Catering Supervisor

Role: Catering Supervisor.

Grade and Salary: Grade 5 (£26,707 - £31,236) per annum.

FTE and working pattern: 1 FTE (full-time - 35 hours per week) open-ended. Working a 5 over 7 working pattern (weekends included).

Holiday Entitlement: 28 days annual leave plus 9 buildings-closed days (and Christmas Eve when it falls on a weekday). Use our total rewards calculator: https://www.hw.ac.uk/about/work/total-rewards-calculator.htm to see the value of benefits provided by Heriot-Watt University.

Purpose of Role

Actively contribute to the successful delivery of excellent service to all students, staff and visitors across the university by supervising the service, cleaning and provision of food and beverage arrangements and team members. Ensuring all events and outlets share the same high standards.

Key Duties & Responsibilities

• Direct Supervision of all front of house staff across all areas of the retail operation, delivered catering, functions and events.
• Prepare and manage staffing rosters within agreed parameters, agreeing additional staff needs with Mgr. – monitor constantly identifying problems and pinch points, taking action to address issues that arise due to staff illness or absence to ensure that service delivery, the customer experience and standards are always maintained.
• Supervise the day-to-day operation of the EPOS system, completing audits, providing training and hands on oversight of staff and operators. Identifying and addressing issues and training needs.
• Record and report monthly agency /overtime use and reasons for any variances against agreed staffing.
• All administration relating to uniforms, time sheets, staff leave, PDR, recruitment, training, grievance and complaint resolution appropriate to grade and level.
• Compliance with HACCP. Ensure completion of General Assistant's cleaning schedules, etc.
• Return to work interviews.
• Health & Safety, COSHH, actioning and correcting unsafe practices.
• Stock control and rotation of food products, waste management – monitoring stocks and highlighting issues well in advance in order that actions can be taken to mitigate losses.
• Supervision of all cleaning, ensuring correct use of chemical, equipment and cleaning materials. Safe appropriate storage of such items.
• Supervision and maintenance of all equipment – crockery, cutlery, glassware, smallware’s, dishwashers, coffee machines etc. Proactively monitoring the state and quantity of items, overseeing pre-approved preventative and reactive maintenance, identifying shortfalls / issues in sufficient time in order that service delivery and the customer experience is not negatively impacted.
• Participate and contribute to planning for future events etc.
• Provide the service lead for events – working collaboratively to ensure service delivery standards are delivered, ways of working are constantly reviewed and upgraded and that all events are delivered to the required standard or above.
• Role holder will be expected to be a designated driver to assist with event and catering deliveries both on and off campus.
• Other tasks and roles relevant and appropriate to this grade and general function not defined above but which may reasonably be expected of the post holder, grade and the development of the operation.