About The Role
You will working Saturday and Sunday, 12:00 to 18:00, 12 hours per week on a permanent, part-time basis.
Key Responsibilities:
- To effectively manage within budgetary constrains
- Maximise profitable sales by the introduction & maintenance of food service brands
- Plan and cost menus as per company and client specification
- To continuously develop and improve food quality and hygiene standards across all areas
- Preparation and service of all restaurant & hospitality requirements
- Conform to client and company specification
- To have knowledge of changes in legislation
- To meet the client and company expectations
- To respond to any reasonable request of the company or client
- To assist with staff recruitment, staff training, development & motivation of staff
- To ensure that adequate products, equipment and materials are properly stored.
- Deliver a consistent level of service within the Company's standard & contract specification and agreed performance, qualitative and
- financial targets
- Ensure all costs & expenditure is within the budgeted levels agreed between the Client & OCS. Control all costs such as labour, expenses,
- cash purchases as agreed with your line manager
- Effectively manage the preparation and completion of menu planning, ordering & accurate stock control. Timely recording & remitting of all
- company bookwork. Obtaining purchases from OCS nominated suppliers.
- Assist with disciplinary and grievance issues consistently, fairly and in line with company policy
- Comply with Company & statutory regulations relating to Food Safety, Health & Safety At Work, Cleanliness, COSHH, Fire & Accident
- Reporting. Maintain all records in line with legislation and company policy.
- Carry out on the job training in such areas as Food Safety, Health & Safety, Unit evacuation policy, dangerous equipment and basic food
- hygiene.
- Ensure Food Cost percentage targets are met.
- Initiate a process of continuous improvement by undertaking company promotions & extraordinary merchandising initiatives to ensure the
- profitable growth of the contract
- To take a direct interest in the health and safety of yourself, your subordinates and others who may be affected by your work activities.
Skills & Experience:
Experience:
- Practical experience in a quality establishment
- Management experience within catering environment gained in contract catering
- People management skills
- Good knowledge of Food Safety & Health & Safety.
Skills & qualifications:
- Educated to GCSE level or equivalent
- 706/1/2 or equivalent
- HND Membership of HCIMA desirable
- Advanced Food Hygiene Certificate
About The Company
OCS UK & Ireland, part of the OCS Group, is a leading facilities management company providing a range of both standalone and integrated services including cleaning, catering, security, technical services, energy management and compliance, front of house, landscaping, logistics, waste management and pest control services. The company has a turnover of £1.5bn and operates across the UK and Ireland with 50,000 colleagues delivering innovative award-winning services to the private and public sectors and supporting the local communities in which it operates.