Retail Catering Assistant Supervisor – University of Edinburgh

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Job Description

 

Job Title:

  

Retail Catering Assistant Supervisor
 

Department / School:

  

ACE Catering

 
Reports To:

 

  

Catering Manager

 

Job Purpose

To undertake food preparation duties and supervise a team of catering assistants in the service of food and beverages to students, staff, other visitors.

Main responsibilities

·         To prepare a range of food items as per set menus and methods for service daily to students, staff visitors and commercial customers within a catering unit. (15%)

·         To open/close the catering unit as required.  To ensure the facility is available to customers at publicised times and secures at closing (5%)

·         To organise staff to ensure the smooth operations of the unit in relation to food and beverage service, food and equipment safety & maintenance, cleaning and till operation (30%)

·         To ensure that all staff follow, without compromise, all departmental Standard Operating Procedures (SOP’s) and provide a consistent and high standard of service as detailed within. Deal with any customer/staff issues which arise during the operational day and report such to line manager (15%)

·         To assist the manager in areas of staff attendance, on the job training/coaching, ordering and general merchandising/presentation.(30%)

·         Will undertake the above duties working on a rotational basis and any additional duties as requested by management (5%)

Planning & Organising

To allocate duties to all staff at commencement and throughout a shift to ensure consistency of the catering service. There will be a requirement to take into account potential surges in throughput during the day.

 

With support of line manager able to provide the necessary resources e.g. food and drink items, cleaning consumables, small equipment, uniforms etc to enable the catering team to function efficiently and productively.

 

Decision Making

During periods of sickness or unexpected staff absence in liaison with line manager (where possible) is able to respond & find a solution so as not to affect service.

In dealing with customer queries take appropriate action in order that an amicable solution is found. If the complaint cannot be resolved use judgement to escalate to line manager.

Regularly to use best judgement on the quantity and quality of food being prepared and refer to line manager for any areas of uncertainly.

Deal with customer queries and take appropriate action as required e.g. decide at what stage a complaint or query should be referred to line manager.

 

Knowledge Skills and Experience

 

Previous experience in a catering environment is essential, preferably with proven ability in dealing with high volumes of customers.

Whilst a formal qualification is not necessary the ability to demonstrate strong people management and leadership skills, organisational and planning skills, customer care skills and health and safety awareness in a similar environment is essential.

Dependant on the Retail catering outlet, cooking experience may be required and it would be desirable to have at least one/two years’ experience working within a busy kitchen environment and hold a current Elementary Food Hygiene Certificate (intermediate level desirable).

Through on the job training become fully conversant in the operation of the catering unit and attain REHIS Elementary Food Hygiene qualification within 6 months (if not already held).

Full training will be provided.                

Dimensions

Supervision of between 3 – 22 staff.

Provide supervisory cover for food service delivered to 20 – 2500 customers daily.

Where necessary handle cash, cash up and bank daily takings between £80 – £3,000 

Additional Information

The catering environment can be a physically demanding environment requiring substantial physical effort at times with heavy lifting and sometimes long periods of repetitive tasks. A certain degree of bending, stretching, twisting and constant movement is required and ability to work at a quick pace over meal service times.

A high level of flexibility is required to cover changes in services, dependant on business levels and requirements. Demands to provide services out with the catering unit and to provide function coverage, requires co-operation and must be prepared to extend working hours at short notice within limits.

Supervisors must be prepared to work in any area unless specialist training has not been

Health & Safety Requirements for the role

This job requires:

  • Successful completion of REHIS Elementary Food Hygiene course within first 6 months
  • Successful completion of Introduction to Health and Safety training day

 

If you require this document in an alternative format please contact HR by email at HRHelpline@ed.ac.uk or by telephone on 0131 651 5151

To apply please contact  – UoE.Cafes@ed.ac.uk

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