Principle Accountabilities
1. Liaise with maintenance engineers to ensure that all catering equipment is maintained and serviced 365/24/7.
2. Manage the service engineers and maintenance teams, ensuring that health and safety/ compliance is up to standard at all times.
3. Manage the service engineers to ensure effective communication to all internal and external customers in regard to reactive and planned maintenance issues.
4. Manage team leaders on monitoring of catering processes and amend as required.
5. Implement procedures and change processes to suit business needs as and when required.
6. Ensure the provision of weekly, monthly and adhoc reports for all internal and external customers as required.
7. Organise and prioritise work to maximise efficiency and achieve deadlines.
8. Play an active role in bid team for new clients & the retention of contracts with current clients.
9. Train, coach & mentor team leaders & when required other colleagues within the business
10. Included in management on call rota (ooh & weekends)
Key Experience Required
11. Proven experience in catering maintenance/ food services.
12. NVQ Level 3/ AM2/ 18th edition or other relevant maintenance trade.
13. Minimum 5+ years’ experience in maintenance management.
14. Food/ Catering equipment maintenance experience ESSENTIAL.
15. High degree of flexibility and ability to travel regularly.
16. Outstanding communication and interpersonal abilities
17. Excellent knowledge of MS Office and office management software
18. High attention to detail and work with a high degree of accuracy