North Middlesex University Hospital NHS Trust

Retail & Patient Dining Inhouse Service Manager

This job is now closed

Job summary

A great opportunity has arisen for an operations Manager to join us at North Middlesex University Hospital NHS Trust.

To lead, motivate, manage and co-ordinate the efficient and cost-effective delivery of Patient Catering Services, Retail Outlets (Costa & Restaurant) and Hospitality / Vending Functions to all patients, staff & visitors. Be responsible for the effective service monitoring, review and remedial action-taking across all areas of responsibility. Responsible for ensuring the highest standards of services are provided and responsible for the ongoing review and updating of work-related schedules within patient catering. To work collaboratively with Nursing, Departmental Service Leads, Dietitians, and Infection Control teams in relation to the delivery of the facilities services. To be the SME For the Trust and other Local Community Hospitals.

To be responsible for the leadership and setting of the services, together with managing staff conduct and attendance. Responsible for pay and non-pay budgets associated to the areas responsible for. To work in partnership with Facilities Managers and Supervisors to provide a seamless catering service delivery to patients, staff and visitors alike during periods of regular annual leave and sickness. To ensure that all Retail Outlets are operating in line with budget and income streams providing a wide range food to accommodate the varied tastes for all staff, patients & visitors alike.

Main duties of the job

The Retail & Patient Dining Inhouse Service Manager will also be responsible for all Health & Safety in all areas of responsibility ensuring that all Local Government Environmental Health Audits insuring the current 5-star audit scores are maintained.

To be responsible for all innovation and menu development in both Patient and Retail Catering.

To support the SFM Operational and Performance Manager in:

in providing food services to wards and departments in the designated sites

by providing quality patient-focused support within financial resource available at the site

In the management of food related suppliers with a view to sign off all food and catering associated orders.

To ensure that the24/7 site wide vending services are maintained to supply foods, beverages and snacks

To be available as the SME to advise the wider Trust in looking at developing catering services at St Michaels and Bow's Road Community NHS Trust.

About us

North Mid is part of North Central London integrated care system - consisting of the NHS and Local authority organisations in Camden, Islington, Barnet, Enfield and Haringey. As with other ICS's, we are working increasingly closely with partners and indeed many of our financial and performance objectives are measured at this system level. Whilst all organisations remain as standalone, statutory bodies we have an ICS infrastructure for making shared decisions and agreeing shared approaches.

We are proud of our staff and want to ensure their training allows them to provide excellent clinical care. We are also a training unit for medical students from UCL and St George's University Grenada, and for nursing and midwifery students from Middlesex and City Universities.

Take a tour of our hospital here

Date posted

06 June 2024

Pay scheme

Agenda for change

Band

Band 8b

Salary

£64,408 to £73,961 a year per annum inclusive of HCAS (pro-rata if LTFT)

Contract

Permanent

Working pattern

Full-time

Reference number

393-NMUH-Retail SM

Job locations

North Middlesex University Hospital NHS Trust

Sterling way

London

N18 1QX

Job description

Job responsibilities

Deliver managerial and professional control of all Catering, Vending & Hospitality services to a high standard within the Trust. To look at the site every 6 months to see if the services and equipment on site is fit for purpose and that all services are trending up to date and keeping within the Trusts financial envelope

Provide management and control of all staff in the restaurant patient dining catering, ward food preparation and service and general facilities operating procedures and applications to ensure that all statutory and quality standards are maintained.

Liaise with the Local Government Environmental Health Officers to ensure governmental legislative compliance happens in order for the Trust to maintain their 5* Food Hygiene status.

Provide a safe environment for all financial activities such as counting cash, banking and cash collections.

To ensure that all financial activities and recorded and all cash balances are correct in accordance with all till readings.

Provide management control in the provision of all services contained within the main staff, patient & visitor restaurant to include vending.

Provide management control over all equipment across all the Catering Services ensuring all breakdowns and managed and all assets spend is recorded in line with Life Cycle

All broken / damaged equipment is repaired in a timely manner or replaced following the correct levels of approval

Create an asset register and monitor all spend on repairs with a view of Life Cycle. Any equipment that exceeds their lifecycle is replaced to not impact any services

To be versed in how a local banking service works and how to request additional services from the collector

Work out then implement a safe ket [DA1]procedure to include the safe and all the Coin Mechanisms from the vending across site

Provide for economical, correct use and distribution of equipment and any materials ensuring stock control systems are in place and audit recommendations are implemented promptly.

Full adherence to all relevant catering and food preparation legislation including HACCP, Health and Safety regulations and dietary needs and allergen information.

Monitor / Audit all other food type of outlets across the Trust ensuring that the Trusts reputation is upheld and that the Trust is not open to any litigation claims around poor food or hygiene standards.

Deliver quality food services to patients, staff & Visitors and monitor the provision of these services against agreed standards ensuring remedial action is taken to rectify shortcomings in service delivery.

To immediately investigate any reports or food incidents of unfit foodstuffs

Deliver quality catering service to patients, staff visitors alike and to monitor the provision of these services against agreed standards ensuring remedial action is taken to rectify shortcomings in service delivery.

Manage the HR processes within the designated area of responsibility and be accountable for the completion of investigation and disciplinary meetings.

Deliver an efficient and speedy distribution service for authority issues.

To be responsible for managing identified North Middlesex University Hospital catering contracts and ensure they are maintained to meet service need and managed within budget and income / expenditure.

To co-ordinate the Health and Safety programme for all areas responsible for and act as departmental lead to staff within areas of responsibility on health and safety and risk matters.

To provide reports as requested to the SFM Operational & Commercial Manager on the activity and performance within all areas of responsibility.

Actively participate in operational and strategic decision making in conjunction with SFM Operational & Commercial Manager and undertake a project management role when required.

To support the SFM Operational & Commercial Manager [DA2][PB3]in drafting new policies and ensuring all policies are applied in the appropriate way.

To support the SFM Operational & Commercial Manager in managing changes in service provision, consulting with users and staff, promoting positive change

Ensure all external services such as waste management, waste food management, waste oil management is managed in line with local policies.

To work with local suppliers to build a supply network where local businesses are used to support the local community.

To be available at critical service times for both Patient Feeding and Retails outlets to support the services and liaise with all customers as required.

To be able to support the kitchen staff by actively being a member of the Chefs Brigade in the event of unexpected absence.

To implement the appropriate work schedules, safe working practices, and ensuring the sufficient allocation and management of staff resources for all staff Trusts is in place. Works with colleagues on other hospital sites to ensure that all contractors delivering services across the Trust deploy the same exacting standards.