WOLLONGONG UNICENTRE POSITION DESCRIPTION FOOD AND BEVERAGE MANAGER JOB SUMMARY KEY ACCOUNTABILITIES

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1 WOLLONGONG UNICENTRE POSITION DESCRIPTION RESPONSIBLE TO: Senior Business Manager SUBORDINATE POSITIONS: Executive Chef, Food Service Team, Food Service Finance and Administrative Assistant. SECTION: UniCentre Food Services and UniBar JOB SUMMARY To manage the production of, service of and general delivery of high quality food and beverages at the Wollongong Campus, the Innovation Campus and any other off-site facilities, including production and service of food and beverages for retail outlets, conferences, functions and other events where appropriate. KEY ACCOUNTABILITIES Stakeholders 1. To produce a consistent, quality product, at cost, for provision to the other two Profit Centres within Food and Beverage Services (Event and Venue Management, and Retail and Bars). 2. To develop, record and ensure the team work to standardised recipes and portion sizes for all hot and cold food and beverage items. Finance 3. To keep abreast of food trends and the preferences of an international, youth market audience; current trends in conferencing and functions; and high quality food and beverage provision. 4. To develop a costing method for all food and beverage items, including cost of food service, and to review and update costs at least twice annually. 5. To be fully responsible for budget preparation, monitoring and control for the Unit, providing weekly reports to the senior Business Manager on financial position (including labour costs and COGS), delivering a year-end break-even position each year. 6. To be responsible for the ordering of, safe receipt and storage of, and payment for goods and services, achieving best price, quality and ordering/delivery flexibility. 7. To undertake formal competitive tendering exercises for the supply of goods wherever feasible, utilising national University contracts where there is a cost/benefit. Page 1 of 6

2 8. To maintain an inventory of all equipment used in the production and service of food and beverages and to carry out a full stock take at least once quarterly. 9. To ensure a stock take of all food and beverage consumables is undertaken at least once monthly. 10. To make proposals for new and replacement capital equipment and projects, developing business cases to demonstrate cost/benefit. WOLLONGONG UNICENTRE POSITION DESCRIPTION People 11. To propose appropriate staffing structures for the food and beverage production and service team, taking into consideration skills requirements, labour cost, seasonality of demand, and distribution to facilities (including off-site facilities). 12. To supervise the work of all members of the food production and service team. 13. To carry out LDP s (Learning and Development Plans) for all team members, to monitor these at least monthly, and to carry out a mid-year development review with each directly-supervised team member. 14. To ensure that LDP s are completed for the full Food Production and Service team. 15. To plan staff rosters which accommodate the daily changing needs of the business and minimize labour cost. 16. To recruit, select and induct permanent, casual, full time and part time staff to meet the needs of the business, as approved by the Senior Business Manager. 17. To plan, procure, and supervise agency staff, ensuring their awareness of relevant Unicentre policies and procedures, ensuring their proper conduct at all times. 18. To ensure all team members undertake the Unicentre Core Training Requirements within a defined period following their appointment and to provide, organise or recommend skills- and technical- training appropriate to each team member, developing each of them to their full potential. Operations/Business Process Page 2 of 6

3 19. To devise, implement, monitor and report upon a food safety system for the unit and to assist the Retail and Licensing Manager in developing appropriate systems, procedures and controls for retail outlets. 20. To devise and propose conference, function and event menus, in conjunction with the Executive Chef, ensuring they are appropriate to the location, customer profile and food safety requirements. 21. To develop, implement, control, monitor and audit written operational procedures and work methods for all areas of Food and Beverage Production and Service, ensuring consistent, high quality standards. 22. To devise, budget for and implement a rolling programme of equipment maintenance. 23. To devise, budget for and implement a pest control programme. 24. To be responsible for all OH&S requirements implicit in the activities of the Food and Beverage Production service. WOLLONGONG UNICENTRE POSITION DESCRIPTION Other 25. To introduce environmentally friendly initiatives which generate financial benefit and meet social responsibility requirements. 26. To take part actively and positively in any quality accreditation (or other recognised standard) initiatives. 27. To undertake other such duties as are within the range of skills normally employed by an Officer of this classification. 28. To work flexible hours to ensure quality of services and to ensure services are delivered efficiently and on time. Page 3 of 6

4 WOLLONGONG UNICENTRE POSITION DESCRIPTION OCCUPATIONAL HEALTH SAFETY AND INJURY MANAGEMENT 1. Investigate hazard reports and, in conjunction with the Operations Manager, ensure that corrective actions are undertaken. 2. Confer with the Operations Manager and Human Resources Unit to maintain compliance with OHS legislation and site safety rules within area of responsibility. 3. In conjunction with the Operations Manager implement workplace injury management in accordance with the company policy and procedures. 4. Communicate OHS information and consult with employees on OHS issues. Page 4 of 6

5 5. Together with the Operations Manager ensure personnel within the area of responsibility have undertaken appropriate training for risk management and standard work method statements. 6. Ensure that all tasks are conducted in a manner consistent with the standard work method statements. 7. Provide advice and assistance on OHS issues. 8. Carry out workplace inspections and effectively manage workplace hazards in line with the organizations risk management program. 9. Facilitate the preparation of standard work method statements with employees. 10. Ensure compliance with standard work method statements. 11. Participate in accident/ incident investigations. 12. Monitor contractor OHS performance in area of responsibility. 13. Report as necessary to the OHS Committee and the OHS Co-ordinator on OHS activities and achievements. Signed: Date: Food & Beverage Manager Signed: Date: Senior Business Manager WOLLONGONG UNICENTRE POSITION DESCRIPTION PERSON SPECIFICATION Knowledge and skills Essential: Demonstrated high level of organisational skills with proven experience in leading and managing a diverse team. Demonstrated high level of problem solving skills, including reacting to unexpected operational issues. Demonstrated high level of written communication skills including the ability to make cost/benefit business proposals for changes in services. Page 5 of 6

6 Knowledge of modern systems and business tools to provide regular reports on business performance to the Senior Business Manager. Understanding of the hospitality industry, preferable in a high volume environment in dispersed locations. Knowledge of OH and S, food safety and other legislative requirements for the professional operation of the food and beverage service. Education and experience Essential At least 5 years experience in all aspects of food and beverage production and service including menu planning, costing, pricing and stock control in a large commercial organisation. Formal qualification in hospitality operations, including food production and service. Desirable Experience in training operational food and beverage staff. Experience of quality management systems and accreditation processes. Personal attributes Essential: Excellent written and verbal communication skills with the ability to deal with people at all levels of seniority in an organisation. Ability to manage conflicting priorities and work to deadlines in a calm and measured manner. Desirable: Good negotiation skills, including dealings with internal clientele. Special job requirements Essential: Ability to work some flexible hours as conferences, functions and other out-of-hours business demands. Page 6 of 6

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