Hospitality and Catering

Maryhill Burgh Halls Trust has recently invested in the redevelopment of the café space. We aim to provide a flagship community café within the Halls building that offers employment and training in a vibrant working environment and provides nourishing, well-prepared and good quality food for all of our customers.

Purpose of Post:
The management of all functions of the café operation at Maryhill Burgh Halls including management of staff, resources, business development, good food, quality standards and supporting the ethos of exceptional employment opportunities for local people.

We are looking for a dynamic experienced Cafe Manager to help deliver the successful running of the operation. We seek someone with strong catering management experience, food production skills, commercial attitude and behaviours, great customer service skills and experience of working within a vibrant, creative environment. They will also have a strong value base that promotes training and development. Experience of working with volunteers and people with training needs will be advantageous.

The key elements of the role are:
– Food preparation and planning responsibilities
– Resource management – people, product and other resources
– Systems and processes – responsibilities for development and ongoing management
– Development of event catering opportunities
– Development of food elements of community engagement programmes

Please download the full job description and person specification on our website at mbht.org.uk/vacancies

To apply for this position please send your CV (no more than 4 sides of A4) and a covering statement stating your suitability for the role. Please email recruitment@mbht.org.uk by 11pm on Sunday 14th July 2024.

KEY RESPONSIBILITIES AND ACCOUNTABILITIES

A kitchen porter is responsible for basic food preparation, kitchen cleanliness, and ensuring the area remains organised. A kitchen porter’s duties include:

Cleaning and sanitising all areas used for meal preparation, along with ovens, grills, sinks, and stoves.

Unloading food and equipment deliveries & ensuring they are stored in the right areas.

Continually making sure that work surfaces, floors, and walls are clean and sanitised.

Taking out the rubbish and putting in correct bins

Washing cutlery, utensils, and cookware so the kitchen staff has constant access.

Helping the chef with food preparation such as peeling, washing, and cutting meal ingredients.

Keeping freezers, fridges, and storage areas clean and organised.

Taking on ad-hoc duties when deemed appropriate to the position,

Carrying out basic cleaning tasks as quickly and safely as possible.

Collecting and washing up pots and pans.

Cleaning crockery & cutlery and ensuring food preparation sites are clean and ready.

Unloading equipment and food from deliveries.

Ensuring the storerooms/areas remains organised.

Making sure work surfaces, floors and walls are always clean and sanitised.

Some basic food preparation may be required

Adhering at all times to health and safety requirements

Work as part of a team

KEY RESPONSIBILITIES AND ACCOUNTABILITIES

Visitor experience

Offer excellent customer service and ensure all members of the hospitality team do the same.

Delivering high standards and a consistently warm welcome within the hospitality department

Act as one of our duty manager team, responsible for ensuring a safe and smooth visitor operation, opening/closing and security of buildings, addressing issues and emergency procedure and providing relief cover, as required.

Food & Beverage operation

Lead with menu development ensuring 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.

Create & run events in the tearoom throughout the year to support the overall business goals.

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 rotas and holiday allocation to meet business needs.

Work closely with specialist advisory colleagues, i.e. Our Trust-wide Food & Beverage Development team

Instill a Health & safety and Environmental health culture throughout the hospitality operation.

Finance Management

Share responsibility for achieving the Food & Beverage budget together with the F& B Manager

Share responsibility for achieving the overall commercial budget with the site Visitor Services Manager

Monitor commercial performance and adjust activities to capitalize on sales opportunities and run a cost-effective Food & Beverage operation.

Supervise daily till operations and perform end-of-day income reconciliation

Assist the F&B Manager with menu costing and stock-taking.

You may have delegated tasks within other departments and you will understand and help deliver the overall property business plan

This role is one for which the duties, responsibilities or accountabilities of the role require you to undertake a criminal records check, specifically a Standard Disclosure.

KEY RESPONSIBILITIES AND ACCOUNTABILITIES

Visitor experience

Offer excellent customer service and ensure all members of the catering team do the same.

Delivering high standards and a consistently warm welcome within the catering department

Act as one of our duty manager team, responsible for ensuring a safe and smooth visitor operation, opening/closing and security of buildings, addressing issues and emergency procedure and providing relief cover, as required.

Catering operation

Plan, prepare, cook, and present food of the highest quality and standard.

Ensure that food is prepared and served in a timely manner.

Lead with menu development ensuring 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.

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

Instill a Health & safety and Environmental health culture throughout the catering operation

Finance Management

Share responsibility for achieving the catering budget together with the F& B Manager

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

Assist the F&B Manager with menu costing and stock-taking.

You may have delegated tasks within other departments, and you will understand and help deliver the overall property business plan

This role is one for which the duties, responsibilities or accountabilities of the role require you to undertake a criminal records check, specifically a Standard Disclosure.

KEY RESPONSIBILITIES AND ACCOUNTABILITIES

Ensure all food preparation meets standards

Prepare and present high-quality food

Supervise junior team members

Keep all working areas clean and tidy and ensure no cross contamination

Ensure food stuffs are of a good quality and stored correctly

Contribute to controlling costs, improving gross profit margins, and other departmental and financial targets

Have control and organisation of own section

Assist Head Chef/Sous Chef/Senior CDP in the training of all staff in compliance of company procedures

Ability to work well as part of a team

REQUIRED QUALIFICATIONS, SKILLS, EXPERIENCE & KNOWLEDGE

Qualifications

Essential

Professional Food Qualification or relevant experience

Desirable

Experience

Essential

1 year experience of Chef de Partie or someone with 3+ years’ experience as a junior CDP (or equivalent) looking for the next step up in their career

Professional Food Qualification or relevant experience

Proficiency in a wide range of cooking techniques, including but not limited to, grilling, sautéing, baking, and knife skills. Additionally, knowledge of food safety regulations and procedures is essential.

Desirable

Previous experience of cheffing within the tourism industry

KEY RESPONSIBILITIES

People management – (recruitment, induction, development, motivation, performance management) such that they are fully equipped and motivated to undertake their duties to the required Trust standards and that staffing budgets are adhered to.

Health & Safety – instil a culture throughout the F+B operation, ensuring the team work within the property’s processes to reduce risk of incidents and accidents to volunteers, employees, and visitors.

Budgets – (setting, phasing, monitoring, reporting, pro-active and re-active adjustments together with the Operations Manager) to ensure that the F+B department finances are sustainable within the context of the wider property budgets.

Create a culture of ‘exceptional service, every time’. Delivering a high-quality food offering and a consistently warm welcome within the F+B department, inside the visitor centre and in the catering van.

Driving the F+B department at Culloden to achieve its financial targets, maximising income, and profitability, using the Trust’s procedures and instructions. The role will strive to be efficient and ensure cost effectiveness in all the work you do.

The role will ensure high standards of presentation across the property and specifically within the F+B department and dining area. You may have delegated tasks within other departments, and you will understand and help deliver your overall property business plan.

Taking responsibility for opening and closing and security of buildings as well as emergency procedure implementation, duty management and providing relief cover as required.

This role is one for which the duties, responsibilities or accountabilities of the role require you to undertake a criminal records check, specifically a Standard Disclosure.

Department specific – F+B

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 £800K

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.

Scottish Canals are the custodians of the nation’s canal network and surrounding estates. Our vision is to invest in the canal network to generate lasting benefit for people and communities; celebrating their industrial heritage, ensuring they offer quality green and blue spaces for people and communities and contribute to Scotland’s resilience in tackling climate change.

Our success is rooted in valuing the contributions of our entire team – we care, we create, and we collaborate to continue to deliver a whole range of activities from boating, paddling, walking and wheeling to living and playing and improving what the canals have to offer to our visitors and communities. We also work collaboratively with our partners and stakeholders to contribute to a wealthier, fairer, greener and more resilient Scotland.

As an employer we offer a truly unique opportunity to be part of our team, help us realise our vision and contribute to safeguarding our heritage and ensuring our canals flourish now and in the future.

We currently have an exciting opportunity for a Junior Sous Chef to join our Caledonian Canal Centre team in Fort Augustus. You will be a passionate and supportive team player who is both an effective leader and follower. Ideally an experienced Sous Chef who has had similar roles in a fresh food premises but this position could also be suitable for a strong commis chef looking to progress with their career.

The role is offered on a permanent basis, and with a starting salary of £26,110 (Band B). Working hours 37 hours per week on a shift pattern of 4 days on, 2 days off .

Scottish Canals offer a generous annual leave entitlement of 28 days, plus 10 public holidays, along with enhanced sick pay, discounted shopping vouchers, health cash plan and a contributory pension scheme with up to 10% employer contribution.

Primary responsibilities of the role:
Daily running of the kitchen
Food preparation as required
Working alongside Sous Chef and the front of house team to ensure the smooth running of the Caledonian Canal Centre F&B offer
Ensuring health and safety records are kept up to date.
Managing food purchase and storage
Menu planning and managing COS in line with budgets
Maintaining a safe and hygienic kitchen environment.
Be aware of the food preparation level during busy and quiet times

Qualifications and knowledge required:
NVQ Level 2 or above in Catering

Skills and experience required:
Previous experience working in a similar role
A full driving licence

Qualities & abilities required:
Good communication and team working
Highly organised with excellent planning
Able to work under pressure in a high-paced environment

Scottish Canals reserve the right to close this vacancy before the closing date if a sufficient number of applications are received.

Reporting to: Visitor Experience and Events Director
Salary: £40,000 – £45,000 DOE
Hours: Full time, permanent

At Dynamic Earth, we’re thrilled to host over 400 events each year, with a vibrant focus on science and sustainability! Each event is a testament to our commitment to fostering a deeper understanding of our planet while championing sustainable practices. From engaging science fairs and interactive workshops to eco-friendly conventions and green initiatives, we prioritize creating experiences that inspire and educate. Our dedication to these principles ensures that every event not only delights our guests but also promotes a sustainable future. Join us in celebrating innovation, education, and environmental stewardship at our dynamic array of events!

Conferences and Meetings

Our Biosphere can host up to 300 people for a conference and can be split into two smaller rooms. Both rooms are equipped with the latest technology and supported by a professional events team. We also have a selection of small meeting rooms for breakout groups.

Dinners and Receptions

Our stratosphere has space for up to 550 for a banquet or dinner dance. We can transform the Stratosphere into any colour with our state-of-the-art LED colour change lights. Our Ozone is a soundproofed space and can be used as a dance floor or independently as a drinks reception, breakout room or smaller dinner space.

Purpose of the Role

The Head of Hospitality will act as the lead on all events and catering activities within Dynamic Earth to help support our mission of being the go to destination for events in Edinburgh. You will lead the development and delivery of the Events and Hospitality strategy and operational plans. The role requires a solid understanding of Events Management, Business Development and Food and Beverage activities.

You will push for new innovations and better ways to promote our offerings as a venue. You will focus on driving efficiencies across all our departments to support our strategic priorities and targets.

Job Description and Duties

– Strategic Thinking and Leadership – Foster strong, collaborative working relationships with colleagues across all departments at Dynamic Earth, ensuring teams receive professional advice and support to meet their organisational goals and targets. You will ensure that all decisions support the strategic goals and ambitions of the organisation. You’ll also play an active role in our Extended Leadership team – building new ideas and better connectivity between function Heads and their departments.
– Team Management and Development – Provide professional leadership and direction for the Hospitality function, ensuring the team has the expertise and skills needed to deliver pro-active, high quality services drawing on external best practice. Act as a mentor to your teams to assist in their development and progression.
– Product Development and Partnerships – With the support of the Visitor Experience and Events Director, you will lead on all product development and partnership opportunities on behalf of Dynamic Earth. This includes analysing client demographics and feedback using surveys, analytics and other tools to better understand our clients and the market. You will reach out to local business and suppliers to foster opportunities for Dynamic Earth to build Partnerships to enhance our food and beverage offerings.
– Budgets and P&L Management – Agree annual budgets and operational plans with the Visitor Experience and Events Director and take responsibility for tracking, approving and reporting on activities, performance and expenditure. You will ensure that clear P&Ls are kept maintaining the profitability of our events to ensure that targets are met.
-Project Management – You will lead on all projects relating to hospitality including managing cross departmental collaboration where appropriate.
-Business Partnering – Working with our marketing team to ensure we showcase and share the success of our science and sustainability events by crafting and delivering compelling brand stories that highlight our achievements and impact.

Skills, Knowledge and Attributes

Essential

-You will be an effective line manager to ensure colleagues are well supported, trained and motivated.
-You will know how to manage and develop annual budgets, project budgets and manage delivery against budgetary levels.
-We are proud to see Passion, Caring and Inclusive as three cross-cutting Values. You will bring these values to life to encourage your colleagues to share them too, to build a strong common culture.
-You will be an innovative thinker with the ability to think outside the box.
-You will have excellent organisational skills with the ability to delegate, manage and prioritise tasks under pressure.

Desirable

-Experience in a Food and Beverage environment.
-A desire to build a professional network.
-Experience of working in the third sector.
-A professional or personal interest in science, earth science and environmental issues.
-An empathy for what Dynamic Earth exists to deliver.

Benefits

-34 days annual leave (which includes 9 bank holidays)
-Complimentary entry to Dynamic Earth for family and friends
-Free staff car-parking
-25% Discount in the Dynamic Earth Gift Shop
-Subsidised meals from the Dynamic Earth Café
-Staff Canteen with complimentary tea and coffee
-Free entry to ASVA member visitor attractions (subject to conditions)
-Limited Gym Membership at Holyrood Hotel (subject to conditions)
-Employee Values Awards
-Matched company pension contribution of 5%
-Confidential advice-line through our Employee Assistance Programme
-Life Assurance cover of 4 times annual salary
-Up to 3 years Critical Illness cover

How to Apply

To Apply please send a CV and covering letter (both circa x2 pages each) to peopleandculture@dynamicearth.org.uk detailing why you are the best candidate for the position.

Closing date for applications is 5pm, Friday 14th June.

We are seeking a personable, proactive individual to lead our Front of House, Bar & Kitchen team from the front.

Isle of Raasay Distillery
The Isle of Raasay Distillery has won multiple awards for our products and guest experience since opening in 2017. Borodale House is the Victorian villa at the heart of the Isle of Raasay Distillery and includes our visitor centre, six bedroom luxury accommodation, restaurant, tasting bar and caters for a range of private group bookings and events. The restaurant currently operates at c.30 covers per night and is focussed on quality of service ahead of high throughput. New cabin style rooms are due to be added ahead of the 2025 season to double the capacity of our overnight accommodation.
Responsibilities and Role
The Food and Beverage Manager is an exciting and hands on role to take our customer experience to the next level. We are a unique business catering for many different audiences throughout our distillery visitors centre and accommodation and are seeking an experienced individual with a proactive and energetic approach to leading our hospitality team. You will report to the General Manager of Borodale House and will work with them directly to maintain our high standards of service and further develop the Food and Beverage offering as we add additional capacity to our guest accommodation.
Key Duties
Lead the team during service
Accountable for restaurant performance, both financially and qualitatively
Ordering of stock and responsible for stock takes
Contribute for business planning
Assist in event planning and organising
Creating rotas
Working weekends

Qualifications / Requirements
A proactive, positive attitude
Problem solving abilities
Experience of a similar leadership role in hospitality
Formalised customer service training
Driving Licence

Benefits
£30,000 to £34,000pa depending on the candidate
Share of Tips
Cycle to Work Scheme
Deep discounts on Whisky & Gin
Gym Membership
Accommodation Discount for Friends & Family
Guaranteed Two Consecutive Days off per Week
Separate Accommodation

KEY RESPONSIBILITIES AND ACCOUNTABILITIES
While in the café the apprentice will take direction from the supervisor working alongside other staff. The apprentice will have regular guidance and review from ITC Training Academy, who are working on the Trust’s behalf as our training provider. The employment is for a fixed period of 12 months, subject to continued progression on the course and acceptable performance.
Whilst on site at the café the apprentice will provide a consistently high standard of visitor care at all times:
▪
Welcoming all visitors to the site and processing their catering purchase in a friendly, efficient and knowledgeable manner
▪
Assisting in food preparation and stock management
▪
Answering visitors’ queries about the catering offer, deals, seating, and ingredients
▪
Checking our visitors experience of catering and enquiring whether all their needs are met
▪
Promoting the National Trust for Scotland and the benefits of Trust membership
▪
Always maintain excellent standards of site and personal presentation
▪
Undertake the general ongoing operational cleaning of all areas as necessary
▪
Wearing correct uniform, name badges, or PPE as required
SCOPE OF JOB
Customer Service
▪
Regular interaction with all members of the public
Teamwork
▪
Regular interaction with employee and volunteer colleagues to share daily tasks and support a smooth visitor operation
Sales, stock and financial processes
▪
Help achieve sales targets and membership recruitment targets
▪
Operate tills and share end of day cash reconciliation duties, as appointed by the duty supervisor
Tools/equipment and cleaning chemicals
▪
Occasional user of cleaning chemicals.
▪
Expected to become familiar with and comply with the property’s Health and Safety policies.
The current duties of this job do not require a criminal records (Disclosure Scotland) check to be carried out.