Chef Manager – Tuamgraney

22 MAY 2024

Macs Place Deli
Published
May 22, 2024
Location
Scariff, Co. Clare, Ireland
Category
Salary
Discussed at interview
Company
  • The Plaza Group
County
Clare

Description

The Plaza Group is one of Ireland’s leading independent motorway and primary route services groups.

The Plaza Group was formed by the managing directors of Supermac’s, Pat and Úna McDonagh who have over 40 years of experience in the sector offering world-class food and retail services. We are delighted to announce, that we are opening a new Service Station at Tuamgraney, Scariff later this summer.

As usual, our core brands include the iconic Supermac’s, Papa John’s Pizza, and the delicious SuperSubs outlets as well as Mac’s Diner Deli and our Barista.
The Plaza Group is committed to maintaining the traditional values that the Supermac’s name has become synonymous with. The company’s success is built on a unique menu, ideally suited to local tastes, using food and ingredients sourced locally wherever possible and enhanced by quality in every aspect of the preparation. We are the only quick-service restaurant to use fresh never frozen 100% Irish beef and chicken.

Join our team for this new location, and become part of Supermac’s and the Plaza Group's success.

Title: Chef Manager - Macs Place Deli

JOB PURPOSE:

The Chef manager provides overall leadership and supervision to the entire staff of the restaurant to ensure that the restaurant meets or exceeds the targets established for the store. The Chef manager directly supervises assistant managers, training coordinators, and staff at the unit level. The Chef manager conducts business daily as if acting as an individual owner of his/her particular shop. Support from the area manager is given when needed to facilitate the alignment of goals with that of the overall company, however, the Chef manager largely dictates the specific shop leadership. Within that scope fall many key functions such as budgeting, staffing, training, community involvement, inventory control, labor control, etc.

OBJECTIVE: To ensure delivery of all delicatessen and fresh food targets (in terms of Food Quality, Customer Service, Sales, Costings, Profitability, and compliance with Hygiene Standards) through the effective management of the delicatessen area and its personnel. Forward-thinking and a creative flair for food.

The Job:

OPERATIONS - GENERAL
• Sources, develops, and merchandises quality foods, suitable for eat-in or take-away, of the highest possible quality, whilst maintaining margins and profits.
• Ensures the deli area provides a variety of fresh, well-presented foods/pastries at all times of the day whilst operational
• Responsible for recruiting, training, and cross-training effective and efficient customer-focused personnel, whilst following company standards and policies.
• Ensure delicatessen standards are consistently improving in terms of sourcing new products, housekeeping, merchandising, presentation, and customer service
• Plan for market changes and demands as they arise – seasonality and local activity
• Ensure delicatessen promotions are managed appropriately with adequate costing analysis.
• Ensure all customer complaints are dealt with in the appropriate manner
• Ensure HACCP standards are implemented.
• Ensure overall customer service levels within the area are maintained at the required standard and up-selling of add-on items where possible.

FINANCE
• Managing budgets for the delicatessen area- in particular, Sales, customer numbers, food, packaging, cleaning, labor, and overheads.
• Ensure overheads are controlled and minimised where appropriate through effective management of the area.
• Ensure delicatessen sales are maximised through effective management of the area.
• Ensure delicatessen margins are managed appropriately and profitability of the area is maximised
• Promote sales within the delicatessen area & achieve sales targets as established by the store manager
• Meet targets as agreed including the achievement of the required profit margin for the area

PEOPLE MANAGEMENT
• The recruitment, training, and development of high-quality personnel for the delicatessen area
• Maintain training records and ensure refresher training is provided to personnel in the area as
appropriate
• Rostering and general management of personnel to ensure adequate cover within budgetary
provisions
• Managing the overall performance of the delicatessen area
• Ensure the delicatessen team is motivated
• Ensure the delicatessen team complies with the requirements of the area in terms of hygiene etc.

FOOD MANAGEMENT
• Ensure effective & compliant HACCP control systems are in place
• Ensure policies and procedures about fresh food are implemented and managed
• Ensure the area operates within relevant legislation in terms of HACCP
• Ensure you are up to date on all aspects of HACCP and food hygiene requirements and communicate the same to store management and personnel
• Stock Management. Ensure effective stock control systems are in place ensuring stock is rotated accordingly and out
of date, the stock is discarded appropriately
• Ensure wastages in the delicatessen area are maintained at a minimum level through effect management of the stock
• Ensure effective food management and waste systems are implemented, managed, and updated appropriately
• Identify areas of stock leakage and ensure effective systems are in place to minimise stock loss (e.g. through wastage, damages)

GENERAL
• To undertake other additional duties as may be assigned by the Site Operations Manager and Deli Area Manager.

WORK ENVIRONMENT:
Fast-paced “non-stop” environment. Physically demanding at times due to certain requirements of the business with regards to the level of business, quality of staff, and quantity of staff. Teamwork is essential to ensure the procedure runs smoothly in all areas, and communication flows.

 

"Only candidates living in Ireland and allowed to work here will be considered."

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