Chef Manager - Stamford

To provide a professional catering service, ensuring that company standards are maintained and that Client expectations are met within the agreed objectives for the location.

• To plan, prepare, cook and present food to the standards required by the company and the client.
• To ensure that the company's reputation for excellent food and service is enhanced with the client and customers.
• To set objectives and be responsible for the day to day running of the location, including supervising the recruitment and selection process to ensure that it effectively meets the need of the location and Holroyd Howe.
• To assess employee performance and recognise training needs and potential as appropriate.
• To ensure that the location achieves, as a minimum, the financial targets agreed with the client in line with the budget.
• To monitor the work of the location team and carry out appraisals ensuring that information is filed appropriately, with development plans that are actively used.
• To hold team meetings on a regular basis to communicate targets, standards required, company and client information.
• To assist the Operations Manager in preparing the annual budget; to achieve and maintain the food cost in accordance with the budget.
• To develop and evolve all client services at location, ensuring regular adjustments and improvements are both recommended and implemented.
• To ensure compliance with the company's policy on safer recruitment and safeguarding children and young adults at all times whilst at work.

• To ensure that customers are given a prompt and efficient service and expectations are consistently exceeded.
• To regularly monitor customer feedback and produce a suitable action plan based on the results.
• To be customer focused at all times by being visible during service periods, approachable and quick to exceed expectations in fulfilling customer needs.
• To ensure all food is cooked, presented and served in line with company standards as outlined in the Restaurant and Grab & Go guides, using innovation in the method and style of presentation and food service.
• To ensure that you deliver what you promise to the customer, client and team.
• To ensure that all agreed service objectives are met in line with client expectations.
• To attend client meetings as requested.

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