Job responsibilities
SECTION 1 MAIN RESPONSIBILITIES:
Staff Management:
Assist the Catering Controller and Head Chefs by effectively supervising all retail catering staff (inhouse) operations at Tameside Hospital.Ensure that all staff report for duty at the appropriate times and ensure that all catering personnel comply fully with the clocking in/out procedure.Ensure that duty rotas are compiled to facilitate adequate staff cover for the department at all times.Allocate and monitor the level of overtime worked.Ensure that all staff adhere to the allocated meal/break times.In line with Trust policy, undertake return to work interviews for members of staff who have been absent.As required, manage poor performance at an informal level, including the completion of note to file and escalation to first line management where appropriate.Postholder will be required to deal with unexpected situations e.g. staff shortages, adverse weather, pandemic, etc and to maintain service continuity throughout.
Postholder will be expected to updatemanagement team throughout these situationsSupervise all aspects of the retail/hospitality sections of the catering service ensuring that quality standards are met at all times.Promote a harmonious working environment in line with Trust vision and values, ensure that a culture of dignity and respect for others is maintained at all times.
Financial Management:Assist the catering management team in the financial management of the department by ensuring cost effective use of all available resources.Assist the catering management team in the marketing and promoting of Hartshead Restaurant and Ladysmith Caf.Comply with all standing financial instructions as detailed in Trust policy.Process orders using ABS (Advanced Business System) as required.Responsible for all aspects of cash/till management in the retail areas of the Catering Department, e.g. management of floats, cashing up etcResponsible for stock management across all retail areas of Catering Department. Ensure good stock levels across these areas at all times.
Legislation and Statutory Compliance:
Ensure that all retail catering staff are fully compliant with their statutory obligations.Monitor and supervise standards of environmental cleanliness and food hygiene to ensure that these are maintained to the highest possible level throughout the catering department.Report any incidents of non-compliance in relation to the above to the catering management team immediately.Report any defective equipment or mechanical defects in relation to machinery to the Catering Controller for investigation by the Catering engineer.Report any concerns in relation to the building and/or building fabric to the Estates helpdesk.Postholder is required to comply with statutory legislation and all Trust policies and procedures.
Service Improvement:
Monitor and review all services to ensure continuous improvement and take a proactive approach by suggesting innovative ideas for service improvement.Report any issues which may adversely affect the provision of the catering service immediately.Supervise the service of all meals to customers across in house retail provision to ensure that quality, quantity, presentation and dietary requirements are adhered to.Liaise with service users regularly and undertake regular ward visits to monitor and assess customer satisfaction levelsIntroduce innovative ideas and promote the Catering Department, in order to maximise growth and offer the best quality service with the allocated resources.
Quality Assurance:
Undertake regular quality control checks (in conjunction with the head chefs) of all meals provided to retail areas and maintain records accordingly.Undertake daily pre-service checks/staff brief to ensure the whole department is prepared for service.Link in with Head Chef to prepare for this brief.Oversee the provision of all hospitality and function requests and undertake random audits of service provision to ensure the highest standards are maintained at all times.Complete a weekly check of all vending facilities across site and report any issues to the relevant contractor.Supervise the quality of service provided in the staff dining room paying particular attention to:
Portion controlWastage levelsPresentation, layoutCustomer care
Assist the catering management team with preparations for the EHO inspections and ensure that all recommendations are completed in a timely manner.Responsible in conjunction with the head chefs for the safe production and service of all meals to the highest possible qualitative standards, ensuring that all nutritional and dietary requirements areadhered to.
Communication:
Communicate effectively with all groups of staff within the department. Undertake team brief and regular briefings with the staff to ensure an effective working group.Undertake daily pre-service briefings with the team to ensure an efficient and focused service. Act as the link between the kitchen and retail teamsRespond promptly and deal with any complaints relating to the in-house retail service.Attend meetings as requested by the Facilities Manager (Catering).Follow up pay queries with the Catering Controller and communicate updates with the member of staff as necessary.
Staff Training and Development:
Ensure that all staff working in retail areas of the catering department are trained to the level required and are competent in executing their duties.Undertake induction training for retail staff and ensure that all ongoing training needs are identified and re-training completed and recorded as necessary.Identify training needs in the department and escalate to the catering management team as required.Undertake appraisals for the retail catering team, recording on TIS.Offer all employees equal training opportunities for future career development.
Information Processing:
Process information both manually and electronically to maintain up to date records of departmental information and information in relation to individual employees via e-rostering (or any subsequentrostering systems).Responsible for the completion and authorisation of staff pay ready for processing by payroll.Postholder must meet payroll deadlines on a monthly basis.Complete incident report forms as required and assist with the investigation of incidents where necessary.Collate retail sales/trend information and KPI information for processing throughout the department/division.Conduct and collate retail waste surveys, identifying trends and possible solutions.Act with legislation, policies and procedures in relation to information governance.
Health, Safety and Security:
Ensure that all standards relating to statutory and other requirements are met.Ensure that all staff adhere to the statutory and departmental Health and Safety policies and procedures at all times.Responsible for the safe handling and disposal of waste.Responsible for handling keys associated with the retail environment throughout the shift.Attend statutory/mandatory training.Ensure all retail staff attend/maintain compliance withstatutory/mandatory training.Ensure that all retail areas are clean and tidy at all times.
SECTION2- KNOWLEDGE AND SKILLS.
Good knowledge of food safety legislation and NHS food service standards.Good knowledge of food service techniques and procedures.Good knowledge of continuous quality improvement and customer care techniquesGood knowledge in planningMaintain knowledge and understanding of food trendsExperience in planning and delivering food safety and customer care training programmes.Experienced in human resource management including leadership, staff communication,counselling.Basic skill in managing expenditure.Ability to act, assimilates information quickly in emergency situations and to take appropriate action, either within the guidelines of policy and procedures, or acting on owninitiative.
SECTION 3- EFFORT AND ENVIRONMENT
Concentration required for extended periods when supervising the day to day food serviceactivities, undertaking hygiene checks, completion of duty rosters, undertaking safety riskassessments and inspections and when writing reports.Extensive walking when supervising the day to day production and service of food.Required to exert moderate physical effort on a daily basis by serving food, moving food trolleys or boxes of catering provisions.Regular exposure to heat, noise, and humidity when working in the restaurant.Work is generally planned with occasional unplanned work when responding to majorincidents, including responding out of normal working hours.
