Purpose of Role:

Reporting to the Operations Manager, the right candidate is to lead front-of-house operations while acting as the designated HACCP Lead for all areas. The role ensures safe, compliant, and guest-focused dining experiences through strict adherence to food safety and hygiene standards across the site.

Scope:

- Oversee FOH team performance and service delivery across Meta's dining program.

- Act as the designated HACCP Lead for all areas.

- Oversee and coordinate all HACCP and food safety training for all teams.

- Ensure compliance with Meta's Food Safety Management System (FSMS) and local regulations.

Key Responsibilities:

HACCP & Food Safety

- Serve as HACCP Lead for all areas of operation.

- Conduct daily safety checks on food holding units, serving equipment, buffet lines, utensils, and signage.

- Ensure strict adherence to allergen management protocols.

- Monitor grooming, hygiene, and uniform standards across all service teams.

- Maintain documentation, logs, and records for internal and external audits.

- Collaborate with BOH, stewarding, and FOH teams on corrective actions and continuous improvement.

FOH Operations

- Manage and lead FOH team during service.

- Ensure buffet presentation, replenishment, and service areas are safe and presentable.

- Organize guest queues to maintain efficiency and safety.

- Conduct daily pre-service briefings covering menu details, allergen alerts, and safety reminders.

- Create a professional, guest-focused service environment aligned with Meta's workplace culture.

Training & Team Development

- Oversee and deliver HACCP and food safety training programs for all teams.

- Provide refresher sessions on hygiene, allergen handling, and safe food service practices.

- Coach teams to uphold both service quality and safety compliance.

- Act as a visible role model for safety and service.

Key Deliverables

- 100% compliance with HACCP and FSMS requirements.

- Accurate and timely completion of food safety documentation and records.

- Effective pre-service briefings and daily staff safety reminders.

- All teams trained and competent in HACCP and food safety protocols.

- Guest satisfaction with FOH service quality and environment.

Requirements:

- Minimum Level 3 Award in Food Safety & Hygiene (mandatory).

- Proven HACCP implementation experience.

- Minimum 3 years' FOH management experience in hospitality, catering, or corporate dining.

- Strong knowledge of regulatory compliance, hygiene audits, and documentation standards.

- Strong leadership, training, and communication skills.

Desired Competencies

- Service-driven with a food-safety-first mindset.

- Highly organized, detail-oriented, and documentation-focused.

- Proactive problem solver who anticipates risks.

- Hands-on leader with the ability to coach and motivate teams.

* 5-day work week