Unit Catering Manager

Triumph Consultants Ltd

Manchester

GBP 40,000 - 60,000

Job description

Temporary Unit Catering Manager Reference no: GMP BL TCL 0009 0B08 / 1 Pay Rate: £14.51 per hour PAYE 37 Monday – Friday, 07:00 - 15:00 This opening assignment is for 2 months City: MANCHESTER GMP Vetting required They'll need to be able to show that they can motivate and manage a small team of caterers to provide excellent service to customers and also hospitality. Responsible for the training and development of the Mobile Cook and Catering Assistants and will need experience of this. Need to be able to demonstrate their experience and knowledge of cost control and budget management and have experience of liaising with suppliers and customers at all levels. Key Responsibilities:

Allocate duties to, and supervise/manage unit catering staff.
Any additions to planned menus - specific attention to price is noted in order they are in accordance with the directions of the directions of the Operations Manager
Ensure the continual availability of menu items in accordance with agreed tariff items.
Ensure the highest standards of food delivery and service including food presentation, cleanliness of catering area and equipment etc.
Ensure food items are delivered in line with correct cooking procedures and manufacturers instructions.
Ensure the delivery of an efficient hospitality (tea, coffee, buffets, working lunches) service when requested and where requested.
Complete volume-forecasting records, control purchasing of all goods and supplies ensuring portion control is maintained.
Ensure trading percentages are maximised and external markets are monitored, completing trading returns and all other returns relating to purchase, cash, stock etc.
Liaise with suppliers, check freshness and quality of food and control stocks.
Ensure that demands for additional or emergency Catering Services are complied with.
Ensure the safe handling of cash in accordance with the policies and procedures of the section

Qualifications:

City and Guilds 706/1, 706/2 or equivalent.

Knowledge:

Knowledge of personal hygiene, food hygiene and health and safety procedures.

Experience:

Supervised/managed/trained staff in a catering environment.

Skills & Abilities:

Capable of ensuring budgetary control is achieved e.g. monitoring budget, maximising income potential.