Hospitality and Catering

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
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Assisting in food preparation and stock management
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Answering visitors’ queries about the catering offer, deals, seating, and ingredients
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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
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Undertake the general ongoing operational cleaning of all areas as necessary
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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.
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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.

Purpose of job

The Chef de Partie will support the Head Chef to ensure the customer experience is delivered to the highest standards, to ensure the provision of hospitality and customer care to Cairngorm customers. They will prepare and cook dishes according to the restaurants recipes and standards, maintaining consistency in taste and presentation.

Salary: £13.65 per hour plus great benefits. No night shifts or split shifts.

Roles and Responsibilities
Purpose of the job:

The Chef de Partie is accountable to the Head Chef. The role is also accountable for ensuring that all aspects of customer care is operating to the highest standards.

In discharging theses accountabilities, the Chef de Partie is responsible for:

Duties and Responsibilities

– All food entering the kitchen is correctly stored in rotation
– To keep the fridges clean and tidy
– To be fully aware of all items on the menu and of the recipes and quantities
– Prepare mise-en-place for all relevant menus.
– To be responsible for ensuring all food is prepared to the highest standards
– Being responsible to ensure that there is no cross contamination of food
– To be aware of and to control wastage of food
– To ensure that all documentation is kept such as cooking temperature records, fridge temperatures and cooking temperature records
– Being alert for opportunities to improve the profitability of sections
– To follow all procedures such as cleaning schedules, rotation of perishable and dry stocks maintaining equipment
– Reporting any problems to the Head Chef
– To interact with all customers in a friendly, welcoming, consistent manner
– To have knowledge of all products and services on offer and be able to pass on this knowledge in a positive, enthusiastic style
– Ensure prompt replenishment of stock and highlight to the relevant manager any stock issues e.g.: stock loss, damaged stock
– To maintain a high level of personal grooming and always wear the correct uniform, which must be kept clean, ironed and presentable at all times
– When handling/serving food and refreshments ensure that all requirements of Food Hygiene legislation are met
– To ensure that the department operates to the highest standards of customer care
– To be aware of all Catering Risk Assessments and Standard Operating Procedures
– Observe all Health & Safety requirements. Ensuring compliance with Health and Safety procedures, risk assessments and company policies
– To identify personal development needs in line with personal and organisational objectives
– To undertake any other reasonable duties as may, from time to time, be required

People Management

– Be polite and attentive to all our guests and colleagues
– Attend weekly “toolbox talks”
– Attend annual performance management and development processes such as Performance and Development (PAD) Reviews

Person Specification

Experience
The role would suit someone who has had experience in a busy kitchen environment
Demonstrate good people skills, both customer facing and within your team
The role will require a degree of flexible working to meet the business needs, 7 day operation and events outwith normal operating hours

Qualifications

– Full knowledge of food hygiene regulations (HACCP) and hold a valid food hygiene certificate
– SVQ Food Cookery and Preparation Level 3 or equivalent
– Experience in a customer focused environment

Skills
– Working to a deadline
– Excellent Customer Service skills
– Excellent communication skills, both written and verbal –
– Ability to give clear direction to all levels from Director to site level
– Ability to work alone as well as part of a wider team and under pressure
– Excellent attention to detail
– Problem solver
– Personal Attributes/Behaviours
– The ability to identify success as well as areas for improvement
– A motivated individual who is not fazed by an ever-changing environment
– Committed
– Flexible with a ‘Can do’ approach
– Adaptable
– Team player

Company Background and Culture / Location Overview

Cairngorm Mountain, managed by Cairngorm Mountain (Scotland) Ltd is a popular snowsports destination in Scotland, located within the Cairngorms National Park, and has been offering snowsports for over 50 years. In winter, the resort is a commercial ski operation. In summer, the Resort serves as a tourist destination. The surrounding area attracts over 1.8 million annual visitors predominantly in summer with the Resort itself attracting circa 200,000 annual visitors.

Cairngorm Mountain Resort covers 1,418 hectares and can attract over 120,000 skiing and snowboarding visitors in the busy winter period. The Resort is an internationally renowned area of scientific interest. Cairngorm Mountain and surrounding areas contain unique natural habitats and wildlife protected by EU legislation.

In the summer, the Resort transforms as the snow melts and becomes a hub of activity, from guided walks to the mountain summit, to generic visitors and a family market looking for activities to undertake.

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.
• 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.

Our Café Team members are the first point of contact for visitors. We welcome hundreds of people each week to our Centre and this role ensures that our team deliver a high-quality customer experience that is consistent across the Centre.

Principal responsibilities

We are looking for an enthusiastic person who is motivated to ensure that our visitors have an excellent experience in our café, leads by example on customer care and professionally handles customer compliments and complaints. The individual will be a team player and, as part of our visitor experience management structure, will need to undertake the tasks of the designated Centre Duty Manager on a rota basis.

i. Provide a warm and friendly welcome to our customers ensuring that they have an excellent customer experience and that our approach is inclusive towards everyone.
ii. Work with the Catering Manager to lift the standard of customer experience in every aspect of our Seabird Café offering.
iii. Undertake specific duties assigned by the Catering stock ordering and receipt, checking equipment is operational and daily cash/payment reconciliation.
iv. Work safely, observing all Health & Safety policies and procedures and the hygiene standards required from our catering system.
v. Supervise the café team ensuring that they understand their duties and are supported to carry these out effectively day to day.
vi. Support the recruitment process to ensure that we are inclusive in our approach and that new recruits are supported effectively into their role.
vii. Take responsibility for training our Café Team, nurturing each individual and embedding and maintaining a culture of excellent customer service.
viii. Assist with the preparation of food in the kitchen, when required.
ix. Ensure all caterings areas are checked and are fully operational, cleaned and meet required hygiene standards.
x. Undertake the activities required of our Centre Duty Manager on a rota basis which includes opening up/closing down the Centre, daily safety checks and ensuring the smooth running of the Centre operations throughout the day.
xi. Efficiently handle customer compliments and complaints.
xii. Be willing to learn about our wider charitable activities and talk to customers about these, including promoting the benefits of our visiting our paid experience and membership.
xiii. Carry out any other reasonable duty which is within the competence of the post, when directed by the Catering or Duty Manager to assist.

Essential skills and experience
• Consistent delivery of a high-quality visitor experience, with a customer-focused attitude.
• A confident communicator – verbal and written.
• Organised with an ability to take the initiative, prioritise your work and supervise others.
• A team player – adaptable and flexible to a varied working environment and able to handle customer compliments and complaints.
• An ability to work under pressure at peak times.
• An appropriate means of transport to get the Centre across the working week between 0830 and 1800 and occasional evening events.

Desirable skills and experience
• Alignment with our charity’s conservation and education goals.
• An awareness of and affinity to environmental sustainability.

JOB PURPOSE

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 £430k

· 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 employee performance and recognize training needs and potential as appropriate

· 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

Full Time and Part Time available.

KEY RESPONSIBILITIES AND ACCOUNTABILITIES
• Assist the chefs with preparation of menu.
• Contribute to food production as per the menu cycle / specification for all F&B outlets and event
catering (corporate, hospitality, meetings etc)
• Ensure the highest standards of kitchen hygiene, cleanliness, tidiness and related schedules are
adhered to.
• 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 F&B outlets.
REQUIRED QUALIFICATIONS, SKILLS, EXPERIENCE & KNOWLEDGE
Essential
• Ability to work as part of a team and the ability to foster and motivate a team.
• Previous kitchen experience – sandwich making, preparing of ingredients.
• 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.
Desirable
• 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.
• Food Hygiene qualification.

Glasgow Science Centre is a Scottish Charity and a unique 5-star visitor attraction with a vision for a Scotland where all people feel empowered through learning and engagement with science to make positive differences in their lives, communities and society.

Our mission is to inspire people of all ages to explore and understand the world around them, and to discover and enjoy science. We have been delivering interactive science experiences to schools, families, and community audiences for over 20 years, in-house, online and through outreach and we are dedicated to raising awareness of the importance of science to our nation’s wellbeing, economy, and society.

ABOUT THE ROLE

Glasgow Science Centre are recruiting for a Food and Beverage Assistant to work within our Food and Beverage Team you will deliver a offer a fun, safe and welcoming environment to all visitors whilst supporting the smooth running of the food & beverage department. You will work across all F&B operations including Taste Cafe, IMAX Cafe and Corporate Events. You will also support Customer Service and Science Operations teams as and when required to meet operational needs and enhance the overall customer experience.

We are looking for someone who will be responsible for delivering friendly and helpful customer service within all catering outlets at Glasgow Science Centre (GSC). Work as part of a team to ensure 5-star customer service delivery, following all Health and Safety guidelines and carry out transactions quickly and accurately within guidelines.

We are looking for someone who has excellent interpersonal and communication skills and can display an inclusive approach while working with a range of people.

If this sounds like you, and you are passionate about GSC’s mission and values, then we would like to hear from you.

APPLICATION DETAILS

Please find full job description and details of how to apply on the Jobs and Volunteering section of the Glasgow Science Centre website.

We are equal opportunities employer and welcome applications from people of all backgrounds.

The closing date for applications is, Thursday 30th May 2024 at Noon.