Catering Supervisor

Position Title

Catering Supervisor

Department

Catering

Generic Job Title

Catering Supervisor

Segment

Healthcare

Team Band

Band 3

Location

Roehampton

Reports to

Hotel Services Manager

Office / Unit name

Queen Mary’s Hospital

Organisation structure

Job Purpose

To deliver, maintain and develop the highest standards of service across the various work areas and maximise sales in the retail areas of the contract ; to work with service managers in attaining patient, client and consumer satisfaction.

Profit and loss accountability for the Restaurant, Aspretto Coffee shop, Vending, Hospitality and Patient Feeding.  People development and staff performance and IIP maintenance including; staff morale and communication, labour retention, sickness and absence.  Client and customer satisfaction measured by patient questionnaires, feedback cards, customer surveys, mystery shopper audits and direct feedback such as compliants and compliments.  Compliance with all Sodexo policies and procedures and legislation including health and safety, risk assessment and internal and external compliance.  Stock and systems management including availability, stock ordering, stock taking, control/ movement, security, and profit and loss.

Accountabilities or “What you have to do”

• Strategic planning, co-ordination, implementation and improvement of service delivery systems from an operational perspective.
• To develop the Sodexo patient feeding and retail offers using in – house, and own initiatives.
• To build an effective working relationship with the all staff to ensure the efficient delivery of the food serices required in the retail, patient dinning and areas of responciblity.
• To build an effective working relationship with all staff to ensure efficient delivery of the food services required to the patients at the ward and department level.
• Responsible for all aspects of food managment into the retail areas and patient feeding.
• To conduct regular team briefs with the Catering team and minute these.
• To attend regular management meetings (some of which will be client facing)
• To be responsible for the ordering, counting, finiancial accountablity and security of stock for use in all catering areas.
• To be responsible for the development, delivery and promotion of events and attractions to increase use of the retail facilities and when appropriate in the patient feeding department (i.e Christmas)
• To develop, refine, communicate and execute company policy and procedures designed to achieve high standards of serice delivery across all catering operations.
• To ensure that each retail outlet achieves its financial targets.
• To ensure that the patient feeding account achieves its financial targets and to report of financial figures.
• To maintain the reputation of company brands and ensure they are applied appriopriately for delivering the service offer.
• To assist in conducting patient and customer surveys
• To encourage innovative ideas ans solutions to solve operational problems.
• To comply with the HSWA, Food Safety and COSHH regulations (including the maintaining of Health & Safety and Temperature records)
• To maintain company quality control procedures.
• To continue to develop one’s own skills and knowledge within the position.
• To identify the training requirements of the catering team through conducting staff 6 monthly and annual PDR’s
• To train catering staff 6 monthly and annual Food Safety and Health & Safety using the GREAT cards
• To train catering staff CORE skills using the GREAT cards

Key Performance Indicators (KPIs) or “What it will look like when you are doing the job well”

• Labour to include hours worked against hours paid.
• To manage sickness levels
• To comply with site budget within all areas of responsibilty
• Compliance with Health & Safety and Food Safety polices

Dimensions

Financial

None

Staff

None

Other

None

Knowledge, skills and experience

Essential

•  Excellent communication skills
•  Previous Supervisory Skills

Desirable

•  Intermediate Food Hygiene Certificate
•  Intermediate Health and Safety Certificate
•  Previous Catering experience
•  Previous Supervisory Skills

Contextual or other information

•  To communincate with colleagues, patients & visitors in a polite and courteous manner at all times
•  To have responsibility for the health, safety and welfare of self and others and to comply at all times with the health 

        & safety regulations and policies

•  To ensure confidentiality at all times
•  To comply with the Trusts policies on diversity, the consumption of alcohol and non-smoking
•  To comply with the Date Protection Act 1994
•  To attend all mandatory training and induction courses as desigmated by management

Version

Sodexo V1

Date

01/06/2016

Document owner

Lisa Prentice