Administrative Assistant, Operations

We are looking for an assistant and deputy to assist the Food and Beverage Director in the smooth running of the food and beverage offerings in the restaurant. Your responsibility is to develop, innovate, and deliver a product mix that is quality-driven while maintaining aggressive financial returns. This will be driven by ensuring that all working methods are reviewed, and best practices are achieved, so we can grow our business while delivering excellent guest service.

**Duties and responsibilities**
- Work and develop relationships with external suppliers to ensure the very best reputation within the industry and receive the service required to ensure that the operational Food and Beverage team can deliver the highest quality product and the highest financial return.
- Work closely with the manager to ensure correct stock levels are available from the central distribution area and to assist the operational food and beverage team.
- Ensure strict compliance with all relevant hygiene and safety legislation and requirements.
- Ensure that the industry standard regarding safety and hygiene
- Champion a training culture within the Food and Beverage team to ensure planning and a culture that exceeds the very best the industry has to offer.
- Constantly review the product range to ensure that all key quality standards are maintained.
- The Food & Beverage Department has a wide number of external contractors, and the Operations Manager will maintain close, professional, and effective links with all. They will ensure that suppliers deliver to stated agreements, best practices are followed, and technological advances are sought.
- Also manage all internal stakeholders, both other departments within the park that deliver services to the Food and Beverage team and support the Central Support
- They will also participate in the food development panel that sits to drive the food offer across the estate.
- Assisting Food & Beverage Director with managing health and safety and food hygiene, ensuring strict compliance with all legislation.
- They will be the department representative on the H&S Committee, be the first point of contact for the Environmental Health Officer and be responsible for investigating any alleged food poisoning cases and reporting to the Food and Beverage Director.
- They will also collate and disseminate food safety alerts when appropriate and be responsible for ensuring departmental compliance with the group health and safety policy.
- Manage the external food hygiene consultant and the resulting reports.
- Required to work with the Security Manager to deliver an effective loss prevention scheme.
- Responsible for maintaining and helping enforce the agreed brand standards for each unit by conducting and managing monthly audits.
- Also heading the department and representing for special events, working each special event as the departmental duty manager.
- This will involve all planning associated with each event, right through delivery.
- The Operations Manager is responsible for all trade press subscriptions and ensuring relevant information is passed on to the restaurant managers and assistant managers.
- They will also liaise with the Sales and Marketing team and Food and Beverage Director to collate and respond to all customer correspondence, ensuring this is communicated to the entire Food and Beverage team, where appropriate.
- The operations manager will be responsible for ensuring spend per head increases year over year without jeopardizing guest satisfaction or quality.
- They will maintain the F&B Management invoices and journals, manage and monitor expenditure associated with catering equipment repair, manage the asset register, and assist in budget setting each year for the department.
- They will also manage the incentive scheme, allocating and verifying spending, assisting in report analysis on stock and sales, and highlighting and acting on any anomalies.
- The operations manager will create and be required to operate within efficient labour budgets for each season, tracking labour spending and providing input regarding capital projects and initiatives.
- They will also take full responsibility for managing and meeting all committed budgets related to the staff restaurant.
- The job holder will act as a purchasing officer and budget controller for the restaurant, creating a professional relationship with all suppliers.
- This will include ordering equipment within financial constraints, querying invoices, and establishing a positive relationship with the Park Finance Department.
- The Operations Manager will assist in the planning and implementation of new ideas and menu specifications each season, working closely with Central Support to ensure they fit with guidelines and are of the high quality our guests expect.
- They will consistently review products delivered to ensure KPIs are met and take up any shortcomings with suppliers.
- They will also take line ownership of the corpo