Hospitality and Catering

CONTEXT

Dating back to 1675 this meticulous walled Garden a sight to behold. With almost six miles of clipped box hedging, sculptures and built heritage set within several acres of Woodlands it is one of the best loved gardens in Scotland.

Situated within Pitmedden House is a busy traditional Tearoom, popular with locals and tourists alike. With additional seating outside to be enjoyed during the warmer months.

Pitmedden Garden also boasts a Farming Museum and a traditional Farmhouse, stables and Bothy.

JOB PURPOSE

To support the conservation of Pitmedden Garden by generating income through food and beverage operations and delivering the highest standard of visitor experience for all visitors.

With a passion for all things food related and of course great customer service, you will manage ‘The Kitchen Tearoom’ within Pitmedden Garden and the pop-up catering outlets within the grounds for our year-round events programme.

You will lead the catering team with, menu design, food production, ordering, compliance, and commercial performance. Delivering a friendly, efficient service environment in line with the National Trust for Scotland’s policies, priorities, standards, and targets. You will help make our properties sustainable in every way.

You will be part of a broader management team responsible for delivering an overall visitor service strategy, promoting good communication across the site and a joined-up service provision.

KEY RESPONSIBILITIES AND ACCOUNTABILITIES

Food & Beverage Operation
• To ensure the planning, preparation, cooking and presentation of food to the standards required by the Trust for a facility with estimated annual income target in excess of £80K.
• 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 making key decisions about stock control.
• Responsible for analysing sales figures and forecasting future sales.
• Adhering to the sale of alcohol legislation, being a Premises Manager.

Chef de Partie.

Salary: £25,500 per annum plus Gratuities and Excellent Benefits

Location: The Glenturret Lalique Restaurant – Crieff

Recently awarded a Michelin Star the Glenturret Distillery is the only whisky distillery to hold this award anywhere in the World. Would you like to be part of this fantastic hard-working dedicated team?

Lalique Restaurant is offering a fantastic opportunity to join our team as Chef de Partie. If you have a passion for food, love being part of a motivated team and thrive in a busy environment, we would like to hear from you.

This is a chance to work closely with and be inspired by Mark Donald, Executive Chef at The Lalique Restaurant located at The Glenturret Distillery.

Are you someone with who is ambitious, has a positive and approachable manner, enjoys the fast pace of working in a busy kitchen whilst consistently learning and developing within your role?

We are looking for someone who is already an accomplished Chef de Partie with a huge passion for preparing, cooking and presenting high quality dishes within your speciality section. You would be expected to have an elevated level of diligence and the ability to work without close supervision.

What is on offer for you!
Dedicated training
Fantastic development and career prospects
Fair tips/gratuity system
Uniform provided and laundered.
37 days holiday per year
Double match workplace pension scheme
Death in service assurance
30% discount within the Lalique Boutique
50% food discount within our fine dining Lalique Restaurant and Café
25% discount within the Glenturret shop including wine
Performance Bonus
£270 Glenturret Gift card once completed probationary period
Free Onsite Parking
Staff Accommodation (relocating)
Guaranteed Winter Holidays over the festive period due to closure of the Restaurant and Kitchen in January for 3 weeks to provide our employees with a well-earned break.

KEY RESPONSIBILITES

Assisting the Head Chef and Sous Chef in creating menu items, recipes and developing dishes.
To compile the list of and complete daily mise en place tasks for the section to the required standard with the given time
Setting up the Kitchen prior to the Restaurant opening
Plating food creatively and maximising customer enjoyment
To check and put away deliveries as required.
Assisting with the management of health and safety
Assisting with the management of food hygiene practices
Supervising and training Commis Chefs
To appropriately delegate and assist in all tasks delegated with the section
To clean down the section at the close of each shift and assist with any other cleaning tasks as required
To ensure wastage is kept to a minimum and preventative measures are fully understood
Overseeing the maintenance of kitchen and food safety standards
To be aware of and comply with Legal, Government and Company Policies relating to Fire, Hygiene, Health & Safety
To support the Sous Chef in organising daily training sessions on all aspects of food
To execute any changing menus as required for the restaurant to the agreed specifications.
To carry out any reasonable tasks as requested by the Sous Chef and Executive Head Chef.
To maximise productivity of your department section and minimise poor labour

QUALIFICATION, KNOWLEDGE & SKILLS REQUIRED FOR THE JOB

Understandable level of English spoken and written
Knowledge and ability to run a section
Ability to work without close supervision
Ability to manage Commis Chefs
Ability to produce good quality food in all section’s
High level of attention to detail
Enthusiasm to develop your own skills and knowledge plus those around you
Adaptability to change and willingness to embrace new ideas and processes
Positive and approachable manner
Team player qualities

If you are interested in this role please forward your CV to recruitment@theglenturret.com or use the link below.

CONTEXT

Dating back to 1675 this meticulous walled Garden a sight to behold. With almost six miles of clipped box hedging, sculptures and built heritage set within several acres of Woodlands it is one of the best loved gardens in Scotland.

Situated within Pitmedden House is a busy traditional Tearoom, popular with locals and tourists alike. With additional seating outside to be enjoyed during the warmer months.

Pitmedden Garden also boasts a Farming Museum and a traditional Farmhouse, stables and Bothy.

JOB PURPOSE

To support the conservation of Pitmedden Garden by generating income through food and beverage operations and delivering the highest standard of visitor experience for all visitors.

With a passion for all things food related and of course great customer service, you will manage ‘The Kitchen Tearoom’ within Pitmedden Garden and the pop-up catering outlets within the grounds for our year-round events programme.

You will lead the catering team with, menu design, food production, ordering, compliance, and commercial performance. Delivering a friendly, efficient service environment in line with the National Trust for Scotland’s policies, priorities, standards, and targets. You will help make our properties sustainable in every way.

You will be part of a broader management team responsible for delivering an overall visitor service strategy, promoting good communication across the site and a joined-up service provision.

KEY RESPONSIBILITIES AND ACCOUNTABILITIES

Food & Beverage Operation
• To ensure the planning, preparation, cooking and presentation of food to the standards required by the Trust for a facility with estimated annual income target in excess of £80K.
• 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 making key decisions about stock control.
• Responsible for analysing sales figures and forecasting future sales.
• Adhering to the sale of alcohol legislation, being a Premises Manager.

JOB PURPOSE

You will be responsible for the operational delivery of the café, event catering and ice cream parlour at Newhailes working closely with the property chef. Delivering performance standards and targets to ensure enjoyment of the property by visitors and members is maximised and key commercial, financial and development objectives are achieved to make the property fully sustainable. You will be part of a broader management team responsible for delivering an overall visitor service strategy, promoting good communication across the site and a joined-up service provision.

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KEY RESPONSIBILITIES

Visitor Catering Experience
• Overall responsibility for the management and delivery of the catering facilities at Newhailes House and Gardens. This includes, but is not limited to, the Stables Café and The Dairy Ice cream parlour.
• Ensuring innovative ideas and current trends in catering are constantly being delivered in all outlets on site
• Setting objectives and being responsible for the overall, day-to-day running of the catering operations
• Leading and managing a team of staff; managing performance, recognising training needs and potential as appropriate
• Managing budgets – ensuring that, as a minimum, the financial targets agreed with, in line with the budget are met
• Devising, costing and sourcing menu items and consistently looking at ways of maximising income through effective purchasing and creative merchandising
• Adhering to the sale of alcohol legislation, being a Premises Manager
• Regularly monitoring customer feedback, Mystery Visitor and Visit Scotland Audits and develop suitable action plans based on the results
• Being visitor/customer focused by being visible, approachable, and quick to exceed expectations in fulfilling customer needs

Health & Safety, Food Safety, the Environment
• Ensuring that the operation meets statutory requirements of Health and Safety, Food Safety and Environmental legislations and procedures
• Conducting Food Safety and Health and Safety Risk Assessments and ensuring that all standards and procedures with regards to Hygiene and Safety are established and
• Recording and reporting all accidents within the location, adhering to location and company procedures
• Ensuring all equipment is well maintained and is in good working order
• Making recommendations for renewal and replacement of equipment when required.
• Establishing and maintaining location cleaning schedules
• Ensuring that all Trust procedures and work instructions are fully understood and practiced by all employees
• Promoting and encouraging environmental improvement initiatives as appropriate within the business

General Responsibilities
• Managing food and beverage operations including the following:
o staff and volunteers (recruitment, induction, development, performance management) such that they are fully equipped and motivated to undertake their duties to the required Trust standards.
o budgets (setting, phasing, monitoring, pro-active and re-active adjustments) such that finances are sustainable within the context of the wider property budgets.
o health, safety and the environment in line with stated Trust policies and approaches to ensure the health and welfare of staff/volunteers and visitors,
o recognition of the Trust’s Environmental Policy with respect to sustainable activities, including energy and water use, recycling, use of “environmentally-friendly” products for e.g. cleaning regimes, food-miles and waste etc.
o daily, weekly, yearly and longer-term operational workplans and reporting in the context of the properties’ statements of significance, annual operating plans and action plans (and contribution to these action plans) to ensure that activities are prioritised and planned to optimise the use of resources;
o administration to enable all activities within the post holders’ remit to be undertaken and recorded efficiently within Trust policies and procedures.
• Undertake other duties as and when required to support the overall operation of Brodie Castle & Estate as instructed by the Operations Manager. This will include regular weekends as Duty Manager for the property.

SCOPE OF JOB

People Management
• Line manager of a Catering Supervisor and seasonal Visitor Service Assistants
• Will work closely with other property colleagues and will have regular interaction with other technical/specialist advisory colleagues based in other locations and departments
• Will have regular (daily) interaction with members of the public of all ages and abilities
• Will have frequent interaction with suppliers and contractors

Finance Management
• Is a budget-holder, accountable for the food and beverage operations and budgets; combined budgeted income of more than £300,000 per year plus food and beverage income from events
• Will regularly use computerized finance system for the raising of purchase orders for the supply of goods and service, producing finance reports, monitoring, and setting of revenue budgets and managing capital project work

Scale
• A significant amount of time spent in the role is non-desk-based and the role-holder can expect to be actively present in most areas of the estate throughout a working day (as well as, on occasion, being at other parts of the property and off-site for meetings etc.
• Will regularly use a wide range of ICT equipment including two-way radio, mobile phone, land-line phone, email, scanner, laptop/PC, printer etc.
• Will be required to work flexible working patterns and hours including evenings, weekends, and public holidays. As part of the role and as a senior member of the team, there will be an expectation that the post holder would attend work at short notice if operational needs demand and circumstances allow)
• Required to be the Premises License Holder as per the Licensing (Scotland) Act 2005

REQUIRED QUALIFICATIONS, SKILLS, EXPERIENCE & KNOWLEDGE

The above outlines the key skills the post-holder will need to possess and exercise. In addition, either knowledge of or experience in the following is required:

Essential
• Experience of catering management
• Used to an ethos of target-driven assessment, with demonstration of results
• Significant previous experience in a customer facing, service environment
• Significant experience managing, leading, coordinating and developing a team with varying remits and professional competences
• Previous experience of developing projects for specific areas of work/ improvement
• Demonstrable skills in successful budget and financial management, combined with clear evidence of commercial awareness and previous sales experience
• Excellent interpersonal and communication skills and confidence in dealing with a wide range of staff, visitors and other stakeholders, with a friendly, confident manner
• Experience in managing people and projects within a complex stakeholder environment.
• Strong knowledge of Microsoft Office applications: Access, Excel, PowerPoint, Word
• Ability to manage time efficiently and effectively in an environment of changing priorities
• To hold, or, have the ability and willingness to hold a Scottish Personal Licence Holder’s Certificate and Personal Licence
• A full clean driving license valid for the UK and access to a vehicle suitable for use on Trust business (with appropriate business insurance)

Desirable
• An understanding and experience of food and beverage operations within an historic/heritage environment
• A genuine understanding of, and belief in, the work of the National Trust for Scotland
• A post-graduate management qualification or equivalent experience

The Key Responsibilities, Scope of Job, and Required Qualifications, Skills, Experience & Knowledge reflect the requirements of the job at the time of issue. The Trust reserves the right to amend these with appropriate consultation and/or request the post-holder to undertake any activities that it believes to be reasonable within the broad scope of the job or his/her general abilities.

DESCRIPTION
This is an opportunity to join a 5 star award-winning Visitor Attraction. We are looking for someone who enjoys working as part of a dynamic team and delivering a high standard of service for our Bistro but also wishes to benefit from a great work-life balance.

The job is 35 hours per week daytime hours. Evening work is for private events only.

PURPOSE OF JOB
Deputise in the absence of the Bistro manager to achieve consistency and high standards of performance and presentation

To assist in the effective running of the Bistro in customer service, stock control and ordering, damage/breakage control, hygiene, organisation, and training of staff within the department.

To be able to manage the planning and implementation of events to a Five Star standard.

MAIN DUTIES AND RESPONSIBILITIES
To undertake Bistro manager responsibilities as and when appropriate

To provide support to the Bistro team in accordance with The Black Watch and Castle Museum’s values and policies

To assist with managing the Bistro on a day-to-day basis, ensuring that the company standards are followed.

To maximise sales through the motivating and training of staff, volunteers, and individuals on work placement

To assist in the provision of training as per company guidelines including induction of new staff

To carry out end of day cash reconciliation and ensure this is recorded and reported in accordance with company procedures

To ensure that the customer service experience is exceptional and delivered in accordance with The Black Watch Castle and Museum standard

To handle customer feedback effectively including customer comments and requests to the satisfaction of both the customer and The Black Watch Castle and Museum

To support the Bistro manager in establishing and developing methods for effective management of the Bistro.

To ensure that the opening and closing procedures of the Bistro are carried out in accordance with The Black Watch Castle and Museum procedures

To support the Bistro manager in maintaining, motivating, training, and appraising the team, providing induction to new members of staff, volunteers, and individuals on work placements

To attend and contribute to all daily/weekly team meetings

To support the overall objectives of the company maintaining standards and budgets

To undertake duty manager responsibilities on a rota system

To be aware of and adhere to fire and health and safety policies and procedures

To undertake duties or work outside the normal daily/weekly routine e.g. functions, events, and dinners within the overall scope of the position at the request of Bistro Manager

Benefits:
• Company events
• Discounted or free food
• Employee discount
• Flexible schedule
• On-site parking

To apply send a covering letter and CV to manager@theblackwatch.co.uk

We are Conifox Adventure Park, a fun family-run attraction located in Kirkliston, 20 minutes from the centre of Edinburgh. The Adventure Park has lots of outdoor fun for adults and children of all ages. Our newly opened Activity Centre covers 35,700 square feet and boasts a large adventure play frame, a toddler play frame, a toddler role-play town, 3 party rooms, a 200-capacity function suite and a 400-seater café selling the best freshly prepared food.

What will the role of Hospitality Supervisor entail?
Conifox Adventure Park is looking for a hospitality supervisor to join our ever-developing team as our business grows. As a Hospitality Supervisor for Conifox, you will be responsible for overseeing your department to deliver an excellent visitor experience by using the Conifox standards.

• You will be the face of the outlets, communicating with the kitchen and the visitors alike ensuring a smooth and memorable experience
• Have the ability to work in different areas of Hospitality including Café, Restaurant, Events and Functions.
• Supervise Food and Beverage Outlet operations across all food and beverage outlets
• Communicate and delegate tasks to the team
• Ensure compliance with brand standards and health and safety standards
• Effective time management and communication skills
• Manage visitor queries in a timely and efficient manner
• Assist Hospitality management with achieving financial targets
• Carry out cleaning duties as assigned to you in any of the hospitality outlets and an awareness of Safety and Security policies and procedures

As a Hospitality Supervisor, you will work 5 days per week, including, but not always, weekends and bank holidays

How do I apply?
For more information, or to apply for this position please send your CV to our Hospitality Manager, Ryan Murrell – ryan@conifox.co.uk.

Job description
Job Title: Catering & Hospitality Manager

Location: Deep Sea World – Fife

Contract Type: Full Time, permanent contract, working 5/7 days, 40 hours per week

Salary: £24,000 per annum

This is an exciting opportunity for a catering & hospitality manager with a passion for food and guest service to join our team at Deep Sea world.

We offer sociable working hours, the aquarium is open all year round apart from Christmas Day and New Year’s Day between 10am and 5pm/6pm. There is free on-site staff car parking, free entrance for family and friends to all our UK parks and those in Europe too, a friendly, nice environment in which to work, discounts in the gift shop and restaurant plus a free dive the sharks!

At Scotland’s National Aquarium, located beneath the world famous Forth Rail Bridge, in North Queensferry we offer visitors the chance to experience the UK’s longest underwater viewing tunnel, mysterious coral reefs, majestic sharks and our amazing seal sanctuary. Over 40 displays, including the 4.5-million-litre Underwater Safari with its walkthrough tunnel, are home to hundreds of fascinating creatures, ranging from seals and seahorses to stingrays and giant sand tiger sharks.

As a business we are committed to promoting a diverse and inclusive community of employees where we can all be ourselves in an accepting environment. We are keen to increase diversity throughout our business and build a stronger team at Deep Sea World.

We are also here to sell fun and this is what makes us so unique. Each day we look at working in a fun and friendly environment. So, if you have a passion to work in the leisure industry and can offer outstanding customer service to all our visitors, then we may just have the job for you.

Responsibilities

· Planning, driving and achieving budgeted revenue targets.

· To manage plans and purchasing of stock and supplies, reacting to change in demand and logistics

· To drive the operational performance of the Catering team to achieve the highest standards of guest service, hygiene, cleanliness, teamwork and record keeping.

· Work as part of a team, preparing food and cooking menu items to a high standard and ensuring visitors are served their orders quickly and efficiently.

· In liaison with with UK catering team and Aspro Parks catering teams negotiate appropriate pricing, continuity and supply strategy with suppliers, whilst encouraging good relationships with suppliers

· To train, develop, manage and motivate the Catering team to increase sales and ensure efficiency

· To ensure that all visitors receive excellent customer service at all times from Catering Team members by being approachable, friendly, knowledgeable and polite

· To develop a hospitality culture focussed on delighting guests by exceeding their expectations

· As part of the wider aquarium management team, covering Duty Management you will also carry out other responsibilities as required, including crisis management, operational issues, staff training, paperwork/ record keeping, health and safety etc.

About you!

Please note the following criteria are required in order to be successful in gaining this post at recruitment and to be able to effectively undertake the duties required.

Please ensure that you are confident that you can meet all the essential criteria before pursuing an application. Applicants who do not meet the essential criteria will not be considered for the role.

Desirable criteria will be used to differentiate between candidates, who meet all the essential criteria but are not automatically required, as they can be developed once appointed into the post.

Essential

– Minimum of 1 year management experience in catering/ hospitality

– Passion for food and service

– Thrive in a fast paced environment

– Excellent communication skills

– Smiley, friendly personality

– Adaptable and versatile

– Strong Financials

– Self motivated

– Attention to detail and standards driven

Desirable

– Good product presentation/merchandising

– Functions/Parties/Events experience

– Queue Management

– Till operation/cash management

– Working to sales targets

– Stock control/management

– Knowledge of Microsoft Office

– Previous experience in a visitor attraction role

– Basic hygiene certificate

– First Aid training

– Any relevant Health and safety certification such as IOSH, Fire Warden, Working at height etc

Why work for us?

Aspro Parks is a multinational company which operates more than 85 leisure attractions in Europe. Here in the UK Aspro owns Blue Planet Aquarium, Deep Sea World, Bristol Aquarium, Tynemouth Aquarium, 3 Blue Reef Aquariums, Smugglers Adventure and Oakwood Theme Park.

Our business depends on our visitors enjoying their experience, whether that’s leaving our aquariums inspired to care more about the environment, to thrill-seekers riding Drenched, one of the tallest, steepest and wettest water rides in Europe! It takes a very diverse and richly talented team to keep the show on the road and we work hard in getting these individuals on board!

Here at Aspro, we make sure our employees are well taken care of. We recognise that their hard work and dedication are the driving force behind our success. Our work environment is built on mutual respect and professionalism. We have a team of highly knowledgeable individuals with the experience and technical expertise to ensure we are the best at what we do!

We’re looking for individuals who want to join the Aspro team and live our values of:

• Customer Service

• Honesty

• Respect

• Focus on Results

• Teamwork

• Personal development

How to Apply

If interested, please apply using your CV & covering letter via our indeed page.

Your cover letter should highlight why you would be able to fulfil this key role within the organisation and clearly demonstrate how you meet our requirements.

We do recognize the time and effort it takes to apply for a position, however as an employer of choice we receive a high volume of applications and in the interests of economy, Aspro UK does not notify candidates who have been unsuccessful in their application; consequently if you have not heard from us within 4 weeks of the closing date, please assume that you have not been successful on this occasion.

Equal Opportunities

Aspro UK are an equal opportunity employer. All applicants will be considered for employment without attention to race, colour, religion, sex, sexual orientation, gender identity, national origin, and veteran or disability status.

Closing Date: Thursday 14th October 2021

Job Types: Full-time, Permanent

Salary: £24,000.00 per year

JOB PURPOSE

You will be responsible for the operational delivery of the café, event catering and ice cream parlour at Newhailes working closely with the property chef. Delivering performance standards and targets to ensure enjoyment of the property by visitors and members is maximised and key commercial, financial and development objectives are achieved to make the property fully sustainable. You will be part of a broader management team responsible for delivering an overall visitor service strategy, promoting good communication across the site and a joined-up service provision.

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KEY RESPONSIBILITIES

Visitor Catering Experience
• Overall responsibility for the management and delivery of the catering facilities at Newhailes House and Gardens. This includes, but is not limited to, the Stables Café and The Dairy Ice cream parlour.
• Ensuring innovative ideas and current trends in catering are constantly being delivered in all outlets on site
• Setting objectives and being responsible for the overall, day-to-day running of the catering operations
• Leading and managing a team of staff; managing performance, recognising training needs and potential as appropriate
• Managing budgets – ensuring that, as a minimum, the financial targets agreed with, in line with the budget are met
• Devising, costing and sourcing menu items and consistently looking at ways of maximising income through effective purchasing and creative merchandising
• Adhering to the sale of alcohol legislation, being a Premises Manager
• Regularly monitoring customer feedback, Mystery Visitor and Visit Scotland Audits and develop suitable action plans based on the results
• Being visitor/customer focused by being visible, approachable, and quick to exceed expectations in fulfilling customer needs

Health & Safety, Food Safety, the Environment
• Ensuring that the operation meets statutory requirements of Health and Safety, Food Safety and Environmental legislations and procedures
• Conducting Food Safety and Health and Safety Risk Assessments and ensuring that all standards and procedures with regards to Hygiene and Safety are established and
• Recording and reporting all accidents within the location, adhering to location and company procedures
• Ensuring all equipment is well maintained and is in good working order
• Making recommendations for renewal and replacement of equipment when required.
• Establishing and maintaining location cleaning schedules
• Ensuring that all Trust procedures and work instructions are fully understood and practiced by all employees
• Promoting and encouraging environmental improvement initiatives as appropriate within the business

General Responsibilities
• Managing food and beverage operations including the following:
o staff and volunteers (recruitment, induction, development, performance management) such that they are fully equipped and motivated to undertake their duties to the required Trust standards.
o budgets (setting, phasing, monitoring, pro-active and re-active adjustments) such that finances are sustainable within the context of the wider property budgets.
o health, safety and the environment in line with stated Trust policies and approaches to ensure the health and welfare of staff/volunteers and visitors,
o recognition of the Trust’s Environmental Policy with respect to sustainable activities, including energy and water use, recycling, use of “environmentally-friendly” products for e.g. cleaning regimes, food-miles and waste etc.
o daily, weekly, yearly and longer-term operational workplans and reporting in the context of the properties’ statements of significance, annual operating plans and action plans (and contribution to these action plans) to ensure that activities are prioritised and planned to optimise the use of resources;
o administration to enable all activities within the post holders’ remit to be undertaken and recorded efficiently within Trust policies and procedures.
• Undertake other duties as and when required to support the overall operation of Brodie Castle & Estate as instructed by the Operations Manager. This will include regular weekends as Duty Manager for the property.