Job Responsibilities
1. Provide guidance and take a strategic approach to organising and managing the business through your team.
2. Previous Contract Catering Experience required.
3. Communicate, motivate, and guide your management team and catering staff daily. Set clear operational responsibilities and monitor performance.
4. Take overall responsibility for food and health and safety procedures in the catering department.
5. Maintain regular communication with the client as required.
6. Complete action plans following customer satisfaction surveys.
7. Promote the unit and act as a Compass Group Advocate at all times.
8. Manage internal and external stakeholder relationships effectively.
9. Ensure all client hospitality is delivered to the agreed standard and seek feedback on food and service.
10. Identify opportunities to enhance and develop the service, discussing these with your line manager.
11. Bring innovation and flair to the service.
12. Operate within the agreed budget, monitor trends, and identify corrective actions if necessary.
13. Ensure all customer requirements are met in line with expectations.
Company Overview and Benefits
As part of Compass, you'll help to feed people, fuel progress, and forge connections across around 6,000 venues. Join us to grow your career with the industry leader, enjoy competitive pay, great perks, and unparalleled learning and development opportunities at one of the UK's biggest businesses.
* Contributory pension scheme
* Career Pathways and MyLearning programmes
* Access to a Digital GP and wider healthcare benefits
* Exclusive travel discounts with TUI, Expedia, Booking.com, and more
* Discounts on groceries at Tesco, Sainsbury's, Morrisons, etc.
* Up to 44% off cinema tickets
* Cash rewards for spending and usage
* Free wellness, mindfulness, and exercise classes
* Share discounts and offers with friends and family
Additional Responsibilities
Organise and supervise the unit according to Compass Group UK & Ireland standards, contract specifications, and statutory regulations. Manage the efficient operation of the unit, ensuring quality service. Oversee food preparation, cooking, and service to standards, and ensure the effective use of resources, including stock, team members, and assets.
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