Catering Manager
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Contract
Catering
£7.50 to £15.00 per hour
Competitive
South East
South East
DL/19144
14-10-2018 06:44 PM
2018-11-13
A large healthcare organisation is looking to appoint a senior professional to lead on the Catering Services transformation for a period of 3 months initially.
Main Responsibilities:
A successful candidate will have:
For further information on this role please contact Donna Larder on 0161 241 9674 or apply via this site.
Main Responsibilities:
- As an operational role this post is a front line manager for the Catering and Retail operations for the organisation;
- Responsible for operating the catering department as a business unit and will be responsible for the smooth operation and performance of all dedicated team members within the catering, retail and hospitality teams;
- Ensure that the level of supervision is in place per shift to deliver the daily production requirements and service level agreements and KPI’s in place for the department;
- Required to have a ‘hands on’ role and to step into catering roles as required within the kitchen department to support staff;
- Deliver a high level of patient and customer satisfaction across the following areas: Patient feeding, Retail offering (staff restaurants), Hospitality & Event and Retail vending;
- Work closely and in collaboration with the building managers and the ward managers to ensure that the Catering service is delivered in line with service requirements for all building users;
- Complete regular engagement with all catering and patient forums to seek feedback and implement service improvements where required;
- Ensure that all catering service activities for the department are planned and allocated to the relevant teams. Prioritising service outputs and monitoring progress through to completion;
- Supervise the all teams within your department, providing support to your Supervision team and all staff members;
- Complete and compile management reports, provide statistical information to Senior Management Team (e.g. in respect of workload, performance, quality, etc.);
- Ensure that you plan your rota with the relevant and skilled staff within each area of the Catering operations.
A successful candidate will have:
- A Leadership or Supervisor qualification: Level 3 attainment (QCF). Recognised training qualifications (QCF): Level 3 Food Hygiene Certificate. Level 2 Health and Safety.
- Line manager / Supervisory experience with an estates / facility management service delivery environment;
- Understanding of the NHS environment and/or/public sector a similar environment.
For further information on this role please contact Donna Larder on 0161 241 9674 or apply via this site.
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