Cafe Manager at Jet Age Museum

ROLE

1.  Jet Age Museum engages with people in Gloucestershire and beyond to foster interest in the aviation history of the County from the earliest days of flight, through the birth of the Jet Age to the aerospace industry of today. 

2.  The role of the Café Manager is to ensure that:

(a) The café presents a well-stocked and attractive offer for visitors and that guidance on customer service standards is provided for all café volunteers.

(b) Volunteers are given appropriate on the job and other training to operate the café to the standards required by Food Hygiene regulations.

3.  The café Manager will co-ordinate activities by all departments engaged in looking after the café, working closely with other managers, co-ordinators, volunteers and external agencies as required.

RESPONSIBILITIES

4.  The café Manager is responsible for:

(a) Maintaining café plans and procedures documentation for the guidance of volunteers operating the café and Duty Managers.

(b) Supervising the use of the café, with assistance of Duty Manager, to ensure standards of customer service and cleanliness are maintained.

(c)  Maintaining documented food safety management procedures for the café based on the HACCP (Hazard Analysis and Critical Control Points) in accordance with Food Standard Agency guidance. Regularly complete a Tewkesbury Borough Council (TBC) Food Hygiene self-assessment questionnaire (see TBC website) and where required take action to ensure compliance and guidance provided.

(d)  Ensure the Café volunteers are aware of what is expected during a no-notice TBC Food Safety team inspection to establish compliance with Food Hygiene Legislation.

(e)  Ensuring Cafe volunteers are trained in all aspects of the cafe procedures (OJT) and completing appropriate OJT and paperwork.

(f)    Encourage café volunteers to undertake formal food hygiene training to Level 1 or 2 as appropriate for their role in the café.

(g)  Sourcing food and beverages to be sold in the café from trusted suppliers, maintaining an adequate stock in the café with a reserve in the café stockroom.

(h)  Controlling pricing to ensure an appropriate profit is generated so that the café contributes to the Museum’s overhead running costs and future development.

(i)  Conduct an annual price review in August/September each year.

  Complete a stock check (cost price) of non-perishable items as at 31 August /1 September each year as required for the annual statutory accounts.

(j)  Liaise with IT support and arrange for café till prices to be undated as required.

(k) Completing monthly Purchases sheet and forward to responsible Trustee.

(l)  Sourcing and maintaining appropriate equipment and crockery to be used in the café and arrange maintenance, repair and replacement of these items where appropriate.

(m) Ensuring the café area and equipment, not covered by the commercial cleaning contract, are inspected regularly and cleaned as required.

(n) Appointing a Deputy/Deputies Cafe Manager to help carry out the responsibilities of the Café Manager.

SKILLS/INTERESTS NEEDED:  

5.  Background in catering useful but not essential. General interest in catering and customer service desirable.

TRAINING OFFERED: 

6.  On the Job training with Café Manager/Deputy Manager and Food Safety on-line training provided. 

TIME COMMITMENT SUGGESTED: 

7.  Around 6 hours per week

LOCATION: 

8.  Museum and some administration from home.

MAIN POINT OF CONTACT/SUPERVISOR: 

9.  The Trustee Champion for Visitor Services.