Kitchen Manager - Marina Fish and Chips

Celtic Manor Job Description and Person Specification DEPARTMENT Marina Restaurant POSITION Marina Head Fryer GRADE Assistant Manager REPORTS TO Marina Manager Note: This job description in no way states or implies that those duties listed below are the only ones to be performed by the employee occupying this position.

Employees will be required to perform any other job-related duties assigned by their Senior Manager.

POSITION OVERVIEW

The Head Fryer plays a vital role in delivering consistently high‑quality fried food and supporting smooth kitchen operations. They oversee all frying duties - from food preparation and station setup to managing temperatures, timings, and food quality - while maintaining strict hygiene and food safety standards. The role also includes keeping the kitchen organised and monitoring stock levels.

Working closely with the Manager, the Head Fryer helps ensure efficient service during busy periods. GENERAL Responsible for helping to maintain a customer-focused culture which support the values expressed in the Celtic Collection Ambition and the Celtic Collection’s business goals of profitability and service quality.

Establishes and maintain effective and positive relationships within the team as well as other departments. Complies with the Celtic Collection’s Health and safety, Hygiene policies as well as all other Celtic Collection policies and procedures. Report all situations that may present a danger to guests or staff immediately to the relevant people and take action to rectify the situation if possible. 5. To ensure that resources are used effectively, minimising waste to protect our environment and to reduce costs. To perform related duties and special assignments as and when required. JOB FUNCTIONS Communication Responsible for communication through effective writing, speaking and listening skills. To encourage employees to actively participate in our progress through decision making and ideas. Responsible for regular dissemination of information which is to encompass organisational and individual activities. Budgets Supports the Department Manager in setting monthly, quarterly and annual budgets. Maintains an understanding and acceptance of the monthly budgets and a motivation to achieving these. Standards Supports the setting, maintenance and understanding of standards expected for the Department and is responsible for the enforcement of these standards within the operations. Controls Supports the Department Manager in the setting of controls, and maintains an understanding of the controls in place, that monitor performance of the Department. Responsible for gathering required results of the controls and reporting these back to the Department Manager. Structure Maintains an understanding and respect for the organisational structure and supports the staff within each position as defined in their Job Description. Responsible for enforcing the duties and responsibilities within your supervision inside of the Department organisational structure. Responsible for adjusting the structure of the Department on a shift basis to ensure all internal/external customers’ expectations are exceeded. This includes, but is not limited to assuming responsibility for the department including practical involvement where necessary. Team Responsible for initiating disciplinary proceedings where team members do not conform to the standards required by the Job Description, Standard Operating Procedures and Celtic Collection requirements as defined in the Staff Handbook. Delivery Work with the Manager to ensure the smooth and efficient daily operation of the fish and chip shop. Take full responsibility for kitchen and frying operations. Lead the preparation and cooking of all menu items, ensuring consistency, correct frying techniques, and high food quality. Maintain food quality, portion control, presentation, and consistency throughout service. Monitor stock levels and support ordering to prevent shortages and minimise waste. Ensure all food is prepared and handled in line with food safety regulations and company standards. Maintain strict hygiene and cleanliness across all workstations, storage areas, and equipment. Carry out regular quality checks to ensure customer satisfaction and high service standards. Ensure all equipment is functioning correctly and report any maintenance issues promptly. Ensure proper labelling, temperature control, and safe food storage at all times. Work closely with the front‑of‑house team to maintain an efficient workflow during busy periods. Assist in training and supporting team members to uphold food quality, safety, and service standards. Maintain professional internal/external customer service with the standards expected and trained by the Department. Responsible for ensuring full, safe operation of all equipment and stock, in accordance with health and safety requirements. Responsible for the cleanliness and presentation within your working environment in accordance with set standards. Responsible for resolving all internal/external customer complaints escalated from team members, solving the complaint to the resort and internal/external customers benefit. Also communicating the results to the Department Manager. Is responsible for helping to maintain a customer-focused culture, which supports the values expressed on the Celtic Collection’s Mission Statement and business goals. Implements the FOOD BEVERAGE SERVICE STANDARDS in the outlet. Ensures that the training of employees in her/her outlet conforms to Celtic Collection training standards by:

• Identifying training needs in relation to the business
• Formulating relevant and realistic six-month plans for the Department
• Designing training sessions to meet established priorities
• Ensuring an up-to-date and efficient training administration system is maintained
• Assessing the performance of employees and evaluating the results of training programmes
• Participating in monthly training reviews Establishes and maintains effective and positive relationships with his/her own team as well as with other departments. Complies with Celtic Collection’s Health, Fire and Safety and Hygiene policies as well as all other Resort policies and procedures. Ensures that every guest and visitor receives a warm welcome and a courteous and efficient service. Ensures that not only are all team members trained to perform their job to the standards required by the department, but that they are also monitored and coached as appropriate, to ensure outstanding standards of service to our guests and high morale within the team. Controls and analyses on an on-going basis:
• Quality of levels of service
• Stock levels, usage cost of sale
• Guest satisfaction through guest contact
• Merchandising and marketing within the outlet
• Sanitation, cleanliness and hygiene through daily review Conducts employee orientation, on the job performance coaching and counselling with the support of the Department Manager. Ensures process in place to brief staff before there shift, checking outlet is in good order ready for expected business levels. Maintains complete knowledge of:
• All beverages available in the outlet
• All menu items, preparation method/time, ingredients
• All agreed service procedures Maintains complete knowledge of and ensures strict adherence to all legislation relating to the sale of alcohol, particularly that prohibiting service to minors, Uses discretion and acts responsibly at all times when dealing with intoxicated persons and those known to be driving. Ensures all grooming standards are met. Attends and holds all required meetings Communicates with the Manager regarding customer comments and service standards. Ensures proper stock of all items needed for daily outlet operation Conducts all administrative work, which includes but is not limited to:
• Weekly scheduling
• Daily logbook
• Guest correspondence
• Any forecasting required
• Tracking of expenses
• Attendance records including lateness and break times
• All training records
• Maintenance work orders Carries out all duties in accordance with the Celtic Collections Health, Safety and Hygiene Policy. Knows the emergency procedure for the Marina and communicates this clearly to all other staff. Maintains a high team focus by showing co-operation and support to colleagues in the pursuit of departmental goals Minimise costs incurred through breakage, loss, excessive use of chemicals and inappropriate staffing levels by planning. Conducts, under the guidance of the SBH Management team, such functions as hiring specific levels of employees, takes disciplinary action if necessary, to ensure appropriate staffing and productivity. Performs related duties and special assignments as and when required. Training Responsible for evaluating staff training requirements and communicating these to the Department Manager. Responsible for the welfare and wellbeing of all departmental team members, promoting the professional career development of every team member. Leadership Responsible for enforcing the departmental objectives and ensuring all staff members are motivated daily in achieving these. Plays an active role in all departmental briefings, communicating resort wide issues and internal/external customer requirements where necessary. Responsible for coordinating daily activities within the department, ensuring all internal/external customers’ expectations are exceeded. Responsible for the leadership of the team, obtain internal/external customer feedback on departmental performance. Responsible for feeding back internal/external customer views to the team members in a constructive and positive manner, also providing solutions. Team Building Responsible for the development of individuals, whilst promoting the importance of team work, contributing to team building sessions both within and outside the resort. Checking Contributes to the gathering of information as directed by the relevant Manager, including internal/external customer feedback, financial performance and any other as required. Evaluation Contribute to compiling periodic reports based on the checking process. Contributes to the analysis of information gathered. Proposing changes within the department. Innovation Support the implementation of changes to ensure continuous innovations and improvements are made within the resort.