Manager

• Oversee night-time food operations, ensuring high standards of quality, safety, and compliance with FSQMS and legislation.
• Lead and motivate the night catering team to deliver exceptional service and meet performance targets.
• Manage food production and service standards, addressing issues promptly and professionally.
• Drive continuous improvement, implementing company processes and supporting product development initiatives.
• Plan menus and food provision efficiently, minimising waste and maintaining cost control.
• Ensure timely ordering and proper storage of raw materials and consumables.
• Maintain kitchen facilities and equipment to the highest hygiene and safety standards.
• Respond to customer feedback and complaints, implementing corrective actions where necessary.
• Support budget preparation and contribute to operational performance reviews.
• Lead, develop, and inspire the night catering team, conducting regular appraisals and reviews.
• Manage recruitment, induction, and ongoing training to enhance team skills and customer experience.
• Prepare and manage staff rotas, resolve queries, and review timesheets.
• Deliver Toolbox Talks and team briefings, fostering a culture of safety and compliance.
• Champion Somerset Larder values and promote a positive, collaborative work environment.

Chef Manager – HPC Nights

Planning Manager