Catering Restaurant Manager

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.

Main duties of the job

1. Compliance with current and future Food Safety (General Food Hygiene) Regulations.
2. Attainment of set quality, quantity and nutritional meal content.
3. Effective operational management of staff under your supervision.
4. Ensuring availability of meals at agreed times.
5. Ensuring adequate provisions are available to fulfil agreed menus.
6. Compliance with set quality, quantity and food waste control measures.
7. Compliance with the departments Hazard Analysis Critical Control Point (HACCP) procedures.
8. To manage and operate the department's Point of Sale register and cash loaders as required.
9. To comply with the trust Standing Financial Instructions.
10. To ensure all Point of Sale transactions are processed efficiently in a timely manner.
11. To ensure the update of the restaurant menu database.
12. To assist in the preparation and replenishing of provisions for service periods.
13. To ensure all customers are treated with the highest regard to customer care.
14. To work in a safe and hygienic manner, ensuring the highest standard of food safety.
15. To maintain the highest standard of personal and professional presentation.
16. To undertake on/off the job training as required.
17. To comply with trust policies and procedures.

About us

Whittington Health serves a richly diverse population and works hard to ensure that all our services are fair and equally accessible to everyone. Nowhere is this more obvious than in the way we look after our staff. We aim to employ a workforce which is as representative as possible of this population, so we are open to the value of differences in age, disability, gender, marital status, pregnancy and maternity, race, sexual orientation, and religion or belief. The Trust believes that as a public sector organisation we have an obligation to have recruitment, training, promotion and other formal employment policies and procedures that are sensitive to these differences. We think that by doing so, we are better able to treat our patients as well as being a better place to work.

Job description

Job responsibilities

1. To work with minimum supervision and be prepared to undertake duties appropriate to the grade and post.
2. To undertake the administration of operational staff management issues, in line with set procedures.
3. To manage daily customer enquiries, including complaints using your own initiative, seeking advice and support where necessary.
4. To maintain and foster a positive working relationship with the restaurant and kitchen team.
5. To allocate duties and supervise staff for whom you are responsible.
6. To take responsibility for organising absence cover as required.
7. 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.
8. To operate the restaurants Point of Sale (cash) registers, ensuring the correct charging structures are applied in line with departmental policy.
9. To have responsibility for the securing of the restaurant cash takings in line with the department's policy for safe cash handling.
10. 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.
11. To monitor the availability of change within the registers throughout the meals service.
12. To draw up duty rosters for Catering Food Service Assistants and arrange emergency cover where necessary, completing time-sheets and relevant payroll documentation.
13. To check foods and beverages on offer for quantity, quality, appearance and temperature, recording in compliance with the departments HACCP policy and procedures.
14. To ensure the service meets agreed service levels in respect of quality, quantity, presentation and Food Safety standards, (General Food Hygiene) Regulations 1995.
15. To ensure records are kept up to date food safety documentation, for example Hazard Analysis Critical Control Point procedure forms.
16. To assist in menu planning and costing as required.
17. To undertake completion of provision orders for routine and non-routine foodstuff and equipment.
18. To assist in the service of meals and beverages in line with the department's portion control and presentation guidelines.
19. To assist in the provision of special events, hospitalities and/or theme days.
20. To supervise and/or assist in the clearing and cleaning of the Food Court dining areas, clearing and resetting tables within associated areas.
21. To monitor hygiene standards, complete cleaning schedule checklists and ensure corrective action is taken where necessary.
22. To ensure Food Service Assistants comply with the department's Personal Hygiene standards.
23. 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.
24. To supervise and instruct Food Service Assistants and where required Food Technicians, in respect of routine and non-routine cleaning duties.
25. To advise on the production of acceptable quantities of food, to maximise income and minimise waste.
26. To be responsible for monitoring, and reducing food waste, in line with the objectives of the department.
27. To ensure service users are dealt with in an efficient, friendly and courteous manner.
28. To ensure resources are used in a cost effective manner.
29. To ensure departmental and corporate policies and procedures are adhered to.
30. To be proactively involved in sales promotion campaigns.
31. To undertake an active role in developing and marketing the service.
32. To attend training sessions as required, and take part in staff training and development.
33. To undertake staff appraisal within agreed guidelines.
34. To provide supervision, leadership and support to staff under your control.
35. To ensure Food Service Supervisor and Food Service Assistants are adequately trained and supervised, this includes the induction of new staff.
36. To assist and/or facilitate the ordering supplies and equipment for use within the department.
37. To liaise with the Estates Department, ensuring the upkeep of equipment and general maintenance of the restaurant and associated areas.
38. To assist in compliance with Health & Safety requirements compliance within the department.
39. To ensure set standards of Health and safety are complied with in accordance with Trust policy.

Person Specification

Skills

Essential

• Able to use Microsoft Office & Excel software packages.
• Ability to use own initiative with minimum supervision.
• Ability to work unsupervised.
• Good communicator both verbal and written.
• Capability to follow instructions.
• Ability to work within set deadlines.
• Ability to co-ordinate multiple tasks.
• Cash Handling Experience.
• Able to motivate team members.

Desirable

• Previous customer care training.
• Understanding of what constitutes good customer service.

Knowledge

Essential

• To be proactive and organized in the day-to-day department/service operations.
• Knowledge of food hygiene regulations.
• Customer Care awareness.
• Health and Safety at Work.
• Strong retail staff dining experience.

Desirable

• Awareness of sustainable Environmental initiatives relating to the work environment.
• Knowledge of hospital Catering Services.

Previous Experience

Essential

• Previous supervisory or managerial experience.
• Previous experience working within a Catering environment.
• Understanding of Basic Food Hygiene principles, with the ability to attain the Foundation Food Hygiene Certification.

Desirable

• NHS experience.
• Working in a large scale food service unit.
• Previous managerial experience within a Catering health service environment.

Qualifications

Essential

• Understanding of Customer Care.
• Catering qualification or relevant experience.

Desirable

• Catering Management qualification.
• Foundation Food Hygiene qualification.
• Intermediate Hygiene qualification.
• Health and Safety training.

Personal Qualities

Essential

• Able to comply with all aspects of Food Hygiene Regulations.
• Able to organise and plan own workload.
• Flexible to the needs of the service.
• Integrity and discretion.
• Pragmatic approach with the ability to get things done within agreed timetable.
• Good communication Skills.
• Calm under pressure.
• Team worker & leader.

Desirable

• Creative.
• Outgoing, friendly personality.

Employer details

Employer name

Whittington Hospital NHS Trust

Address

Whittington Hospital
London
N19 5NF

Any attachments will be accessible after you click to apply.

220-WHT-2793