Overview

Salary: £30000 – £30000

Shift hours: Part Time

The role includes the management of 2 catering outlets operating 5 days week, the weekday operation is breakfast, lunch and a late afternoon/early evening service. 

 

Comply with all Company & Client policies and statutory regulations relating to Health & Safety, safe working practices, hygiene, cleanliness, fire and COSHH. This will include your awareness of any specific hazards in the work place. Follow client/company guidelines with regards to the identification and reporting of health and safety hazards. 

 

To establish and maintain satisfactory relationships with individuals at all levels within the Company and the Client organisation; attending review meetings as appropriate.  

 

Preparation, amendment and/or review of the performance specification together with initial budget costs on a regular basis.  

 

Ensuring that processes are in place to monitor the progress and quality of works and recognise potential problems and take necessary actions in a timely manner.  

 

Ensuring all works are carried out in accordance with the company quality assurance system and carrying out regular audits as required within the quality assurance system.  

 

Ensuring all operations are compliant with statutory or regulatory requirements.  

 

Assessing and countering operational risks through analytical appraisal taking due cognizance of health and safety within the workplace.  

  • To ensure that all food services are produced to the agreed client standard through the catering team. 

  • To actively enforce relevant statutory, company and site H&S and FS compliance together with the monitoring of related equipment 

  • To motivate and lead catering employees to perform their roles to a high standard and in alignment to Sodexo policies and procedures 

  • To actively seek and identify opportunities for business growth within the contract and external market 

  • To drive the margin through adhering to the recipes on ROL 

  • To drive sales through keeping the food offer fresh & up to date 

  • Ensure the “service” at point of delivery in all of your business is exceeding the standards required and the customer is receiving the best quality service at all times of the day and that the contract is meeting the client objectives in relation to finance and operational  KPI’s 

  • Understand the services that Sodexo offers and the end-to-end process of Sodexo’s operating systems/procedures involved in delivering the services to our client. 

  • Look for and implement opportunities to drive Sodexo revenue and labour productivity in your units. 

  • Coach your team on areas that need improvement. 

  • Plan and check that marketing initiatives are implemented. 

  • “Walk the floor” during service periods to ensure that excellent levels of service are being delivered to the customers. 

  • Comply with all Company & Client policies, site rules and statutory regulations relating to Health & Safety, safe working practices, hygiene, cleanliness, fire and COSHH. This will include your awareness of any specific hazards in your work place and training of staff. 

  • Ensure that all equipment used, is in safe working order, checked regularly and serviced.  Report any faults to management/client, ensure they are rectified and ensure equipment is not used until safe. 

  • Ensure that all equipment, monies and the overall establishment, is safe and secure at all times. 

  • Ensure the standards across the site(s) are in accordance with the Service Level Agreements and Key Performance Indicators specified in the service contract 

  • Ensure the prompt provision and efficient service of all meals and catering requirements at the specified time to the standards laid down in the KPI’s. 

  • To take adequate steps to ensure the security of Company and Client property and monies under your control. 

  • Compile and agree an annual business plan with your line manager, and to be responsible for achieving all actions  

  • Initiate a process of continuous improvement by undertaking company promotions and extraordinary merchandising initiatives to ensure the profitable growth of the contract. 

  • Attend to and take all necessary action, statutory or otherwise, in the event of incidents or accident, fire, theft, loss, damage, unfit food, or other irregularities and take such action as may be appropriate. 

  • Comply with all Sodexo Company policies/procedures and client site rules and regulations. 

  • Complete company documentation and Administration as and when required. 

  • Act when there are failures in compliance or initiatives and investigate the reasons behind these and address to build and develop performance 

 

Previous experience of Catering Management  

 

Ability to develop increasing individual effectiveness through leadership, motivation, communication, coaching and training  

 

  • Experience of Managing teams  
  • Financially astute and experienced in managing food margin and budgets 
  • Excellent interpersonal skills and ability to communicate effectively with customers, clients, and staff at all levels  
  • Growth, Client and Customer Satisfaction/ Quality of Services Provided  
  • Rigorous Management of Results  
  • Leadership and People Management  
  • Employee Engagement  
  • Brand Notoriety  
  • Commercial Awareness  
  • Learning and Development  
  • Relationship Management  
  • Resilience  
  • Impact and Influence  
  • Working with others  
  • Planning and Organisation  
  • Analysis and Decision Making  
  • Continuous Improvement  

Desirable 

  • Food Safety Level 3 
  • IOSH Managing Safely (if  IOSH Managing safely & Food safety Level 3 are not held, you would need to attend training courses to ensure that these are achieved) 

Reference: SDX/TP/RF8268/CS

Location: Toyota Bunaston Derby DE1 7TA, England

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