Catering Manager

AL879: Catering Manager

Location: Ashford, Kent

Salary: £39,327

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.

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.
• Has the confidence to make decision within level of authority without referral to manager.
• Actively looks to improve the way of work, promotes a culture of continuous improvement.
• Recommends practical solutions which resolve the problem and remove or reduce the root causes.