Venue Operations Manager

Public Diner Venue Operations Manager

Public Diner Project Background:

The public diner is an exciting new idea – a subsidised restaurant open to everyone offering affordable ‘healthy enough’ meals with an emphasis on local and organic sourcing. The emphasis in a public diner is on public service and delivering public good, not profit. To keep it affordable, it will have a limited menu and canteen-style service, and the food will have an attractive ‘home-cooked’ vibe – plenty of familiar dishes but adding in some tasty veg or whole grains where we can and cutting back on fat and salt without compromising on taste.

About Partnering Operator:

DUSA (Dundee University Students Association) is the partnering organisation for the Dundee trial period of the Public Diner project. As a student’s association our base values and ethos align strongly with the Public Diner project and we are excited to be the operating partner, we have a strong track record in providing value for money in our existing services, investing in our people and playing a vital role in the community which we hope to bring forward into this project.

The Purpose

We’re looking for a venue manager that is passionate and excited about the Public Diner project, someone who can set and maintain high service standards within the venue while using the commercial acumen to develop and grow the project.

We’d like the venue manager to be able to create a space where the community feels welcome to dine and try new and exciting foods.

The Role

Venue Management

• Managing day to day operations, optimise efficiency to help meet key budgetary controls
• Managing staffing profiles to guarantee the smooth running of operations
• Ensure all venues maintain excellent standards of service, quality & cleanliness
• Management of stock processes & systems, logistics & planning
• Working closely with key stakeholders to develop according the project in line with the strategic goals

Team Leadership & Management

• Managing relationships with key stakeholders both internal & external
• Collaborating with other members of the operations team to maximise project resource
• Lead from the front pushing training & development in all areas
• Conduct regular performance evaluation - offer constructive feedback, and identify development opportunities for direct reports with clear tangible KPI’s
• Foster a positive work culture focused on collaboration & solution focused thinking

Growth & Development

• Tracking trends & identifying growth opportunities within the venue
• Design of venue budgets collaborating with other stakeholders to set targets and goals
• Identifying wastage of company resource implementation of systems and processes to minimize waste of resources
• Analysis of systems and business models to identify strengths and weaknesses in the model

Compliance

• Fostering a culture where health & safety is considered a vital part of operations
• Ensuring financial reporting is tracked and demonstratable to internal & external stakeholders
• Adhere to & uphold company policies, procedures & processes regarding employment law

Customer Service

• Maintaining high levels of Customer satisfaction by delivering exceptional service
• Address customers complaints promptly & effectively
• Monitor customer feedback and react proactively to make improvements where needed
• Promote a customer centric culture amongst staff

Marketing & Promotion

• Develop and implement marketing strategies alongside the marketing team to promote The Public Diner
• Manage social media platforms to create a connection with customer bases
• Work collaboratively with the Marketing Team to increase footfall and connection with key customer base.

The Person

• Passionate & Motivated around the project goals
• Strong communication skills
• Ability to develop and grow a team
• Efficient & Productive
• Solution focused with strong critical thinking
• Experience with multiple different service styles
• Strong administrative skills
• Commercial Acumen
• Willingness to learn

Qualifications/Knowledge/Experience

• Good IT skills and familiar with EPOS systems
• Food Hygiene Level 3 Desirable
• Minimum 2 Years Hospitality Management

Hours of Work

The post is full-time, 40 hours per week with the hours worked each week varied in line with organisational requirements.