Overall Objective
• To provide students and conference guests with a high standard of food service together
with a professional and courteous manner.
• To support the Food and Beverage Manager and Assistant Manager with day to day operations
to include supervising Hall staff members.
Main Duties/ Key Responsibilities
• Deputise in all areas in the absence of the Food & Beverage Manager/Asst F & B
Manager
• Ensure accurate recording of student dining numbers.
• Ensure accurate recording of wines used at functions.
• Take responsibility of accurate recording of linen supplies
• Providing counter, served, buffet and banquet services to the highest standard when and
where needed.
• Preparing the Hall and other areas of New College & associated areas (this includes
areas such as Undercroft, Red Room, Lecture Rooms, Gardens, Cloisters and Warden’s
Lodgings) for the provision of food and drink service
• Abiding by Food Safety practices
• Filling out of relevant time sheets and documents required by your line manager
• Clearing catering areas after services
• Providing a high standard of beverage services for student and conference guests
• Preparation of areas for the provision of beverage services
• Providing a professional and courteous service to all clients of the catering department
• Ability to work in a safe and responsible manner in accordance with the College’s Health
& Safety policy
• Ability to maintain COSHH standards in line with best practice
• Full training will be given on all equipment and the expectation is that it will be used in
accordance with the training
Additional Duties
• Assisting in the Coffee Bar
• Removal of kitchen and catering equipment at times of deep cleans
• Attend relevant training courses as requested by line manager
General
• To carry out any other tasks requested by your Head of Department or line manager
• To follow the rules and regulations laid out in the College’s employee handbook
• To comply with the College’s policies & procedures, including any Health & Safety policies
relevant to your role
The above job description is a guide to the work you may be required to undertake and may
change from time to time to reflect changing circumstances.
Person Specification
• Having the ability to work as a member of a team or on occasion being a team leader for
casual members of staff
• Willingness to be flexible to adapt to the needs of the Catering Department
• Excellent time management skills
• First class standard of personal presentation
• Good verbal and communication skills and reasonable level of literacy
• Flexible availability to cover daytime, evening and weekend shifts