We are looking for an experienced, dynamic and innovative catering supervisor to fill the newly created post of Deputy Food Services Manager at one of the oldest Colleges in Oxford. Purpose of the Role: The Food Services Department, comprising the Hall/Buttery and SCR teams, provides high-level hospitality to the College community, distinguished guests, and visitors. The newly created role of Deputy Food Services Manager (DFSM) is essential to this dynamic team's growth, ensuring exceptional service in the Dining Hall and private dining areas. The DFSM will oversee daily operations, supervise the Hall/Buttery team, and collaborate with SCR Butlers to uphold high standards. Supporting the Food Services Manager, the DFSM will also handle service quality, personnel, budgeting, and Health and Safety. This hands-on role demands energy and leadership, ensuring smooth operations and excellence in service. Main Duties and Responsibilities: Managing Food Service Operations;
* Oversee daily operations of dining/servery areas, ensuring the Food Services Team is well-supervised.
* Ensure accurate allergen information, proper menu displays, and fully brief the team on allergen content.
* Supervise set-up, presentation, and service quality, maintaining cleanliness and required staffing levels.
* Ensure adequate inventory of china, glassware, and cutlery, and maintain storage areas.
* Present at major College events, maintaining high standards of service and personal appearance.
Ensuring Exceptional Service;
* Manage service delivery in the Dining Hall, from greeting diners to fulfilling special requests.
* Understand and adapt to customer needs, seek feedback, and continuously improve service quality.
* Handle customer queries and feedback professionally.
Team Leadership and Communication;
* Provide hands-on leadership, clear direction, and regular team briefings.
* Oversee pastoral care, coaching, and performance management of the team, fostering teamwork and high performance.
* Identify training needs and develop team members.
Administration;
* Support the Food Services Manager in managing large events, operational changes, and team rotas.
* Oversee stock levels, staff records, and communications related to food services.
* Collaborate with the Conference and Events team.
Mercury and EPOS Systems;
* Use Mercury and EPOS systems to manage event information, sales, and dining requests.
* Ensure team training on EPOS and update the system with new menu items and pricing.
Health and Safety/Compliance;
* Follow College Food Safety and HACCP policies, report damages, and maintain personal hygiene standards.
* Attend relevant meetings and training sessions.
Any other appropriate tasks as requested by the Food Services Manager or Senior College Officers