Hospitality and Catering

The purpose of the role is to support the conservation of Brodie Castle & Estate by generating income through the catering operations whilst delivering the highest standard of visitor experience for all visitors and guests. This will be achieved by maintaining the highest standards of conservation and adhering to regional and national strategies, policies, and procedures.

KEY RESPONSIBILITIES

Visitor Catering Experience

Overall responsibility for the management and delivery of the catering facilities at Brodie Castle & Estate. This includes, but is not limited to, the Castle Café, Playful Garden Pavilion and 2 mobile catering units

Ensuring innovative ideas, current trends and a quality offer in catering are constantly being delivered in all outlets on site

Setting objectives and being responsible for the overall, day-to-day running of the catering operations

Leading and managing a team of staff; managing performance, recognising training needs and potential as appropriate

Managing budgets – ensuring that, as a minimum, the financial targets agreed with, in line with the budget are met

Devising, costing and sourcing menu items and consistently looking at ways of maximising income through effective purchasing and creative merchandising

Adhering to the sale of alcohol legislation, being a Premises Manager

Regularly monitoring customer feedback, Mystery Visitor and Visit Scotland Audits and develop suitable action plans based on the results

Being visitor/customer focused by being visible, approachable, and quick to exceed expectations in fulfilling customer needs

Health & Safety, Food Safety, the Environment

Ensuring that the operation meets statutory requirements of Health and Safety, Food Safety and Environmental legislations and procedures

Conducting Food Safety and Health and Safety Risk Assessments and ensuring that all standards and procedures with regards to Hygiene and Safety are established and followed

Recording and reporting all accidents within the location, adhering to location and company procedures

Ensuring all equipment is well maintained and is in good working order

Making recommendations for renewal and replacement of equipment when required

Establishing and maintaining location cleaning schedules

Ensuring that all Trust procedures and work instructions are fully understood and practiced by all employees

Promoting and encouraging environmental improvement initiatives as appropriate within the business

General Responsibilities

Managing food and beverage operations including the following:

staff and volunteers (recruitment, induction, development, performance management) such that they are fully equipped and motivated to undertake their duties to the required Trust standards.

budgets (setting, phasing, monitoring, pro-active and re-active adjustments) such that finances are sustainable within the context of the wider property budgets.

health, safety and the environment in line with stated Trust policies and approaches to ensure the health and welfare of staff/volunteers and visitors,

recognition of the Trust’s Environmental Policy with respect to sustainable activities, including energy and water use, recycling, use of “environmentally-friendly” products for e.g. cleaning regimes, food-miles and waste etc.

daily, weekly, yearly and longer-term operational workplans and reporting in the context of the properties’ statements of significance, annual operating plans and action plans (and contribution to these action plans) to ensure that activities are prioritised and planned to optimise the use of resources;

administration to enable all activities within the post holders’ remit to be undertaken and recorded efficiently within Trust policies and procedures.

Undertake other duties as and when required to support the overall operation of Brodie Castle & Estate as instructed by the Operations Manager. This will include regular weekends as Duty Manager for the property.

This is a fantastic opportunity to work as part of our leadership team at the iconic Haddo House.

You will be responsible for the day-to-day Food & Beverage operations at our Courtyard Cafe.

You will deliver our quality standards and performance targets, ensuring we offer customers a fantastic Food & Beverage experience.

You will be an enthusiastic team player who can supervise, coach and motivate your team. You will also be part of a broader duty management team responsible for promoting good communication across the site and a joined-up visitor services provision.

As a charity, every penny we raise goes back into the National Trust for Scotland’s conservation work, caring for this special place. You will lead by example to produce an enticing Food & Beverage menu, to recommend and upsell our range, and to promote complementary income-streams like retail, memberships and donations. You’ll help answer visitors’ questions about things to do here and share your enthusiasm for Haddo House stories, the work we do and what their money is funding.

Job Title: Food & Beverage Manager
Company: Cairngorm Mountain (Scotland) Limited
Reports to: Chief Executive Officer
Contract: Full-time, Permanent

PURPOSE OF THE JOB

The F&B Manager is accountable to the Chief Executive for providing competent standards-driven leadership support, management of expenditure and Governance, and recommendations to maximise revenue and improve services within the F&B department. This includes accountability for ensuring the F&B team is adequately resourced, operated and managed in an efficient and effective manner.

ROLE OVERVIEW

The post holder will manage the Catering cost centre and lead on the overall F&B offering in both function and form, to include a continuous improvement of customer service standards.

The Food & Beverage Manager will oversee the effective running, daily operations and overall management of all three outlets (Cas Bar, The Café and the Ptarmigan Restaurant) and leading commercial activities within the F&B department at Cairngorm Mountain.

The F&B Manager will support the Chief Executive in the general management and leadership of the food and beverage service provision, including identifying opportunities for development, introducing new products and process improvements, and achieving cost efficiencies, as appropriate and by agreement.

With direct line management responsibility for Front of House (F&B) Team Leaders and Kitchen oversight of the overall F&B staffing, which will include the need for additional seasonal workers to help cover peak periods (in the ski season and school holidays). This business is a 7-days per week operation, so weekend working will be required.

The F&B Manager will demonstrate excellent leadership, communication, and organisational skills along with high customer service standards. Accountable for working to ensure the F&B provision at CMSL is a successful part of the product mix offering within the business, contributing to profits year-round and achieving against key targets set by the CEO.

The F&B Manager is responsible for the following areas of activity:

• Day Lodge café and Cas Bar
• Ptarmigan restaurant & Gin bar
• Staffing and people management for the F&B department
• Hosting corporate events and group bookings
• Stock management and control
• Budgeting and merchandising of F&B products

KEY DUTIES

F&B Operations

• Ensuring high levels of customer service standards are delivered across the F&B function
• Liaising effectively with the kitchen and service staff on day-to-day F&B operations, to provide and capture information, for cascading or escalating, as required.
• Liaising with the wider managerial team on the catering and staffing of the F&B team when hosting events, groups and special guests onsite (e.g. coach parties, weddings, etc).
• Financial management of the department budget and monitoring of business performance
• Responsible for stock control and budget, and overall presentation of the F&B outlets
• Identifying opportunities for cost reduction, increasing sales and implementing new ideas
• Working with the Chief Executive to maximise opportunities for business and revenue growth across the F&B department, and accountable for delivering results on objectives

People Management

• Responsible for the leadership and management of departmental staff, structure and strategy within the department, in liaison with the CEO.
• Managing motivation and morale for all F&B staff (kitchen team and front of house team) and dealing with people issues (e.g. rota / attendance, presentation, and retention).
• Leading, engaging, training, coaching and supporting all direct reports to deliver against key performance targets as appropriate
• Identifying potential skills gaps and training needs within the team
• Working with the HR function to attend to resourcing and recruitment needs (workforce planning, interviewing, inductions, uniforms) and addressing performance issues (sickness/attendance management, training and development) in an appropriate manner.

Other

• The post holder will support the Chief Executive in looking at future F&B service models, options appraisal, business case papers and delivery routes
• Ensuring compliance with Health and Safety procedures, risk assessments and policies
• Holding Duty Manager responsibility for the site at least one day per week, on a rota basis.

PERSON SPECIFICATION

The role would suit someone who has demonstrable significant experience of running a successful F&B function within a tourism-based business and a proven track record of effectively managing a diverse team, delivering results on high-quality customer service standards and developing a departmental function in a growing business environment.

To be successful in this role, you must be able to role-model excellent leadership, communication and problem-solving skills, along with a positive yet professional attitude towards all stakeholders; customers, suppliers, colleagues, managers and staff in general.

Experience/Qualifications

• Significant prior experience leading F&B operations in a leisure and tourism setting
• Prior experience acting as Premises Manager and a certified Personal License Holder
• Demonstrable know-how to successfully commercialise an F&B department / function
• Solid business acumen and understanding of financial management
• A hospitality or business management qualification, or equivalent level experience
• Ability to operate within budgetary guidelines and make sound commercial judgements

Knowledge & Skills

• Excellent communication skills, both written and verbal (including report writing)
• Excellent financial numeracy (cost of sales, budgeting, stock control, reconciliation)
• Good IT skills (stock control system, ICR, Microsoft office, rota and attendance system)
• Organisational skill – able to collaborate and work effectively within managerial team
• Proactive problem-solving skills, decisive yet adaptable to changing operational needs
• Personable yet authoritative leadership skills with the ability to give clear direction
• Able to motivate, influence and engage others, whilst remaining calm under pressure
• Knowledge of running events, dealing with group bookings and/or corporate hospitality

Personal Attributes/Behaviours

• A positive and personable manager who leads by example and harnesses respect
• A motivated and adaptable individual, not fazed by a variable/seasonal environment
• Effective problem-solver with a forward-thinking, solutions-orientated approach
• Proactive professional and driven to improve the F&B offering and service standards
• Driver with access to own car, for commuting due to location (free onsite parking)

Given the nature of the leisure and tourism industry in which we operate, the role will require a degree of flexible-working including regular weekend work and cover during school-holidays as a requirement. Attendance at occasional networking events to represent the company, with overnight stays away from the place of work, may be required on an ‘as needed’ basis only.

Given our site location, having access to your own transport would be advantageous.

Location Overview
Cairngorm Mountain is a popular snowsports destination in Scotland, located within the Cairngorms National Park. In winter, the resort, managed by Cairngorm Mountain (Scotland) Ltd, is a commercial ski operation attracting over 120,000 skiing and snowboarding visitors in the busy winter period. In summer, the mountain resort serves as a summer tourist destination attracting circa 200,000 annual visitors.
The Cairngorm Mountain (Scotland) Ltd estate covers 1,418 hectares and is an internationally renowned area of scientific interest, with the area containing unique natural habitats and wildlife protected by EU legislation requiring conservation and careful land management.
After significant investment from the Scottish Government, Scotland’s only funicular railway has now been reinstated, providing easy access to the top of the mountain and the Ptarmigan building. Sitting within the UK’s highest mountain range, visitors can enjoy spectacular views across the National Park, whilst enjoying a walk, eating lunch, having a coffee and cake, visiting our exhibition space, or watching the kids engage in our adventure sports activities.

House for an Art Lover
Head Chef – Maternity Cover

Glasgow | Full-time | Fixed-term maternity cover

House for an Art Lover is looking for an experienced and enthusiastic Head Chef to join our team on a fixed-term basis to provide maternity cover.

Set within Bellahouston Park, House for an Art Lover is a unique Charles Rennie Mackintosh-inspired venue combining a busy café, weddings and private events, corporate hospitality, arts activity and a varied programme of special events.

This is a hands-on role for someone who enjoys leading a kitchen, developing good food and working as part of a close-knit team in a busy and varied environment.

The Role

As Head Chef, you will have responsibility for the day-to-day running of our kitchen operation, including our café, weddings, functions, private dining and special events.

You will work closely with the wider management and events teams to ensure consistently high standards of food, service and presentation, while maintaining effective control of food costs, staffing and kitchen operations.

Key responsibilities will include:

Leading, motivating and supporting the kitchen team
Menu planning and development across the café and events business
Maintaining consistently high standards of food quality and presentation
Managing food purchasing, stock control, wastage and gross profit
Planning kitchen rotas and managing staffing levels effectively
Working closely with our Events and Operations teams on weddings, functions and special events
Ensuring all food hygiene, allergen, health and safety and HACCP requirements are maintained
Developing good relationships with suppliers and ensuring quality and value
Supporting the continued development of the food offer across House for an Art Lover
About You

We are looking for someone with proven experience in a senior kitchen role, ideally as a Head Chef or experienced Sous Chef ready to take the next step.

You should be comfortable working across a varied operation rather than a traditional restaurant environment. One day may involve a busy café service, while another could include a wedding, private dinner or special event.

You will need to be organised, commercially aware and able to remain calm and positive during busy periods.

Most importantly, we are looking for someone who takes pride in good food, enjoys working with people and is prepared to be actively involved in the kitchen.

What We Offer
A varied and interesting Head Chef role within one of Glasgow’s most distinctive venues
A supportive and experienced management team
The opportunity to work across café, weddings, events and special dining experiences
Predominantly daytime working, although evening and weekend work will be required depending on the events programme
Competitive salary, dependent upon experience
Fixed-term maternity cover with anticipated start date to be agreed
About House for an Art Lover

House for an Art Lover opened in 1996 and was created from Charles Rennie Mackintosh and Margaret Macdonald Mackintosh’s original 1901 competition designs for a Haus eines Kunstfreundes – a House for an Art Lover.

Today the House operates as a visitor attraction, arts organisation, café and one of Glasgow’s most distinctive wedding and events venues.

If you are an experienced chef looking for a role that offers considerably more variety than the traditional restaurant kitchen, we would be delighted to hear from you.

To apply, please send your CV together with a short covering note outlining your experience and why you would be interested in joining House for an Art Lover.

info@houseforanartlover.co.uk