Catering Team Leader – Job Description Reports to: Catering and Events Manager Location: Based at Swanage, with regular travel across the Railway Hours: Part time (25 hours per week, with evening and weekend working) Contract: Annualised Salary: £17,000 per annum Role Purpose The Catering Team Leader is responsible for leading the day-to-day operation of catering outlets, ensuring high standards of food service, hygiene, customer experience, and team coordination. The role plays a key part in delivering a welcoming, efficient, and safe catering offer that enhances the overall visitor experience while supporting commercial performance across cafés, kiosks, and event catering operations. Key Responsibilities Team Leadership & Supervision • Act as the on-duty lead for catering staff and volunteers. • Allocate roles and duties including food preparation, service, stock handling, and cleaning. • Deliver clear shift briefings covering menus, service standards, and safety. • Provide ongoing supervision, support, and direction. • Lead by example at all times. Customer Service & Visitor Experience • Deliver friendly, professional, and efficient service. • Promote a welcoming atmosphere aligned with organisational values. • Manage queues and service flow during busy periods. • Handle customer queries or complaints appropriately. Food Safety, Hygiene & Compliance • Ensure compliance with food hygiene regulations and internal procedures. • Maintain high standards of cleanliness and presentation. • Ensure allergen controls, temperature checks, and records are completed. • Report food safety issues, accidents, or near misses promptly. Stock Control & Operations • Monitor stock levels and report shortages or wastage. • Ensure correct storage and rotation of stock. • Support till operation and cash handling procedures. • Help reduce waste and improve efficiency. Events & Peak Period Operations • Support catering delivery during events and busy periods. • Adapt staffing and service to visitor demand. • Work closely with Events, Retail, and Operations teams. Training & Team Development • Support induction and training of staff and volunteers. • Reinforce food hygiene and customer service standards. • Provide informal coaching and feedback. Health & Safety • Ensure safe working practices. • Follow emergency procedures. • Escalate safety concerns immediately. Person Specification Essential • Experience in catering or hospitality. • Experience supervising people. • Strong customer service skills. • Knowledge of food hygiene and allergen controls. • Calm and organised under pressure. Desirable • Food Hygiene Certificate Level 2 or above. • Experience working with volunteers. • Event or seasonal catering experience. • First Aid training. Personal Qualities • Approachable and supportive. • Reliable and organised. • Team-focused. • Committed to high standards. Hours & Commitment • Annualised hours contract, equivalent to 25 hours per week on average. • Flexible working to meet operational needs. • Evening and weekend working required. • Bank holiday working may be required.