To provide a welcoming and friendly customer experience within the campus, delivering excellent customer and food service. To ensure the unit you work in is clean/hygienic, restocked, and customers are advised of the products available (e.g. meals, snacks, restaurant open times and allergens etc.)

Front of house and back of house duties:

• Greet customers as part of the front of house team, serving customers with food and drink choices and resolving queries relating to products (including allergens and dietary needs).
• Deliver excellent customer service to ensure high levels of customer satisfaction.
• Assist in a wide range of preparation, cooking and serving of food.
• Serve meals, snacks and drinks including taking payments at tills using cards and cash, resolving and clarifying purchase choices and special offers.
• Resolve initial customer queries (or refer to a supervisor/manager for more complex concerns).
• Clean all equipment, crockery and cutlery as required.
• Support, operate and provide service in areas including but not limited to: the Serveries, Hospitality orders, Functions/Events, Coffee Shops, Bars.
• Ensure all food is handled in accordance with the standards specified in the Food Safety & Quality Management System and regulatory requirements.
• Carry out and record any food safety and stock checks specified by the Unit Manager or Assistant Manager, or Supervisors.
• Take delivery of stock including food/provision, checking and accounting for such items.
• Receive deliveries and check supplier invoices in accordance with the company systems/procedures.
• Ensure all waste is removed promptly and placed in the correct waste containers in accordance with site waste management plan.
• Ensure all raw materials and packaging materials are stored in the correct areas of the site.
• Carry out tasks in the most efficient manner, taking into account any production or allergen constraints, to meet customer orders.
• Ensure all work is carried out in accordance with the relevant H&S legislation and Codes of Practice.
• Ensure all production and quality records are completed accurately and on time.
• Participate in ongoing professional development and training that may include off-site and occasionally overnight travel.
• Carry out tasks as requested by your supervisor/manager.

For almost 20 years, for every client, in every location (whether that’s an office, stadium, cathedral or university), we have created beautiful spaces, exciting menus and friendly teams, so that each and every customer can have the hospitality experience they deserve. We need the brightest and the best to join us to make this all possible. We will support you to create your hospitality legacy and build a career that you are proud of.

Our drive and belief in our people, means that we always strive to supercharge our team’s careers. ‘Better’ is a daily habit that sits deep within our DNA, meaning learning will be front and centre of your experience working with us.

Join us, and be part of the food revolution! BaxterStorey

Values:

ALWAYS VISIONARY We strive for better, we never settle, never compromise, never follow. We lead the way, blazing our own trail.

WHOLEHEARTEDLY POSITIVE We are up-beat, motivating and inspiring. Our love for what we do radiates through our food, and is amplified by our people.

CREATIVELY COLLABORATIVE We embrace our differences to push creativity and we work together to be better.

FOREVER CONSCIOUS We work together as a team to lead by example, protecting the planet and supporting local communities.

Interested?

Even if you don’t meet all requirements, we like to hear from you. If you are motivated and hungry to learn, we can work together to develop your potential.

BaxterStorey is committed to encouraging equality, diversity, and inclusion among our workforce. The aim is for our workforce to be truly representative of all sections of society and our customers, and for each team member to feel respected and able to give their best. And to support our commitment to this we have set ourselves an ED&I (Equity, Diversity and Inclusion) ambition to ‘set the standard and to be recognised for having the most inclusive culture in hospitality’