also lead a team in providing excellent customer service in one of the catering team’s areas / outlets.

Planning and Organising

You will be expected to contribute proactively to the planning of the service and also to sales plans and targets. You will be able to organise your unit to meet targets as appropriate.

Problem Solving and decision making

You will take action to ensure audits are successful and will identify any actions to be taken through your own regular audit of your unit’s performance.

You will be able to deal with day to day issues that occur without referral to your manager. You will also be required to deal with more difficult, escalated complaints from customers, ensuring that the root cause is identified and any corrective actions are implemented to prevent reoccurrences, whilst ensuring (as far as is possible) that the customer is happy with the outcome.

Internal and External relationships

Professional working relationships across the catering team and with your manager in particular. Leading your team members.

Customers and suppliers.

▶️ Food and Beverage Manager - Campus Services - 48505 - Grade 5
🖊️ University of Birmingham
📍 United Kingdom