Restaurant / Retail Supervisor, GMS Band B1

Job description

Job responsibilities

1. To implement and maintain service as agreed with on site Catering Manager. Through on site supervisors supervise the daily activities in Retail ensuring department procedures and policies are followed. To ensure a high quality, consistent and efficient customer-focused service is maintained. Sorting out day to day problems or reporting to management if not resolved.

2. To ensure all staff complete control documentation correctly and take corrective action when non-compliance occurs.

3. To provide cover for the Retail coordinator on other site (CGH GRH) during period of absence and assume daily operational responsibilities for designated elements of the post.

4. In co-ordination with Food & Beverage/ Retail Manager organise and implement merchandising and marketing plans for the retail offer in the on site retail outlets for staff and visitors, hospitality and vending service.

5. Prepare reports to update Food & Beverage/ Retail Manager on income sales mix to aid future development and marketing strategies.

6. Ensure financial discrepancies are investigated and reported to Site Manager.

7. To minimise the adverse financial effects caused by food wastage, liaising with other section leads where necessary.

8. Ensure that portioning and presentation of meals is to agreed departmental standards.

9. To ensure cost reducing techniques are applied to the business consistently without compromising quality and service.

10. Liaising with the stores supervisor organise and oversee the requisitioning of stores for retail outlets. Report any discrepancies to the Catering Management.

11. To maintain, facilitate and enhance good working relationships between other departments which interact with the Retail service. Attend meetings as agreed with the Site Manager.

12. Hold staff meetings as directed by Catering Management

13. At the direction of Catering Management investigate complaints and prepare a response.

14. To co-ordinate with Catering Management the skill mix of staff for each area in line with agreed labour costs, including the allocation of hours to bank staff, ensuring cover is obtained for sickness absence or annual leave to ensure adequate staffing levels are maintained

15. At the direction of the Catering Management undertake as a panel member recruitment and selection of staff adhering to Trust recruitment and employment policies.

16. Support with the Preparation and submit weekly payroll returns and keep records using departmental format for sickness, annual and special leave.

17. To investigate and implement disciplinary procedure to authorised level in consultation with the Catering Management.

18. Ensure new and existing employees get the required supervision and training until their required standard is achieved. Use professional experience to identify training and staff support to improve the work performance of team members.

19. To carry out individual performance reviews with retail staff at the direction of the Catering Management, including return to work interviews and managing absence and disciplinary up to first level disciplinary.

20. To ensure that all staff follow good working practices relating to Health & Safety and complete Incident Forms as per Trust Policies and Procedures.

21. Be responsible for reporting to the Maintenance Department mechanical defects and needs for repair, ensuring calls are recorded in maintenance log.

22. To assist in the preparation of Risk Assessments for Catering Services.

23. To undertake training as identified in appraisals/IPRs.

24. Ensure the handling and security of cash from cash registers, vending and hospitality, ensuring procedures comply with the Trusts Standing Financial Procedures. To notify the Site Manager of any discrepancies relating to security of stock.

25. Effectively deal with any inquiries, requests or complaints from customers in a professional manner, highlighting problems to the Catering Management where appropriate.

26. Co-ordinate the cleaning of the retail areas, collating cleaning records ensuring they are completed.

27. Ensure temperature audit records are completed according to departmental guidelines and corrective action is taken as required.

28. To ensure that all staff under supervision maintain good standards of personal hygiene and wear allocated uniform, protective clothing and/or equipment.

29. To assist in or to complete audits of retail on a periodic basis. Implement corrective action if required.

Person Specification

Qualifications

Essential

• IT Skills
• GCSE Maths
• GCSE English
• Level 2 Food safety certificate

Desirable

• NVQ 2 or equivalent in supervision

Experience

Essential

• To have an understanding of a customer focused service
• Daily co-ordination, organisation and supervision of other staff
• Ability to build up team spirit through leading by example, encourage positive ethos of customer service.

Desirable

• Complete and control documentation correctly and take corrective action when non-compliance occurs.
• Portioning and presentation of meals is to agreed departmental standards.

Knowledge/ Skills

Essential

• Sound and practiced oral, written communication skills
• Self starter and motivator to others
• Experienced and enthusiastic about customer service
• Good organisational skill to include problem solving
• Ability to work within departmental protocols and procedures including Conduct, and to ensure that colleagues also comply

Disclosure and Barring Service Check

This post is subject to the Rehabilitation of Offenders Act (Exceptions Order) 1975 and as such it will be necessary for a submission for Disclosure to be made to the Disclosure and Barring Service (formerly known as CRB) to check for any previous criminal convictions.

Employer details

Employer name

Gloucestershire Managed Services

Address

Trustwide

Gloucestershire

GL1 3NN

Employer's website

https://www.gloshospitals.nhs.uk/gloucestershire-managed-services/ (Opens in a new tab)