Job Description: St Sampsons Centre Manager
Salary: £23,000-£27,000 per annum, dependant on experience
Hours: 40 per week
Duration: Permanent
Location: St Sampsons Centre for over-60’s, Church St, York, YO1 8BE
Reporting to: The Chair and Treasurer of the Trustee Board
Background Information:
The centre was formally opened by Queen Elizabeth the Queen Mother in November 1974. Approximately 600 people use the centre on a typical day, and the Centre provides a range of meals, snacks and hot drinks, prepared and served by a team of dedicated volunteers. The centre is open 10am-4.30pm every weekday, and also holds a range of special events e.g. monthly dances, piano recitals and jumble sales. Services are held fortnightly in the chapel that forms part of the Centre.
Main Purpose of Job:
The Centre Manager is responsible for the day to day running of the Centre and is assisted by 6 paid staff and voluntary helpers (approximately 70) organized into teams, each with their own Team Leader. Many of the volunteers are pensioners themselves, and some have learning difficulties and/or disabilities. In the 40 years that the Centre has operated the volunteers have built up a fine tradition of service. The post holder is responsible for ensuring that: The catering service runs smoothly and maintains a high food hygiene rating at all times The facilities are presented to all users in a clean, safe and well-maintained condition. Services and events are run to the highest standards; Commercial income is generated and maintained at an acceptable level that covers overall operating costs.
General Duties and Responsibilities
1. To oversee all of the Centre’s activities and events;
2. Manage, train and develop the caretaker and all volunteers, organising work rota’s effectively and efficiently to manage peaks and troughs in centre activity; 3. To be the budget holder for the Centre and to be accountable to the Board of Trustees;
4. To take over all responsibility for delivering high standards of cleaning and maintenance to the fabric, fixtures and fittings of Centre and to liaise with outside maintenance contractors to obtain competitive quotes for any works as and when required;
5. To be responsible for all purchasing and stock control, including of cleaning materials and equipment, refreshments and catering supplies, and ensuring appropriate procedures are in place to manage resources efficiently and effectively;
6. To ensure Health and Safety standards are met with regard to the Centre facilities and services. To undertake relevant risk assessments as necessary, and to ensure compliance with all relevant regulatory and statutory requirements; to include Food Hygiene, COSHH, Fire, Electrical Safety, First Aid requirements and Portable Appliance Testing Service, keeping appropriate records.
Daily/Weekly Duties and Responsibilities
1. Oversee all orders and deliveries of supplies; 2. Handle till floats, collections of cash from the tills, cashing up and banking; 3. Collect and pay for newspapers; 4. Closing checks and locking up of the building.
Please note that this post involves working directly with vulnerable adults and as such the post holder is subject to an Enhanced DBS check.
Prepared/Reviewed by: Jane Hamilton/David Hopton Date: July 2014
Post holder's signature: Date: Person Specification: St Sampsons Centre Manager
How Essential Desirable assessed* Values and Personal Attributes 1.1 A demonstrable commitment to the values of the St Sampsons Centre and sympathetic to AF/INT/R its Anglican heritage and practices. 1.2 An understanding of and commitment to the role of volunteers AF/INT/R 1.3 Positive work ethic: professional, enthusiastic, dependable, conscientious AF/INT/R 1.4 Ability to work flexibly and effectively as part of a team AF/INT/R Qualifications 2.1 GCSE Grade A-C English and Math’s or equivalent AF/Cert 2.2 Relevant Health & Safety qualification such as IOSH (or willing to work towards) AF/Cert 2.3 Food Hygiene Certificate (or willing to work towards) AF/Cert 2.4 First Aid Certificate (or willing to work towards) 2.5 A relevant vocational qualification up to Level 3 in any of the following subjects: Supervisory Management/Customer AF/Cert Service/Estates Management Skills & Knowledge 3.1 Highly effective organisational and time management skills. AF/INT/R 3.2 Ability to supervise and delegate tasks. AF/INT/R 3.3 Numerate and able to manage an agreed budget AF/INT/R/TE 3.4 Excellent customer service skills and the ability to resolve problems in a collaborative AF/INT/R way. 3.5 Excellent communication and interpersonal skills, oral and written. AF/INT/R/ 3.6 Good IT skills including word processing and spreadsheets AF/INT/R/TE 3.7 Knowledge of health and safety compliance AF/INT/R 3.8 Knowledge of facilities management and maintenance AF/INT/R Experience 4.1 Significant relevant experience of working in a hospitality environment. AF/INT/R 4.2 Experience of the delivery of a high standard customer service AF/INT/R 4.3 Experience of supervising staff and volunteers AF/INT/R
4.4 Experience of health and safety compliance. AF/INT/R 4.5 Experience of ordering and maintaining stocks of consumables and supplies. AF/INT/R Other Requirements 5.1 Able and willing to work early mornings, evenings and weekends as and when required, with appropriate notice, and to be AF/INT on call in case of emergencies
* Key to how skills are assessed
AF = Application Form P = Presentation INT = Interview TE = Task exercise R = References CERT – Certificate of qualification to be checked