AL791: Catering Manager
Location: Winmarleigh, Lancashire
Salary: £38,270
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.
- Keeping high standards of cleanliness and hygiene in all kitchen and dining areas.
- Carry 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.
- Monitor and update catering risk assessments as required.
- Prepare for and conduct internal and external audits/inspections by managers, NSF and environmental health.
- Ensure cleaning schedules are produced and followed by all catering staff.
- Ensure all food allergen policies and procedures are followed by all catering staff.
- Ensure every meal is appetising, well stocked and well presented to a high standard.
- Ensure that all those with specific dietary and allergy requirements have the same standard as of meal and service.
- Oversee all aspects of dining from preparation to service and clean down.
- Ensure recipes are followed using the correct ingredients.
- Address all issues with quality and quantity of food.
- Presentation of the dining room including drinks stations, salad bars and general layout should be maintained at every meal and throughout each meal service.
- Make sure the correct notices are displayed in line with the company standards.
- Work across departments to ensure optimum programming for guest meal times.
- Use feedback to continuously improve all aspects of the catering operation improving overall scores on the different feedback reports anticipating future needs.
- Deal with any special requests in a timely and fair-minded way.
- Use the monitoring, review and file system to be fully compliant across all staff in the catering department.
- Programme all staff work in line with hours contracted, customer requirements and needs of the business.
- Delegate tasks effectively across the department to ensure all requirements are met.
- Maintain correct staffing levels for volumes of business throughout the year.
- Take ownership for training and development of the catering team ensuring new skills and knowledge is applied to improve the catering operation.
- Set clear and achievable objectives for the department and individuals.
- Actively seek to develop a strong team ethos by motivating and inspiring through exemplary leadership within the department.
- Hold departmental formal meetings.
- Encourage and organise team building exercises and other activities.
- Ensures excellent customer service is acknowledged and investigates and acts on service failings.
- Closely control all stock ordering to maintain the correct levels dependent on volumes.
- Maintaining good stock rotation in line with guest levels.
- Manage stock wastage levels reducing loses and therefore cost to the business.
- Advise Group Catering Manager and General Manager of any significant variance to budgets as soon as it is known about.
- Prepare detailed budget information for discussion with the General Manager.
- Take responsibility for financial paperwork associated with the department.
- Take responsibility for control, monitoring and cleanliness across all catering facilities.
- Ensure all equipment is maintained in line with providers recommendations, regulations and policies.
- Enhance and maintain a healthy and safe working environment.
- Take account of environmental concerns in running the department considering, waste, impact of actions and wider environmental issues across the centre.
- Liaise with all other departments as required to ensure correct information flow for the catering department and across other areas of operation.
- Implement agreed action plans across all areas of the catering operation.
- Seek to improve knowledge, skills and experience in catering and general management including attending training when required and apply learning to centre operations.
- Regularly review own targets/objectives.
- Contribute at a senior level to the day to day running of a residential activity centre.
- Conduct on call duties, such as Duty Manager or Emergency Support Manager cover (inclusive of overnight support) on a rota basis.
- Assist in other departments as required.
- Assist at other centres as required.
Skills and Qualifications:
- Level 3 food safety.
- City & Guilds 7061/2 or NVQ equivalent.
- Management qualification e.g. ILM l3 Award/ILM NVQ Level 3 Management.
- GCSE grade A-C English, Maths or Functional Skills L2 (or prepared to work towards).
- Experience in catering for large numbers.
- Identifies and seeks to understand customer requirements.
- Actively seeks customer feedback and uses it to improve the customer experience.
- Contributes positively to tasks, projects and meetings.
- Chooses the appropriate level and method of communication for the audience.
- Produces quality work within budget which consistently meets due dates and deadlines.