EASTSIDE VENUE (Bar and Restaurant)

IMPERIAL COLLEGE LONDON

JOB DESCRIPTION

DIVISION: Commercial Services

DEPARTMENT: Catering and Conferences

GRADE: Operational Services – Level 2a

RESPONSIBLE TO: Eastside Venue Manager

RESPONSIBLE FOR: Waiting & kitchen staff

KEY WORKING RELATIONSHIPS (Internal) Venue Manager, Stores, Estates, Internal College staff and students

KEY WORKING RELATIONSHIPS (External) Suppliers and contractors, external customers and local residents SUMMARY OF POST: To assist the Manager and, in their absence, be responsible for the smooth and efficient running of the Eastside Bar and Restaurant including all aspects of staff management, customer relations and guest care, administration, sales targets, budgets and controls. Ensure the establishment adheres to all legislation and policies for licensing laws, health, safety and hygiene.

SPECIFIC DUTIES OF THE POST:

 Maintain the highest consistent standards of customer care and management on every shift to the pre-determined venue standard delivering the best customer experience possible.

 Maintain product knowledge and ensure that all food and beverage are served and presented in accordance with venue standards.

 Provide a fast and efficient service at all times.

 Ensure the opening and closing procedures are adhered to including in the kitchen, being responsible for all product delivery and stock management including checking, counting, storage, reconciliation and loss.

 Be responsible for premises, security of stock, personnel and fixtures in accordance with College policies.

 Have a full understanding of the menu and assist in continuous product range development and pricing.  Achieve all financial targets set for the venue and assist in planning initiatives that will increase footfall and spending whether by food and beverage or entertainment promotions.

 Manage and maintain correct staffing levels in line with targets and in relation to sales performance.

 Motivate and inspire the team to ensure the team consistently delivers with enthusiasm.

 Identify and monitor training needs, while continually motivating and developing people, and ensuring growth in theirs and your own personal knowledge.

 The Venue Supervisor will responsible for all ensuring aspects of Health, Safety and Hygiene are adhered to in line with legislation and College Policies in: - Hygiene - Fire and Evacuation - Health and Safety - Liquor Licensing Law - Weights and Measures - Financial - Security

 To assist the Eastside Convenience Store Supervisors.

 To undertake any other duties as specified by the Venue Manager as required, within the general scope of the appointment and within the competence and skill of the post-holder with day-to-day shift support.

 To work flexibly in accordance with the operational needs of the unit.

 Your normal working hours will be 35 per week, 5 days out of 7, on a roster to be determined in advance by your line manager. The roster pattern may be subject to change providing reasonable advance notice is given

The post-holder is expected to observe and comply with all College policies and regulations, for example Health and Safety, Data Protection etc.

Job descriptions cannot be exhaustive and the post-holder may be required to undertake other duties, which are broadly in line with the above key responsibilities.

Imperial College is committed to equality of opportunity and to eliminating discrimination. All employees are expected to adhere to the principles set out in its Equal Opportunities in Employment Policy, Promoting Race Equality Policy and all other relevant guidance/practice framework. VENUE SUPERVISOR – Operational Services Level 2a

PERSON SPECIFICATION

Applicants are required to demonstrate that they possess the following attributes:-

1) A relevant qualification or previous relevant working experience in a busy Bar and Restaurant operation.

2) A basic food hygiene qualification proven by the attainment of a basic Food Hygiene Certificate within two months of appointment.

3) A good understanding of the importance of health and safety at work and associated regulations/legislative requirements.

4) Good numerical skills sufficient to be able to deal with cash transactions effectively and accurately.

5) The ability to work under pressure, making rapid, on-the-spot decisions

6) Ability to analyse and interpret budgetary information to ensure compliance with financial constraints.

7) Excellent communications skills, both written and verbal, in order to present and deliver information in an appropriate manner.

8) Tact and diplomacy to deal with people in all circumstances in professional manner.

9) Previous experience of supervising a team, with proven ability to motivate and lead team members.

10) Ability to use own initiative with limited supervision, in order to deal with problems which may hinder the deliver of an effective service.

11) Excellent organisational and time management skills, in order to deliver an efficient and effective service.

12) A flexible approach to working, sufficient to be able to work a 5/7 days per week arrangement, work evenings and weekends, and able to work at any location/catering outlet, as reasonably requested.

13) A high level of personal hygiene