Restaurant/Retail Supervisor

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 Manager (F&B) 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 F&B 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 Site Manager. 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 Site Manager. 13. At the direction of the Site Manager investigate complaints and prepare a response. 14. To co-ordinate with the Site Manager the level and 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 Site Manager undertake as a panel member recruitment and selection of staff adhering to Trust recruitment and employment policies. 16. Prepare authorise 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 Site Manager. 18. At the direction of the Site Manager 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 Site Manager, 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 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 enquiries, requests or complaints from customers in a professional manner, highlighting problems to the Site Manager 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.