Catering Supervisor - Healthwise

Overview

Be among the first 25 applicants.

Responsibilities

• Take responsibility for the catering facility in the absence of the catering manager / front of house manager.
• Maintain operations standards of the kitchen including stock, cash and staff levels.
• Ensure the highest level of service is provided to all customers.
• Ensure all core standard procedures are adhered to at all times.
• Maintain an up-to-date knowledge of products and encourage staff to develop their product knowledge.
• Ensure the kitchen and front of house areas operate within health and safety and food safety regulations.
• Support promotional activity within the facility.
• Maintain awareness and control of all security systems on site.
• Maintain a good working relationship with the company and customers.
• Report maintenance issues within the department to the relevant parties.
• Carry out and maintain cash handling policies and general administrative duties.
• Be responsible for ongoing motivation of staff, leading by example and managing staff to help them reach their full potential.
• Assist with regular team meetings as agreed with senior management.
• Monitor and develop fixed and indefinite staff members; oversee staff timekeeping and attendance.
• Re-arrange duties and rosters as necessary to ensure tasks are completed correctly and on time.
• Ensure food preparation is hygienic and a "clean as you go" discipline is adhered to.
• Ensure that food in the bain-marie is attractive, replenished, and properly garnished.
• Pursue ongoing learning of management methods and principles to support future advancement and professional standards.

Skills and Competencies

Qualifications

Job Details

#J-18808-Ljbffr