Job description
You will liaise with customers and clients, lead negotiations appropriate to the business, ensure all company, client and government legislation is fully implemented and complied with on site, as well as provide motivational, charismatic and innovative leadership for team members and the operation.
- A generous 33-day holiday allowance (including bank holidays)
- Life, Medical and Income Protection Insurances
- Favourable pension contributions
Responsibilities:
- Deputise in the absence of the General Manager, as well as leading and managing the team, through heads of department, to drive an efficient and effective hospitality operation for event days and non-event days business.
- Provide strong leadership and vision for the Hospitality team; offer coaching and mentoring to team members with personal interest, ensuring performance management is carried out to support all team members, via the use of PDP documents.
- Foster an efficient and high standard of service to all customers in all hospitality areas, ensuring on-going training is carried out to the benefit of all team members and in line with the agreed UK training plan. This includes ensuring all operating standards are followed by team members on a regular basis.
- Oversee the production of high-quality food and beverages in all areas, ensuring all items are accurately costed and agreed margins are met. Ensure all purchasing complies with company policies, that products and stock are managed and delivered effectively.
- Engage in the recruitment process, and monitor the costings for recruitment and other expenditures, including a complete monthly financial forecast with explanation for variances and resolution plans, within allocated budgets. This includes being fully P&L responsible for all hospitality activity at The London Stadium.
- Attend and chair team meetings on a regular basis, and client meetings as required. Process complaints, both written and verbal, in a professional and diplomatic manner; this also applies to disciplinary, grievance, appraisal and recruitment which should be followed in accordance with company standards.
- Guarantee that legislative and government guidelines are adhered to, including the Food Safety Act, Health & Safety at Work Act, and COSHH regulations.
- Full secondary education to A-Level is required; further education in Catering or Degree educated is desired.
- Strong communication skills, both written and oral, with great presentation skills.
- Strong leadership skills; ability to delegate, team build, mentor, and coach others.
- In depth understanding of costs and controls impact, proven financial knowledge, and an ability to analyse stats to produce outcomes and action plans.
- An understanding of hospitality packages and offers
- Experience and understanding of catering facilities in both high volume and quality food operations, as well as experience of managing a sales function for M&E.
- Two or more years managerial experience, managing a senior management team of at least three in a results driven environment are desirable, as well as experience of working at large scale global events delivering concessions or hospitality operations.