Hospitality All Rounder - Edinburgh, United Kingdom - Aramark, UK

Aramark, UK

Verified Company

Edinburgh, United Kingdom

2 weeks ago

Posted by:

Tom O´Connor

beBee Recruiter

Description

Job Title:
Hospitality Butler
Date: 08/04/2022

Reports To:
Executive Chef/Head Chef/Senior Kitchen Management/FOH Supervisors

Dept:
Catering Department

Responsible For:
Day to Day Duties
Hrs

of Work:
As per Contract.

Uniform standard:
As per Uniform Standards Briefing Sheet

Key Responsibility:

Perform all catering duties as directed to Executive Chef, Head Chef, Management Team through the component standards and Client needs.
Provide a quality, consistent and friendly Hospitality service to meet Client needs.
Total Customer Service Focus
To have the confidence to perform your daily tasks within an open, honest, non-confrontational and positive way. To look into and appreciate the positives in all situations.
To support the Executive Chef/Head Chef, Senior Management Team in the smooth, effect running of the catering operation, areas and daily running throughout the site.
To form strong Client & Secretary relationships

DUTIES AND RESPONSIBILITIES:

Operational

Ensure that all SOP's are being followed and any anomalies identified and report into the Senior Management
To identify and equipment needs within the department
To deliver a quality product and service consistently to the Client
To form strong relationships with the Hospitality Co-Ordinator
To communicate effectively and daily to the Co-Ordinator
To attend daily and weekly meetings to discuss Hospitality
Provide innovative, consistent, lively and interesting food displays and set ups which are forward thinking and relevant to the customer needs and environment
Ensure all food products are captured at the point of sale and any anomalies reported back into the Executive Chef/Head Chef, Senior Management Team. The alignment of the tills and menus are essential and a daily task via visual checks.
Ensure that all deliveries are checked at point of delivery against initial Aratrade order and any discrepancies are highlighted through the Departmental Management structure.
Ensure all deliveries are checked on arrival for quantity and quality and are correctly stored to comply with statutory regulations
Ensure all section fridge's and contents are labelled and dated daily
Ensure that correct chopping boards are used for the correct job
Complete ahead planning & ordering based on business needs
Support all services, special functions etc. to the standard of operational requirements.
Ensure food, as per menu, is available for service times and is correctly portioned and garnished.
Conduct yourself in a professional, honest and open manner.
Engage in forming strong relationships with your colleagues, which should be based on trust and honesty.
Ensure that all set ups and food are captured via picture and filed for future reference
Complete all Wastage, Sales, Hand-Over Sheets and Order Sheets
Ensure waste is recorded exactly and kept to a minimum
Maintain records and carry out all necessary temperature checks in accordance with ARAMARK company policy and inform Senior Management Team of any issues
Promote good relationships with customers. Deal with any complaints or compliments and communicate back to the Executive Chef/Head Chef, Senior Management Team
Assist in development of services provided, communicating all opportunities to develop business expansion back to the Executive Chef/Head Chef, Senior Management Team.
Ensure all storage areas, utensils and equipment are regularly cleaned and meet the Company's Health and Safety requirements.
Liase regularly with kitchen staff for service standards, services required.
Maintain and improve unit hygiene standards.
Train all catering staff assigned in conjunction with company training manuals.
Ensure staff uniforms comply with company and legal standards.
Identify staff training needs and report to the Executive Chef/Head Chef, Senior Management Team
To ensure that the "Staff feeding policy" is followed, understood and implemented at all times
Ensure that all dish specifications are being followed and adhered to. All alterations must be communicated and agreed to by the Executive Chef/Head Chef/Senior Management Team
To keep a level, unbiased and consistent head no matter the situation
Ensure that stock levels are kept to the preagreed levels and that the principals of FIFO are followed at all times. Any anomalies must be reported back to the Management Team.
Ensure all breaks to be taken as per Management direction, guidance & timings. Breaks are not to be taken at the Team Members discretion. 10 minutes for breakfast (paid) and 30 minutes for lunch (unpaid)
To be actively involved, understand and assist in the roll out, training and implementation of "STAR SELLER"
To ensure all Opening and Closing procedures are followed and signed off on daily and issues communicated back to the Executive Chef/Head Chef, Senior Management Team