ROYAL MASONIC BENEVOLENT INSTITUTION JOB DESCRIPTION

Transcription

1 ROYAL MASONIC BENEVOLENT INSTITUTION JOB DESCRIPTION Job Title: Operations Coordinator Job Code: COOC Division: Care Operations Department/Home: Cadogan Court / Connaught Court Accountable To: Home Manager Direct Reports: Catering Chefs x4 11 Catering Assistants 2 Kitchen Assistants in the Home Domestics 1 x supervisor domestic/laundry assistants Team Size: Will depend on Home location Geographic Working Area: Home Peers Own Team/Department: None Peers (Other Departments) Deputy Manager/Facilities Manager Budget Responsibility: c 200,000 Description of Budget: Purchasing of catering supplies and cleaning and laundry consumables Job Purpose: To ensure that the domestic and catering requirements of the home are delivered to the standards required and within agreed budgets. 1 of 5

2 KEY RESULT AREAS: What are the key outputs of the job? (What results do you leave behind?) 1. Leadership and management of fully engaged and competent What are the success measures of the job? (How will we know if you have done your job well?) CQC standards are achieved by the team Person Centred Care delivered to residents and Full engagement from Staff are within mandatory training timescales What are the main tasks of the role? (What skills are you required to have?) Regular briefings and updates Regular presence across all areas of the home to promote best practise and recognise day to day performance Promoting the Home as an employer of choice Supervisions and appraisals for direct reports Recruitment and selection of all team roles Manpower planning of support rotas, ensuring the home has the appropriate level of ing and skills needed to deliver support services in line with the standards expected Working with Home Manager on ing needs Defining appropriate induction programme Identifying and managing performance issues including disciplinary/capability/griev ance Updating HR systems in respect of What are the main decisions that you are required to make in your job? Selection of Induction programme for Roster planning Actions to take in response to HR issues Information to input into HR systems Content of briefings Feedback regarding performance 2 of 5

3 2. Training of on food hygiene as CIH trainer 3. Manage the catering function, including oversight of the preparation and serving of all meals for residents and Staff are within mandatory training timescales Staff achieve the qualification first attempt Zero complaints from the residents in respect of the catering provided Meeting residents needs nutritionally (weight charts demonstrate this) Managed to agreed budget Safe working practises are understood and 4. Laundry Clothes and other items are cleaned to the standards expected and returned to right person/areas in agreed timescales Managed to agreed budget Safe working practises are understood and 5. Internal Cleaning All communal areas are clean All residents rooms are clean Feedback from residents and relatives is positive CQC inspection feedback 3 of 5 management Delivery of standard programme in line with the defined curriculum Menu planning, based on providing residents with varied, interesting and nutritious food to their liking Management of budgets Ensuring that the equipment is and operating effectively Ensure that the laundry process is operating effectively Taking appropriate action to resolve any identified problems Ensuring that the equipment is and operating effectively Regular review of cleaning standards of communal areas to ensure they are Regular audit of cleaning schedules for residents areas, taking action if Identify whether a member of may struggle What support is required to assist if an individual is struggling What to order for menu requirements (quality of products, quantity and timing of orders) Establish nutritional value of foods and matching these with residents needs Identifying and delivering to resident tastes Identifying when an issue needs resolving Defining appropriate actions to resolve issues Selecting equipment maintenance provisions Assess standards of cleaning and identify when action needs to be taken, and what this should be Establish appropriate responses to residents

4 is positive 6. Budget management Specific budget lines are managed effectively, in line with agreed targets 7. Purchasing Evidence of value for money Negotiated discounts Research to show best price secured Quality is not compromised by cheap products compliance is not acceptable Ensure that standards of cleaning are in residents rooms Contribution to the annual forecasting process for areas of responsibility/allocated budget lines All elements are managed to agreed budgets Submission of additional budget requests Identifying and defining potential budget savings Purchasing of bulk catering, cleaning and laundry supplies Negotiating with suppliers Ensuring that the chef purchases appropriate fresh produce of the right quality, within budget Predicting future needs Identifying priorities Deciding when additional budget requests are necessary Identifying when and how budgets can be cut Which suppliers to approach Quantities purchased and timing of purchases When to stop negotiating and accept supplier offers 4 of 5

5 PERSON SPECIFICATION: Requirement Essential Desirable Education NVQ 4 or equivalent Food Hygiene Qualification Experience Catering/hotel management Line management Budget management Knowledge HACCP Environmental health Infection controls Temperature Health and Safety at Work COSHH Nutrition and diet management Care Home Diet and nutrition management for elderly people Skills People management Strong Interpersonal skills including effective communication orally and in writing Training skills Managing disciplinary, capability and grievance matters Interviewing and selection Roster management IT skills Note: This job description is developed as a general guideline for what is required in this role, and is not a definitive statement. The operational requirements of the organisation as well as annual objectives will influence the requirements of all jobs and employees. In other words, job holders will be expected to carry out reasonable tasks required of them, over and above what is described herein. This job description is also subject to review and change from time to time, subject to discussion with the post holder(s). Action: Name: Date: Reviewed by: Ops Coordinators via consultation September of 5