Catering Manager

Location : Liddington, Wiltshire, England
Job Ref : AL790
Consultant : Alex Lyons
Sector : Other
Salary : £40,382 per year

Description

AL790: Catering Manager

Location: Liddington, Swindon

Salary: £40,382.44

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.
  • 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.
  • Demonstrates an appropriate degree of knowledge of company and industry.

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