Salary: £35000 – £35000
Shift hours: Permanent
The core function of this role is to lead a team in delivering the race-day and non-race-day experiences for the Jockey Club customers. The role would provide a go to person for the team – meetings, day to day questions, technical questions, etc. There is a fixed team of 2; 1 Operations Manager and 1 Sous Chef, supported on event days by up to 20 Chefs, 25 Managers and up to 250 front line operational team members.
Kempton Park Racecourse operates over 77 race days as well as hosting conferences and other non-racing events throughout the year.
Jockey Club Catering was formed in 2009 to provide outstanding catering, hospitality and customer service at all of The Jockey Club’s racecourses nationwide and has a portfolio of 15 racecourses delivering catering to over 333 race days a year.
Jockey Club Catering delivers exceptional race day experiences through great people; and amazing customer service and providing ‘Legendary Experiences’ to all our customers at our event days.
Work closely with the Jockey Club Catering senior leadership team and the Jockey Club stakeholders in the London Region and at senior level. Establish and sustain a powerful partnership and maximize the contribution of support functions to shape and drive the catering strategy, based on operational excellence and best practice.
Partners and Suppliers, ensuring strong relationships with key suppliers to maximize concepts, ideas and activation showcasing the best of each supplier where possible on the racecourses. The ability to keep all suppliers in harmony whilst keeping them happy whilst also delivering on contractual agreements.
Kempton Park Community, working with the local community including colleges and schools to promote opportunities for the next generations in the catering industry.
- Operational delivery
- Commercial performance
You will be passionate about food, hospitality and people, with a natural flare for guest focus and quality of experience at all levels.
Demonstrating a passion and hunger for ensuring an exceptional hospitality experience, able to inspire the entire and varied team to work as one to delight in delivering the best possible food and experiences. Known for leading from the front with ability to critically review new project layouts and ideas, as well as proposing own ideas to develop sizing and set ups as well as the food quality and service.
You will hold extensive experience gained from a major leisure venue and operational contract management experience is a bonus. Able to manage both C&E and fast paced race day offerings with multi-site/multi venue experience.