AboutThe Royal College of Art Students' Union's objects are the advancement of education of students at the Royal College of Art. By promoting the interests and welfare of students at the Royal Village of Art during their course of study by representing, supporting and advising students. The Students' Union is the recognised representative channel between students and the Royal College of Art and any other external bodies, the Union also provides social, cultural, sporting and recreational activities and forums for discussions and debates for the personal development of its members.
- You will manage the Art Bar in a way that reflects the needs and values of RCASU members, making sure it engages students and their guests, making them feel welcome and comfortable and ensuring that the bar is safe and fully compliant.
- You will take full responsibility for financial performance, and stock management, working collaboratively with elected student officers, Union colleagues and Colleagues in the College to ensure that our offer contributes positively to the student experience.
To hold a personal licence (APLH), and be Designated Premises Supervisor for ArtBar and RCASU. You are expected to run the Bar in accordance with the Licensing Act 2003 and relevant legislation.
To give directions and induction training to bar staff (RCA students), organise their schedules in accordance with both the ArtBar’s needs and the student’s academic schedule.
To implement all procedures relating to stock control, cash handling, purchasing and stock & waste disposal as relevant to the bar. Provide feedback on these systems and procedures as necessary.
Ensure customer requirements are met, this may include running regular surveys or establishing feedback mechanisms to ensure the offer in the bar matches the consumption patterns. This includes running specials and promotions to increase usage of the bar
To design a new menu focused around beverages, bar snacks and easy bar dishes (using bakery ovens and air fryers, for example) and to price offer
To serve clients in the bar.
Maintain stock, move equipment and set up spaces inc. tables/ chairs to enable the running of flexible student focused services
To attend weekly staff meetings with colleagues and the Sabbatical Officers (when needed)
To maintain an open and accurate channel of communication with the RCASU Team.
Work together with the Events & Engagement Officer when flagship or student societies events are planned to take place in the ArtBar and accommodate their needs in a realistic manner.
To supervise or arrange for supervision for use or hire of the bar for external events.
To set up temporary bars for Private Views and College Functions, for example for Convocation, Degree Show (as appropriate and when required). This will happen in liaison with the College’s Estates team E&CO and sometimes involves RCA Alumni Relations.
Promoting the ArtBar and its offer in a range of mediums including social media, website, and posters.
Oversee and maintain safeguarding and health and standards of the venue inline with the College’s protocol.
QUALITY OF SERVICE:
To satisfy all customer requirements by ensuring that the service is maintained at a consistently high standard with particular focus on regular clientele in the Art Bar.
To provide a variety of products that match different dietary requirements
To implement sustainability goals in the bar
Proactively work with staff and students across RCASU and RCA to represent and prompt the venue and SU services.
To maintain and/or implement efficient and effective work methods and systems.
To prepare and issue, according to bar practice, staff rotas which will provide adequate cover in the most (cost-) effective manner.
To evaluate the bar’s opening hours and offer for its productivity and propose changes as needed
To carry out ordering of supplies as and when necessary.
To carry out accurate cash-up procedures at the end of night.
To be informed and aware of all relevant legislation regarding service of liquor, opening hours, etc.
To be responsible for ensuring that security procedures are adhered to throughout the ArtBar and premises.
To constantly strive to improve the standards of hygiene and service throughout the ArtBar.
PROFIT AND COST CONTROL:
To practice efficiency and to minimise any incorrect usage of any resources with particular attention given to minimising variable expenses.
To meet reasonable profit targets set by the Students’ Union Board of Trustees and Finance Committee checking regularly that GP% is being maintained.
To follow RCASU procurement policies and regularly price check all products bought for the Art Bar operation, to ensure that we are buying at the best prices available.
To design a food offer once appropriate and profitable that matches students’ requirements
To ensure all deliveries are checked in correctly and that all relevant delivery dockets/invoices are correct.
To ensure that all services delivered within the bar operation are being charged for correctly
To provide all staff with a thorough understanding of their jobs and standards of performance and to clarify duties and responsibilities.
To hold regular meetings with bar staff
To ensure the required standards are achieved and maintained.
To advise staff of composition of drinks, preparation of bar snacks, any information relating to drinks,wines, etc., and any other relevant information in order to ensure the efficient operation of the Bar and great customer service.
To set good example for the staff with regard to punctuality, attendance, attitude and hygiene.
To liaise with the Head of Student Union regarding recruitment needs, and to carry out interviews as required.
To train new staff in methods and procedures, and complete Skills Checklists within their first month of employment. Maintain accurate records of training.
To implement Grievance and Disciplinary procedures where necessary, and report all serious breaches of discipline to the Head of Student Union
To promote and practice relevant health and safety and fire safety standards.
To assess training needs and provide relevant training.
To maintain the required standards of operational hygiene according to the cleaning rotas at all times.
To ensure all members of staff comply with the cleaning rota
Liaison with the College’s estates team E&CO on shared cleaning responsibilities