At Oceanarium, we aim to ensure that all of our visitors experience a fantastic day out. It’s not just about the amazing attraction and all it has to offer, each member of our team plays a part in making this happen.
Oceanarium is part of Parques Reunidos, one of the leading leisure park global operators, with more than 30 different assets (theme parks, zoos and marine parks, water parks and other attractions), spread out over various countries across Europe.
At Oceanarium we are thrilled to announce this role, and we are looking for a confident and committed individual to join our team.
Role Type:
Permanent
We’ll provide full training and uniform, a competitive salary package and a whole host of benefits, including complimentary attraction tickets, discounts and other incentives…Oh, and you’ll be working alongside an amazing team!!
We are seeking:
Catering Manager
For the following vacancy, we are looking for a confident and committed individual who is passionate about the opportunities this role may bring.
JOB SUMMARY
- The Catering Manager is responsible for the smooth, efficient, management, operation and development of all the catering outlets and associated catering activities within and connected to the site operation.
- The Catering Manager will be an active member of the Duty Management Team. You will be expected to work duty weekends and evenings. A Duty Manager Job Description is available to sign in conjunction with this.
Roles & Responsibilities:
RESPONSIBILITIES
GENERAL
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Responsible for the smooth, efficient and profitable operation of the catering outlet within the Oceanarium, Bournemouth.
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In liaison with the Catering Manager, responsible for the continuous delivery of a high degree of product quality and profitability within the catering outlet.
MAIN AREAS OF RESPONSIBILITY
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Manage the smooth, efficient and profitable operation of all the catering outlets and associated catering activities within the Oceanarium, Bournemouth.
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Responsible for the continuous delivery of a high degree of product quality within the catering department
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Ensure that an efficient and helpful service is delivered to all our customers, suppliers and associated stakeholders.
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Develop the commercial success of the catering department by implementing improvements to range, merchandising, presentation, stock control and value for money.
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Ensure compliance with all regulations relating to Food Hygiene, COSHH and Health and Safety.
OPERATIONS
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Responsible for the ordering, the preparation and the presentation of high quality, fresh and appetising food for all the catering outlets.
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Responsible for ensuring that all the catering outlets are appropriately stocked in line with the current levels of business, and is ready for opening at the agreed time.
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Responsible for ensuring that all the catering outlets are maintained in a clean and hygienic condition throughout the day, and that official ‘close down’ procedures are adhered to.
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Responsible for the provision of catering requirements for any special out of hours functions, conferences, birthday parties etc.
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Develop the menu, and range of products to provide an appealing and tempting offer suitable to the time of year and customer demographic.
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Develop, expand and maintain evening trading to successfully operate throughout the summer season.
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In liaison with the marketing department, develop, organise and manage the function and corporate hospitality business in relation to catering.
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Maintain a consistent and appropriate level of gross profit in line with company budget requirements.
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Ensure all goods are appropriately priced to achieve gross profit levels and provide value for money.
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Develop and manage relationships with current (and source) new suppliers to ensure the best price and service is achieved.
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Be aware of Catering Spend and Turnover Budgets and take all steps in order to attempt to achieve them.
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Ensure that an efficient and helpful service is delivered to all our customers, suppliers and associated stakeholders.
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Report on the performance of the cafe to the Operations Manager and in turn, the UK Director on a regular basis, and make suggestions for improvements and developments.
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Implement the ordering of all food, beverages, consumables, cleaning equipment, sundries and point of sale materials to ensure the cafe is fully stocked and maintained in a presentable and workable condition.
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Manage wastage, portion control and mishandling/bad storage of goods, through staff training and monitoring and obtaining credits from suppliers.
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Take all necessary measures to prevent shoplifting.
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Maintain professional and accurate procedures relating to till transactions and cash handling.
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Ensure compliance with all alcohol license regulations and requirements relating to the responsible sale, supply and storage of alcohol.
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Efficiently supervise table turnover to ensure availability of the maximum level of covers at peak trading periods.
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Ensure appropriate stock levels are maintained, by the ordering of current stock, regular replenishment and the sourcing of new lines and suppliers. Conduct and make all buying decisions for both current and new lines.
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Visit trade fairs, meet with suppliers and conduct competitor audits to develop relationships, source new products and develop a high degree of commercial awareness.
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Host regular promotions, specials and incentives to boost sales and move slow selling lines.
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Ensure that all signage menu and visitor information boards - both external and internal are kept clean and presentable and up to date.
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Supervise the outside terraces to ensure clean, safe and presentable environments are maintained.
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Ensure smooth and unrestricted access for all customers to the cafe, and that those customers who are waiting to order are kept fully informed at all times.
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Supervise the organisation at the till point to ensure that queues are kept to a minimum and non-preparation items are served efficiently.
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Supervise the organisation of the kitchen to ensure all prepared items are delivered in a timely, efficient manner.
MANAGING STAFF
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Induct and train all new café assistants in catering operations, and ensure that ongoing training is implemented and training needs are identified and addressed.
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Manage the motivation and development of the catering team ensuring communication operates in both directions.
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Assist the Operations Manager with the recruitment, selection, training and appraisal of all catering staff.
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Assist the Operations Manager with the planning and conduction of regular staff meetings ensuring all staff have the opportunity to express their views.
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Organize, delegate and plan the resources of the catering department’s time, ensuring all staff are productive both when you are and are not present.
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Compile department break rota’s ensuring all tills, coffee preparation, waiters, kitchen and food preparation, wash up and table clearing areas are covered and all staff receive the correct break entitlement.
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Work with and develop the skills of the Assistant Catering Manager and Supervisors to ensure adequate cafe supervisory cover and operations in your absence.
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Supervise staff welfare, conduct, timekeeping and appearance, reporting any issues to the Operations Manager.
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Communicate and ensure the adherence of catering staff to all company policies and procedures and cafe performance, customer satisfaction surveys etc.
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To effectively communicate the attractions and the catering departments objectives and goals to all staff and ensure they understand them.
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Ensure all catering staff are trained and understand, fulfil and observe all policies, procedures and legislation relating to Food Hygiene, COSHH and Health and Safety at all times.
SUPPLIER REGULATIONS
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Responsible for the maintenance of relationships with company approved suppliers, as well as the development of relationships with new suppliers.
FINANCE AND ADMINISTRATION
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Responsible for the efficient handling of all orders, delivery notes and invoices – as per company procedure.
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Ensure all deliveries are signed for, recorded, and checked. Control and manage a system to ensure that all deliveries are dealt with in this manner. Report any shortages and damages to the relevant supplier.
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Ensure the stock control and rotation system is continually updated to provide information that is as concise and accurate as possible, and products that are safe and consumable.
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Issue accurate stock valuation figures to the Operations Manager and Company Accountant on a monthly basis.
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Maintain adequate stock level records throughout the year and manage full stock takes, ensuring the count is as accurate as possible, all discrepancies checked and the data is available and passed on to the General Manager and Company Accountant.
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Keep the store rooms in a clean, hygienic, well organized, safe and secure manner and take responsibility for the security of stock.
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Manage the POPS ordering system and ensure that all orders have a purchase order issued and are recorded checked and signed off. Chase late invoices and accrue for missing invoices when necessary.
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Ensure all catering stock invoices are passed to the Operations Manager for authorization and payment, in a timely manner.
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Manage, maintain and operate the Total Control software package to ensure its efficient operation. Work with third party contractors to ensure the package, tills and equipment is maintained with service and support agreements. Resolve all issues in a timely and professional manner.
HEALTH AND SAFETY
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Responsible for ensuring that all refrigerators and freezers, and all hot display units, are maintained within the necessary temperature parameters - keeping records and taking necessary action where required.
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Responsible for ensuring that all cleaning procedures are adhered to and that all catering staff are trained in the safe use of all chemicals and that appropriate records are kept.
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Responsible for ensuring that all Health & Hygiene, Health and Safety and COSHH regulations are observed, records are maintained.
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Ensure compliance with all Food Hygiene legislation, keeping up to date with relevant changes.
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Implement and update the Food Safety Policy Document, recording all policies and practices to Food Standards Agency requirements.
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Liaise with the Environmental Health Department, hosting inspections and ensuring compliance with all reasonable conditions.
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Ensure that all full time staff and food preparation staff hold at least basic food hygiene certification.
OTHER
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To do any other reasonable duty as required by the Operations Manager in accordance with the needs of the business.
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Deal with all general enquiries, administration and paper work relating to catering in a timely, professional and organized manner.
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Develop a high standard of customer service, ensuring a courteous, efficient and helpful service to all customers. Deal with queries and complaints in a positive manner.
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You will be required to be a key holder and take part in providing cover for environmental and intruder alarm call outs on a rota basis.
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As an employee of The Real Live Leisure Company Limited, you may be party to confidential information with regard to operations. Such information must be handled with care and not passed to any third party.
Team member benefits:
Seize this opportunity to transform your future and be part of our dynamic team — apply today and make your mark!
