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Chef Manager (Monday - Friday 7am-3.30pm) Circa 36K
Thomas Franks Ltd —Banbury
To provide excellent food and customer service and respond quickly and proactively to customers needs. Hold a recognised cooking qualification such as City &…
Quick apply
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Chef Manager (Monday - Friday 7am-3.30pm) Circa 36K

Thomas Franks Ltd -
Banbury

Quick apply

Job details

Full-time

Benefits

Free parking
Cycle to work scheme
Company pension
Company events
Employee assistance programme
Employee discount
Enhanced paternity leave
Referral programme
On-site parking

Qualifications

Hospitality
Catering management
Operations management
Food service team management
Client engagement
Customer service
Computer literacy
Stakeholder liaison
Food hygiene
Management accounts preparation
Month-end financial reporting
Catering
Internal department liaison
English
Client services
Staff training
Kitchen team management
Computer skills
Customer interaction
Food Hygiene Certificate
Budgeting
Training & development
Chef experience
Level 3 Food Hygiene Certificate
Team motivation leadership
Food service management

Full job description

Chef Manager (Monday - Friday 7am-3.30pm) Circa 36K

Banbury

Contract: Full Time, Permanent
Salary: 36.000
Hours: 40 per week

A stunning B&I location in based in Banbury . Catering for approximately 100 people daily. We offer breakfast, lunch, grab and go selection and some hospitality. The role is a Monday to Friday operation with free parking on site.

We are looking to hire an experienced Chef Manager to join the operation at one of our prestigious locations in Banbury.

Monday - Friday (7am - 3.30pm)

This role will be working closely with the your team, along with the operations manager to ensure that the day-to-day catering and hospitality is delivered to a high standard. You will be experienced in a similar role. Whilst ensuring all catering operations are executed well, you will also be able to manage the financial budget for the location.

Job Summary:

To lead the catering team with the day to day production & service of the member and staff dining facilities across the site, to liaise with the centre in the delivery internal or external hospitality events.
To deliver both the client agreed budget and the company annual budget.
To develop and implement the members and staff dining and hospitality facilities across the site ensuring the quality of food and level of customer service, presentation of the dining and service areas etc are maintained to the agreed standards.
To prepare, comment and report upon the monthly and annual Profit & Loss Operating Statements for Thomas Franks.
To develop each area of the catering offer in line with client expectations/budgetary constraints and agreed offer development plans.
To be responsible for the day-to-day operations of all catering facilities throughout the year working in line with the requirements of the business.
To assist in the process of change in the departments though setting standards and motivating staff to deliver them.
To liaise with members and client via customer interaction and relevant member forums to make sure there requirements are met at all times.
To deliver the Food Services operations as directed by the Operations Manager to include members / staff dining and any internal and external hospitality
Create and nurture an environment that emphasises motivation, empowerment, teamwork and a passion for service.
To provide excellent food and customer service and respond quickly and proactively to customers needs
To develop the food offer in line with current market trends and to the standards outlined in the Thomas Franks company values
To ensure age appropriate food is available in all locations throughout the dining period ensuring all special dietary requirements of members are adhered to at all times.
Establish and maintain open, collaborative relationships with all departments and ensure all members of your team do the same.
Ensure compliance with all Thomas Franks Food & Beverage policies, standards and procedures by training, supervising, follow-up and hands on management
Maintain and develop service standards in all dining areas including the cleanliness and presentation of the room
To have full knowledge of the Clients Safeguarding, Health & Safety, Fire and Accident and reporting procedures
To carry out effective induction, review and development plans for staff within the areas managed and to maintain appropriate records
To support any rehabilitation activity as required by the centre in support of open days, and centre delivery requirements
To undertake any reasonable duties that may be required relating to the effective operation and development of commercial areas as directed by the Operations Manager

Essential:

Proven experience of delivering excellent food standards
Be a hands on Catering Manager leading the team in food production and service
Proven ability to communicate with clients and deliver agreed objectives and goals
Competent computer skills, knowledge of computer software, internet browsers, etc
High level of communication, to include reading, writing, oral and listening
Customer and personal service skills, proven track record of customer service achievements
Ability to work as part of a team
Analytical/critical thinking, ability to gather and organise information using logical and systematic processes
Excellent interpersonal skills
Proven ability to manage a team and achieve high performance through motivation
Strong customer service ethos
Must have the flexibility to work to the needs of the business

Knowledge / competencies:

Ability to demonstrate a good understanding and use of verbal English.
Ability to demonstrate a good standard of written English and reading skills.
Similar experience of customer and / or food preparation environment is essential.
Hold a recognised cooking qualification such as City & Guild 706/1 & 2 or equivalent.
Hold a level 3 food Hygiene qualification.

Benefits

Wider wallet scheme (discounts at major retailers, restaurants, gyms etc).
Free meals on duty
Volunteers leave – up to one day per year.
Enhanced maternity, paternity and adoptive leave.
Cycle to work scheme.
Recommend a friend bonus.
Unrivalled individual training and development.
Well established apprenticeship programme.
Team & company social events.
Employee assistance programme.
Workplace pension.
Excellent career progression within a leading independent contract caterer.

About us

Thomas Franks is a founder led, fresh food catering business with a focus on excellence and service delivered with individuality, passion and style. We are unique in every approach and our clients, and our people are paramount to our daily success.

All applicants must be able to demonstrate that they have the Right to Work in the UK to be considered for this role.

Diversity and Inclusion at Thomas Franks

We actively encourage applications from candidates from diverse backgrounds and continue to develop a culture of growth and inclusion and would like to invite applications from groups who are currently under-represented, because we believe greater diversity leads to exceptional results and provides a better working life.

Quick apply

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Chef Manager (Monday - Friday 7am-3.30pm) Circa 36K

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Chef Manager (Monday - Friday 7am-3.30pm) Circa 36K

Banbury

Contract: Full Time, Permanent
Salary: 36.000
Hours: 40 per week

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Chef Manager (Monday - Friday 7am-3.30pm) Circa 36K

Banbury

Contract: Full Time, Permanent Salary: 36.000 Hours: 40 per week

Contract: Full Time, Permanent
Salary: 36.000
Hours: 40 per week