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Deputy Head of Facilities/Catering Manager

4 months ago

Stevenage, United Kingdom East and North Herts NHS Trust Full time

Job summary

We are recruiting for a Deputy Head of Facilities/Catering Manager who shares our vision to be trusted to provide consistently outstanding care and exemplary service to our patients.

You will predominately lead on all Catering matters and have responsibility for all other facilities services including Domestic, Portering, Non Clinical Transport, Linen, Post and admin.

To ensure the services are delivered to high standard, are efficient and meet statutory and government targets as well as ensuring services are responsive to user needs.

We are looking for a candidate who has excellent knowledge of Facilities services, particularly in a healthcare setting. They will possess strong leaderships skills, with a desire to improve services for the benefit of the patient.

Our Values are Include, Respect and Improve. It is important that you understand and refer to our values during your recruitment process and beyond

Main duties of the job

You will work alongside the Head of Facilities, and will support both management of service leads and driving forward improvement and efficiency projects.

The Deputy Head of Facilities / Catering Manager will have responsibility for the operational quality and compliance of all Trust Soft FM Services, including Catering, Portering, Domestic Services, Linen and Soft FM Contracts, and will deputise for the Head of Facilities as directed.

The role will ensure delivery of a safe, efficient, and effective Facilities service by working closely with the Head of Facilities and the Estates and Facilities Management team services.

You will predominately lead on call Catering matters, providing a quality service for inpatients, outpatients, staff and visitors, to ensure the Catering provision is appropriate, effective and responsive to the needs of the Trust and achieved within the agreed budget parameters.

Communicate on all matters relating to Catering, ensuring clear verbal and/or writtencommunication, utilising team briefings, departmental meetings and 1:1's to ensure understanding.

About us

At East and North Hertfordshire NHS Trust, we are proud of the range of general and specialist services we provide and our 6,000 or so dedicated staff ensure our patients get the best care. Our ability to be flexible and innovative in the way in which we work and deliver our services to our catchment has never been more important than it is now.

We run the following hospitals:

The Lister Hospital, Stevenage New Queen Elizabeth II (New QEII), Welwyn Garden City Hertford County, Hertford Mount Vernon Cancer Centre (MVCC), Northwood

We have ambitious plans to become an outstanding, patient-led Trust where dedicated staff provide high-quality, compassionate care to our patients. We continue to undergo significant transformation and our staff and patients are at the heart of delivering this ambitious agenda.

We are committed to a positive work life balance for our employees. This means that any employee is entitled to seek to work flexible working patterns and we are committed to listen and consider all requests. Such requests, of course, have to be made and considered formally, and will need to be balanced against service needs, but our starting point will always be to find ways to support making them happen.

Job description

Job responsibilities

Please see the attached Job Description and Person Specification applicant pack for further detailed information regarding this role.

Person Specification

Qualifications / Training

Essential

Degree in relevant field or equivalent / or able to demonstrate proven career in the NHS Facilities Management qualification or equivalent Advanced Food Hygiene certificate or equivalent Evidence of continual professional development

Desirable

Further postgraduate qualification in Catering/Facilities Management or sufficient experience

Previous Experience

Essential

Minimum of 3 years NHS Catering experience in large scale operations Experience of managing and monitoring Facilities contracts Experience of managing large revenue budgets and achieving challenging CIP targets Experience of direct line management of large operations Experience in risk management procedures including completion of risk assessment documentation Experience of developing business cases and business plans

Desirable

Experience of designing, developing and delivering basic level training courses Experience of implementing change management programmes

Skills

Essential

Exceptional communication skills and ability to deliver complex information effectively both written and verbal at all levels Ability to develop partnerships with stakeholders in the service Ability to confidently liaise with MDT's and external agencies , Environmental Health Officers, Trading Standards, patients/relatives Excellent written communication skills and ability to produce reports and/or operational policies relating to food production and service Ability to analyse numerical and written data, assess and draw appropriate conclusions Ability to plan, prioritise, implement and meet targets in a pressured complex environment Excellent IT skills to allow full use of Microsoft Office including Word, Excel, PowerPoint and specialist Catering related activity Knowledgeable and competent in leadership and people management skills with proven success leading large, diverse and multi-skilled teams Ability to analyse budgets/data and communicate information using IT systems

Desirable

Project Management skills Ability to utilise applications such as e-procurement, ESR, TRAC recruitment and Oracle financial systems

Knowledge

Essential

Must demonstrate a comprehensive understanding of Food Hygiene legislation and how this applies in the workplace To demonstrate an interest and knowledge of food, recipes and cooking Ability to develop/compile detailed service level agreement and service specifications Knowledge of service planning and project management Working knowledge of CQC requirements concerning nutritional need Working knowledge of government buying standards for Food & Catering services Extensive specialist knowledge of a variety of food production and food service systems including cook/chill/freeze Knowledge of benchmarking, market testing and value for money processes and exercises Knowledge of CQC standards that apply to Facilities Services Knowledge of current developments within the NHS