Detailed job description and main responsibilities

Deliver managerial and professional control of all Catering, Vending & Hospitality services to a high standard within the Trust. To look at the site every 6 months to see if the services and equipment on site is fit for purpose and that all services are trending up to date and keeping within the Trust’s financial envelope

·         Provide management and control of all staff in the restaurant patient dining catering, ward food preparation and service and general facilities operating procedures and applications to ensure that all statutory and quality standards are maintained.

·         Liaise with the Local Government Environmental Health Officers to ensure governmental legislative compliance happens in order for the Trust to maintain their 5* Food Hygiene status.

·         Provide a safe environment for all financial activities such as counting cash, banking and cash collections.

·         To ensure that all financial activities and recorded and all cash balances are correct in accordance with all till readings.

·         Provide management control in the provision of all services contained within the main staff, patient & visitor restaurant to include vending.

·         Provide management control over all equipment across all the Catering Services ensuring all breakdowns and managed and all assets spend is recorded in line with Life Cycle

·         All broken / damaged equipment is repaired in a timely manner or replaced following the correct levels of approval

·         Create an asset register and monitor all spend on repairs with a view of Life Cycle. Any equipment that exceeds their lifecycle is replaced to not impact any services

·         To be versed in how a local banking service works and how to request additional services from the collector

·         Work out then implement a safe ket [DA1] procedure to include the safe and all the Coin Mechanisms from the vending across site

·         Provide for economical, correct use and distribution of equipment and any materials ensuring stock control systems are in place and audit recommendations are implemented promptly.

·         Full adherence to all relevant catering and food preparation legislation including HACCP, Health and Safety regulations and dietary needs and allergen information.

·         Monitor / Audit all other food type of outlets across the Trust ensuring that the Trust’s reputation is upheld and that the Trust is not open to any litigation claims around poor food or hygiene standards.

·         Deliver quality food services to patients, staff & Visitors and monitor the provision of these services against agreed standards ensuring remedial action is taken to rectify shortcomings in service delivery.

·         To immediately investigate any reports or food incidents of unfit foodstuffs

·         Deliver quality catering service to patients, staff visitors alike and to monitor the provision of these services against agreed standards ensuring remedial action is taken to rectify shortcomings in service delivery.

·         Manage the HR processes within the designated area of responsibility and be accountable for the completion of investigation and disciplinary meetings.

·         Deliver an efficient and speedy distribution service for authority issues.

·         To be responsible for managing identified North Middlesex University Hospital catering contracts and ensure they are maintained to meet service need and managed within budget and income / expenditure.

·         To co-ordinate the Health and Safety programme for all areas responsible for and act as departmental lead to staff within areas of responsibility on health and safety and risk matters.

·         To provide reports as requested to the SFM Operational & Commercial Manager on the activity and performance within all areas of responsibility.

·         Actively participate in operational and strategic decision making in conjunction with SFM Operational & Commercial Manager and undertake a project management role when required.

·         To support the SFM Operational & Commercial Manager [DA2] [PB3] in drafting new policies and ensuring all policies are applied in the appropriate way.

·         To support the SFM Operational & Commercial Manager in managing changes in service provision, consulting with users and staff, promoting positive change

·         Ensure all external services such as waste management, waste food management, waste oil management is managed in line with local policies.

·         To work with local suppliers to build a supply network where local businesses are used to support the local community.

·         To be available at critical service times for both Patient Feeding and Retails outlets to support the services and liaise with all customers as required.

·         To be able to support the kitchen staff by actively being a member of the Chef’s Brigade in the event of unexpected absence.

·         To implement the appropriate work schedules, safe working practices, and ensuring the sufficient allocation and management of staff resources for all staff Trusts is in place. Works with colleagues on other hospital sites to ensure that all contractors delivering services across the Trust deploy the same exacting standards.