Deputy Catering manager (Retail)

Detailed job description and main responsibilities

Ensure full risk management is adhered to along with advice to the wider Estates and Facilities and Trust management. 

To have a thorough knowledge of the Food Safety Procedures, cleaning techniques and standards and to ensure that staff use and maintain these. To also make proposals for improvements in these areas when the need occurs to the Catering Services Management Team and to contribute to the improvement of the services. 

To ensure that all food production areas, ancillary rooms’ fridges, and general catering equipment are kept in a clean and hygienic state through-out the duration of production, cooking and service. Plus, service and equipment reports and statistics covering food preparation equipment safety audits

To coordinate daily restaurant management operations, undertaking full responsibility and accountability for the retail departments ensuring meals are served at the required service time to the company standards, within the agreed specification, to the agreed performance and financial targets.

To manage and allocate work between departments and arrange duty rotas to facilitate the co-ordination of supervisors and extended teams, ensuring that there is adequate cover for all shifts in line with the budgeted constraints provided along with organisational food safety risk management. Ensure departmental attendance and sickness reporting policies are followed. To undertake recruitment processes as directed by the management team.

Actively audit with supervisors’ completion of all appropriate records and documentation as required by the department’s policies and procedures. Ensuring that documentation relating to food safety, health & safety and staff performance issues are undertaken thoroughly and accurately. Implement and monitor the catering HACCP policy along with legislative changes in relation to all aspects of food purchasing, storage and production.

To manage and undertake mandatory and on the job training for all catering team members ensuring that they are effectively trained in their duties, co-ordinating the mandatory and role specific training needs for all catering team members. Manage and supervise annual appraisals with all catering team members and to report back any figures necessary and report on completion statistics.

Manage Recruitment, Onboarding & Training, ensure that staffing levels meet budgets, Manage departmental attendance and sickness, in line with the absence and sickness policies. Including Short Term and Long-Term sickness within your teams. Completing weekly timesheets on e-rostering system for bank and substantive staff.

To plan and undertake regular team meetings with the Retail Supervisors, restaurant staff both FOH and kitchen and provide feedback to the senior management team. Management and assessment of workload and performance, food quality and supplier management

To lead by example by providing guidance and direction to staff in the team. Conducting yourself in a respectful and professional manner and to encourage others to act in the same. Encourage, engage, and lead the catering team to perform their roles to a high standard, in alignment to the NHS policies and procedures.

Create proposals for improvements in the department areas when the need occurs to the Catering Services Management Team and to contribute to the improvement of the services. Actively seek and identify opportunities for sales growth through your business management skills.

To undertake, manage and supervise annual appraisals, any grievance and disciplinary issues, sickness absence management with all catering team members and to report back any figures as necessary.

Manage & maintain stock levels, consumption & wastage, ordering accordingly to menu, offers and promotions.

Budget preparations, you will be responsible for the financial strength of the business. Managing financial records which are accurate and up to date, keeping records for all daily transactions and preparing balance sheets for finance. Managing tariff prices, that all catering services are costed and charged accordingly.

Prioritise own workload with minimal supervision, arranging workload to achieve weekly and monthly deadlines.

Trust wide, Directorate and Departmental procedures are implemented and complied with by all catering staff including Monitoring and Adhere to the Trust and Departmental uniform policies and codes.

To maintain a pleasant customer focussed manner always. Be the face of the food service front and back of house. Respond efficiently and accurately to restaurant customer complaints and concerns.

To undertake regular team meetings and provide feedback to the senior management team.

To be available for the Hotel Services on Call rota and responsible for management of a seven-day, 24-hour operation. 

 Any other reasonable request related to tasks identified by the Catering Services Manager.