The College prides itself on its excellent in-house catering, with a high quality of dining that is greatly appreciated by the whole College community. Although all Houses have kitchen facilities where pupils can make snacks and drinks, the main meals of the day are prepared in the College’s central kitchen and taken in the large Dining Hall.
Under the direction of the Head of Catering, the modern and well equipped kitchen has over 50 staff, including nine professional chefs. In addition to providing routine meals and snacks the Catering Department prepare food for a range of additional functions and events that take place throughout the day on site.
The Post
Reporting to the Hospitality Coordinator, ensuring that the food and beverage service at a designated area, function or event is at all times performed in a professional manner and to the style as specified by the Hospitality Co-ordinator.
Main Duties
- To liaise with the Hospitality coordinator to review the scheduled functions and events.
- Supervise and assist with the set-up of furniture and equipment for the functions and events.
- To ensure that the food and beverage service at a designated area, function or event is at all times performed in a professional manner and to the style as specified by the Hospitality Co-ordinator.
- To communicate with the staff in both the kitchen and the front of house staff, and in the absence of the Hospitality Coordinator be able to fully brief the front of house staff prior to the functions and events.
- To ensure that the wishes of the guests’ attending a designated function or event are met so far as is reasonably possible and in line with set procedures.
- To ensure that all dishes are efficiently transported to the function or event venue station and that the station is clean and clear throughout the service.
- Undertake all duties in accordance with the College’s safeguarding protocols and procedures.
- To report all comments/complaints/problems to the Hospitality Co-coordinator.
- To attend training, briefings and meetings as instructed by the Hospitality Co-ordinator.
- To respond and act on any other reasonable request made by the Senior Leadership Team.
No job description can fully cover all aspects of the role and consequently the responsibilities are likely to evolve and change over time. This description gives an overall view of the position.
Essential Qualification, Experience and Skills Requirements
- An understanding and commitment to safeguarding protocols;
- Demonstrate good organisational and planning skills and an ability to work under pressure;
- Demonstrate excellent communication skills with the ability to liaise in a professional, friendly manner;
- Smart and well presented at all times;
- Able to supervise and lead a small team.
- Empathy with the values, customs and aspirations of Epsom College, and a ‘can-do’ attitude;
- Demonstrate team skills.
- A flexible approach to work, in terms both of responding to changing or unforeseen circumstances and being willing to work outside regular hours as the need arises;
Desirable Qualification, Experience and Skills Requirements
- NVQ Level 2 in Food and Beverage Service;
- Previous experience of working in a school environment;
- Proven track record in providing first class customer care in a food service or similar environment;
- Experience if a supervisory role within a hospitality/catering environment.
The selection panel reserves the right to enhance any or all of the desirable criteria to attain a manageable field
To apply, please complete an application form via our website: Hospitality Supervisor | Epsom College
