Tea Room Supervisor
Title: Tea Room Supervisor (Maternity Cover)
Responsible to: Front of House Manager
Hours: 30 hours per week Tuesday – Saturday (Full Season)
Min. 20 hours per week (Closed/Truncated Season)
Main Purpose of Job
The post holder is responsible for all day to day requirements inc. catering and supervisory, in the Duchess Jean Tea Room.
1. Primary Duties
a. To be responsible for the preparation of food and drink as required in the tea room
b. To be responsible for all matters relating to the Tea Room Till, inc. credit card purchases, refunds and on the job training.
c. During each shift, to coordinate, supervise, support and, where appropriate, induct, volunteers in their roles
d. To work closely with the Volunteer Team Leaders and the Front of House of Manager to ensure a consistent service throughout the week from all Tea Room teams
e. To ensure compliance with statutory regulations regarding Health & Safety, Food Hygiene, food allergens etc as well as the Museum’s own policies and procedures.
f. To ensure the Tea Room and servery is kept tidy and clean throughout the day
g. To ensure delivery of exceptional customer service from all Tea Room teams and volunteers and to deal with all customer enquiries and complaints.
h. To have a flexible attitude to change.
2. Tea Room Catering
a. To prepare food and drink items in response to customer orders
b. To be conversant in all Tea Room procedures and practices, suggesting improvements as necessary.
c. To support the Front of House Manager in the successful delivery of high customer service required of Tea Room activities.
d. To monitor and notify the Front of House Manager when supplies and stock are required
e. To ensure all food and other displays are regularly changed and updated accordingly
3. Supervisory Role
a. To supervise all tea room volunteers and be the first point of call for all ‘on the day’ issues
b. To ensure all new volunteers, be they new or covering from a different shift, are welcomed into the team
c. To ensure all policies and procedures, as directed by the Front of House Manager are followed including those required to ensure a consistent set of work practices for each volunteer shift.
d. To deliver ‘on the job’ training and support in all aspects of the Tea Room operation as required.
a. To work closely with and support teams of volunteers.
b. To develop and implement practices to reduce food waste to a minimum.
c. Act as an outstanding ambassador for the Museum both locally and further afield.
d. Occasional weekend and evening work will be required.
e. The Cook/Baker and Tea Room Supervisor act as cover for each other during annual leave etc and therefore are not able to take leave at the same time.
All Museum staff are expected to:
a. Identify with and contribute to the museum’s mission, vision and Forward plan objectives
b. Adhere to health and safety policy and procedures, identify hazards and undertake appropriate risk assessments as required.
c. Perform their own general clerical duties including, but not limited to, typing, copying, faxing, mailing and filing.
d. Maintain confidentiality in all aspects of client, staff and agency information.
e. Consider the day to day environmental impact of their work and act to reduce accordingly i.e. turn off unwanted lights, reduce paper usage etc.
f. Follow any other reasonable duties as assigned by the Chief Executive.
g. To attend conferences and other learning opportunities as discussed with Line Manager.
The above is intended to provide a clear but concise statement of the present MAJOR TASKS and ACTIVITIES of the job. It is not an exhaustive list of all its detailed duties. As a term of your employment, you may be required to undertake such other duties as may reasonably be required of you in the post mentioned above.
The Museum reserves the right to amend the Job Description in consultation with the employee.
The Gordon Highlanders Museum pursues a policy of equal opportunities in the appointment and promotion of staff.