Main Job Purpose:
Ensure The Royal Foundation of St Katharine (RFSK) delivers an effective hospitality service across all food and beverage operations. The role aims to maintain financial sustainability—operating at break-even or a small surplus—while upholding the Charity’s commitment to affordability, inclusivity, and community engagement.
Reports to:
Food and Beverage Manager
Responsible for:
Food and Beverage Team
Usual Place of Work:
The Royal Foundation of St Katharine (RFSK), 2 Butcher Row, London E14 8DS
Working Parameters:
42.5 hours per week (inclusive of a 30-minute unpaid break per shift)
Working days will vary according to business needs. The role is based in a hospitality and events environment; therefore, evening, weekend, and Bank Holiday work is integral to the position. Includes Duty Management responsibilities during designated shifts
Relevance:
This document reflects the job content at the time of writing and will be subject to periodic review in line with operational or organisational changes. Any amendments will be discussed with the postholder prior to implementation.
Key Areas of Responsibility
1. Support of Charitable Objectives
Develop and demonstrate a comprehensive understanding of RFSK’s mission, including its focus on Worship, Hospitality, and Service.
Uphold and promote the Foundation’s ethos in all areas of work.
Contribute to achieving commercial objectives and budgetary targets in alignment with RFSK’s charitable aims.
2. Hospitality
Set and maintain a warm, confident, and efficient standard of service across the main building, meeting rooms and community rooms.
Ensure all areas are consistently welcoming, presentable, and safe.
Assist the F&B manager to develop and maintain a food and beverage offer that reflects community values and marketplace standards.
Regularly review F&B products and services, providing creative ideas and suggestions for improvement.
3. Customer Service
Monitor customer satisfaction and feedback to enhance the overall experience.
Assist The F&B Manager and contribute to the ongoing development of all F&B offerings, including marketing and forward planning.
Manage customer complaints promptly and professionally to achieve satisfactory resolution.
4. Event Management
Work collaboratively with the Meetings & Events team to support the delivery of break-even public and profitable private events.
Oversee the setup, execution, and breakdown of events, ensuring high service standards and smooth operations.
5. Community Support
Support the daily delivery of community activities and projects.
Ensure staff are fully briefed on community function sheets and aware of relevant requirements.
Guarantee that community rooms are prepared, clean, tidy, and hazard-free.
Keep staff informed about current community projects to effectively assist and guide participants.
Collaborate closely with the Community Projects team to ensure a welcoming and supportive environment for all.
6. People Management
Lead, motivate, and support the Food and Beverage team, to ensure excellent performance.
Recruit team members in collaboration with the Food and Beverage Manager.
Work closely with the Sales team to optimise in-house food service opportunities.
Foster a culture of innovation and creativity, recognising and implementing new ideas.
Identify and address training needs within the department and deliver relevant training sessions.
Ensure staff are trained in the correct use of equipment and updated on menu changes.
Prepare and manage staff rosters to ensure adequate coverage.
Conduct annual performance reviews, set objectives, and implement follow-up actions as needed.
Attend and contribute to weekly management meetings.
7. Business Management
Maintain effective stock control and manage consumption within budget parameters.
Collaborate with the Sales team to maximise seasonal and special event opportunities.
Minimise waste and ensure all financial transactions are processed in line with RFSK policy.
Ensure accurate administration of the Food and Beverage department.
Adapt and manage change effectively to meet evolving business needs.
8. Duty Management
Undertake Duty Manager responsibilities as scheduled.
Follow the RFSK Duty Management Guidance to ensure safe, efficient, and high-quality operations.
9. Food Hygiene and Safety
Maintain high standards of hygiene and cleanliness in all food and beverage areas.
Ensure compliance with all health and safety legislation and internal policies.
Oversee the maintenance and safe operation of all equipment.
10. Communication and Representation
Represent RFSK in person and across all communication channels in a manner consistent with its ethos and values.
Attend and represent RFSK at professional, corporate, charity, community, and social events.
Work collaboratively with colleagues across departments to achieve organisational goals.
11. Environment, Health & Safety, and Security
Actively contribute to RFSK’s sustainability and waste minimisation goals.
Follow RFSK’s environmental policies and promote eco-friendly practices.
Ensure safe working practices in line with all relevant policies and procedures.
Maintain security awareness, including responsible key management.
Stay informed about emergency and security procedures.
Report all health and safety issues or refurbishment requirements to the RFSK Health & Safety Committee and follow up accordingly.
Attend required health and safety training sessions.
