Catering Manager

To ensure that the highest standards of food production and service are maintained at all times to Service Users, staff and visitors. Responsible for training and direction to staff to ensure that prescribed food standards are met in relation to quality, quantity, temperature and appearance. Comply with all Trust Policies in respect of Health & Safety at work, Fire Regulation and Procedures, Manual Handling of loads, Regulations and Procedures and Controls of Substances Hazardous to Health. Responsible for the management of all consumables and equipment within the area of responsibility in accordance with the Trusts financial instructions ensuring auditable documentation is in place. Manage the recruitment, selection and retention of catering staff which will include the review of staffing, advertising, short listing, interviewing, appointment and induction of new starters. Ensure adherence to quality expectations and standards, identify, recommend, develop and implement new ways to increase organisational efficiency, productivity, quality, safety and/or cost savings. Manages catering staff in respect of workload management, training and development, appraisal, grievance and disciplinary, sickness absence. Liaises with patients and staff over complaints about catering services. Plan and deliver catering services in liaison with Service Users and formulate and adjust menus and plans as needed. Provide advice to Service Users on menus when needed. Liaise with dietetic staff over Service User dietary care. Produce, implement and monitor policies for the Catering Department ie HACCP & COSHH. Ensure effective communication with all staff including chairing team meetings, briefings and presentations. Responsible for the development, implementation, maintenance and review of systems that assist with staff organisation and effectiveness eg staff rosters, work instructions and procedures. Using professional knowledge and experience to be responsible for the purchase and maintenance of equipment/assets for the Catering Department, ensuring that it is used in a safe and operable condition. Maintaining up to date equipment inventories. Manage the monitoring of service provision ensuring that regular audits of catering standards are conducted, reviewed and corrective actions taken, provide annual/quarterly reports to the Facilities Manager. Chair the Trusts Catering User Group meetings. Continuously identify areas for service improvement, development and cost efficiencies. Responsible for ensuring that risk assessments are completed for all activities within the Catering Department. Taking appropriate corrective actions to deal with identified risks with support from Risk Management when required. Responsible for Health and Safety, COSHH, Risk Assessments and the investigation of IR1 forms. Ensure the service is timely, of the required quality and in accordance with Service Level Agreement, contractual specifications and Trust requirements. Undertake monitoring of the services to verify that the Service Providers obligations are being discharged and take remedial action if applicable. Manage and control the Catering Service key performance indicators, providing monthly, quarterly and annual reports to the Facilities Manager. Any other duties that are deemed commensurate with this post. For full Job Description please see attached in Supporting Documents