28,860 p.a. to 34,428 p.a. for 40 hours per week. Direct Reports: Assistant Food & Beverage Supervisor x 2 P/T Cashier P/T Waiting staff Casual staff
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- Dina Matilda Spencer
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1 Job Title: Food & Beverage Manager Reference: GTC - 87 Grade: University Grade 6 Salary Scale: Nature of Contract: Reporting to: 28,860 p.a. to 34,428 p.a. for 40 hours per week Permanent full-time Domestic Bursar Direct Reports: Assistant Food & Beverage Supervisor x 2 P/T Cashier P/T Waiting staff Casual staff The post holder is responsible for all aspects of food and beverage provision in a College environment where emphasis is placed on high quality fine dining. The post holder is expected to demonstrate a commitment to excellence in service provision and to possess excellent communication and interpersonal skills. Strong administrative, organizational and time management skills combined with a flexible and proactive approach to identifying and remedying problems is essential. Main Duties and Responsibilities. Staffing 1. Line management and supervision of all members of Food Service Team, including the active development of skills and capability through Personal Development Reviews, to deliver business objectives. 2. To be involved in the advertising, recruitment and induction of new staff within the Food Service Team.
2 3. Create, build and promote teamwork within the department and collaboration with other departments. 4. Ensure that each member of staff receives the required training and assessment to fulfill all legislative and college requirements and record all training and assessment outcomes. 5. Monitor the standards of work, working practices, productivity and standards of customer care of the members of the department. 6. Book service-related staff for functions ensuring that casual staff that are on the payroll are given priority over agency staff, that the number of staff is kept in the correct ratio to the size of the function and that over-staffing of events does not occur. 7. Produce weekly staff rotas and timesheets on a monthly basis for payroll. 8. Ensure that staff are clean and well-presented wearing the specified uniform. Service provision 1. Liaise with the kitchen with regard to all catering service provision. 2. Prepare items ready for service, such as the appropriate serving equipment, cutlery and sauces, and see that food is served in a professional manner giving due consideration to appropriate presentation and portion control. In conjunction with the Head Chef, the Food & Beverage Manager is responsible for ensuring that costs are controlled through portion control and minimizing of waste. 3. Ensure that all food service areas are clean, safe and presentable, ready for service and set up in accordance with the function requirements; this includes the development of cleaning schedules (including polishing and vacuuming etc and the management of Common Room newspapers and journals). 4. Assist in other departments during busy periods. 5. Report maintenance defects to the Maintenance Team, progressing requests for maintenance work. Administrative responsibilities 1. All administration of all matters relating to food and beverage service in the College.
3 2. Ordering of all consumable and non-consumable stock items and the matching of orders to delivery notes and invoices prior to authorization for payment. 3. Ensure the accurate administration of all service-related hired linen. 4. Ensure that regular 3 monthly stock takes are carried out of crockery, cutlery, glassware and consumables, and action is taken in response to outcomes. 5. Deal with day to day problems, complaints and complements, reporting them to the Domestic Bursar as appropriate. 6. Ensure that College silver is also clean/polished and ready for use. The Food & Beverage Manager is responsible for the safe storage of the silver. Health and Safety 1. Work safely, conforming to statutory and College Health and Safety regulations, especially fire precautions, manual handling, food hygiene and reporting of accidents. Comply to other related regulations (e.g. food hygiene and licensing laws). 2. To promote safe working practices and carry out required risk assessments, maintain PPE lists and COSHH sheets. 3. To represent the food service department as a member of the H&S Committee. 4. Monitor and ensure the regular servicing and maintenance of all equipment within the food service department. College wine and Bar operation. 1. To keep the wine cellar clean and tidy and to ensure that all paperwork relating to stock in the cellar is kept up to date. To carry out a monthly stock take. To liaise with the Events Manager with regard to availability and suitability of proposed wines, dessert wines and ports. To be a member of the Wine Committee. 2. Collect wine from the cellar for functions and have it ready for service at correct temperature and ensure that empty bottles are cleared away after each function to the correct bins in the yard. 3. To order glassware and equipment where necessary. The role does not include any direct responsibility for the running of the bar, but the Food & Beverage
4 Manager may be required to offer guidance to the GCR about its professional operation. Any other duties commensurate with the grade and nature of the role. Terms and Conditions of Employment Employer: Reporting: Location: Duration: Hours: Salary: Holiday: Sickness: Pension: Green Templeton College. The College is an independent employer and does not automatically apply University of Oxford employment terms and conditions or policies. Domestic Bursar The successful applicant will be based on the site at Green Templeton College, Woodstock Road, Oxford, OX2 6HG. The post may require travel to and work at other College and University sites. Permanent position available from 21 st September The position is subject to a six month probationary period. Working hours are 40 hours per week to be worked on a split-shift basis to include evening and weekend working. Salary Scale 6 28,860 p.a. to 34,428 p.a. for 40 hours per week. This is a management grade and in line with the seniority of the post, flexibility will be required to meet the demands of the role. Overtime is not paid to staff in management grades. 30 days per annum, plus Bank Holidays. Annual leave will need to be taken during two week shut down at Christmas and two week shut down in August. Additional long service holidays apply after 5 years. Related to the length of service, rising to six months full pay and six months half pay after five years of service. The post is pensionable and the post holder eligible for membership of the Universities Superannuation Scheme, a contributory pension scheme. *Free lunches are provided when the kitchens are open. ** Parking is available on site on a first come first served basis. This is not a contractual benefit and may be removed if the needs of the College change.
5 How to apply All applications must be made on an application form and sent by to It is possible, but not preferred, to send applications by post to Human Resources Department, Green Templeton College, Woodstock Road, Oxford OX2 6HG. Recruitment Timetable The closing date is Tuesday 14 th July 2015 at 12 noon. An interview date has been scheduled for Tuesday 28 th July 2015 and as there are several staff members involved in the selection process it will not be possible to alter the interview date. In the interests of economy we will only contact those candidates who have been shortlisted for interview and they will be informed by telephone or . Applicants are welcome to telephone or to check the progress of their application. Data Protection All data supplied by applicants will be used only for the purposes of determining their suitability for the post, and will be held in accordance with the principles of the Data Protection Act 1998 and the University s Data Protection Policy. Travel Expenses The College will reimburse receipted travel expenses to interview at the rate of a second class rail fare, within the UK. PERSON SPECIFICATION The successful applicant will have: Essential Significant experience in a food service senior supervisory role within the service sector Basic Food Hygiene qualification Proven track record of leading, motivating and developing an effective team and of working with colleagues as part of a team across functions IT literate and proficient in the use of Microsoft Office applications Efficient and accurate record keeping ability and experience of maintaining and improving policies, procedures and systems where necessary Physically fit enough to spend long periods of time on your feet, occasionally lifting and carrying
6 Proven ability to work under pressure and cope with the unexpected, using initiative to make considered judgments The ability to contribute towards the development and implementation of new departmental procedures Demonstrable good judgment with experience of working on confidential matters and an ability to exercise tact, diplomacy and discretion A sound knowledge of the correct way to prepare, decant and serve fine wines and vintage ports Experienced and capable of being the first point of contact for internal and external V.I.P. visitors and guests. Experience of developing good working relationships with key suppliers and be pro-active when resolving issues. Desirable NVQ Level 3 or 4 in a Food Service related area A sound knowledge of wine (ideally Level 2 award in Wines and Spirits) Experience of running a bar operation A strong interest in food Recognized Trainer qualification Personal License Holder First Aider at Work qualification Level 4 Food Hygiene Qualification
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