Job Description

Are you looking for an interesting and dynamic career opportunity?

About the Plant Place

We are an independent garden centre based in Lancashire who are looking for an ambitious catering manager to join our team. We are about to launch our brand new purpose built Garden Centre restaurant that will be delivering seasonal and fresh food. This will be a garden centre cafe/restaurant that will be unique and innovative and will set new style and standards in the garden centre industry. We are a family business that is fast paced and dynamic with exciting plans for future growth.

About the role

This is a very exciting role, and the successful candidate will lead and develop the brand new catering department for The Plant Place.

As the Catering Manager, you will play a vital role in delivering a memorable dining experience to all our guests. Candidates must have a keen eye for detail, an organised approach and a willingness to exceed guest expectation. Often operating on the front line, you will be a company ambassador committed to consistently delivering high standards.

We are looking for a Catering Manager who is a hardworking individual with the ability to work on their own initiative, consistently delivering high quality service and events.

Candidates will have previous managerial knowledge and have managed kitchens/catering operations in a high-profile environment. You must be able to demonstrate innovation in menu creation and be able to control costs whilst driving profits. Using strong leadership skills, you will be working closely with both Directors and the Senior leadership team to deliver our core standards and provide our guests with a memorable dining experience every time.

This is a senior position in our team and will require an innovative approach to driving performance in a newly developing business.

Our Ideal Catering Manager Will Have:

A passion for great-tasting food and exceptional customer service A minimum of 4 years of catering experience Experience managing teams in a similar role Keen financial acumen Excellent communication and organisational skills A creative approach to the development and presentation of our services NVQ Level 3 or above Relevant Food Hygiene and Health & Safety qualifications A proven track record in leadership/management of a large department. Experience of strategic management within a 4 Hotel or entertainment venue
A proven track record in menu development in a quality environment Strong collaboration and leadership skills Excellent customer management skills The ability to build positive relationships within the company and to deliver menu and business presentations to senior and strategic leaders Experience in managing and motivating large teams Excellent communication, reasoning, negotiation and influencing skills, both oral and written Experience of analysing and interpreting management accounts and hospitality related statistics Experience of business planning, performance management, managing budgets and adhering to Financial regulations A working knowledge and understanding of legislation, regulations and guidelines in relation to HR Licensing, Health and Safety (including Food Safety, Control of Contractors, Fire Precautions) and GDPR The ability to analyse and solve complex problems creatively and pragmatically and the ability to use initiative Exceptional project direction and management skills, and the ability to manage multiple timelines, deadlines and actions in a collaborative fast paced environment IT skills including use of digital and social media, Word, excel, PowerPoint The ability to identify and deliver on commercial opportunities Have excellent communication skills and be both personable and approachable High level leadership skills The ability to effectively manage organisational performance Excellent organisational skills and the ability to meet demanding deadlines A commitment to service standards and anticipating guests' expectations The ability to maintain professional conduct in all aspects of work relationships An excellent level of knowledge of allergens

Benefits

Increased pension contribution Life assurance scheme Personal Development and Training opportunities - we are passionate about our growing team A great wellbeing strategy - including access to our Employee Assistance Programme Employee Discount scheme

& Personal Specification

Job title: Catering Manager

Reporting to: General Manager

Job Summary

The Catering Manager will lead and manage our new Catering and Service teams, ensuring that all preparation is delivered to the highest standard whilst making sure that efficiency and profitability are maintained. Ensuring world class delivery and presentation. Directly responsible for all the daily food and beverage requirements and events, as well as the control of stock. The Catering Manager will also act as duty manager when necessary.

Customer service is at the heart of the role.

Key Responsibilities:

Supervising our culinary and catering teams to ensure we deliver impeccable food and customer service Overseeing the efficiency of all the catering operations, including managing inventories, monitoring budgets, and implementing action plans Communicating regularly with your line manager to monitor KPIs and targets Representing the Plant Place within the restaurant and maintaining a positive brand image Identifying opportunities for new food or service concepts to drive sales Liaising between customers and our culinary and service teams to ensure we continue to exceed expectations Supporting and training our teams, leading from the front to make sure everyone can excel in their role Implementing and reviewing Health & Safety standards to ensure compliance across all catering and service teams. Reporting to the Senior Leadership Team (SLT) and ensure that they are kept up to date with developments within the Department Supporting the SLT in making effective decisions Managing all kitchen and front line employees and tasks within the catering department Supervising and training of all kitchen and front line employees Co-ordinating staff duties Contributing to planning the ingredients and equipment to be kept in the kitchen's inventory Maintaining hygiene and cleaning schedules for all catering areas of responsibility to the highest standard and help ensure effective cross-training of all kitchen and service staff in all relevant aspects of hygiene Ensuring cleaning rotas are adhered to and records kept Developing the menu in general, in co-ordination with front of house team and management to ensure a memorable dining experience Managing inventory and stock control Maintaining budgetary targets including wage analysis Acting as Duty Manage when required Leading the team, supporting them to achieve objectives and targets, ensuring effective collaboration across the organisation to maximise revenue

PERSON SPECIFICATION

We're committed to our core values here at The Plant Place and we try to address all our activity with these aims:

To work hard with integrity, putting people first to deliver an exceptional customer experience.

Everyone who works here, no matter what their function in the team, is expected to deliver their job and work with colleagues bearing these attitudes in mind. This person specification lists some of the key attributes we're looking for in the best candidates for this role.

Requirements:

CORE:

The successful candidate will meet the majority of these requirements

Education Training and Qualifications

Training on the job in a similar environment. A good level of general education is essential ideally with customer service orientated qualification or training. A Personal Licence holder. Food safety level 3 NVQ Level 3 or above
Skills, knowledge and abilities

Ability to deliver high food and beverage service standards and control costs within budget Ability to think creatively and anticipate, negotiate and solve problems to ensure the successful running of food and beverage outlets Excellent interpersonal, communication, administrative and organisational skills Excellent customer service skills and the ability to drive high standards throughout the business IT literate with a full working knowledge of MS office applications Understanding of and commitment to equality and diversity An excellent knowledge of and a passion for food and wine is essential
Experience

Proven senior management experience within the food & drink service industry is essential Demonstrated experience in leading and motivating a high performing team is essential Experience of managing different projects simultaneously in a high-pressured environment to meet deadlines

DESIRABLE:

the successful candidate should meet some of these requirements.

Hospitality & Catering City and Guilds Health & Safety IOSH qualification A current First Aider Evidence of continued professional development. Wine & Spirit Education Trust (WSET) level 3

Personal attributes

Self-motivated team-player with a positive outlook, able to work on own initiative Personal enthusiasm and drive to improve skills, experience and training Ability to stay calm under pressure and to solve problems Excellent communication and interpersonal skills, and the ability to build strong relationships with internal stakeholders at all levels The ability to take initiative and to solve problems with exceptional attention to detail Ability and willingness to work evenings and weekends An excellent eye for detail and a problem-solving attitude Must be reliable with the highest levels of personal and professional integrity Very customer-focused, target-driven and results-orientated with the ability to communicate and monitor effectively Flexible and strategic team-player who can work unaided under own initiative An active interest in the cultural sector

Note:

You may be required to carry out additional duties and take on other responsibilities. In these circumstances you will be expected to liaise directly with the General Manager/Directors. The Company reserves the right to vary or amend the duties and responsibilities of the post holder at any time according to the needs of the Company's business.

This list of duties is not exhaustive and may include other related duties as required to contribute effectively to the achievement of the business aims and objectives. If a need for action or an opportunity is identified, this must be brought to the attention of the General Manager/Directors.

The Plant Place

Started life as Allt's Nurseries under the Lees family, a local business that grew plants such as Chrysanthemums as well as vegetables and tomatoes for the local regional markets. By the late 80s our current owner, Simon, went to work for Allt's nursery. This is where his passion for plants began.

A passion for plants, dedication to customer service and a desire to start something new was the initial foundations for the beginning of The Plant Place Garden Centre which was founded in 1998 by our current owners Simon and Diane. Since then, the family business has blossomed into a remarkable garden centre with passionate staff, lots of amazing customers and an exceptional range of quality items across several departments.

Our Mission

To work hard with integrity, putting people first to deliver an exceptional customer experience.

Our Values

People First Hard Work Integrity
If you are looking for a challenging career with a company that grows its people and its business, and believe that you can help deliver our mission and live our values, then come and join our hardworking team of professionals that is passionate about people first and delivering exceptional customer experience.

Job Type: Full-time

Pay: From 35,000.00 per year

Benefits:

Company events Employee discount On-site parking Private medical insurance Sick pay Store discount
Application question(s):

Do you have at least 4 years of experience managing catering operations in a high profile hospitality or food service environment (e.g., 4 hotel, large restaurant, or entertainment venue)? Do you hold a valid NVQ Level 3 (or higher) in a relevant hospitality or catering field and Food Safety Level 3 certification? Have you previously been responsible for both front-of-house and kitchen teams, including staff management, menu development, and budget control? Are you able to work flexible hours, including weekends and occasional evenings, as required by the business?
Work Location: In person

Application deadline: 02/05/2025
Reference ID: Catering Manager