Overview
First Military Recruitment are currently seeking a Catering Manager on behalf of one of our clients. Our client encourages applications from ex-military personnel however all candidates will be given due consideration.
Duties and Responsibilities
* Overseeing correct procedures for storing, preparing, cooking and serving food including labelling, temperature checks and allergy management.
* Maintaining high standards of cleanliness and hygiene in all kitchen and dining areas.
* Carrying out regular daily, weekly and monthly audits in line with the current requirements.
* Adhering to all regulatory issues in respect of health, hygiene and safety including HACCP.
* Monitoring and updating catering risk assessments as required.
* Preparing for and conducting internal and external audits/inspections by managers, NSF and environmental health.
* Ensuring cleaning schedules are produced and followed by all catering staff.
* Ensuring all food allergen policies and procedures are followed by all catering staff.
* Ensuring every meal is appetising, well stocked and well presented to a high standard.
* Ensuring that all those with specific dietary and allergy requirements have the same standard as of meal and service.
* Overseeing all aspects of dining from preparation to service and clean down.
* Ensuring recipes are followed using the correct ingredients.
* Addressing all issues with quality and quantity of food.
* Maintaining the presentation of the dining room including drinks stations, salad bars and general layout at every meal and throughout each meal service.
* Making sure the correct notices are displayed in line with the company standards.
* Working across departments to ensure optimum programming for guest meal times.
* Using feedback to continuously improve all aspects of the catering operation and improve overall scores on feedback reports, anticipating future needs.
* Dealing with any special requests in a timely and fair-minded way.
* Using the monitoring, review and file system to be fully compliant across all staff in the catering department.
* Programming all staff work in line with hours contracted, customer requirements and business needs.
* Delegating tasks effectively across the department to ensure all requirements are met.
* Maintaining correct staffing levels for volumes of business throughout the year.
* Taking ownership for training and development of the catering team and ensuring new skills and knowledge are applied to improve the operation.
* Setting clear and achievable objectives for the department and individuals.
* Actively seeking to develop a strong team ethos by motivating and inspiring through exemplary leadership within the department.
* Holding departmental formal meetings.
* Encouraging and organising team building exercises and other activities.
* Ensuring excellent customer service is acknowledged and investigating and acting on service failings.
* Closely controlling all stock ordering to maintain the correct levels dependent on volumes.
* Maintaining good stock rotation in line with guest levels.
* Managing stock wastage levels and reducing losses and therefore cost to the business.
* Advising the Group Catering Manager and General Manager of any significant variance to budgets as soon as it is known.
* Preparing detailed budget information for discussion with the General Manager.
* Taking responsibility for financial paperwork associated with the department.
* Taking responsibility for control, monitoring and cleanliness across all catering facilities.
* Ensuring all equipment is maintained in line with providers’ recommendations, regulations and policies.
* Enhancing and maintaining a healthy and safe working environment.
* Taking account of environmental concerns in running the department, considering waste, impact of actions and wider environmental issues across the centre.
* Liaising with all other departments as required to ensure correct information flow for the catering department and across other areas of operation.
* Implementing agreed action plans across all areas of the catering operation.
* Seeking to improve knowledge, skills and experience in catering and general management including attending training
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