Catering Manager

Location : Hindhead, Surrey, England
Job Ref : KM76
Consultant : Kelsey McCaughey
Sector : Leisure, Tourism
Salary : £39,326.69 - 39,326.69 per year

Description

KM76: Catering Manager

Location: Marchants Hill, Surrey

Salary: £39,326.69

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 tr

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