Visitor Services Supervisor – Food & Beverage

ASVA; Ballachulish; Remote; GBP 26,000 - 36,000; Full time

Job summary

The National Trust for Scotland is seeking two Food & Beverage Visitor Service Supervisors for the Glencoe Visitor Centre, Ballachulish, Highlands. You will oversee the busy Highland Coo Café, deliver high-quality food and drink, and contribute to our visitor experience and fundraising efforts.

You will supervise a team, support duty management, and collaborate with the Catering Development team to meet standards and financial targets.

Qualifications

• Experience in F&B leadership and catering operations.
• Knowledge of health and safety, licensing and food hygiene.
• Ability to lead, train and coach a team.

Responsibilities

• Lead catering operation and menu development.
• Manage stock, cost control and budgets.
• Provide duty management and ensure visitor safety.

Job description

Organisation: The National Trust for Scotland

Location: Glencoe Visitor Centre, Ballachulish, PH49 4HX

JOB PURPOSE

This is a fantastic opportunity to join our leadership team in the stunning Glencoe National Nature Reserve at our Visitor Centre, which welcomes hundreds of thousands of people from across the globe every year.

This is a chance to use your Food & Beverage expertise in a meaningful way. Our Visitor Services Supervisors play a pivotal role in creating exceptional visitor experiences and enabling our charity to generate the income that supports the conservation of this special place.

As one of two F&B Visitor Service Supervisors, you will be responsible for the smooth day-to-day catering operation at our busy Highland Coo Café, delivering our quality standards and performance targets, while ensuring we offer customers a memorable F&B experience.

You will lead by example, producing an enticing menu, recommending and upselling our range, and promoting complementary income-streams like retail, memberships and donations. You’ll also help answer visitors’ questions and share your enthusiasm for Glencoe’s stories, the work we do and what their money is funding.

You will be an enthusiastic team player who can supervise, coach and motivate your staff. You will also be part of a broader duty management team, promoting good communication across the site and a joined-up visitor services provision.

KEY RESPONSIBILITIES AND ACCOUNTABILITIES

Catering operation

• Contribute to menu development ensuring our café offering is appealing, profitable and sustainable.
• Lead with preparation, cooking, training and presentation of a high-quality food and drink offer.
• Ensure compliance with health and safety, food hygiene, food allergens, licensing and environmental health standards, completing all related record-keeping.
• Accountable for cost-effective stock management, ordering, storage and wastage control.

Visitor experience

• Offer excellent customer service and ensure all members of the catering team do the same.
• Support property-wide targets for completion of visitor surveys to understand more about our visitors.
• Act as one of our duty manager team, responsible for ensuring a safe and smooth visitor operation, opening/closing the visitor centre, addressing issues and emergency procedure and providing relief cover, as required.

People management

• Supervise the activities of a team of permanent and seasonal Visitor Service Assistants (VSAs), achieving excellent staff performance and motivation through effective induction, training, task-setting and coaching on front and back-of-house routines.
• Prepare F&B rotas and holiday allocation to meet business needs.
• Work closely with specialist advisory colleagues, i.e. our Trust-wide Catering Development team.

Finance Management

• Share responsibility for achieving an F&B budget of over £1,000,000 per annum.
• Monitor commercial performance and adjust activities to capitalize on sales opportunities and run a cost-effective profitable F&B operation.
• Supervise daily café till operations and perform end-of-day income reconciliation as a duty manager.
• Assist the F&B Manager with menu costing and stock-taking.