Deputy Catering manager (Retail)

Northampton General Hospital NHS Trust

7d ago

Job
Full-time
Senior Level
Customer Relations
Facilities Management

AI generated summary

You need management experience, strong leadership, knowledge of food safety and budget prep, exceptional organization, and the ability to oversee a large team while ensuring high standards.
You will manage restaurant and café operations, ensure food safety compliance, oversee staff training and recruitment, maintain financial records, and enhance customer satisfaction.

Requirements

Management skills and experience in both front and back of the house
Skilled in food delivery, customer service and with excellent decision making and a exceptional eye for detail
Strong leadership skills with the ability to manage a team of 20+ staff
Highly organised approach to your workload
Familiar with audits for food safety and Health & safety purposes
Knowledge of budget preparations
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
Demonstrate an awareness of the Food Safety Act
Ability to work to the highest standards in both quality and hygiene
Manage the department in line with the Food Safety Management System
Knowledge of Health and Safety, Risk Management and COSHH requirements
Keep knowledge of Health and Safety, Risk Management and COSHH up to date and cascade it to your team
Monitor daily cleaning duties in line with the kitchen & FOH cleaning schedules
Following up with weekly & monthly audits against daily/monthly due diligence and cleaning schedules
Report any potential hazards such as equipment defects promptly to the responsible line manager or external service provider
Thorough knowledge of the Food Safety Procedures, cleaning techniques and standards
Ensure that staff use and maintain cleaning techniques and standards
Proposals for improvements in cleaning procedures when the need occurs to the Catering Services Management Team
Ensure that all food production areas, ancillary rooms’ fridges, and general catering equipment are kept in a clean and hygienic state throughout production, cooking and service
Coordinate daily restaurant management operations
Undertake full responsibility and accountability for the retail departments
Ensure meals are served at the required service time to the company standards, within the agreed specification, to the agreed performance and financial targets
Manage and allocate work between departments and arrange duty rotas
Facilitate the co-ordination of supervisors and extended teams
Ensure that there is adequate cover for all shifts in line with the budgeted constraints
Follow departmental attendance and sickness reporting policies
Undertake recruitment processes as directed by the management team
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
Manage and undertake mandatory and on the job training for all catering team members
Ensure that catering team members are effectively trained in their duties
Coordinate the mandatory and role specific training needs for all catering team members
Manage and supervise annual appraisals with all catering team members
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
Completing weekly timesheets on e-rostering system for bank and substantive staff
Plan and undertake regular team meetings with the Retail Supervisors, restaurant staff both FOH and kitchen
Provide feedback to the senior management team
Management and assessment of workload and performance, food quality and supplier management
Lead by example by providing guidance and direction to staff in the team
Conduct yourself in a respectful and professional manner
Encourage others to act in the same manner
Encourage, engage, and lead the catering team to perform their roles to a high standard
Create proposals for improvements in the department areas when the need occurs to the Catering Services Management Team
Identify opportunities for sales growth through your business management skills
Manage and supervise annual appraisals, any grievance and disciplinary issues
Sickness absence management with all catering team members
Manage & maintain stock levels, consumption & wastage, ordering accordingly to menu, offers and promotions
Prioritise own workload with minimal supervision
Arrange workload to achieve weekly and monthly deadlines
Implement and comply with Trust wide, Directorate and Departmental procedures by all catering staff
Monitor and adhere to the Trust and Departmental uniform policies and codes
Maintain a pleasant customer focused manner
Be the face of the food service front and back of house
Respond efficiently and accurately to restaurant customer complaints and concerns
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

Responsibilities

The post holder will manage and supervise our customer and staff facing restaurant, café facilities at Eat Street restaurant, Cripps No3 Café and Hospitality.
You will be able to understand the principles of business acumen, to ensure the highest levels of customer and guest satisfaction to patients, staff, and visitors in accordance with best care practices.
You will be responsible for the delivery of training to your team ensuring that staff within the team are supported and developed within their role.
Manage staffing levels, recruitment & retention, and sickness within the department.
Working alongside the head chef you will organise and create seasonal menus and offers for all the retail catering areas.
Overseeing the day-to-day organisation, ordering of food, managing staff and staffing levels and ensuring departmental food safety, and compliance standards are met and maintained to the highest level.
Organising your team to create a flawless service throughout all service times.
You should be familiar with audits for food safety and Health & safety purposes.
To ensure that all food is prepared with due care and attention, particularly regarding customers’ special dietary requirements and allergen awareness, in line with PPDS and calorific information as per legislation.
Having knowledge of 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.
Your main duties as a Restaurant Manager will be but not limited to….
To demonstrate an awareness of the Food Safety Act and be able to work to the highest standards in both quality and hygiene.
Ensure that food production and service is in accordance with appropriate Manage the department in line with the Food Safety Management System, the use and cleaning of machinery, materials, equipment, and PPE are available and used to carry out duties in a safe, efficient, and effective manner.
Actively enforce the relevant Food Safety compliance, that your knowledge of Health and Safety, Risk Management and COSHH requirements are kept up to date and that this knowledge is cascaded to your team.
To monitor daily cleaning duties in line with the kitchen & FOH cleaning schedules.
Following up with weekly & monthly audits against daily/monthly due diligence and cleaning schedules.
Reporting any potential hazards such as equipment defects promptly to the responsible line manager or external service provider.
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.

FAQs

What will be my main responsibilities as a Deputy Catering Manager?

Your main responsibilities will include managing and supervising restaurant and café facilities, ensuring customer satisfaction, delivering staff training, organizing menus, overseeing daily operations, and maintaining food safety and compliance standards.

How many staff members will I be managing?

You will be managing a team of 20+ staff members.

Is experience in food safety and health compliance required for this role?

Yes, you should be familiar with food safety audits, Health & Safety, Risk Management, and COSHH requirements.

What qualifications or skills are necessary for this position?

You will need management skills and experience in both front and back of the house, excellent decision-making capabilities, and strong leadership skills.

Will I be involved in budgeting and financial management?

Yes, you will be responsible for budget preparations, managing financial records, and ensuring accurate reporting of daily transactions.

Is staff training part of my responsibilities?

Yes, you will manage and undertake mandatory and on-the-job training for all catering team members.

How does the organization support diversity and inclusion?

The organization encourages applications from all protected groups and has active networks that promote and support colleagues from diverse backgrounds.

What should I do if there is a food safety or health hazard?

You should report any potential hazards, such as equipment defects, to the responsible line manager or external service provider promptly.

Will I be required to work on weekends?

Yes, as part of your role, you will be responsible for management on a seven-day, 24-hour operation and will be available for the Hotel Services on-call rota.

Are there opportunities for growth and improvement within the department?

Yes, you will actively seek and identify opportunities for growth, propose improvements, and contribute to the development of services within the department.

Northampton General Hospital NHS Trust

Science & Healthcare

Industry

1001-5000

Employees

Mission & Purpose

Northampton General Hospital NHS Trust provides general acute services for a population of 380,000 and hyper-acute stroke, vascular and renal services to people living throughout whole of Northamptonshire, a population of 684,000. The Trust is also an accredited cancer centre and provides cancer services to a wider population of 880,000 who live in Northamptonshire and parts of Buckinghamshire. We are one of the largest employers in Northampton and we are looking for talented nurses and doctors to join our MDT's and to deliver the best possible care to all of our patients. If you believe you can make a difference, come and join our team here at Northampton General Hospital NHS Trust.