Whittington Hospital NHS TrustrIDPs5Rx
Additionally, the manager is expected to foster a positive team environment, handle customer inquiries and complaints, assist with menu planning, and actively contribute to marketing and promotional efforts. This position requires strong operational management skills, attention to detail, and the ability to work autonomously while supporting and developing catering staff.
To have principal responsibility for the day-to-day operation of the restaurant, for the duration of the shift
To ensure the restaurant meets and where possible exceeds its financial targets
To have responsibility for the procurement of provisions under the control of the Restaurant Manager
Where required oversee aspects of the Delivered Meal Service
To lead on agreed initiatives relating to improving services within the department in delivering the trust objectives
To have responsibility for ensuring food items are presented in line with Food Safety Regulations and Trust policy
To have responsibility for the quality, presentation and temperature of food on offer within the restaurant
To ensure servery and ancillary catering areas are maintained in a clean and hygienic condition at all times
To work, as part of a team in the provision of Catering Services to Staff, Visitors and Patients of the Whittington Hospital, ensuring the provision of a customer focused quality service.
Compliance with current and future Food Safety (General Food Hygiene) Regulations.
Attainment of set quality, quantity and nutritional meal content.
Effective operational management of staff under your supervision
Ensuring availability of meals at agreed times.
Ensuring adequate provisions are available to fulfil agreed menus.
Compliance with set quality, quantity and food waste control measures
Compliance with the departments Hazard Analysis Critical Control Point [HACCP] procedures
To manage and operate the department's Point of Sale register and cash loaders as required
To comply with the trust Standing Financial Instructions
To ensure all Point of Sale transactions are processed efficiently in a timely manner
To ensure the update of the restaurant menu database
To assist in the preparation and replenishing of provisions for service periods
To ensure all customers are treated with the highest regard to customer care
To work in a safe and hygienic manner, ensuring the highest standard of food safety
To maintain the highest standard of personal and professional presentation
To undertake on/off the job training as required
To comply with trust policies and procedures
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To work with minimum supervision and be prepared to undertake duties appropriate to the grade and post.
To undertake the administration of operational staff management issues, in line with set procedures
To manage daily customer enquiries, including complaints using your own initiative, seeking advice and support where necessary
To maintain and foster a positive working relationship with the restaurant and kitchen team
To allocate duties and supervise staff for whom you are responsible
To take responsibility for organising absence cover as required.
To oversee and account for cash and non-cash takings, ensuring set procedures are followed; investigating and reporting discrepancies to the Assistant Director of Facilities
To operate the restaurants Point of Sale (cash) registers, ensuring the correct charging structures are applied in line with departmental policy
To have responsibility for the securing of the restaurant cash takings in line with the department's policy for safe cash handling.
To have responsibility for the cash handling of the departments cash loaders used as part of the Trust cash less card and vending systems, investigating discrepancies in accordance with local policy
To monitor the availability of change within the registers throughout the meals service.
To draw up duty rosters for Catering Food Service Assistants and arrange emergency cover where necessary, completing time-sheets and relevant payroll documentation
To check foods and beverages on offer for quantity, quality, appearance and temperature, recording in compliance with the departments HACCP policy and procedures
1.14 To ensure the service meets agreed service levels in respect of quality, quantity, presentation and Food Safety standards, (General Food Hygiene) Regulations 1995.
To ensure records are kept up to date; food safety documentation, for example Hazard Analysis Critical Control Point procedure forms.
To assist in menu planning and costing as required.
To undertake completion of provision orders for routine and non-routine foodstuff and equipment.
To assist in the service of meals and beverages in line with the department's portion control and presentation guidelines
To assist in the provision of special events, hospitalities and/or theme days
To supervise and/or assist in the clearing and cleaning of the Food Court dining areas, clearing and resetting tables within associated areas.
To monitor hygiene standards, complete cleaning schedule checklists and ensure corrective action is taken where necessary
To ensure Food Service Assistants comply with the department's Personal Hygiene standards
To supervise the clearing and cleaning of the restaurant, coffee lounge, kitchen and wash up areas including associated equipment, and the washing up of crockery and cutlery
To supervise and instruct Food Service Assistants and where required Food Technicians, in respect of routine and non-routine cleaning duties.
To advise on the production of acceptable quantities of food, to maximise income and minimise waste.
To be responsible for monitoring, and reducing food waste, in line with the objectives of the department.
To ensure service users are dealt with in an efficient, friendly and courteous manner
To ensure resources are used in a cost effective manner
To ensure departmental and corporate policies and procedures are adhered to.
To be proactively involved in sales promotion campaigns
To undertake an active role in developing and marketing the service.
To attend training sessions as required, and take part in staff training and development
To undertake staff appraisal within agreed guidelines
To provide supervision, leadership and support to staff under your control
To ensure Food Service Supervisor and Food Service Assistants are adequately trained and supervised, this includes the induction of new staff.
To assist and/or facilitate the ordering supplies and equipment for use within the department
To liaise with the Estates Department, ensuring the upkeep of equipment and general maintenance of the restaurant and associated areas.
To assist in compliance with Health & Safety requirements compliance within the department.
To ensure set standards of Health and safety are complied with in accordance with Trust policy.
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