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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