Catering Officer (Canteen)

Essential Qualifications and Skills

Minimum Candidates must:

• Have the requisite knowledge, skills and competencies to carry out the role to a high standard.
• Be capable and competent of fulfilling the role to a high standard.
• Have obtained at least Grade O6 (formerly D3) in five subjects in the Leaving Certificate Examination (higher, ordinary, applied or vocational programs) or equivalent, or have passed an examination at the appropriate level within the QQI qualifications framework which can be assessed as being comparable to Leaving Certificate standard or equivalent or higher, or have appropriate relevant experience which encompasses equivalent skills and expertise.

Desirable Qualifications and Skills The ideal candidate will have strong motivational skills to develop the team and achieve business goals. A passion for high quality food service, and experience in maintaining premium levels of health and safety, food safety and hygiene standards are also required.

Desirable

• Higher Diploma or Degree in Hotel, Catering or Hospitality management.
• Five years of operational experience, at least three of which were at a supervisory level in a high volume Catering or Hotel business or equivalent.
• HACCP experience in a high volume catering operation and experience of working with relevant legislation.
• A passion for food with a clear, concise customer service focus.
• Committed to a high standard of food service, self motivated.
• Excellent organisational, interpersonal and communication skills, spoken and written, demonstrated experience in supervising 30 or more staff required.
• Strong financial acumen with the ability to control food costs and ensure budgets are met.
• Ability to prioritise and deal with multiple responsibilities in a fast paced environment.
• Strong IT skills and demonstration of their application in an office management setting.
• Effective leader with excellent problem solving, decision making and process improvement ability.
• High attention to detail with strong observational and organisational skills.
• Good timekeeping, flexible with ability to work on own initiative.
• Be motivated, enthusiastic and reliable.
• Excellent communication and interpersonal skills.

Overview of the Role ATU is committed to providing an excellent catering service to students, staff and contractors.

The role requires a dedicated and experienced person to oversee the daily operations of our university canteen, provide a high standard of food service, excellent customer interaction and team organisation. This is an exciting opportunity for a passionate individual to drive the growth of the catering services while maintaining strict food safety, hygiene, and health and safety standards.

Duties

• Supervise day to day food service operations, ensuring a consistently high level of quality and customer satisfaction. Verify customer satisfaction levels at least annually.
• Oversee event catering, vending services and any additional food related services.
• Lead and direct the catering team, ensuring efficient service delivery and adherence to food safety and hygiene standards.
• Recruit, train, and develop staff to meet performance expectations and standards.
• Maintain full compliance with financial and administrative systems, including accurate record keeping and budgeting.
• Collaborate with the procurement department to devise or update tender documents, ensuring full compliance with the relevant public procurement guidelines. Negotiate contract details with suppliers, including summer schools and special events. Purchasing commodities used and maintaining stock levels.
• Control food costs, payroll, staffing levels, and ensure effective use of resources.
• Develop new initiatives to increase profitability and utilise the facility resources during the off peak periods. Expand the range of services offered.
• Plan menus, promotions and marketing strategies to enhance the service and customer experience.
• Liaise with key stakeholders, such as students, staff, suppliers, and external partners, to enhance service delivery and meet business goals.
• Address customer concerns and complaints professionally and efficiently.
• Stay informed on industry trends, consumer preferences, and operational best practices to continue improving service offerings.
• Ensure compliance with all food safety legislation, health and safety requirements, campus policies, procedures, and statutory regulations. Corrective actions must be taken to address issues promptly.
• Demonstrate continuous improvement.

Salary Salary Scale: €57,897 to €70,733

Candidates external to the sector may be appointed up to the 3rd point of the Salary Scale in accordance with University Policy.