Development Operations Chef

Role Responsibility

Running a group of restaurants within the Oxford street restaurant division. Responsible for the financial and cultural strength of your sites and teams. Delivering exceptional experiences in alignment with the Selfridges strategy.

AREAS OF RESPONSIBILITY

• Support and develop our site Chefs through effective feedback and coaching, both adhoc and through formal processes such as Business reviews, 1-1 with senior team in each site and menu development.
• Coach our teams to think differently about our ways of working and make operational excellence and collaborative working the norm
• Ensure that each restaurant’s head count is set at a level appropriate for the level of business expected, as per the payroll budget and sales plan
• Supporting our sites with their recruitment needs and shift cover
• Supporting our sites operationally on menu development and working alongside the team
• Ensure all sites are following a robust on-boarding programme for all team members.
• Monitor the restaurants holiday calendar, ensuring all areas are always covered 
• Ensure all team members follow all aspects of real time rotas
• Facilitate implementation and follow up of People Plan
• Facilitate development of all teams through communication of training opportunities; internally via My Workday – e learning and through the co-ordination of external training support(brands)
• Ensure all training records are up to date and refresher courses are scheduled in
• Supporting with HR processes as required’
• Ensuring all Due diligence consistently above pass rate 
• Time keeping and appearance are exemplary 

SERVICE

• Communicate Selfridges standards of excellence to all restaurant teams and work to achieve world class service standards and customer experiences in our restaurants
• Always take a hands-on approach, maximising the time spent in the restaurants each day

• Responsible for the running of all OB restaurants when scheduled on duty rota. This involves but is not limited to team cover, FM, service.
• Ensure that every restaurant operation has the required basic materials, such as agreed standard operating procedures (order of service, brief sheet, checklists, due diligence paperwork), food and drinks bibles and allergens sheets
• Ensure that good food technical and health and safety practice is always followed in Selfridges restaurants and that the restaurants meet store and industry standards
• Ensure that a weekly housekeeping walk takes place to monitor standards of cleaning and presentation in all OB restaurants.
• Understand the maintenance needs of the restaurants and ensure that each Restaurant runs a robust maintenance reporting and recording system in conjunction with the facilities team
• Support with Events in Restaurants and Director’s Corridor.
• Fir (Allergen Matrix) Spot checks and signatures
• Support on Trace all and Trace all pipelines
• All team members have done SOP for both recipe training and food technical compliance

CREATIVITY   

• Brainstorm and create new business opportunities that are commercial – unique – have longevity
• Own and deliver business opportunities when signed off by the Business  
• Strategize with Ex chef on Selfridges annual vision and key stories
• Drive and delivery of existing and new commercial aspects of all food
• Support and drive development that is at the forefront of food and gastronomy
• Work alongside Food hall – Food B & M to share and drive our business
• Shape and influence our sustainability – biodiverse story  
• Present all newness and creativity to Ex chef and director level  
• Cascade to our team, short, medium, and long term – Vision – strategy

MENU DEVELOPMENT & NEWNESS

• The driving force behind menu creativity, development that is achievable, commercial, consistent in its delivery and talks to our sustainable pillars  
• Drive the sustainability story with Own bought and support all concessions
• All new Suppliers are signed up with trace all is completed and approved well in advance of any launches and in line with the allergen matrix
• Working with your Head Chefs and Sous chefs to support the roll out of all menu changes in association with the menu roll out calendar ensuring all measurable points are hit
• Ensure that your Head Chefs – Sous chefs and restaurant Managers are prepared for all menu changes big and small – menu specs, FIR, training, and knowledge quizzes for all staff.
• Ensure that your RMs are supporting with all Mission updates, FOURTH recipe and PLU checks
• Delivering menu briefs to the graphics team allowing enough time to proofread and deliver to site in conjunction with new menu launches. This should be in partnership with your OPS Manager
• All menus when going live are relevant in correct areas – online – information desk – personal shopping – open table  
• Support and drive our Instagram message and story telling
• Analysis of menu sales used to support newness and development of the offer by site in conjunction with your OPS Manager
• All new business ideas and launches are supported whether in restaurants or around the business to drive sales. raise awareness and support the business needs

SYSTEMS

• Monitoring the Fourth Hospitality system, checking the pending/approved orders, monitoring the daily wastage and site transfers
• Work alongside food technical , Food purchaser with regards Traceall
• Ensure that everyone is following the ordering process/guidelines correctly.
• Sign off equipment orders placed by the managers.
• Monitor real time rotas with restaurant managers and we deliver all KPIS

FINANCIALS

• Daily and weekly sales (Magic 9)
• Payroll analysis, working with our sites to drive sales and opportunities
• Period end analysis of our businesses, working with the Senior Operations manager
• Monitor Restaurant P&L and deliver appropriate actions to maximise performance
• Analyse performance each period, and cascade results to Restaurant Managers, including Restaurant Pack, Margins Report, Payroll Report, People Stats and GMC report
• Manage payroll results feeding into the Senior Operations Manager feedback on our sites when the results are posted.
• Own incentive budget and run competitions and incentives

LEADERSHIP

• Consistently role model the Selfridges values; smile and connect with team members and customers, promote face to face time and two-way communication, say thank you and recognise achievements and reach out and learn from others.
• Lead and execute the restaurants strategy , development of our teams  at site level
• Provide inspirational leadership for the team, setting clear direction and providing feedback and support to enable great performance
• Ensure that business messages (immediate and long term) are cascaded effectively to all members of the team
• Ensure teams (Chef) have regular team meetings and 1-1 catch ups –
• All team members are aware and engage in key Pillars of the business – Diversity board – sustainability – Green warriors etc

The Ideal Candidate

• In depth knowledge and a passion for food & restaurants with the ability to thrive in a fast paced and best in class organisation
• Drive creativity and development
• Help shape the sustainability story and our road map on sustainability across all restaurants
• Highly driven, possess exceptional communication skills
• Ability to influence and inspire teams across multiple sites
• Ability to create strong relationships across a multitude of departments understanding the importance of inter-departmental support to succeed in our goals
• Able to collaborate with all areas of the business e.g. taking part in cross store / functional meetings / projects as appropriate

Package Description

Selfridges today is more than just the sum of its products - it's a shopping experience that promises to surprise, amaze, and amuse its customers by delivering extraordinary customer experiences. Our people are central to us achieving this; as Development Operations Chef you would be supporting our vision "To make Selfridges as famous for food as it is fashion" 

Selfridges