Apprentice hospitality team member

You will be working in a fresh bagel bar operation and assisting with the occasional functions at another venue on the same street. This will give you insight and experience in two different types of hospitality retail environments: an on-demand service and pre-planned special occasion functions. This variety should help to keep things interesting.

Most of your apprenticeship is spent working. You’ll learn on the job by getting hands-on experience.

Requirements

• Share if you have other relevant qualifications and industry experience. The apprenticeship can be adjusted to reflect what you already know.

Responsibilities

• Make and serve barista quality coffees and hot drinks, serve cakes, prepare bagels and sundries
• Oversee good health and hygiene practices and maintain friendly customer service
• Help with preparations for functions and special events
• Proactively seek and drive activities that support the achievement of the business vision and objectives, improve competitiveness, to meet financial targets
• Monitor and manage income and costs, use forecasting to set realistic targets, evaluate the control of resource allocation, and prepare financial cases for improvement projects
• Develop and effectively communicate own plans and strategy to management team in order to harmoniously work towards achieving business objectives
• Analyse, interpret and evaluate product / service sales and / or productivity data and information and use it to make recommendations for future planning e.g. of staff and resources, ideas for new initiatives, and drive business change
• Implement required operational processes and procedures in line with business standards
• Monitor peaks and troughs in business levels to ensure operational plans allow service standards and resources to be maintained
• Develop and implement contingency plans to ensure resources are in place to provide consistent levels of service required by the business
• Maximise the use of technology and evaluate its effectiveness for achieving the desired results
• Manage and continuously review adherence to legislation
• Identify and manage risks through empowering the team
• Carry out talent management planning in line with the people strategy, and develop a culture of continuous development, actively supporting team members to improve and grow within their roles and careers
• Demonstrate effective methods of communication and leadership that achieve the desired results, providing support and coaching to team members to maximise their performance
• Manage people performance and capability, and develop teams in line with operational policy and procedures and support appropriate decision making
• Monitor customer satisfaction to ensure product / service is delivered according to their profile and business requirements
• Develop and implement service recovery strategies to uphold brand / business reputation and maintain customer satisfaction
• Actively seek, analyse and evaluate customer feedback and take appropriate action to improve quality of service and customer experience
• Maximise the impact of marketing strategies, evaluate and act on feedback
• Manage the targeted promotion of the brand and product / service to customers
• Use a wide range of management and leadership skills appropriate to the business to motivate and inspire others
• Lead change to meet the business objectives and manage the impact of change on stakeholders
• Support team members to carry out work activities that respond to a diverse range of needs
• Ensure food and beverage service operation meets business / brand standard at all times through its staff, facilities, menus and equipment. Ensure the beverage offer complements menus and maximises sales, delivering a service that will enhance business opportunities, e.g. seasonal special offers, promoting a themed drinks menu to complement dishes
• Manage the storage and maintenance of food service equipment, accompaniments and beverage products to deliver the best result to customers and maximum profit to the business
• Monitor standards of cleanliness, presentation and productivity, identifying trends and opportunities to enhance the housekeeping service e.g. to achieve improved cleanliness and attractiveness in line with the style of the business (e.g. colour scheme of seasonal floral displays)
• Track the use of housekeeping supplies and linen on and off- site taking action to ensure sufficient stock for current and anticipated demand, minimise loss and wastage
• Determine the need for and schedule maintenance or repair work, managing its impact on the housekeeping service and other areas of the business
• Manage the availability and sale of rooms and / or facilities to maximise revenue and meet customers’ individual needs
• Analyse the reception and reservation systems and performance, identifies and implement improvement, e.g. to reduce guest waiting times, minimise check-in / check-out congestion
• Analyse and present a range of complex information and provide intelligence, for example on revenue in relation to market factors
• Monitor competitor performance and business / industry comparisons
• Carry out effective yield management in line with business requirements
• Forecast potential revenue performance in collaboration with other managers
• Manage the planning and delivery of multiple events
• Track and analyse enquiries to fulfil forecast business levels
• Manage relationships with a variety of organisations and stakeholders such as suppliers and exhibitors
• Manage the delivery of on and off sales of goods and products
• Manage food production to established standards and where relevant according to brand specifications, ensuring that all food safety practices are followed
• Maintain the appearance of the establishment to business standards managing cleanliness, maintenance, repairs and refurbishment
• Train and manage kitchen team members to deliver a consistent and timely food production operation to meet the needs and expectations of the customer and business, including adherence to brand standards where appropriate
• Effectively manage kitchen equipment and resources in line with legislative and operational requirements. Ensure regular servicing and maintenance has minimal impact on operations
• Manage food safety systems to adhere to legislation. Ensure that all required procedures, training and monitoring documentation are completed within timescales and issues addressed as appropriate
• Plan, manage, evaluate and review the work of the team and use of resources across hospitality functions to ensure the right people and tools are in the right place at the right time.
• Manage the team and resources to ensure that the needs of the customer are met whilst maintaining business / brand standards