1. Serve customers with high standards of customer care at all times
2. To be responsible for the cashing up procedure of the cash floats in your area of supervision
3. To follow the University’s financial procedures in order to bank daily cash sales
4. To ensure that Licensing Laws are adhered to
5. To be involved in staff training to include health and safety, finance, food hygiene and operational procedures
6. Establish excellent systems of communications with all members of operations staff
7. Contribute to team meetings and staff appraisals
8. To ensure that food hygiene legislation and the HACCP control systems are adhered to
9. To work as a team of Supervisors to ensure that all catering outlets are adequately supervised to meet the needs of changing business
10. To take an active interest in and contribute to the delivery of successful promotional campaigns
11. To collate, report and action all customer feedback in order to continually improve the business
12. Ensure that as part of your duties you minimise energy consumption e.g. water and electricity and maximise the recycling opportunities for waste. Encourage staff awareness of the impact of their actions on the environment and attend training courses on environmental awareness as and when required.
13. To report all incidents and accidents as per legislative or University procedure.