Team and staffing:

• Responsibility for the hiring of all food based catering staff across all departments

• Rosters, staff holidays, overseeing the recording of hours worked, O/T etc

Staff training:

• New starter training, Food Safety training, Health and Safety training etc.

• Responsibility for coordinating and managing all freelance and agency staff across all catering departments

• Responsibility for the planning and organisation of the Locations catering team for each job.

Menu development:

• Quarterly new seasonal menus across all sites.

• The creation of ‘prep’ and ‘recipe’ sheets for each menu.

• To produce the written menu that will be presented to clients with accurate allergen information present.

• Actively seek out new culinary trends and ideas that would work for the media client base

• Develop food offering to cater for all allergens and dietary trends of media client base

• Bespoke menu creation on an ad hoc basis for clients with special requests and additional needs

• Seek out new suppliers and exciting new products

Food production and service:

• Quality control of all food produced and served by the catering teams

• The smooth and efficient service and presentation of food.

• Source new and creative ways to serve and display food.

• To ensure all staff are catered for equally and staff food is budgeted appropriately.

• Work on location with the team ensuring the premium service and high standards are continually met.

Financials:

• Cost out each menu ensuring the catering offer meets the set GP target.

• Purchasing (overseeing all food ingredients/consumables/disposables)

• Supplier pricing controls.

• COS tracking,

• Departmental budgets and monthly target tracking

• P&L management, inputting sales and costs.

Food Safety and Health and Safety:

• Ensure all food safety regulations are followed across all food production sites

• Achieve pass level for all Food Safety Audits perfumed by Food Alert or EHO

• Ensure staff are trained and certified to required levels for job remit.

• To keep the Food safety management system current and up to date.

Business development:

• Development of new ‘white label’ catering as and when opportunities arise.

• To extend and develop current catering offer - to reintroduce cafe food/short orders for breakfast and lunch

• The development of the ’Locations Catering’ offer

• Client - recipe development. Digital social communication etc