Chef Manager

The Plaza Group, founded by Pat and Una McDonagh of Supermac's, is one of Ireland's leading motorway and primary route service providers.With over 40 years of experience, we're proud to announce our newest Plaza opening in Ennis, Co.Clare, this Autumn-Winter.Successful candidates will be hired before the opening for training at another location.Title: Chef Manager- Macs Place DeliOBJECTIVE: 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 delicatessen area and its personnel.Have forward thinking and a creative flair for food and contribute to the profitability of the Deli through operation of effective cost controls and excellent customer service.The Job:OPERATIONS - GENERALSources, 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.Manage the day-to-day food zones while maintaining high food standards with adequate costing analysis and promotion of products effectively.FINANCEManaging budgets for the delicatessen area - in particular, sales, customer numbers, food, packaging, cleaning, labour, 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 the 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 MANAGEMENTThe recruitment, training, and development of high-quality personnel for the delicatessen areaMaintain 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 MANAGEMENTMenu planning and sustaining relevant food controls in ordering, stock rotation, stock control, and waste management.Ensure effective & compliant HACCP control systems are in place.Ensure policies and procedures pertaining to 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 management and personnel.Manage and plan the internal cleaning programme to consistently meet QSC requirements.Ensure effective and compliant HACCP control systems are in place and all relevant record sheets are completed.Stock Management.Ensure effective stock control systems are in place, ensuring stock is rotated accordingly and out-of-date stock is discarded appropriately.Ensure wastages in the delicatessen area are maintained at a minimum level through effective 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, damage).GENERALTo accept flexible work schedules when necessary for uninterrupted service to customers and to maintain flexibility within the team.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 the nature of the business, including the level of activity, staff quality, and staff quantity.Teamwork is essential to ensure that operations run smoothly across all areas and that communication flows effectively.Job Types: Full-time, PermanentPay: €45,******-€50,****** per yearBenefits:Bike to work schemeEmployee assistance programEmployee discountFood allowanceOn-site parkingWellness programExperience:Chef manager: 2 years (required)Work authorisation:Ireland (required)Work Location: In personReference ID: DC/EP