Hospitality and Catering

Seasonal Job Opportunity Aboard Paddle Steamer Waverley

We are seeking to appoint up to 8 crew members to join our onboard catering team for Waverley’s 2022 season (May – October). The successful candidates will live aboard Waverley to work within the self-service restaurant, tea bar, galley and bars. You will strive to provide a high quality service to both passengers and crew.

This is an exciting opportunity to work aboard this unique vessel. We would welcome applicants who have experience in a similar role on other vessels. In return a competitive daily rate of pay will be offered.

Waverley is based on the Firth of Clyde but does operate in several areas around the UK. Crew will therefore have the opportunity to visit many ports in the course of the operating season.

Ideally Candidates will Possess:
Merchant Shipping STCW Certificates including:
1) Personal Survival Techniques (PST)
2) Fire Prevention and Fire Fighting (FPFF)
3) Elementary First Aid (EFA)
4) Security Awareness (SA)
5) Personal Safety and Social Responsibility (PSSR)

– ENG1 Medical issued by relevant UK Authority or recognised equivalent
– Right to work in the UK.

Waverley Excursions is willing to provide the necessary training, and meet the cost, for candidates with suitable experience in the hospitality industry to be awarded STCW and ENG 1 certificates.

The Role of Catering Steward / Stewardess

As a member of the catering crew on Waverley you will be focused on passengers and providing the best level of customer service. Daily duties involve storing the ship and preparing her for passenger service, serving in one of the onboard facilities while ensuring passenger areas are kept clean and tidy.

We would be willing to appoint a candidate who solely wishes to work in the galley.

How to Apply
If you are interested in applying for this position please send a CV with covering letter to info@waverleyexcursions.co.uk

Career Progression
Through working on Waverley you will gain valuable experience of working at sea which will allow you to apply to other ship operating companies. There are career progression opportunities within Waverley Excursions including Second Steward and Chief Steward.

JOB PURPOSE
To provide operational coordination and supervision of catering, visitor services, and events in line with the Trust’s policies, priorities, performance standards and targets to contribute to the enjoyment of the property by visitors and members, and help ensure commercial, financial, and conservation objectives are achieved.
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, events and duty management is very often the “face” of the Trust to visitors and suppliers. As such, they directly influence public perceptions of the Trust and are crucial to developing and maintaining the property’s local/national reputation.

KEY RESPONSIBILITIES AND ACCOUNTABILITIES
Supervising/undertaking the day-to-day operation of the cafe and environs to ensure an excellent customer/visitor experience. This includes supervision of:
• Visitor services, Catering and events (including ordering);
• Line management of Visitor Services Assistants
• Duty management and oversight/maintenance of the property
• Ensure the property social media is managed to generate interest, engagement and help drive visitors
• Ticketing & Membership sales (to targets) and general customer service (individuals, education visits, other groups);
• Security of the Property;
• Health & Safety procedures, emergency procedures, and environmental procedures;
• Deputising for the Visitor Services Manager / Operations Manager on-site and off-site as required

Responsible for day to day financial administration at the property, including
• Ensuring the completion of Cash/till reconciliation;
• Week-end reports and reconciliation;
• Completion of the banking and all cash handling processes

Supporting the Visitor Services / Operations Manager with
• recruitment; induction; development; and management of all visitor services employees and volunteers such that they understand and are equipped to fulfill their roles to the standards required and that they feel valued, respected and supported.

Working closely with other managers across the Property to deliver a programme of visitor events, which increase visitor numbers, drive secondary spend and support overall Property targets;

Instil a Health & Safety culture across the property, ensuring the team work within the property’s ‘Safe System of Work’ to reduce risk of incidents and accidents to volunteers, employees and visitors.

REQUIRED QUALIFICATIONS, SKILLS, EXPERIENCE & KNOWLEDGE
Qualifications
• No formal educational qualification required (but see “Experience” below);
• A full, clean driving license for driving in the UK.

CONTEXT

Set within extensive grounds, this imposing 800-year-old fortress, with Raeburn portraits on the walls and wildfowl in the loch is one of the most impressive Castles in the country and is a fabulous place to soak up the atmosphere of old Scotland.

Spread over various floors, these sumptuous rooms are filled with antiquities, armour and lavish oil paintings. The collection within Fyvie Castle is Museum Accredited, with an impressive portrait collection, including works by Raeburn, Batoni, Romney, Gainsborough, Opie, Lawrence and Hoppner.

Situated on the ground floor is our ‘Kitchen Tearoom’ which is an essential part of any visit to the Castle. With additional seating outside to be enjoyed during the warmer months.

Fyvie Castle also boasts a beautiful walled garden, mature grounds and woodland walks round the Loch of Fyvie.

JOB PURPOSE

To support the conservation of Fyvie Castle 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 Fyvie Castle 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.

With access to an extensive Scottish produce garden, this offers a unique opportunity to incorporate fresh home grown fruit and vegetables into the menu.

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.

People Management

• The Post Holder does not have direct line management responsibilities but would be expected to deputise in the absence of the Head Cook and direct kitchen and front of house staff.
• 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 suppliers and members of the public of all ages and abilities

Finance Management

• Is not a budget holder
• Responsibility for day-to-day management of stock

Tools/ equipment/ systems
• Will use catering equipment including cooking equipment. coffee machines and dishwashers.
• Will use a wide range of ICT equipment including land-line phone, two-way radio, email, scanner, laptop/PC, printer etc.

JOB PURPOSE

To assist the Food & Beverage Manager in the day-to-day management of the food and beverage experience at Brodie Castle, Playful Garden and mobile catering units. Specifically, day to day supervision of the kitchen and to ensure that all targets are met, and all visitors receive the highest level of visitor experience standards.

KEY RESPONSIBILITIES AND ACCOUNTABILITIES

• Assist the Food & Beverage Manager 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.
• 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

REQUIRED QUALIFICATIONS, SKILLS, EXPERIENCE & KNOWLEDGE

Qualifications
• Intermediate Food Hygiene Certificate
• Preferably a recognised formal qualification in culinary arts

Skills, experience & knowledge

Essential

The above outlines the key skills the job holder will need to possess and exercise. In addition, either knowledge of or experience in the following is required:
• Demonstrable experience as a cook/chef in preparing and producing food to a consistently high standard using fresh products and ingredients.
• Highly developed organisational skills, deployable in a multi-tasking environment.
• Excellent communication skills (written and oral), including influencing/persuasion.
• Ability to work as part of a team and the ability to foster and motivate a team.
• An understanding and commitment to the aims and objectives of the National Trust for Scotland.
• Living the values of the National Trust for Scotland and encourage colleagues to do the same
• The ability and willingness to understand others’ perspectives and to consider the impact of your actions on them and to adapt your actions as necessary.
• The ability and willingness to learn and try new things, to be flexible and step outside of your comfort zone.
• An open and honest way of communicating, ready to ask others for their ideas and to be open to hear and consider different points of view.
• A pro-active approach to taking initiative and to driving forward ideas and projects designed to improve daily operations and deliver an exceptional visitor experience.

SCOPE OF ROLE

Location
• The post holder will be based at the Brodie Castle, which includes the Castle café, Playful Garden café and 2 mobile catering units.

People Management
• The Post Holder does not direct line manage any team but has day to day responsibility for the supervision of Visitor Services Assistants in Food & Beverage and will deputize for Food & Beverage Manager in their absence.

Financial Management
• Not a budget holder but responsible for the day-to-day management of stock as required.

The Key Responsibilities and 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.

JOB PURPOSE

This is an exciting leadership role within the team that manages the popular visitor centres at Glencoe National Nature Reserve and Glenfinnan Monument. We welcome over half a million visitors from across the globe to these well-loved places and aim to give them all an enjoyable experience. Excellent food, drink and customer service are vital to this. And as Scotland’s largest conservation membership charity, every penny we make through our food and beverage offer supports our work protecting the nation’s natural and cultural heritage.

You will manage and develop the Highland Coo Café at Glencoe, with some of the finest mountain views around, plus the Viaduct View and the Monument View grab and go outlets within our facilities at Glenfinnan. You will also support a growing weddings and functions offer at each site. 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 places sustainable in every way.

KEY RESPONSIBILITIES AND ACCOUNTABILITIES

Catering operation
• Lead menu development, preparation, cooking and presentation of a distinctive, high-quality, locally-sourced food and drink offering at three busy café outlets, plus complementary events and functions.
• Create a strong health & safety culture, ensuring compliance with food hygiene and environmental health standards, monitoring and record-keeping.
• Accountable for cost-effective stock sourcing, ordering, management and wastage control.
• Understand and adhere to the sale of alcohol legislation as a Premises Manager.
Visitor experience
• Develop innovative new food and drink products and projects to enhance visitor enjoyment, bring alive our stories and drive visitor numbers.
• Create a culture of exceptional service, every time, leading by example with the warm welcome you give.
• Regularly monitor customer feedback, mystery visitor and VisitScotland audits and develop suitable action plans based on their results.
• Provide inspirational content for social media and media promotion.
• Responsible for ensuring a safe and smooth visitor centre operation as part of the duty manager team, taking an interest in the effective running of all aspects of the visitor experience.

People management
• Recruit, induct, develop and performance manage your team to ensure they are fully equipped and motivated to undertake their front and back-of-house duties.
• Ensure staffing numbers, catering rotas and holiday allocation meets business needs and budgets.
• Enable the team to operate within our ‘Safe System of Work’ to minimise the risk of incidents or accidents and ensure preparedness for emergencies.
• Work closely with property colleagues and specialist advisory staff like our regional Catering Development Manager to ensure our catering offer is closely aligned with wider strategic plans.

Finance performance
• Work closely with the Operations Manager to set, phase, monitor and report on budgets to deliver ambitious, sustainable commercial performance and cost control.
• Encourage a culture of up-selling and personal recommendations among staff to grow spend per visitor.
• Supervise safe and secure café till operations, perform end-of-day income reconciliation as a duty manager and conduct end of month and year financial procedures.
• Ensure the longevity of our equipment, buildings and fittings through appropriate maintenance and/or replacement regimes.

JOB PURPOSE
To provide operational coordination and supervision of catering, retail, visitor services, and events at in line with the Trust’s policies, priorities, performance standards and targets to contribute to the enjoyment of the property by visitors and members, and help ensure commercial, financial, and conservation objectives are achieved.
The Café 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, retail, events 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.

KEY RESPONSIBILITIES AND ACCOUNTABILITIES
Supervising/undertaking the day-to-day operation of the property and environs to ensure an excellent customer/visitor experience. This includes supervision of:
• Visitor services, Catering, events and retail offer (including ordering, merchandising, sales targets);
• Line management of Visitor Services Assistants and volunteers
• Duty management and oversight/maintenance of the property
• Ensure the property social media is managed to generate interest, engagement and help drive visitors
• Deliver the schools programme to meet the targets for number of visits, revenue generated
• Support the informal learning and community engagement / outreach activity
• Ticketing & Membership sales (to targets) and general customer service (individuals, education visits, other groups);
• Security of the Property;
• Health & Safety procedures, emergency procedures, and environmental procedures;
• Deputising for the Visitor Services Manager / Operations Manager on-site and off-site as required

Responsible for day to day financial administration at the property, including
• Ensuring the completion of Cash/till reconciliation;
• Week-end reports and reconciliation;
• Completion of the banking and all cash handling processes

Supporting the Visitor Services / Operations Manager with
• recruitment; induction; development; and management of all visitor services employees and volunteers such that they understand and are equipped to fulfill their roles to the standards required and that they feel valued, respected and supported.

JOB PURPOSE
To provide operational coordination and supervision of catering, retail, visitor services, and events at in line with the Trust’s policies, priorities, performance standards and targets to contribute to the enjoyment of the property by visitors and members, and help ensure commercial, financial, and conservation objectives are achieved.
The Café 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, retail, events 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.

KEY RESPONSIBILITIES AND ACCOUNTABILITIES
Supervising/undertaking the day-to-day operation of the property and environs to ensure an excellent customer/visitor experience. This includes supervision of:
• Visitor services, Catering, events and retail offer (including ordering, merchandising, sales targets);
• Line management of Visitor Services Assistants and volunteers
• Duty management and oversight/maintenance of the property
• Ensure the property social media is managed to generate interest, engagement and help drive visitors
• Deliver the schools programme to meet the targets for number of visits, revenue generated
• Support the informal learning and community engagement / outreach activity
• Ticketing & Membership sales (to targets) and general customer service (individuals, education visits, other groups);
• Security of the Property;
• Health & Safety procedures, emergency procedures, and environmental procedures;
• Deputising for the Visitor Services Manager / Operations Manager on-site and off-site as required

Responsible for day to day financial administration at the property, including
• Ensuring the completion of Cash/till reconciliation;
• Week-end reports and reconciliation;
• Completion of the banking and all cash handling processes

Supporting the Visitor Services / Operations Manager with
• recruitment; induction; development; and management of all visitor services employees and volunteers such that they understand and are equipped to fulfill their roles to the standards required and that they feel valued, respected and supported.

Working closely with other managers across the Property to deliver a programme of visitor events, which increase visitor numbers, drive secondary spend and support overall Property targets;

Instil a Health & Safety culture across the property, ensuring the team work within the property’s ‘Safe System of Work’ to reduce risk of incidents and accidents to volunteers, employees and visitors.

REQUIRED QUALIFICATIONS, SKILLS, EXPERIENCE & KNOWLEDGE
Qualifications
• No formal educational qualification required (but see “Experience” below);
• A full, clean driving license for driving in the UK.

Skills, Experience & Knowledge
Essential
• Significant previous experience of working in an operations role in the hospitality industry – including supervision of staff and/or responsibility for specific activities;
• Previous event coordination/management experience
• Excellent customer service skills
• Excellent organisational, administrative and time-management skills with the ability to prioritise and re-prioritise workload to meet changing demands;
• Proven sales skills with the ability to achieve targets;
• The ability to think and act quickly when confronted with emergencies;
• Competent user of Microsoft Office products;
• An understanding and commitment to the aims and objectives of the National Trust for Scotland.
• Access to own transport.

Desirable
• Food Hygiene Qualification;
• A formal qualification in Heritage Management, Hospitality, Tourism or Event Management;

JOB PURPOSE
To provide operational coordination and supervision of catering, retail, visitor services, and events at in line with the Trust’s policies, priorities, performance standards and targets to contribute to the enjoyment of the property by visitors and members, and help ensure commercial, financial, and conservation objectives are achieved.
The Café 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, retail, events 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.

KEY RESPONSIBILITIES AND ACCOUNTABILITIES
Supervising/undertaking the day-to-day operation of the property and environs to ensure an excellent customer/visitor experience. This includes supervision of:
• Visitor services, Catering, events and retail offer (including ordering, merchandising, sales targets);
• Line management of Visitor Services Assistants and volunteers
• Duty management and oversight/maintenance of the property
• Ensure the property social media is managed to generate interest, engagement and help drive visitors
• Support the informal learning and community engagement / outreach activity
• Ticketing & Membership sales (to targets) and general customer service (individuals, education visits, other groups);
• Security of the Property;
• Health & Safety procedures, emergency procedures, and environmental procedures;
• Deputising for the Visitor Services Manager / Operations Manager on-site and off-site as required

Responsible for day to day financial administration at the property, including
• Ensuring the completion of Cash/till reconciliation;
• Week-end reports and reconciliation;
• Completion of the banking and all cash handling processes

Supporting the Visitor Services / Operations Manager with
• recruitment; induction; development; and management of all visitor services employees and volunteers such that they understand and are equipped to fulfill their roles to the standards required and that they feel valued, respected and supported.