Evening Restaurant Catering Supervisor

1 month ago

Northampton, United Kingdom Northampton General Hospital Full time

Job summary

As a restaurant supervisor you will be responsible for managing the workflow of the team by assigning tasks, supporting staff, monitoring results, and reporting to restaurant manager and senior management. You will contribute to the efficiency of the department by reviewing and improving processes and setting targets for the team.

You'll be tasked with ensuring that a restaurant runs smoothly. This can involve many different tasks, including hiring and training staff, managing schedules, and ensuring compliance with all food health and safety requirements. The role of the restaurant supervisor is also a customer-facing role where you will be in the restaurant during service periods leading by example. Monitoring customer flow, portion control and food quality.

As an evening supervisor you will entitled to enhancements to your hourly wage, the opportunity to work overtime may also present itself.

Main duties of the job

- To demonstrate an awareness of the Food Safety Act and be able to work to the highest standards in both quality and hygiene. Ensure that food production and service is in accordance with appropriate Food Safety Management System, the use and cleaning of machinery, materials, equipment, and PPE are available and used to carry out duties in a safe, efficient, and effective manner.

- Actively enforce the relevant Food Safety compliance, that your knowledge of Health and Safety, Risk Management and COSHH requirements are kept up to date and that this knowledge is cascaded to your team. To monitor daily cleaning duties in line with the kitchen & FOH cleaning schedules. Following up with weekly & monthly audits against daily/monthly due diligence and cleaning schedules. Reporting any potential hazards such as equipment defects promptly to the responsible line manager or external service provider.

- To have a thorough knowledge of the Food Safety Procedures, cleaning techniques and standards and to ensure that staff use and maintain these. To also create proposals for improvements in these areas when the need occurs to the Catering Services Management Team and to contribute to the improvement of the services.

About us

Northampton General Hospital is one of the largest employers in the area and we are on an exciting journey. All of our divisions are committed to doing things better, with more efficiency as we update, modernise, and advance. We have also entered into a Group Model with neighbouring Kettering General Hospital NHS Foundation Trust and become University Hospitals of Northamptonshire.

Our Excellence Values

Compassion

Accountability

Respect

Integrity

Courage

We want to recruit the best people to deliver our services across the University Hospitals of Northamptonshire and help to unleash everyone's full potential. As an organisation, we value how we communicate and promote our vacancies to all communities.

We are a Defence positive trust, supporting our reservists, veterans, spouses and partners.

The Hospital Group encourages applications from people who identify from all protected groups, especially those from BAME, Disabled and LGBTQ+ backgrounds as these are underrepresented in our hospitals.

We understand that we need to work with colleagues from diverse backgrounds and make sure the environment they work in is inclusive and collaborative.

We have active Networks that promote and support colleagues from all ensures everyone feels supported and has a sense of belonging working for Kettering and Northampton General Hospitals.

Job description

Job responsibilities

Order and maintain sufficient supplies of food and beverages for the staff cafeteria and catering functions

Ensure that food and beverage items are checked before service for both quality and appearance

Ensure that the temperature of all chilled/frozen food items are checked and recorded on delivery; before and midway through the lunchtime service; before and after re-heating

Allocate work and arrange duty rotas in order to facilitate the smooth running of the department

Take responsibility for keys and the security of monies and other trust assets

Comply with and complete relevant documentation required to evidence catering standards and procedures

Produce schedules of work to ensure efficient service levels are maintained within required budgetary targets

Identification, organisation and recording of training requirements of all staff

Conduct all local induction training for new starters

Undertake re-training with existing staff when required both mandatory and catering specific and to assist with online training as necessary

Conduct annual appraisals with staff

Promote customer service programme for catering teams

Monitor and maintain plate presentation/portion control within department

Weekly cleaning schedules to be completed

Work alongside staff to ensure service standards are achieved & maintained

Ensure that all areas of department are observing correct hygiene practices

Organise and conduct team briefings on monthly basis to promote communications and support to all team members in their department

Deputise in absence of senior catering supervisor

To carry out any other duties deemed necessary for the running of the hotel services department by the catering manager

Adhere to the duties specified under the Staff Responsibilities of the NHS Constitution in their day to day work and behaviours.

The postholder will be expected to aspire to the Values of the Trust in their day to day work and behaviours in order to support the Trust in achieving its Vision.

To demonstrate and enthusiasm and eagerness to achieve as shift leader

Person Specification

Key Competencies/Personal Qualities and Attributes

Essential

An ability to work on their own initiative and as part of a team An ability to adapt to new working methods, ideas and services Ability to accept direction and guidance but also able to direct and guide the team Strong leadership qualities Ability to communicate both verbal and written instruction

Skills

Essential

Keyboard and numeracy skills Ability to deal with on the spot decisions and last minute issues Ability to deal with customer enquiries and complaints Ability to ensure a seamless service

Desirable

Analytical skills Planning and organisation

Qualifications

Essential

Level 2 Food Safety

Education

Essential

NVQ Level 2 or above (or equivalent) in catering, hospitality or customer service.

Desirable

Food production and chef skills. Allergen Awareness.

Knowledge & Experience

Essential

Minimum 2 years as team leader/supervisory post in catering environment Microsoft Office Working knowledge of fresh food production and planning Experience in food retail

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