VACANCIES @ Quay Arts:
15/05/2008
Title of Post: Café Supervisor
Line Manager: Operations Manager
Place of work: Arts Café, Sea street, Newport , IW PO30 5BD
Salary: £7.30 (pay review April annually)
Hours of work: 38 hours per week on a rota system – to include Saturdays and evenings
Main Responsibilities:
• To work along side the Head Chef and Operations Manager to help agree, develop and monitor best working practice for the Arts Café.
• To take responsibility for the day to day operation of the café and supervision of staff working in the café.
• To work with the Head Chef and Operations Manager to develop programme of activities in line with targets.
• To liaise with conferencing clients and communicate with the kitchen about their catering needs.
• To manage the staff rota for day and evening shifts.
• To coordinate café assistants’ holiday requests.
• To induct all new members of Café staff in relevant Health and Safety and Customer Service Policy.
• To work alongside the Operations Manager in producing a staff handbook for those working in the café area.
• To provide a prompt, friendly, customer-focused service at all times.
• To take and serve customer orders, delivering to and clearing from tables.
• To serve on the bar as required and to be alert to licensing / weights & measures issues and requirements.
• To ensure that the café seating area, service counter, terrace and bar area are safe, clean and comfortable at all times.
• To ensure that excellent lines of communication exist between café and kitchen, with particular regard to commercial hire and function requirements.
• To ensure the accurate completion of all weekly paperwork - i.e. timesheets and cleaning schedules etc.
• To act as a key holder and sole supervisor for evening events when requested.
• To deal with complaints in line with the complaints policy.
• To undertake the monthly alcohol stocktaking and assist with the stocktaking of café stock.
• To set up and cash up the till.
• To monitor food portion control.
• To be conversant with and comply with all statutory health & safety regulations for receiving, storing, displaying, re-heating and serving food.
• To ensure waste is appropriately removed at the end of a shift and all dishes, pans and utensils are washed dried and put away. To assist with the set up and breakdown of any event or function
• To ensure all refrigerators / freezers are clean, tidy with labeled foods and with out of date / stale foods removed.
• To ensure all cooking areas, work surfaces, display cases and floors are clean and the kitchen and food service area are made secure at the end of the day.
• To attend any training sessions/meetings as may be required for you to undertake your daily duties and to comply with any statutory regulations.
• To carry out all other reasonable duties, as may required by the Operations Manager.
