2 managers wanted: Bar & Catering

The club is in urgent need for two volunteers to take on two very important roles within the club – Clubhouse Bar Manager and Catering Manager (for home fixtures).  The existing club committee members are often doing multiple jobs within the club, so it is hoped that some “new blood” be injected into these roles.  With things hopefully getting back to normal soon, both roles are vital for the social side of the club and as income generation.  The job specs of each role are summarised below, but there is scope to delegate and/or to manage the role in your own way.  Please contact Club Secretary, David Hollingworth (This email address is being protected from spambots. You need JavaScript enabled to view it.) if you are interested or to find out more.  Our thanks go out to Kevin Diedrick (Bar) and Christine Foy (Catering) for their many years of service in the roles.  They will be willing to advise their replacements. 

Bar Manager- Job Specification

  • Managing stock, and buying stock when required (usually a cash and carry visit once per month)
  • Additional stock buying before club events (eg quizzes)
  • Organising a bar rota and key access for those people
  • Dealing with cash.  Note that the Bar Manager does NOT have to be on duty every Tuesday.  Cash can be tallied up by whoever does bar duty and stored in the safe behind the bar.
  • Implementing a card reader (in conjunction with Treasurer, Graham Pribul)
  • Reporting finances to the Treasurer
  • Managing clubhouse bookings (although someone else could be delegated to do this) and organising staff for these functions if required.  Staff are usually paid for external hires.
  • Managing the cleaner
  • Reporting any maintenance issues
  • Managing who has keys and maintain a register.

Catering Manager – Job Specification

 Christine Foy has produced a more detailed list of how she has carried out the role, but in summary:

  • Anyone preparing or serving food MUST have a food and hygiene certificate (a couple of hours of online course)
  • Serving refreshments at all club home fixtures, including officials lunches (provided free) and sales to others at a profit.
  • Probably no more than 10 events per annum (5 graded meetings plus whatever home matches we host in the leagues)
  • Managing stock of non-perishable food/drink and consumables such as cups
  • Buying in perishable items (bread, milk, sandwich fillings etc) shortly before each event
  • Managing prices, recording finances and dealing with cash
  • Reporting to the Club Treasurer, Graham Pribul.
  • Teas/coffees have been served in the clubhouse on a Tuesday evening and there is scope to extend this to Saturday morning Wasps sessions.  Organise a rota of helpers who might be willing to do this.