Your role will include the ‘front of house’ responsibilities, alongside cleaning and hygiene responsibilities in the Dining Hall and Wash up area.
Responsibilities will include:
Train, supervise and lead the staff team, volunteer staff and students in the various tasks involved in the Dining Hall
Maintain stock control of Dining Hall items to ensure orders can be made in a timely manner
Complete the weekly staffing rota to ensure there is appropriate cover and oversight;
Provision of mid morning refreshments, replenishing food at meal times, clearing away meals, undertaking, training and supervising in washing-up, pot-washing, laundry and cleaning tasks
Work closely with the team of chefs to ensure food service runs smoothly and efficiently
Ensuring that health and safety standards, including allergen requirements, are observed in the Dining Hall
Work closely with other departments across the ministry to ensure the dining hall is prepared for the various programmes and events throughout the year;
Being the first port of call for students and guests with queries about food service;
Seek out new opportunities for continuous improvement, developing new processes and methods for improving the service guests receive;
Regular cleaning and preparation of the Dining Hall for ordinary and special events;
The operation, cleaning and refilling of the Dining Hall catering equipment (including bean to cup coffee machines)
About You
You will be expected to have the essential skills, knowledge and experience listed below.
Essential Skills:
Ability to lead and manage the Dining Hall staff and volunteer team effectively
Clear communication skills to effectively work with our different clienteles, including those with special diets, taking into account customer feedback
Commitment to continuous improvement
Oral communication and inter-personal skills
Motivation to deliver the highest standards of customer service, hygiene and cleanliness in a timely and efficient manner 365 days per year
Boldness to oversee portion control and waste management, including minimisation of food waste