Catering Supervisor

Key Areas of Responsibility

Team Leadership/Supervision:

• To set to work all General Assistants at the start and during their shift.
• To ensure all staff are trained and competent both with on-the-job training task books and formal training.
• To deliver on-the-job instruction and coaching to team members on a range of day-to-day work tasks (e.g. till training cleaning knowledge portion control dietary needs menus manual handling etc).
• To brief and communicate key messages ensuring full understanding and competence.
• To monitor and provide feedback to team members daily including recognition of good practice and guidance to improve standards.
• To liaise with management to ensure formal follow up processes for any gaps in performance standards attitude or attendance.
• To support team members with customer service skills and knowledge.
• To support the planning and checking of a range of management tasks such as rostering timesheets orders stock control and audits.

Operations:

• To carry out a range of catering activities under the direction of the Chef Manager.
• To have a basic understanding of Retail GP and associated costs
• To ensure all food is delivered on time to the required quality standards.
• To serve food and beverage at additional functions as required by key customers.
• To ensure that all service facilities and all equipment are cleaned in accordance with the prescribed method and to the correct schedule.
• To assist the manager(s) in planning services in the most efficient manner taking into account any equipment cross contamination or allergen constraints.
• To ensure catering provision is carried out cost effectively with product rejects and waste within agreed limits.
• To ensure all quality records are completed accurately and on time.
• To carry out specific food service tasks as required.
• To carry out projects or other tasks as requested by management.

Health Safety Environmental and Service:

• To ensure all work is carried out in accordance with the relevant H&S legislation and Codes of Practice together with any specific company requirements of key customers.
• To organise the ordering of all raw materials packaging consumables and cleaning chemicals as and when required.
• To advise relevant managers of all planned maintenance required or carried out and any repairs following unplanned breakdowns.
• Following the receipt of any customer complaints assist in investigation of the cause and recommend/implement appropriate corrective action. Work with managers to complete a trend analysis of customer complaints.
• To drive and support Zero Harm Culture.

Our Ideal candidate will have the following characteristics in line with our values

Team

Ability to work as part of a team

A flexible approach to working hours

Be supportive of colleagues

Food

Keen to learn on the job

Hold Food Safety Level 2 (or be able to achieve on appointment)

Pride

Be honest and trustworthy

Able to work independently

Have a can-do approach

Planet

Hygienic approach and manner

Committed to zero harm and sustainable practices

Additional Information :

• Employee Assistance Programme
• 28 days holiday (including bank holidays)
• Ongoing Learning Development & Training
• Access to Occupational Health
• Cycle Scheme
• Birthday Day off 
• Free Meal on Shift

Remote Work :

No

Employment Type :

Full-time