Working at St Peters Garden Centre.

Here at the garden centre we have a great team of people that work extremely hard to achieve the highest standards. Our staff are our greatest asset which has helped us win awards, and celebrate 30 years of trading.

St Peters Garden Centre is a family owned business and is a great place to work, we have some of the most dedicated staff who will help you to settle in, it will feel like you are part of the family from the moment you arrive.

Full Time Cafe Supervisor

YOUR ROLE:

The role of Cafe Supervisor is to assist the Restaurant Management Team in the daily running of the cafe and be
part of the restaurant management team that helps supervise and guide staff to achieve our departmental goals within the organization vision and strategic plan.

As a cafe supervisor, you work both with the restaurant manager, the restaurant supervisors, Kitchen teams and
the staff in the department.

As cafe supervisor you will represent the staff to the manager, working alongside them on a daily basis. The cafe supervisor will also represent the manager to the staff, working with the manager to run an effective department. You really are in the middle of everything that goes on in the department.

Your overall objective is to help maintain order within the team and oversee the performance of departmental tasks to the benefit of the company outlined by your manager through your initial induction and further supervisory training which in turns provides a direct benefit to our customers.

Working with the restaurant manager as a team, you have to be able to communicate the department objectives to the staff and work with them on the actual day to day tasks, training the staff where necessary, monitoring the quality of service, work effort and outcome produced to which you provide feedback to the restaurant manager when tasks are completed or seek help from the restaurant manager when situations are beyond your authority or experience.

YOUR DUTIES AND RESPONSIBILITIES:

• Assisting the Restaurant Manager in the running of the cafe.
• Provide good leadership whilst consistently meeting the department objectives.
• Help deliver daily service briefs before and during service to inform the staff of the daily objectives, tasks and inform them of any new changes.
• Preparing daily staff position plan to ensure that the cafe is adequately staffed at all times to cope with projected customer volume.
• Organize staff break times in the morning in accordance to break rules given to you by the Restaurant Manager.
• Maintaining staff welfare and morale.
• Communicating effectively with staff.
• Promote company values and professional behaviour.
• Leading staff to give excellent customer service.
• Assisting the Restaurant Manager in identifying the staff’s training needs and helping with on-the-job training.
• Help deliver staff induction training to new members of the team.
• Help deliver coaching to staff that need more training and help with in their job roles.
• Assist in maintaining and policing the systems, code of conduct rules, policies, and procedures of the restaurant department.
• Assist in making sure the standard of work and performance of the staff is of the highest level to meet the standards of the restaurant department.
• Ensuring guests are served efficiently with well-presented, good-quality food and drinks in a relaxed environment.
• Handling of customer complaints and compliments.
• Overseeing the cleaning and preparation of the restaurant before and after service.
• Checking that there are sufficient supplies e.g., crockery, cutlery, glassware, equipment, condiments in the restaurant to serve guests effectively.
• Checking dry stores daily to make sure there is sufficient stock levels of product lines to deliver the menu and placing orders with our suppliers for next day delivery using the ordering methods used in the department.
• Reporting any maintenance problems to the Restaurant Manager.
• Handling the payments of customer bills and ensuring that company policy on cash handling is followed.
• Setting up and Closing down of all tills and doing End of Day Batching for Accounts Team.
• Maintaining a knowledge of current legislation and ensuring that all staff follow company procedures regarding relevant legal requirements.

SUPERVISOR BEHAVIOR & EXPECTATIONS:
• Be Hardworking, enthusiastic, and honest.
• Have good punctuality.
• Have good time keeping.
• Be organized.
• Have good time management and self-awareness.
• Be humble and open to constructive feedback and debate.
• Be motivating and influential to your team and the staff you lead.
• Take pride in your appearance and meet the standards of the uniform policy.
• Use common sense and initiative.
• Be a team player and contribute by getting stuck in and helping their team instead of watching from the side-lines.
• Lead by example and take pride in your work.
• Provide good leadership to the team and supports them in times of difficulty when under pressure.
• Be the professional example and role model for the team, setting the example of what is expected from us as employees and co-workers by compliance to the department code of conduct policy.
• Encourage excellent customer service.
• Communicate effectively to your team, co-workers, managers, and customers.
• Be a champion to drive the business forward in terms of customer service, customer experience and sales by showcasing to customers the very best at what we do and offer.
• Be able to adapt and multitask accordingly under high pressure whilst maintaining a Calm Cool Mindset.

Full job description available from The Restaurant Manager.

To apply please click here https://hr.breathehr.com/v/cafe-supervisor-18479

Cafe Assistant

YOUR ROLE

As a member of Poppy’s Farm Cafe Team you are responsible of ensuring our customers get great customer service each time they visit the Café and Farm Experience. You will be responsible for helping to deliver a smooth and efficient service in the café with the help of your fellow Café team co-workers, reporting to Poppy’s Farm Supervisor.

As a Cafe Assistant you will be meeting and greeting customers who enter the café looking to purchase food and drinks from our Café Menu. After successful completetion of your induction , you wil be confident in delivering service and skills in the following areas of the café:

• Barista Station- Making and serving hot drinks using an espresso machine and delivering the drinks standards set out in your Yallah Barista Training Workshop.
• Till Point Operator- Meeting and greeting customers placing an order with you , entering customer orders into the till , taking and processing customer cash and card payments. Deal with customer vouchers and loyalty reward cards.
• Waitering- You will be waitering on our tables outside by the lake, delivering customer orders , clearing tables, and keeping the area tidy clean and safe for our customers.
• Potwashing- Help keep the service flowing by helping out your team by keeping on top of the Café Potwash area , washing and cleaning customer crockery, Cultery and team equipment.
• House keeping- Help maintain the clean and safe hygiene standards of the Café and Customer Area by doing good Food Safety Hygiene Practices, maintaining the cleanliness of the café and its equipment.
• Team work- Help assist your co-workers during service by helping were is needed. You will be expected to re-stock the drinks fridge , milk fridge , grab and go point of sale displays. Build effective relationships with your co-workers.
• Catering Food Preparation- prepare and serve cold and hot sandwich menu aswell as prepare kids lunch boxes for the day ahead. Prepare and serve Afternoon High teas for customer bookings.

KEY RESPONSIBILITIES

Operational
• To always be customer facing and greet and engage with all customers entering the Café with a warm friendly smile and Hello.
• Ensure the efficient and safe use of equipment in all areas of the Cafe.
• Ensuring high standards of food hygiene are maintained throughout at all times each day.
• Ensure the cleanliness and appearance of the Cafe is maintained and cleaning is done each day as per the Daily Café Schedule.
• Ensure efficient set up & clean down at the beginning and end of each service using the correct clean down procedures and re-stocking systems that are in place.
• Keep all work areas clean and tidy and clutted free to encourage a safer working environment.
• Use the Espresso Machine to the correct Barista standards set out by the Managers, delivering the best coffees experience as possible each time set out from your Yallah Barista training.
• Taking Customer orders through a till point and correctly tendering money transactions.
• Ensuring all food dishes that leave the Café are correct and looks presentable to a high standard every service.
• Up hold great Waitering practices when serving customers daily.
• Help ensure Food Safety Hygiene Legislation is maintained whilst on shift.
• Ensure all products in fridges are kept tidy, clean and well stocked every day using our due diligence systems of first in first out system rotation FIFO.
• Ensure all tables are cleared and cleaned promptly following customer departures when possible.
• Notify Café Supervisor of low stock levels and add them to the relevant supplier list on white board in the Cafe.
• Ensure Storage areas are properly maintained, retaining stock rotation daily and cleanliness and organization every day.
• Consistently monitor the Outdoor Customer area for dirty tables.
• Customer check backs and prompting any member of staff to attend to those tables in that Table plan section, if you cannot leave your position or task at that moment.
• Encourage new and younger members of the team to assist in meeting the correct restaurant standards in their roles and leading by example.
• You must be able to multi task and quickly work in different positions to cover any eventuality on shift.
Service
• Primary objective is to make sure service is working efficiently and smooth with limited customer distractions to their experience.
• When Waitering tables we must make sure we deliver great waitering and hospitality skills.
• Make sure the customer condiment area is stocked up with all the necessary items for customers to use during service. (cutlery/napkins/condiments/fresh bin liner)
• Promote and upsell the Menu to our Customers through great convocation and personal recommendations.
• Be Always ready to welcome customers with a smile and a ‘’hello, how may I help you?’’
• We must ensure the customer experience is of the highest possible standard at all times set out by our Cafe Standards.
• Use good initative and communication skills to resolving any customer issues in a professional polite manner whilst capturing regular customer feedback.
• Ensuring set up and close down for each service: breakfast, lunch & Afternoon is correctly done to standard each day.
• Run Food from the Cafe Kitchen Pass to the correct tables accordingly from instructions on the Table Cheque.
• Be able to adapt and multi task accordingly under in high pressure environment whilst maintaining a Calm Cool Mindset.
• Team work is vitally important and is the corner stone of our success so please help your fellow teammates and encourage a positive can do culture.
QUALIFICATION REQUIREMENTS
Below is list of qualifications that are desirable or should be working towards:
• H&S Levels 1 & 2 must be completed on GCA Grow.
• Food Safety Levels 1 & 2 must be completed on GCA Grow.
• Food Allergen Awareness level 1 course.

PREFERRED SKILLS / BEHAVIORS
• A Hardworking, enthusiastic, honest individual.
• A ‘people person’, someone with great interpersonal skills, Good with colleagues, and customers.
• Someone who strives to make the team around them fantastic and produce results as well as motivating them to do better.
• Good Punctuality
• Good Time keeping
• Takes pride in their appearance
• Able to use common sense and work on their own when given a task to complete.
• Keen to learn new skills and develop as a person from others with more experience in hospitality and catering.
• Able to work in a professional manner with their colleagues to deliver the overall vision and standard of the Café lead by the Café Supervisor and Restaurant Management.

ADDITIONAL NOTES
• Flexibility in working hours & Shift Patterns to suit the business in times of difficulty during quite spells and busy peak periods of trade throughout the seasons.
• You are responsible for your own self organization & time management.

To apply please click here: https://hr.breathehr.com/v/cafe-assistant-18478

Fulltime Or Part Time Qualified Chef

An opportunity has arisen for a trained Chef to join our kitchen Brigade in our Table Service Restaurant as a Chef de Partie.
We have a Full time and part time positions available with either a Fulltime contract of 40.75 hours week or a part time contracted minimum of 32 hrs a week that will include some weekdays and weekends. More hours will be available to pick up during peak trading times throughout the seasons. Average Hours during peak trading time can be up to 42 hours per week if required to do so. 
Salary based on experience.
The Role:
•    Both Full time and Part time roles will required weekend work based on either a fortnightly rota or 5 day week. 
•    Working Shift Hours – 7am to 3pm / 8am to 4pm / 9am to 5pm.
•    May be required to work extra hours to cover holidays & sickness. This will involve some weekend working.
•    28 Days holiday per annum pro rata (inclusive of bank holidays, which are normal working days).
•    Training will be provided for the role during induction, but any Culinary Qualifications is Advantageous to the role.
•    Start date – as soon as possible with a standard 3-month probational period.
•    Must have a minimum of 12 months kitchen experience working in a a’la carte kitchen operation.
•    This position requires a minimum cookery skill level of NVQ level 2 in Professional Cookery and with a valid Level 2 Food Safety & Hygiene Certificate
•    Yearly refresher of FSA Level 2 certification, Free Parking, staff discount scheme and Uniform will be provided.
•    No Split shifts, No Evening Work however additional shifts can be picked up on seasonal events such as Late Nights and private events.
•    Must be minimum of 18 yrs. old to apply for this position
Key Responsibilities:

•    Be competent in working across all sections within a kitchen including prep, cold and Hot sections and service pass if required.
•    Ensure that the service, production, preparation, and presentation of food are always the highest quality for the section you are working on in line with current Food Safety/Hygiene legislation and Company Standards.
•    Support other chefs during prep and service in their sections, you will fully understand how the role contributes to the success of the restaurant.
•    Build effective and constructive relationships, communicate clearly, professionally, and concisely. Maintain a good level of understanding of the restaurant and hospitality industry.


If you believe you have the necessary skills and are interested in the role, please apply in writing, and include a copy of your CV to:
Robert Banks, Restaurant Manager -    Robert.Banks@stpetersgc.co.uk 
St Peters Garden Centre, Pear Tree Farm, Broomhall, Norton, Worcester, WR5 2NY
 

Chef De Partie Apprentice

An opportunity has arisen for an Apprentice Chef to join our kitchen Brigade in our Award-Winning Restaurant.
We have a position available with a contracted minimum of 30 hrs a week that will include some weekdays and weekends with time allocated to do your Chef De Partie Apprenticeship Course with Heart of Worcestershire College. More hours will be available to pick up during peak trading times throughout the seasons. Average Hours during peak trading time can be up to 40 hours per week if required to do so. 
Salary based on experience and level of the role.
The Role:
•    Apprentice position with minimum of 30 hours per week that will include some weekdays and weekends.
•    Working Shift Hours – 8am to 4pm / 8.30am to 4.30pm / 9am to 5pm.
•    Working Shift Patterns – to suit your Apprenticeship Course Requirements and kitchen rota over 7 days a week with 2 rest days in the week. 
•    May be required to work extra hours to cover holidays & sickness. This will involve some weekend working.
•    28 Days holiday per annum pro rata (inclusive of bank holidays, which are normal working days).
•    Training will be provided for the role during induction, with further Culinary Qualifications gained on the apprenticeship course.
•    Start date – as soon as possible with a standard 3-month probational period.
•    Must have a minimum of 3 months kitchen experience working kitchen operation.
•    Food Safety & Hygiene level 2 Certificate and training provided.
•    Yearly refresher of FSA Level 2 certification, Free Parking, staff discount scheme and Uniform will be provided.
•    No Split shifts, No Evening Work however additional shifts can be picked up on seasonal events such as Late Nights and private events.
•    Must be minimum of 17 yrs. old to apply for this position
Key Responsibilities:

•    Be enthusiastic and confident in working and learning all sections within a kitchen including prep, cold and Hot sections and service pass if required.
•    Ensure that the service, production, preparation, and presentation of food are always the highest quality for the section you are working on in line with current Food Safety/Hygiene legislation and Company Standards.
•    Listen and Support other chefs during prep and service in their sections, you will fully understand how the role contributes to the success of the restaurant.
•    Build effective and constructive relationships, communicate clearly, professionally, and concisely. Maintain a good level of understanding of the restaurant and hospitality industry.
•    Has self-drive to want to learn , progress and move up withing the team and company.

If you believe you have the necessary skills and are interested in the role, please apply in writing, and include a copy of your CV to:
Robert Banks, Restaurant Manager -    Robert.Banks@stpeters-gardencentre.co.uk
St Peters Garden Centre, Pear Tree Farm, Broomhall, Norton, Worcester, WR5 2NY
 

Finance and Admin Assistant

Role Overview
We are looking for a part time Finance & Admin Assistant to support and work alongside the Finance Manager.

Key Duties & Responsibilities:
• Counting till takings from previous days
• Preparing takings ready to be accompanied to the bank
• Making up floats
• Safe checks
• Entering data on daily cash sheet and reconciling to the monthly cash sheet
• Reconciliation petty cash expenditure
• Ordering stationary, including stamps and HTA and St Peters own vouchers
• HTA Redemptions and daily / weekly and monthly reconciliation of vouchers
• Sorting through opened post and preparing outgoing post, taking to the post office
• Working with the Finance Manager when needed to match invoices to delivery notes and PO's
• Reconciliation of invoices to PO's and raising credit notes as required
• Entering invoices onto Xero
• Reconciliation of statements to supplier ledgers
• Ordering and maintenance of uniform

The ideal candidate will have:
• Background in bookkeeping is preferred
• Previous administration experience is essential
• Excellent communication skills
• Great teamworking skills
• Flexibility to adapt to the needs of the business

Benefits

• Free staff car parking
• Employee discount across the business
• Uniform provided
• Flexible working (in line with the needs of the business)

To apply please click here: https://hr.breathehr.com/v/finance-and-admin-assistant-18636