Forces Recruitment Services

Ex-Military Recruitment Specialists

Tel: 01353 645004


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Vacancy Details

Catering Manager - Ex-military - REF No. HQ5496

Industry Sector: Catering
Location: St John's, Isle of Man, United Kingdom

Salary: circa £30000 per Annum

FRS Office: FRS Headquarters
Consultant: Isabelle Roques

Job Summary

Forces Recruitment Services is currently recruiting for a Catering Manager, ideally from an ex-military background or military leavers, and looking for a creative and entrepreneurial individual capable of developing a team and managing a Cafe / Restaurant and Deli located at a country retail centre which currently welcomes around 5,000 visitors per week.

Detailed Job Description

Salary: circa £30,000+ based on 40 hours a week with corporate profit share

Location: Tynwald Mills, Isle of Man

Forces Recruitment Services is currently recruiting for a Catering Manager, ideally from an ex-military background or military leavers, and looking for a creative and entrepreneurial individual capable of developing a team and managing a Cafe / Restaurant and Deli located at a country retail centre which currently welcomes around 5,000 visitors per week.

The role of the Catering Manager will suit an excellent chef but specifically a good manager and able to teach, train and encourage others to deliver food and service which consistently exceeds expectations. You will have a love of food and able to deliver outstanding food using local produce whenever possible, and able to help to develop plans for further expansion and the skills to deliver them.

Applications from ex-military personnel are strongly encouraged (Royal Air Force, Royal Navy, British Army, and Royal Marines) however all applications will be considered.

Purpose of the role:

Understanding the unique, culture, work environment and vision of the company, to lead and build a team to develop the various existing food and identify opportunities for growth and develop plans for another outlet on the site.

You will implement the agreed objectives and strategies of the business and specifically establish the Mill as the outstanding Island destination for innovative, healthy, fresh, locally sourced (whenever possible) food and drink.

Main Duties and Responsibilities:

Team Leadership

* Build and develop a team in each of the catering business who can implement and consistently deliver to the agreed operating standards.
* Recruitment of team members with support from current personnel and organisation.
* Creating engagement and alignment through the setting of measurable objectives.
* Building the capability of individual team members through agreed training and development plans.

Operating Standards

* Ensure that menus' pricing, promotion and plans are in place and the businesses achieve sales and margin in accordance with budgets.
* Maintain high standards in all aspects of the operations with due regard to Health, hygiene and safety.
* In the Deli, working in cooperation with brands and local suppliers, to design and manage processes to ensure that the agreed ranges are always in stock and available for sale.

Customer Service

* Through research, professional and personal experience, agree Customer Service standards of performance as the premier destination of choice on the Isle of Man.
* Through good management of your team, ensure that all staff fully understand how to meet these standards of performance in their every day job and are measured on their ability to implement.

Staff Evaluation and Training

* Working with the wider Management, Personnel and Organisation Manager, design and manage a Performance Management Process which allows evaluation of staff performance, defines training needs for each staff member and agrees functional and personal development objectives for the coming year.
* Through analysis of training needs, design a training plan, which meets the most common needs. Agree method and timing of delivery (in-house or external consultants).
* Ensure Department Heads follow up on specific training requirements for individual staff members through individual coaching.

Experience and Technical Skills:

* Evidence of success in training and developing others
* Previous experience in Leading teams who deliver outstanding results
* Evidence of developing Innovative and creative menu's
* Ability to create and sustain profitable businesses
* Evidence of any experience of entrepreneurial initiatives.
* Develop and cost innovative seasonal Menu's and daily specials to deliver agreed margin
* I.T. basic literacy
* Driving (desirable)

Behavioural Competencies:

* Planning and Organisation
* Interpersonal Sensitivity/Awareness
* Business Acumen
* Dealing with Ambiguity
* Managing and Measuring Work
* Decision Quality
* Directing Others
* Developing Direct Reports and Others
* Motivating Others
* Building Effective Teams
* Continuous Self Development
* Integrity and Trust
* Humility

Salary: circa £30,000+ based on 40 hours a week with corporate profit share

Benefits: 25 days holiday + Bank Holidays


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