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Job description

CGC Event Caterers are seeking a Head of Food and Beverage to manage the smooth running of the Food and Beverage department at its new venue operation at The Halls, Wolverhampton.

Due to open late Spring 2023 following a significant building fabric refurbishment by the local authority and

ASM’s final fit out The Halls shall consist of the Civic a 3,400-capacity room and the Wulfrun at 1,200 capacity.

With a strong concert history and the addition of a new in-house catering solution we expect the re-launched venues to be holding more than 250 event nights pa.

CGC Event Caterers is a long established caterer with decades of experience in the hospitality industry. We operate at venues of all sizes and have exclusivity at prominent sporting, entertainment and cultural locations across the UK and is also the European Catering Division for ASM Global, the global leader in the delivery of live entertainment and events.

In the UK, we operate at the following venues:

• The Yorkshire Event Centre – Harrogate
• The Sun Pavilion – Harrogate
• The Lincolnshire Epic Centre – Lincoln
• LNER Community Stadium – York
• 8 Yorkshire Racecourses including the world famous York Racecourse
• Nottingham Theatre Royal and Concert Hall
• Bonus Arena – Hull

POSITION PURPOSE

This post is responsible for the effective management of the Food and Beverage department within the venue ensuring service standards, and control systems are in place, of a high standard and adhered to at all times, and with a high priority on food safety and revenue generation.

KEY RESPONSIBILITIES

General

• As a Head of Department, contribute to the venues’ strategic plans and objectives and be a member of the Senior Management Team.
• Provide inspired and effective direction and leadership for the food and beverage department.
• Assist with the development of, and deliver, the business plan by helping to optimise all revenue streams and maximising cost efficiencies. Seek new ideas, innovations and ways of working to reduce cost and to adapt to a changing financial or operating environment.
• Ensure that the food and beverage SOPs are implemented and adhered to.
• Manage all administrative duties, including cash handling, stock taking and accurate stock management, including month-end reporting
• To plan and accommodate the food and beverage offer for events and ensure that all areas are set up for forthcoming events
• Ensure effective management of concession bar areas, ensuring stock rotation, cleaning, and suitable levels/ranges of stock are in place.
• To ensure a high level of hospitality service is delivered across a restaurant environment and hospitality areas.
• Work with the estates team to ensure all maintenance and statutory obligations are achieved on equipment including overseeing the management and relationship of relevant vendors/sub-contractors.
• Ensure all risk assessments are completed in line with company policy and health and safety obligations are met.
• Assist the DPS in upholding the licensing objectives and any specific licensing conditions.
• Manage constructive relationships, where relevant, with key stakeholders, contractors, clients, customers, and colleagues.
• To act as Executive On Duty as per rota.
• Any other relevant duties assigned by the General Manager.

Food Safety and Hygiene

• Responsible for implementing the Food Safety Policy and delegated procedures by setting up and monitoring management control systems and ensuring that all staff members are trained and comply with their legal obligations to the standards set out in the Food Safety Policy.
• Liaise with the Group Food Safety Manager regarding any matters referring to Food Safety Policy procedural matters, HACCP and Environmental Health Officer (EHO) and Trading Standards Officer (TSO) inspections.
• Implement and ensure compliance with food safety hygiene and allergen regulations (Regulation (EC) No. 852/2004 on the Hygiene of Foodstuffs, Food Safety Act 1990 and The Food Labelling (Declaration of Allergens) (England) Regulations 2008).
• Understand and comply with the company Food Safety Management System and HACCP procedures and ensure the team comply with these ensuring that the appropriate food safety control measures are identified, implemented, managed, monitored and verified on a regular basis.
• Ensure that all foods are kept safe within the company guidelines, the Hazard Analysis of Critical Control Points (HACCP) and the Food Safety Policy.
• Discuss with the General Manager, European Food and Beverage Director and the Group Food Safety Manager any food safety matters and training needs required by any food handlers commensurate to their work activity.

Finance

• With the General Manager and the Finance Business Partner, set and monitor budgets, ensuring the department’s ongoing financial viability.
• To ensure the food and beverage operation achieves financial targets of revenue and profit.
• Provide analysis reports, including flash sales and wage costs.
• Management of EPOS and PDQs.
• Ensure staff payroll is managed effectively.
• Minimum of five years working in a senior role in a similar, high volume, customer focused venue.
• Holder of a Personal Licence.
• Level 3 Award in Food Safety for Catering.
• Level 2 Award in Food Allergen Awareness and Control in Catering.
• Level 2 Award in HACCP for Catering.
• Knowledge of the local and regional entertainment offers and venues.
• Sound knowledge of budgeting, stock and margin control.
• Ability to stay calm under pressure.
• Strong organizational skills.
• Smart appearance and presentation.
• Strong leadership skills.
• Hands on approach and be part of the service delivery.
• Ability to manage several tasks and projects simultaneously.
• Excellent organisation and planning skills with the ability to work flexibly under pressure, to prioritise and to meet deadlines.
• Ability to communicate effectively with people at all levels, both internally and externally.
• Examples of self-motivation and ability to work on own initiative.
• Drive, determination and resilience.
• Experience in the management of statutory requirements.
• Have a thorough understanding of food hygiene and health and safety regulations.
• Excellent cash handling & stock controlling experience.
• Experience of providing excellent customer care.
• Experience of budget management
• Experience of working with staff at all levels throughout a company.
• Proven IT experience.

Staffing

• To oversee the recruitment and ongoing development of the food and beverage team.
• To develop, train, lead and supervise the food and beverage team at events and oversee all activities within the food and beverage department including:payment method controls

stock control
food quality
health and safety
introduction and compliance with SOPs
provide adequate and appropriate training to all food handlers in all areas of food safety, food hygiene and food allergens and ensure that comprehensive records of such training are kept.

• Oversee the scheduling and efficient use of salaried and casual staff, ensuring sufficient cover for events within budgetary parameters and work at other venues as required.

PERSON SPECIFICATION

Knowledge and Qualifications:

• Minimum of five years working in a senior role in a similar, high volume, customer focused venue.
• Holder of a Personal Licence.
• Level 3 Award in Food Safety for Catering.
• Level 2 Award in Food Allergen Awareness and Control in Catering.
• Level 2 Award in HACCP for Catering.
• Knowledge of the local and regional entertainment offers and venues.
• Sound knowledge of budgeting, stock and margin control.

Skills:

• Ability to stay calm under pressure.
• Strong organizational skills.
• Smart appearance and presentation.
• Strong leadership skills.
• Hands on approach and be part of the service delivery.
• Ability to manage several tasks and projects simultaneously.
• Excellent organisation and planning skills with the ability to work flexibly under pressure, to prioritise and to meet deadlines.
• Ability to communicate effectively with people at all levels, both internally and externally.
• Examples of self-motivation and ability to work on own initiative.
• Drive, determination and resilience.

Experience:

• Experience in the management of statutory requirements.
• Have a thorough understanding of food hygiene and health and safety regulations.
• Excellent cash handling & stock controlling experience.
• Experience of providing excellent customer care.
• Experience of budget management
• Experience of working with staff at all levels throughout a company.
• Proven IT experience.

GENERAL INFORMATION

The requirements of the business are such that a high degree of flexibility is necessary and therefore some evening and weekend work will be required. Additionally, there will be occasions where the Head of Food and Beverage will be required to work at other venues in the UK operated by CGC.

I have read the Position Description detailed above and I fully understand and accept the position as described therein.

Job Type: Full-time

Benefits:

• Company pension
• Life insurance
• Sick pay

Schedule:

• Monday to Friday
• Weekend availability

Ability to commute/relocate:

• Wolverhampton: reliably commute or plan to relocate before starting work (required)

Work Location: One location

Reference ID: Head of Food & Beverage