Pub giant Greene King has begun the search for an equipment and specifications manager to join its food development team in Burton on Trent.
The company wants someone to support its head of food operations in developing and evolving its various brands through catering equipment innovations and proven kitchen template designs.
Greene King’s aim is to ensure all its menus have cutting-edge food offers with the equipment and operational requirements to support them.
The chosen candidate will be expected to drive the company policy on carbon footprint in every aspect of catering equipment to generate maximum efficiency, including the constant review of running costs in terms of gas, electricity and water.
On a day-to-day basis, he or she will be responsible for managing the kitchen investment programme and equipment support materials, as well as benchmarking key existing equipment lines, suppliers and manufacturers.
Greene King said the role will also encompass supporting its CAPEX programme roll-out by reviewing, advising and approving all kitchen designs, ensuring all kitchen investments are cost-effective and fit-for-purpose for both the managed and leased side of the business.
The company, which operates 3,000 pubs in the UK, added that the post would involve “continually challenge existing suppliers’ ways of working while sourcing new suppliers for best fit competency in relation to guest, team and investor”.
It said candidates must have five years’ experience in commercial catering operations and possess a comprehensive knowledge and awareness of equipment within the retail and foodservice sectors.
Greene King recently revealed that it plans to halve the number of brands it operates in the wake of completing the takeover of rival Spirit Pub Company.
Currently, it operates around 20 brands and formats, including Hungry Horse, Old English Inns, Farmhouse Inns and Chef & Brewer, but it said it anticipates slashing this by half in the future.
Greene King said there was significant potential profit upside from investment in between 300 and 400 sites to reposition them into what it calls its “growth brands” over the next three years. These growth brands include Hungry Horse, Flaming Grill, Farmhouse Inns, Chef & Brewer and Metropolitan. Anand promised that Greene King would continue to develop a strong Local Pubs estate, its hotels and Loch Fyne Seafood & Grill.
The portfolio of growth brands and formats will cover a wide range of consumer occasions. Hungry Horse and Flaming Grill will cater for different customer occasions within the value segment, Farmhouse Inns is its carvery offer spanning both value and mainstream occasions, Chef & Brewer will serve as its drive mainstream brand, while it will use Metropolitan to grow its presence in the premium end of the sector.