University of Birmingham - Associate Director - Culinary De…

University of Birmingham - Associate Director - Culinary De…

ASSOCIATE DIRECTOR (CULINARY DEVELOPMENT) CANDIDATE INFORMATION PACK

Welcome

‘From world-leading research and teaching facilities to outstanding historical and cultural assets, our estate provides the physical foundations for our reputation as a great university and destination of choice for many around the world.’ PROFESSOR SIR DAVID EASTWOOD, VICE-CHANCELLOR AND PRINCIPAL

'Hospitality at the University of Birmingham should go beyond the simple provision of food and drink on campus and that the service should be linked to our brand, culture and values. Hospitality plays a key role in enhancing the staff, student and visitor experience. In order to address the challenges we have created a new structure and culture that supports a shared allegiance to common goals. The Associate Director (Culinary Development and Event Delivery) is a key leadership role who will play a pivotal part in leading the next stage of strategic development across food and hospitality and will add value to our student experience.'

SIMON BRAY, DIRECTOR OF CAMPUS SERVICES

‘As the education market continues to change, we must ensure we are providing world-class facilities to support innovative teaching and enhance the student experience. From our collaborative teaching spaces and state-of-the-art laboratories to technology rich learning environments and accommodation, we are educating the next generation of graduates to be independent problem solvers, great leaders and influential global citizens.’ PROFESSOR KATHY ARMOUR, PRO-VICE-CHANCELLOR (EDUCATION)

‘Our resources and facilities are envied in the sector. At Birmingham, we put people at the heart of everything we do and we are committed to providing our outstanding, talented staff and students with first-class physical resources in a beautiful campus environment so that we can attract the best and brightest and that they may excel.’

PROFESSOR TIM JONES, PROVOST AND VICE-PRINCIPAL

This

is a newly created leadership role heading the food development, innovation, and delivery

team of one of the largest hospitality organisations in the West Midlands. Reporting to the Director of Business and Operations (DoBOPS), you will have autonomy and freedom to act across the Division and provide advice that will significantly influence decisions relating to the area of impact. You will work collaboratively as a member of the Business and Operations (BOPS) and Food and Beverage Team, and make a significant contribution to the development and delivery of the unit’s business plan and service vision. You will be responsible for the leadership and management of the Food and Beverage provision, determining strategy, and driving operational consistency, innovation, and exceptional quality. You will lead the strategic development and operational performance of menu design, food production, presentation, and service delivery, creating appropriate and deliverable food offers. This will involve managing a large team through intermediate managers, to deliver effective and efficient services, achieving budget, ensuring legal compliance, and ensuring exceptional levels of student, staff and visitor satisfaction both in Edgbaston and at the University’s Dubai campus.

Introduction to the Associate Director (Culinary Development and Event Delivery) Role

The University of Birmingham

The

University was established in 1900, and has a pioneering history including being the country’s first civic University, the first Medical

School and the first Faculty of Commerce. The University offered the first ever sport degree in 1946 and became the first University to open a secondary school in 2015. In 2018, we also opened a new campus in Dubai, the first Russell Group University to do so. Today, the University of Birmingham is ranked in the top 100 globally and in the top 20 of all domestic league tables. The quality of what we do at Birmingham is widely recognised. The University’s prolific research portfolio has produced 2 Prime Ministers and 11 Nobel Prize winners, including 3 in 2016 for Physics and Chemistry. The University’s School of Sport, Exercise and Rehabilitation Sciences is ranked 6th in the world for its research.

The University of Birmingham is the largest of 5 Higher Education institutions in Birmingham with 23,000 undergraduates, 12,500 postgraduates and 8,000 staff. Our heritage as the original ‘redbrick’ is combined with one of the most compelling and ambitious agendas in Higher Education. Quite simply, at Birmingham we make things happen. The University is a founding member of the Russell Group (UK) and Universitas 21 (global) groups of research-intensive universities and its alumni population exceeds 300,000, spread far and wide across the globe. The University’s campus spans over 250 acres, nestled in leafy green Edgbaston, just three miles from Birmingham city centre. The University is home to the Barber Institute of Fine Arts, housing works by Van Gogh, Picasso and Monet; and the 100 metre high Joseph Chamberlain Clock Tower (affectionately known as ‘Old Joe’) a prominent landmark visible from many parts of the city. We have been integral to some of the greatest scientific discoveries of recent times, such as the Higgs Boson and Gravitational Waves, and are pioneering new approaches to tackling some of the biggest global challenges facing society; from antibiotic resistance and maternal health to conflict resolution and access to education.

Leading

Campus Services

a function of c.950 staff with a turnover of over £59 million, the Campus Services portfolio includes the University’s 5,000-bed student residential villages, sporting facilities, retail and food outlets, a new on-campus hotel and conference centre and 3 day nurseries. A number of campus-wide services fall under the remit of Campus Services including: cleaning, security and emergency planning, portering, post, visitor services, transport, waste disposal and recycling. The division also has responsibility for managing conferencing and events, and managing many of the University’s attractions such as Winterbourne House and Garden. Campus Services are proud to deliver service excellence, identifying innovative and sector-leading opportunities for income generation in alignment with the University’s 2030 strategy framework. This broad remit requires a blend of strategic, entrepreneurial and commercial acumen, and strategic leadership. The successful applicant will possess a commercial outlook, excellent influencing skills, the ability to lead high quality, high volume services for students, staff, and external partners in a research- intensive University.

About the Directorate

Business and Operations – Campus Services (BOPS) is a commercial hospitality business function with a £13.5 million turnover. Our vision is to simply go beyond food and drink on campus. Our food story provides our overarching ethos that will define and drive all food and beverage concepts, operations, and delivery across the University of Birmingham. The purpose of the Food Story is to deliver a framework to align with when conceptualising, designing and mobilising food and beverage throughout the University campus. It supports the attainment of optimal wellbeing, social, ecological, operational, and commercial outcomes for the outlets themselves and the University as a whole. It is based on a very simple idea – to provide fresh, locally sourced, good food made by talented well trained teams, who provide our customers with a great experience. The food story is integral to our future success and can be defined as: ‘the overarching ethos that will drive all food and beverage concepts, operations and delivery across the University’.

"We know from discussions with stakeholders and our own staff that we need to transform into a proactive, responsive, innovative and sector leading service. We will create a service function that delivers excellent alignment to the university's vision and ethos. We will proactively work with university stakeholders and students to drive creativity and innovation across our culinary offer. Food, beverage and hospitality is at the social, nutritional and wellbeing heart of the University. This role will drive innovation in a group of highly experienced and passionate chefs, food development experts and service ambassadors. Through ongoing market research, product development, targeted training programmes and operational optimisation, you will have all the ingredients to deliver service excellence."

Fiona Wilkie Director of Business and Operations – Campus Services

Values and Behaviours

Working effectively with others, using guidance, support and advice as appropriate. Understanding the broader context and how your own work impacts the local team and University.

COLLABORATIVE

Continuously reflecting on individual and team practices, recommending and adopting creative approaches to make improvements. Actively seeking and participating in learning and development opportunities.

INNOVATIVE

Reliable and highly motivated. Providing consistently high levels of customer service.

EXCELLENT

Self-aware and empathetic to the impact of your behaviour on others and how others behaviour impacts you. An ability to embrace different perspectives.

INCLUSIVE

Flexible and adaptable in approach and taking responsibility for achieving individual and team goals. Seeking advice when needed, and possessing a willingness to take calculated risks when appropriate whilst learning from mistakes.

CONFIDENT

The purpose of the Food Story is to deliver a framework to align with when conceptualising, designing and mobilising food and beverage throughout the University campus. It supports the attainment of optimal wellbeing, social, ecological, operational and commercial outcomes for the outlets themselves and the University as a whole which will include its Guild of Students In summary, the Food Story will be defined by the food vision: “With a respect for the environment and a considerate approach to customer needs, our spirited team will deliver authentic, sustainable, and inclusive food experiences across campus and the local community”

The Food Story

Key Pillars

Food at the University of Birmingham is accessible, considerate and affordable. Through tolerance and consideration, we will seek to understand how our communities develop their food attitudes, behaviours and beliefs. The University of Birmingham will respond accordingly to these evolving food needs and will be driven by considerations relating to culture, religion, activity levels, allergen needs, dietary preferences and diverse lifestyle choices.

INCLUSIVE

To be authentic is to be original, genuine and honest. The food experience at the University of Birmingham will echo these values through the dining concepts, menu composition and food delivery across campus. The culinary team will engage with local food partners and subject experts to guide, discover and drive knowledge and diversity. In-house learning and development programs will deliver an inspirational food experience to continually develop a culture that encourages and fosters passion and innovation.

AUTHENTIC

The food and the University of Birmingham will remain ecologically protective and aligned with green values echoed by customers and the local community. Our kitchens will utilise latest technology applications to measure and monitor food waste and deliver farm to fork provenance through online app platforms. The University of Birmingham will nurture a sustainable workforce through training, empowerment and career pathways advancement. Finally, the University of Birmingham, supported by expert procurement partners, will continue to develop local supply partnerships and incorporate seasonal recipes in our food sourcing approach.

SUSTAINABILITY

Job Description

Role Summary Campus Services (CS) employs over 950 staff with a turnover typically in excess of £59m in the last financial year. CS plays a key role in the quality of the student, staff and visitor experience, providing services across diverse areas such as the University’s sporting facilities, catering, cleaning, conferencing, hotel operations, day nurseries, portering, post, branded and own-brand retail outlets, visitor services and attractions (e.g. Winterbourne House and Garden), student housing, transport, waste disposal and recycling. CS is a highly commercial organisation operating within the University context and has an ambitious strategic agenda, in terms of growing our service profile across both our Birmingham and Dubai campuses. This is a newly created leadership role heading the food development, innovation, and delivery team of one of the largest hospitality organisations in the West Midlands. Reporting to the Director of Business and Operations (DoBOPS), you will have autonomy and freedom to act across the CS and provide advice that will significantly influence decisions relating to the area of impact. You will work collaboratively as a member of the Business and Operations (BOPS), Food and Beverage Team, and make a significant contribution to the development and delivery of the unit’s business plan and service vision. You will be responsible for the leadership and management of the Food and Beverage provision, determining strategy, and driving operational consistency, innovation, and exceptional quality. You will lead the strategic development and operational performance of menu design, food production, presentation, and service delivery, creating appropriate and deliverable food offers. This will involve managing a large team through intermediate managers, to deliver effective and efficient services, achieving budget, ensuring legal compliance, and ensuring exceptional levels of student, staff and visitor satisfaction both in Edgbaston and at the University’s Dubai campus.

Main Duties / Responsibilities Strategy and Leadership

• You will create and deliver a bold, innovative and impactful strategy for food production in a multi-site catering service, including retail, branded/own-brand retail outlets and the development and management of international, national franchise, local business contract negotiations and management functions. • You will be responsible for a significant operating budget: revenue in excess of £1.5m (events), and salary costs £1.8m (BOH) and non-salary £5m (Food) for delivery of the service within a large and complex area. • Act as a passionate ambassador for the service working with partners internally and linking externally to build the University’s reputation and impact in this area. • Lead food development and production activities e.g. designing and implementing a high-quality hospitality and events offer, designing and costing bespoke menus to meet client expectations and budget. • Provide leadership for business and resource planning, business continuity and business intelligence that underpin strategic and operational decision-making with a two -year planning horizon (e.g. responsible for developing service – specific metrics, risk management, service level standards and operational planning cycle). • You will be the expert in the development of the catering product offer, with innovation and sustainability strategies being forefront. You will develop understanding of the consumer profile for each service activity and define a cost appropriate product offer that will ensure all services are provided to the highest specification, to meet the changing needs of a diverse consumer base. • Using professional expertise to identify and where appropriate adopt best practice within and outside HE in delivery of BOPS food production and delivery services. • Engaging with senior stakeholders within the University to identify their needs and priorities to support the on-going development of the food story.

Analysis, Reporting and Documentation • Define and implement key performance indicators that will measure production and service delivery against business objectives, taking appropriate remedial action if KPIs are not met. • Monitor product uptake throughout each event and take proactive action to ensure product offer is not compromised, should uptake exceed projection. • To provide professional expertise and advice to the DoBOPS on matters relating to Food Production, Procurement, Food Safety, Risk Management and Quality Assurance developments. • Recommend, develop, and implement process and system enhancements and developments to the DoBOPS and contribute to the management review of the BOPS services. • Define and implement appropriate Service Level Agreements (SLAs) across the portfolio of internal and external commercial relations, establish reporting mechanisms to capture and disseminate KPIs and metrics to support informed decision making, strategically and operationally. • Regularly review the needs of all professional services ‘customers’ (students, funders, academic staff, colleagues in other colleges, schools and professional services, and external partners) to ensure that they are being met as efficiently and effectively as possible. Defining and implementing any required changes as a result. • Develop and deploy processes to measure customer satisfaction, as well as ensure quality assurance mechanisms are in place internally, so that issues or problems are identified promptly, and corrective action is identified, implemented, and evaluated.

Service and Operational delivery • Define and deliver production schedules and ensure periodic review of production arrangements. Manage daily production for ‘build’, ‘event’ and ‘break-out’ days to ensure product offer is maintained, where possible making use of fresh, seasonal produce with an offer that is relevant for the time of day. • Co-ordinate and integrate the development and implementation of the operational plans and budgets of the service areas.

• Development, implementation, and evaluation operational plans.

• Ensure the successful delivery of projects and programmes in terms of timeliness, value for money, user requirements and benefit realisation. • Create a service function with flexibility and depth, developing a ‘pool’ of talent to ensure the food production and delivery team has resilient systems in place. • Set clear priorities for reporting teams and deploy teams flexibly to manage changing service demands. Financial Management • Manage the budget ensuring resource is allocated effectively, that targets are consistent with, and led by, relevant operational plans, delegate responsibility for budgetary management as appropriate. • Ensuring that service resource planning and financial management support effective planning and decision making. • Working effectively in partnership with the Finance Business Partner on BOPS financial matters, including budgetary control and construction of budgets. • Ensure all activity is costed appropriately and conforms to budget requirements and agreed spend per head.

People Management • Highly effective leadership of a large team through intermediate managers, ensuring the composition of teams delivers the optimum technical/ professional skills, and that effective line management ensures continuous development of staff. • Guide, motivate, and coach direct reports, supporting them to develop and deliver services which are aligned with the University’s requirements. • Develop and deliver the BOPS training and CPD framework, including significant engagement with Apprenticeship programmes for catering. • In collaboration with the Learning and Organisational Development Manager (CS), champion and drive forward the BOPS ‘Red Carpet’ behaviours and values programme. • Develop and implement a culture that promotes equality and values diversity and inclusion. Quality assurance and improvement • Drive the delivery of an excellent customer focussed service seeking to deliver continuous improvement through the development of proactive strategies to enhance the student, staff, or customer experience. • Lead, manage, design, and implement a quality assurance (QA) policy and International Organisation for Standardisation (ISO), for the new BOPS teams and ensure it is integrated into the rest of the business functions. • Ensure the service complies with all relevant health and safety legislation, and relevant statutory codes of practice in relation to food hygiene. Responsibility for the implementation of updates to the Food Safety Policy establish effective mechanisms for monitoring compliance with legislative, quality or procedural requirements and for dealing with complaints. • Establish a risk management process for Food Safety across the BOPS for internal and external staff contractors, ensuring risk assessments are developed and updated, a compliance framework is established and managed appropriately, all equipment maintenance is up to date, and staff are appropriately trained. • Oversee major change projects to support strategy and achieve service and process improvements; conduct lessons learned exercises on completion of projects. • Proactively engage with sector peer networks, identifying best practice from other institutions in the UK and internationally, assessing performance

against external benchmarks and reviewing/amending practices to ensure that the service is of the highest possible standard. • Drive forward process change and cultures towards greater automation, self-service, and outsourcing. Support to the Director of Business and Operations • Deputising for the DoBOPS as required. • Be a member on relevant committees/groups, presenting as required and influencing decision making on financial and commercial issues.

• Lead projects as and where appropriate.

Directorate and Operations Requirements • Contracts are task-based as such hours be will required to suit the needs of the business, which will include evenings and weekends, bank holidays and closed days, based on a notional 37.5 hour week (or pro rata). • BOPS is an all year-round service, you will be required to participate in and manage the Duty Manager rota, providing management cover 7 days per week / 365 days of the year, and provide emergency response as necessary across all operations. • To undertake works activities across all UoB campuses as requested that are commensurate with the grade and role activities to support the Division and wider UoB activities.

Direc

Campus

Operating Structure

Food Safety Support

Dire Business an

Dubai Campus F&B Support

Associate Director Culinary Development

F&B Operational Manager Hospitality & Events

Senior Head Chef Campus

ctor Services

Pelican Procurement Support

ector nd Operations

1 x F&B Business Support Manager (Grade 7)

1x F&B Business Support Coodinator (B500)

2 x F&B Business Support Admin (B400)

Associate Director Business and Operations

F&B Contract Manager

Key - Operating Structure

F&B Operational Manager The Vale, Brands and Bars

New Role

F&B Operational

Manager In-House

3rd Party Partners

Support

Skills and Experience • Professionally qualified with a relevant industry recognised chef qualification to degree equivalent level. • Full membership of either the Institute of Hospitality or the Chartered Management Institute. • Substantial managerial and leadership experience, demonstrating achievement in a series of progressively more demanding, influential, and broad roles, including leading a complex food and beverage function in a commercially driven organisation. • Demonstrable experience of developing and implementing strategies for large scale complex food production services areas. • Substantial experience of managing large teams through others, in a variety of operations. • Significant experience of stock management, control, and production planning. • Experience of managing and controlling budgets and resources at scale. • Actively promotes equality and diversity to internal and external stakeholders.

Person Specification

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