Hospitality and Catering

The Visitor Services Supervisor at a Trust property plays a pivotal role ensuring that the management objectives are achieved through excellent customer service and, with delegated responsibility for catering and duty management is very often the “face” of the Trust to visitors and suppliers. As such, s/he directly influences public perceptions of the Trust and is crucial to developing and maintaining the property’s local/national reputation. The post is based at Culloden Battlefield Visitor Centre and reports to the Visitor Services Manager – Catering.

KEY RESPONSIBILITIES AND ACCOUNTABILITIES

• Assisting the Visitor Services Manager – Food & Beverage in fulfilling a standard in all areas of Food Hygiene and Health & Safety within the context of the catering operation.
• Undertake the induction/ongoing training of staff on all front-of-house procedures, customer care and equipment cleaning.
• Provide support to the Visitor Services Manager – Food & Beverage by ensuring; daily and weekly record keeping; stock ordering and maintenance of associated records; waste management and development of staff rota’s.
• Undertaking duty management when required.
• Cash reconciliation
• Deputising for the Visitor Services Manager – Food & Beverage when required.
• Delivering a high standard of customer service.
• A leader within a team and taking a proactive approach to problems.
• Ensuring health and welfare of property staff, volunteers and visitors.

Department specific – catering

• To ensure the planning, preparation, presentation of food to the standards required by the Trust for a facility with estimated annual income target in excess of £750K.
• To ensure that the location meets statutory and company requirements of Health and Safety, Food Safety and Environmental legislations and procedures including Waste Disposal and Allergens.
• To conduct Food Safety and Health and Safety Risk Assessments and ensure that all standards and procedures with regards to Hygiene and Safety are established and maintained in line with the Food Safety Management Plan.
• Accountable for stock levels and working with Visitor Services Manager Food & Beverage to make key decisions about stock control.
• To lead in customer service for the team
• Responsible for analysing sales figures and forecasting future sales.
• Adhering to the sale of alcohol legislation.

Key Responsibilities
• Deliver a high-quality food offer for our high and low season, relevant to our Culloden customers (visitors, events and functions) and Visit Scotland’s Taste our Best principles.

• Contribute to menu development, making creative, practical and cost-effective choices for food production and presentation.

• Ensure high standards of kitchen hygiene, cleanliness and tidiness, keeping up-to-date compliance documentation (HACCP, COSHH checklists and temperature sheets).

• Work alongside the management team to ensure all food and non food items are ordered, and stock is controlled to the highest standard

• Ensure food production adheres to allergen guidelines, in particular Natasha’s Law, and support the implementation of upcoming laws, e.g. displaying nutritional value & calorie counts.

• Minimise wastage and identify potential savings to achieve targets for cost of sales, gross profit and environmental sustainability.
• Ensure the upkeep and safety of equipment and utensils used within the catering outlets.

• Share in the common responsibility of implementing the Trust’s “Health & Safety Policy”, being mindful at all times of the health and safety of self, staff, volunteers, and visitors.

Performance indicators and targets
• Weekly, monthly and annual sales and cost of sales targets
• Food compliance standards and record-keeping
• Visitor enjoyment reviews and ratings from visitor surveys and visitor feedback
• Staff satisfaction from staff surveys

Tools / equipment / systems
• Fully equipped commercial catering kitchen.
• Access to computer with training, and stock ordering systems.
• EPOS tills and chip and pin machines.

QUALIFICATIONS, SKILLS, EXPERIENCE & KNOWLEDGE

• Experience and passion as a cook in preparing and producing food to a consistently high standard using fresh products and ingredients.

• Intermediate Food Hygiene Certificate qualification, preferred.

• Highly developed organisational skills, deployable in a multi-tasking environment.

• Excellent communication and influencing skills (spoken and written).

• Ability to work as part of a busy team, fostering a positive and motivated team atmosphere.

• Recognised formal qualification in the culinary arts, desirable.

Purpose of the role

To assist in the day-to-day management of the Food & Beverage offer at Robert Burns Birthplace Museum, to ensure that all targets are met, and all visitors receive the highest level of visitor experience standards.

Key Responsibilities
• Assist with the development of the Menu Cycle/Specification
• Contribute to food production as per the Menu Cycle/Specification and event Food Production (corporate, hospitality, meetings etc.)
• Keeping up to date HACCP, COSHH checklists and temperature sheets as well as allergen measures/controls
• Ensure high Standards of Kitchen hygiene, cleanliness, tidiness, and related schedules
• Use fresh produce and ingredients whenever and wherever is possible and minimise wastage.
• Maintain a high standard of food presentation to the customer
• Share in the common responsibility of implementing the Trust’s “Health & Safety Policy”, being mindful at all times of the health and safety of self, staff, volunteers, and visitors.
• Share in the common responsibility of working in a manner mindful of the Trust’s obligations to minimise impact on the environment, through e.g., efficient use of water/heat/light, recycling and the disposal of waste, considered use of transport
• Help to reduce occurrences where Health or Safety of yourself and other employees may be put in jeopardy
• Adherence to the COSHH Training provided and control of substances covered by COSHH
• Involvement in the upkeep and maintenance of both the entire department site and, specifically, the Catering Outlets
• Involvement in assessing and preserving the safety of utensils and equipment used within the Catering Outlets.

Dimensions and Scope of Job

• The role is based in the main museum building and at Robert Burns Birthplace cottage.
• The role works with several departments: retail, catering, and admissions, assisting with special events and functions when required.
• There may be times when you are required to work at other NTS properties such as but not exclusively Souter Johnnies Cottage and the Batchelor’s Club
• The role requires the post holder to work flexible working patterns and hours including evenings, weekends, and public holidays.

This is a fantastic opportunity to work as part of our leadership team at the iconic Glenfinnan Monument and its Visitor Centre, which attracts hundreds of thousands of people from across the globe every year.

You will be responsible for the day-to-day catering operations at our popular Viaduct View and Monument View takeaway cafes. You will deliver our quality standards and performance targets, ensuring we offer customers a fantastic Food & Beverage experience.
You will be an enthusiastic team player who can supervise, coach and motivate your team. You will also be part of a broader duty management team responsible for promoting good communication across the site and a joined-up visitor services provision.
As a charity, every penny we raise goes back into the National Trust for Scotland’s conservation work, caring for this special place. You will lead by example to produce an enticing Food & Beverage menu, to recommend and upsell our range, and to promote complementary income-streams like retail, memberships and donations. You’ll help answer visitors’ questions about things to do here and share your enthusiasm for Glenfinnan’s stories, the work we do and what their money is funding.

KEY RESPONSIBILITIES AND ACCOUNTABILITIES

Catering operation
• Lead with menu development and the preparation, cooking and presentation of a high-quality food and drink offer.
• Ensure compliance with health and safety, food hygiene, food allergen, licensing and environmental health standards, completing all related record-keeping.
• Accountable for cost-effective stock management, ordering, storage and wastage control.
Visitor experience
• Offer excellent customer service and ensure all members of the catering team do the same.
• Support property-wide targets for completion of visitor surveys to understand more about our visitors.
• Act as one of our duty manager team, responsible for ensuring a safe and smooth visitor operation, opening/closing the visitor centre, addressing issues and emergency procedure and providing relief cover, as required.
People management
• Supervise the activities of a team of permanent and seasonal Visitor Service Assistants (VSAs), achieving excellent staff performance and motivation through effective induction, training, task-setting and coaching on front and back-of-house routines.
• Prepare catering rotas and holiday allocation to meet business needs.
• Work closely with specialist advisory colleagues, i.e. our Trust-wide Catering Development team.

Finance Management
• Share responsibility for achieving an F&B budget of around £400,000 a year.
• Monitor commercial performance and adjust activities to capitalize on sales opportunities and run a cost-effective catering operation.
• Supervise daily café till operations and perform end-of-day income reconciliation as a duty manager.
• Assist the F&B Manager with menu costing and stock-taking.

Performance indicators and targets

• Weekly, monthly and annual sales and cost of sales targets
• Food compliance standards and record-keeping
• Visitor enjoyment reviews and ratings from visitor surveys and visitor feedback
• Staff satisfaction from staff surveys

Tools / equipment / systems

• Access to laptop and relevant online people management, training, financial monitoring and stock ordering systems, including NTS intranet and Microsoft 365.
• EPOS tills and chip and pin machines.
• Fully equipped commercial catering kitchens.

REQUIRED QUALIFICATIONS, SKILLS, EXPERIENCE & KNOWLEDGE

Qualifications & knowledge

• Level 2 Intermediate Food Hygiene Certificate or above
• Current driving license

Desirable…
 Qualifications in Catering, Hospitality, Tourism or Event Management
 Current First Aid certification (or willingness to train and use)
 SQA recognized personal license.

Experience & skills

 ‘Hands on’ working in a busy catering and sales environment, ideally in a visitor attraction setting
 Excellent leadership and influencing skills, supervising and supporting staff on a daily basis

The Kitchen at Restoration Yard is a gorgeous restaurant in the stable yard area of Dalkeith Country Park, a beautiful 1,000-acre space owned by the Duke of Buccleuch. The team ensure that every guest receives a friendly welcome and the highest standard of service.

We are looking for enthusiastic individuals who want to help our passionate team to provide an exceptional service to our guests. We have the following exciting opportunities working in our busy and fast paced restaurant, coffee shop, larder and Fort Douglas cabin:

Food & Beverage Assistants

You will be responsible for a busy section of the restaurant, ensuring a professional and relaxed dining experience for our guests. You will be confident and able to work independently, with the ability to communicate effectively with the kitchen and management team.

Baristas

If you’re passionate about coffee and share our desire to provide a perfectly handcrafted quality beverage whilst ensuring high standards of cleanliness, we would love to hear from you.

• Do you have a friendly and welcoming attitude?
• Can you demonstrate a passion for customer service?
• Are you able to thrive in a fast-paced environment?

If you want to work in a fun environment with like-minded people, then please get in touch! As a daytime operation we offer sociable hours to fit around your other commitments, although weekend working is essential to cover our busiest times, and occasional evening cover will be needed for wedding and events. We have a variety of full-time and part-time shifts available depending on your availability.

Interested? Please email a copy of your CV and covering letter to our recruitment team at recuitment@buccleuch.com, indicating which role you are most interested in and what hours you are available to work.

The closing date for applications is 29 March.

Please view our Privacy Policy at https://www.restorationyard.com/privacy-policy/

To manage the smooth and efficient operation of catering performance at Crathes Castle, Garden & Estate by creating, preparing and delivering menus to the highest standard whilst maintaining a safe & hygienic catering environment in accordance with health and safety policies and standards.

KEY RESPONSIBILITIES AND ACCOUNTABILITIES

• To plan, prepare, cook, and present food to the standards required by the Trust for a facility with estimated income of c.£450k
• To ensure that the organisation’s reputation for excellent food and service is maximised and enhanced through the delivery of a locally sourced and seasonal menu
• To develop retail and function menus with innovation and flair in line with budgetary requirements, GP control
• To ensure supplies are correctly issued, used and accounted for to carry out stock takes and food rotation procedures
• To maintain records relating to food production activities and supplier information as required by the Visitor Service Manager – Food & Beverage
• To ensure Health and Safety and Food Safety Standards are maintained in line with company policy
• To set objectives and be responsible for the day to day running of the kitchen, cleaning schedules, allergens and dietary requirements allocation and menu development
• To assist with team briefings on a regular basis to communicate food standards, menu updates and changes, as well as H&S Policy requirements
• To ensure that the function achieves, as a minimum, the financial targets agreed with, in line with the budget

Visitor Experience:
• To be customer focused at all times and to ensure that customers are given a prompt and efficient service, to be approachable and quick to exceed expectations in fulfilling customer needs
• To ensure all food is cooked, presented, and served in line with Trust standards using innovation in the method and style of presentation and food service
• To deliver hospitality events at the Crathes Castle, Garden & Estate and other NTS properties in line with Trust policy and procedure

Health & Safety, Food Safety, the Environment:
• To ensure that the location meets statutory and company requirements of Health and Safety, Food Safety and Environmental legislations and procedures
• To conduct Food Safety and Health and Safety Risk Assessments and ensure that all standards and procedures with regards to Hygiene and Safety are established and maintained in line with the Trust manual
• To ensure all kitchen staff and high-risk food handlers are trained to the appropriate standard
• To ensure all equipment is well maintained and is in good working order
• To make recommendations for renewal and replacement of equipment when required
• To establish and maintain location cleaning schedules
• To ensure that all Trust procedures and work instructions are fully understood and practiced by all employees
• To attend all health and safety training courses as required
• To promote and encourage environment improving initiative, as appropriate within the business
• To record and report all accidents within the location, adhering to location and company procedures