VICTORIA COLLEGE BELFAST (Incorporating Richmond Lodge School) 2A Cranmore Park Belfast BT9 6JA APPOINTMENT OF CATERING MANAGER Job Description 22 MAY 2015
JOB DESCRIPTION: POST TITLE: Catering Manager SALARY: Spinal Column Points 26 to 31 RESPONSIBLE TO: RESPONSIBLE FOR: Head of Corporate Services Supervision of 14 Catering Assistants and 6 Lunchtime Supervisors JOB PURPOSE: To improve all aspects of the dining experience in College and provide an attractive, varied, healthy and nutritious range of meals and snacks that meet the expectations of pupils, parents and staff in terms of the range of different dishes offered, the quality of food preparation, the standard of food presentation, the size of portions, and overall affordability and value for money. To plan, organise and manage the delivery of the catering service within College in a way that meets or exceeds the specific needs of the Secondary, Preparatory, Boarding and Early Years Departments; promotes a positive image of the College; reflects good industry practice; and complies with all of the relevant food safety and nutritional standards and regulations. To be responsible for the day to day management and delivery of an efficient and effective catering service across College and accountable for the financial and operational performance of the catering service as a whole. MAIN DUTIES AND RESPONSIBILITIES: 1. SUPERVISION 1.1 Manage the activities of all catering staff, including lunchtime supervisors, and have overall responsibility for the quality and quantity of work of approximately 20 staff. Management duties include responsibility for: the management and allocation of duties to catering staff and the preparation and maintenance of flexible task allocations and staffing rotas; the management of day to day staff issues relating to discipline, grievance, welfare, appraisal, coaching and mentoring; the monitoring of absence, the redeployment of staff, and the initiation of follow up actions and procedures; the effective implementation of all relevant College policies and procedures and the ongoing monitoring and enforcement of compliance; the promotion of food safety and food hygiene and the raising of awareness of the importance of food safety and food hygiene amongst all catering staff; and the identification and assessment of individual training needs. 1.2 Carry out induction and skills training, including refresher training and on the job training, in line with good industry practice, such training to include instruction on food safety and food hygiene, the use of kitchen equipment, till operation, cash handling and banking procedures.
1.3 Ensure effective communication across the catering service at all levels and in all locations and the sharing of good operational practice through the scheduling of regular catering staff team meetings and the rotation of staff where appropriate. 1.4 Ensure that all records and forms in respect of catering staff attendance, holidays, sickness, and other types of absence are completed, authorised and forwarded to the Office Manager, Finance Manage and Head of Corporate Services on a timely basis. 2. SERVICE DELIVERY 2.1 Organise and manage the delivery of the catering service across College in a way that meets the specific needs and requirements of the Secondary, Preparatory, Boarding and Early Years Departments in terms of time, quantity, quality and cost. 2.2 Prepare and provide food and beverage menus and selections that are healthy, imaginative, varied, attractive, and comply with relevant nutritional standards and regulations. 2.3 Identify and implement measures to improve the dining experience within College. Actively review and assess issues such as the layout and decoration of dining areas; the management of lunch times; the involvement of pupils, parents and staff in service development; and the promotion of healthy eating, good behaviour and inclusion. 2.4 Market and promote the catering service to pupils, parents and staff in order to increase the daily uptake of meals. Develop and implement a marketing strategy for the catering service as a whole and participate in promotional activities as and when required. 2.5 Establish good communications across College on all aspects of catering service delivery and maintain effective relationships with pupils, parents and staff. Contribute to the meetings of any catering service user groups, including nutrition action groups and parent forums. 2.6 Develop formal mechanisms to secure regular feedback and input from users of the catering service and use this feedback to help shape and improve the delivery of the catering service. 2.7 Investigate any complaints received in relation to the catering service, take timely corrective action, and where appropriate, advise the Head of Corporate Services of the source, nature and outcome of each complaint. Prepare and maintain an up to date complaints log. 2.8 Plan and co ordinate the day to day activities of all members of the catering service team, including lunchtime supervisors, and develop and implement activity plans that ensure all of the needs and requirements of the College are met. 2.9 Undertake skilled cooking and food preparation activities relating to portion control, special dietary requirements, menu and recipe development, and function or hospitality catering as required. 2.10 Identify and select food and beverage suppliers for the catering service that are capable of meeting the needs and requirements of the College in terms of time, quantity, quality and cost. Manage all aspects of the relationships with suppliers and monitor and review supplier performance and pricing on a regular basis. 2.11 Plan, co ordinate and supervise the operation of all requisitioning procedures, including the ordering, purchasing, receiving, checking, storage, and distribution of materials and supplies.
2.12 Monitor and ensure that all catering practices, procedures and environments comply strictly with all relevant food safety and food hygiene standards and regulations. 2.13 Monitor and ensure that all catering practices, procedures and environments comply strictly with all appropriate health and safety standards and regulations. 2.14 Develop and implement a programme for monitoring continuously the quality of the service and food products provided by the catering service as well as the performance of individual members of catering staff. 2.15 Prepare regular reports on the operational performance of the catering service for the Head of Corporate Services and meet with the Head of Corporate Services as and when required to discuss and review the performance of the catering service. 2.16 Carry out an annual review of the operational performance of the catering service. Identify and implement measures to improve customer satisfaction and minimise wastage. 3. FINANCE 3.1 Be accountable for the effective financial management and control of all resources used in the delivery of the catering service including food, labour, overheads and equipment. 3.2 Work closely with the Finance Manager to develop a detailed annual budget for the catering service and a standard costing and pricing methodology for food production. 3.3 Monitor the financial performance of the catering service against budget on a monthly basis, examining revenues generated and costs incurred, investigating variances and irregularities, and taking timely corrective action where appropriate. 3.4 Monitor and control food and beverage costs and stock levels, and maintain an accurate and up to date inventory of food and beverage stocks. 3.5 Ensure that all individual food and beverage items are sold at the correct price and that the appropriate mark ups are applied to such items. Ensure that all tills are operated correctly and that cash is handled and banked correctly. 3.6 Monitor the prices charged by food and beverage suppliers, negotiate discount schemes and ensure that such discount arrangements are applied correctly and on a timely basis. 3.7 Carry out an annual review of the financial performance of the catering service and evaluate the value for money of existing working practices, resource levels and supply arrangements. Identify and implement measures to maximise revenues and improve profitability. 4. GENERAL CONDITIONS 4.1 All duties must be carried out strictly in accordance with: all relevant Acts of Parliament, Statutory Instruments and Regulations; all relevant Codes of Practice and guidelines; and any other legal requirements.
4.2 All duties will be carried out in the working conditions and environment normally inherent in the job of the post holder. 4.3 All of the necessary administration associated with the correct performance of the job must be completed by the post holder on an accurate and timely basis using computerised and manual systems as required. 4.6 Duties will be carried out for jobs up to and including those in the same grade, provided such duties are within the competence of the employee. 5. TRAINING 5.1 The post holder will be required to accept any training offered by the College for jobs graded at a higher level than this post. However, payment will only be made by the College where there is a requirement for the higher level duties to be carried out. 5.2 The post holder will be required to accept any training offered by the College that is needed to facilitate the proper performance of duties up to and including the duties set out in this job description (such training to include induction training and refresher training). 5.3 The post holder will be required to keep abreast of trends and developments in the catering industry, including trends and developments relating to food safety and hygiene, consumer taste, food marketing, and new technology. All of the duties and responsibilities set out above will be carried out within the context of ensuring that the College achieves its aims and objectives. The duties and responsibilities set out in this job description are neither exclusive nor exhaustive and the post holder may be required to undertake any other commensurate duties and responsibilities as requested from time to time by the Facilities Manager, the Head of Corporate Services, the Principal, or the Board of Governors. This post was evaluated by the Central Management Support Unit of the Education Authority on 20 April 2015. It is acknowledged that the contents of this job description are not subject to appeal.