Catering Manager in Bournemouth

Oceanarium is part of Parques Reunidos, one of the leading leisure park global operators, with more than 60 different assets (theme parks, zoos and marine parks, water parks and other attractions), spread out over various countries across Europe, North America, the Middle East and Australia.

We are seeking a confident and committed individual who is passionate about the opportunities this role may bring.

JOB SUMMARY

• The Catering Manager is responsible for the smooth, efficient management, operation and development of all the catering outlets and associated catering activities within and connected to the site operation.
• The Catering Manager will be an active member of the Duty Management Team. You will be expected to work duty weekends and evenings.

RESPONSIBILITIES

• Responsible for the smooth, efficient and profitable operation of the catering outlet within the Oceanarium, Bournemouth.
• In liaison with the Catering Manager, responsible for the continuous delivery of a high degree of product quality and profitability within the catering outlet.
• Manage the smooth, efficient and profitable operation of all the catering outlets and associated catering activities within the Oceanarium, Bournemouth.
• Ensure that an efficient and helpful service is delivered to all our customers, suppliers and associated stakeholders.
• Develop the commercial success of the catering department by implementing improvements to range, merchandising, presentation, stock control and value for money.
• Ensure compliance with all regulations relating to Food Hygiene, COSHH and Health and Safety.

OPERATIONS

• Responsible for the ordering, preparation and presentation of high quality, fresh and appetising food for all the catering outlets.
• Ensure that all the catering outlets are appropriately stocked in line with the current levels of business, and are ready for opening at the agreed time.
• Maintain a clean and hygienic condition throughout the day, and adhere to official ‘close down’ procedures.
• Develop the menu and range of products to provide an appealing offer suitable to the time of year and customer demographic.
• Develop, expand and maintain evening trading to successfully operate throughout the summer season.
• In liaison with the marketing department, develop, organise and manage the function and corporate hospitality business in relation to catering.
• Maintain a consistent and appropriate level of gross profit in line with company budget requirements.
• Ensure all goods are appropriately priced to achieve gross profit levels and provide value for money.
• Develop and manage relationships with current and new suppliers to ensure the best price and service is achieved.
• Report on the performance of the cafe to the Operations Manager and make suggestions for improvements and developments.
• Implement the ordering of all food, beverages, consumables, cleaning equipment, sundries and point of sale materials.
• Manage wastage, portion control and mishandling/bad storage of goods through staff training and monitoring.
• Ensure compliance with all alcohol license regulations and requirements.
• Supervise table turnover to ensure availability of the maximum level of covers at peak trading periods.
• Visit trade fairs, meet with suppliers and conduct competitor audits to develop relationships and source new products.
• Host regular promotions, specials and incentives to boost sales.
• Ensure that all signage menu and visitor information boards are kept clean and presentable.
• Supervise the outside terraces to ensure clean, safe and presentable environments are maintained.
• Ensure smooth access for all customers to the cafe.
• Supervise the organisation at the till point to ensure that queues are kept to a minimum.
• Supervise the organisation of the kitchen to ensure timely delivery of prepared items.

MANAGING STAFF

• Induct and train all new café assistants in catering operations.
• Manage the motivation and development of the catering team ensuring communication operates in both directions.
• Assist the Operations Manager with the recruitment, selection, training and appraisal of all catering staff.
• Organize, delegate and plan the resources of the catering department’s time.
• Compile department break rota’s ensuring all areas are covered.
• Work with and develop the skills of the Assistant Catering Manager and Supervisors.
• Supervise staff welfare, conduct, timekeeping and appearance.
• Communicate and ensure adherence to all company policies and procedures.
• Ensure all catering staff are trained in Food Hygiene, COSHH and Health and Safety.

SUPPLIER REGULATIONS

• Responsible for the maintenance of relationships with company approved suppliers.

FINANCE AND ADMINISTRATION

• Responsible for the efficient handling of all orders, delivery notes and invoices.
• Ensure all deliveries are signed for, recorded, and checked.