Download JOB TITLE: WWC Catering and Hospitality Manager Job Title No

JOB DESCRIPTION
JOB TITLE:
WWC Catering and Hospitality Manager
JOB TITLE No.
POST No.
GRADE:
SCP RANGE:
SECTION:
DIRECTORATE:
POST LOCATION:
Catering
LV White Water Centre
CRB REQUIREMENT:
CRB LEVEL:
ACCOMMODATION:
DRIVER’S LICENCE &
BUSINESS USE
INSURANCE
REQUIREMENTS:
D) none
CAR ALLOWANCE:
C) Not applicable
BUDGET LEVEL:
Orders Upto £10,000
Achievement of Catering Income (Circa £0.5 million 2015-16
Season)
Expenditure (Catering)
REPORTING TO:
White Water Centre Manager
POST No.
RESPONSIBLE FOR:
Catering Team
POST No.
POLITICALLY RESTRICTED POSTS:
No
PURPOSE OF ROLE
Responsible for ensuring the success of the Catering and Hospitality through outstanding
customer experience and sustained financial performance. Areas of responsibility include,
Main Café, Terrace Bar, Pavilion and all Corporate Food and Beverage Delivery.
Accountable for General Café Bar Management, Financial Management and Stock Control,
Staffing and Menu and Food. This will be achieved through a support team, consisting of
Café Supervisors, Café Assistants, a Chef de Partie and Kitchen Porters.

Reporting to the Centre Manager, take full responsibility of the café bar’s operation
and financial performance

With the Centre Manager, regularly review sales performance, cost control and
other key performance indicators, with a view to agreeing targets according to the
strategy of the Managing Director
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
Work with the Centre Manager to identify and implement marketing and other
promotional activity for the café bar

Ensure compliance of all relevant health and safety, fire safety and food standards
regulation

Ensure all relevant regulation is adhered to in regards to the premises license

Ensure application of effective security procedures; including opening and closing
procedures

Ensure that accurate cashing up and cleaning procedures are carried out at close
of business

Create an environment that fosters outstanding customer experience according to
the GREAT Steps of Service
KEY RESPONSIBILITIES AND DUTIES
PEOPLE RESPONSIBILITIES (EXTERNAL – INCLUDING MEMBERS

To establish and maintain close links with the Environmental Health Officers

To be responsible for health and safety of all visitors and customers of the food and
beverage offer at Lee Valley White Water Centre.

To ensure the highest level of food hygiene and cleanliness in all food preparation is
maintained at all times, including in kitchen and service areas and personal hygiene
including uniform of all back of house catering employees.
PEOPLE RESPONSIBILITIES (INTERNAL – INCLUDING CONTRACTORS &
VOLUNTEERS)

To Deputise for the Product Delivery and Development and Commercial Operations
and Customer Service Assistant Manager when appropriate

To act as Senior Officer on shift supervising Duty Managers, being responsible for
all aspects of the operation through the shift

Manage and lead the café bar team, ensuring that standards and morale are kept
high

Prepare and manage staff rotas to ensure the café bar is correctly staffed at all times.
To achieve and maintain a flexible approach to deployment of employees, achieving
efficiencies through effective planning, movement and deployment across outlets.

Recruit café bar staff and play a lead role in ensuring their training and
development

Set a high standard and ensure adherence from all café bar staff in regards to
punctuality, attendance, turn-out and attitude towards ensuring outstanding
customer experience

Set a high standard and ensure adherence from all café bar staff in regards to
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cleanliness and hygiene, including ensuring that all all areas of the café bar are
kept clean; including a deep clean schedule

Ensure staff are aware of targets and other key performance indicators to ensure a
team effort in achieving them

Conduct regular staff meetings, one to ones and training, as and when required
and ensure the daily Huddles are being successfully carried out

Periodically review staff performance and conduct formal appraisals when
necessary

Create weekly performance update for discussion with General Manager

To work in partnership with the Lee Valley White Water Centre and Trust Senior
Management Team to ensure the food and beverage offer meets the venue objectives
and to maximise profitability.

To ensure the Trust’s Health & Safety regulations are met by all catering employees in
the Lee Valley White Water Centre.

To be responsible for the recruitment, induction and training of all catering employees
in the Lee Valley White Water.

To be responsible for the health and saftey of all staff, volunteers and contractors
involved in delivering, or affected by, the F&B offer.

To manage performance of catering contracts.

To respond to and resolve sensitive, difficult or confidential issues as they relate to
catering employees, internal contractors, and volunteers.

To ensure that all back of house catering employees have a training plan and that
appropriate training and development is completed both internally and externally.

To develop positive working relationships with corporate departments and other
Authority venues.
FINANCIAL RESPONSIBILITIES

With delegation where necessary to Chef de Partie, ensure that supplies are
correctly ordered as necessary to ensure upkeep of the café bar menu

To assist with preparation, management and taking full responsibility for budgets
and development plans within management areas.

To manager performance against agreed operational budget

To ensure robust cash handling and equipment inventory systems are operated in
line with financial regulations

To guide centre employees on fees and charges, procurement, budget
management, cash handling etc and escalating issues to Finance Department if
appropriate.
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
To produce, implement and review site fiscal policies and cash flow. Ensuring the site is
compliant with authority finacial regulations and at all times prepared for external
auditing.

Process and log invoices; including petty cash receipts

Maintain effective stock control, storage and rotation to minimise wastage

Review suppliers and prices regularly to ensure value for money against quality

Ensure that all agreed financial procedures are carried our correctly

Regularly review café bar profit and loss with the Centre Manager to ensure
financial performance

Profit & loss responsibility for the catering, corporate and vended offer at Lee Valley White
Water Centre

To achieve financial targets including gross profits, income and expenditure, and
profitability as agreed with the venue Management Team

To continually review sales, product ranges and systems of working to ensure customer
and business needs are met.

To identify and take advantage of business opportunities.

To ensure robust stock control and monitoring regimes minimising wastage.

To ensure continued development and ongoing management of catering stock control,
including vending machines, at a level that guarantees uninterupted service.

To regularly review and keep up to date all Operating Procedures, Risk Assessments,
COSHH, menu sheets and related health and safety documentation.
OTHER RESOURCES RESPONSIBILITIES
 To develop the centre, including developing maintenance, normal operating procedures
and quality management plans and implementation of these.

To lead on all aspects of planning for the F&B element of corporate functions at Lee
Valley White Water Centre

To ensure delivery of agreed standards and service levels in back of house catering
areas.

To ensure that all employees of the Centre, have a training matrix and that appropriate
training and development is completed both internally and externally.

To ensure the highest standard of maintenance of all kitchen equipment and catering
facilities equipment.

Continued development of menus and operations to maximise food and beverage
income.

To prepare a service plan in line with the Authority’s performance management
framework and ensure its effective implementation in conjunction with the Venue
General Manager.
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
Liaise with the Chef de Partie to ensure a fresh menu according to customer
feedback and demands

Ensure the implementation of this menu to consistently high standards

With the Chef de Partie, ensure financial performance of the menu; including costs
and pricing

Consider special offers and other marketing deals to ensure continued financial
performance of the whole menu range

Ensure that all members of staff are fully briefed about menus and other information

To act as key holder and respond to all emergency service call-outs after normal
working hours.
GENERAL
 Identify and implement improvements to procedures and processes as appropriate.
 The above duties may be varied.
 Carry out all duties with regard to relevant legislation and the Authority’s policies and
procedures including:o The Authority’s Health & Safety Policy
o The Authority’s Standing Orders and Financial Regulations
o The Authority’s Equal Opportunities Policy and related policies
o The Authority’s Environmental protocols and related policies
KEY CONTACTS
INTERNAL CONTACTS / PURPOSE
EXTERNAL CONTACTS / PURPOSE

Centre Manager as Line Manager

Suppliers as customer.

All Catering Team as reportees

General public as customers.

All other venue teams as colleagues


Other Trust employees for cooperation, information exchange and
guidance
Environmental Health Officers as an
issue of compliance and relationship
building.

Stock Taker and Auditors as an issue
of compliance and relationship
building.
STANDARD KEY COMPETENCIES FOR MANAGERS
 1-2-1 meetings with direct reports are undertaken at least at 6 weekly intervals (noted)
 Appraisals are conducted in line with Authority policy and procedures
 Sickness levels are monitored and reduced year on year. Return to work interviews
conducted and noted
 Compliance with all corporate policies and procedures
 Section budgets achieved in line with business plans; compliance with corporate
requirements
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The Trust has the right to amend the job description in consultation with the post-holder
to reflect changes in or to the job.
It should be noted that the above list of principal duties and responsibilities is not necessarily a
complete statement of the duties of the post. It is intended to give an overall view of the position
and should be taken as guidance only. Additional duties may be required from time-to-time that are
not identified above and shall be appropriate to the nature, grade and demands of the job as
described. The Job Description is current as at the date shown below. In consultation with the postholder, it is liable to variation by management to reflect or anticipate changes in the job.
Sign off for Job Description and Person Specification
Job Description/Person Specification
Post Title
JD/PS Prepared by line manager
JD/PS Agreed by second line manager
JD/PS Agreed by HOS/AD by
Consultation with post holder conducted by:
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Date signed off
PERSON SPECIFICATION
JOB TITLE:
WWC Kitchen Manager
JOB TITLE No.
POST No.
KNOWLEDGE AND SKILLS
ESSENTIAL
Knowledge
 Literate at GCSE qualification level
C or higher and experience in order
to produce menus and maintain
stock control
 Numerate at GCSE qualification
level C or higher and experience in
order to monitor budgets, control
stock and perform till reconciliation
 Knowledge of profit / loss and
management in a high volume
catering environment
 Practical knowledge of effective and
efficient management practices and
equivalent experience
 Demonstrable experience of
delivering a high-quality customer
experience
 Working knowledge of the Food
Standards Agency and EU
legislation that could affect the
catering outlets.
 Working knowledge of Health &
Safety legislation including Food
Hygiene.
 Practical knowledge and experience
of stock management systems.
 Computer literate at GCSE or
equivalent in experience and/or
qualification, including knowledge of
administrative software.
 Demonstrate relevant skills in
managing a large team
Qualification
 GCSE English and Maths
qualification grade at level C or
higher or equivalent in experience
and/or qualification.
 Level 3 Food Safety certificate or
higher
 HACCP training at intermediate level
 Evidence of experience of
maintaining an open and ecouraging
attitude to staff and customers.
DESIRABLE
Knowledge
Qualification
 Demonstrable experience of managing
a high volume catering environment,
with varied user groups and differing
offers
 Institute of Hospitality Qualification
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
Demonstrable experience of
maintaining open communications
with a focus on results.
 Demonstrable experience of
producing performance reports
Experience
 Verifiable experience of working in
an environment guided by
instructions, regulations and
procedures
 Demonstrable experience of team
management
Problem Solving / Decision Making
+ Mental Skills
 Demonstrable ability to identify,
analyse and solve varied problems
and develop solutions
independently.
 Verifiable experience of effectively
dealing with complex, sensitive and
varied customer demands.
 Proven ability to organise own work
both independently and on the basis
of instructions.
Communication
 Demonstrable ability to establish
rapport easily and to reach positive
resolutions to issues.
 Proven ability to train colleagues in
their tasks and achieve lasting
results.
Physical skills
 Demonstrable ability to operate
kitchen and catering machinery and
equipment with confidence.
EFFORT AND DEMANDS
ESSENTIAL
Mental demands
 Demonstrable ability to work under
work-related pressure (deadlines,
priorities) on a daily basis
Experience
Problem Solving / Decision Making
+ Mental Skills
Communication
Physical skills
DESIRABLE
Mental demands
Physical demands
 Verifiable ability to work standing up
and walking for several hours on a
daily basis, preparing food and
serving customers.
Physical demands
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Emotional demands
 Proven ability to deal with the
emotional demands of others on a
weekly basis.
Emotional demands
Work Environment
 Demonstrable ability to work in an
indoors environment.
 No objection to some exposure to a
disagreeable and unpleasant
working environment on a daily
basis involving materials, sensations
and people (heat, spills, customers).
Work Environment
Other requirements
ESSENTIAL
Other requirements
DESIRABLE



Demonstrable experience of growing
income and improving profitability
Demonstrable experience of
planning and managing customer
satisfaction and development
research
Demonstrable ability to take
responsibility and accountability for
own actions.
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