Catering Supervisor

Key Areas of Responsibility

Team Leadership/Supervision:

• To ‘set to work’ all General Assistants across the Unit/location at the start and during their shift.
• To ensure all staff are trained and competent, both with on-the-job training, task books and formal training.
• To deliver on-the-job instruction and coaching to team members on a range of day-to-day work tasks (e.g. till training, cleaning knowledge, portion control, dietary needs, menus, manual handling etc).
• To brief and communicate key messages, ensuring full understanding and competence.
• To monitor and provide feedback to team members daily, including recognition of good practice, and guidance to improve standards.
• To liaise with management to ensure formal follow up processes for any gaps in performance standards, attitude or attendance.
• To support team members with customer service skills and knowledge.
• To support the planning and checking of a range of management tasks, such as rostering, timesheets, orders, stock control and audits.

Operations:

• To carry out a range of catering activities under the direction of the chef manager, to include hospitality
• To ensure all food is delivered on time to the required quality standards.
• To serve food and beverage at additional functions as required by key customers.
• To ensure that all service facilities and all equipment are cleaned in accordance with the prescribed method and to the correct schedule.
• To assist the manager(s) in planning services in the most efficient manner, taking into account any equipment, cross contamination or allergen constraints.
• To ensure all quality records are completed accurately and on time.
• To carry out specific food service tasks as required.
• To carry out projects or other tasks as requested by management.

Health, Safety, Environmental and Service:

• To ensure all work is carried out in accordance with the relevant H&S legislation and Codes of Practice, together with any specific company requirements of key customers.
• To organise the ordering of all raw materials, packaging, consumables and cleaning chemicals as and when required.
• To advise relevant managers of all planned maintenance required or carried out and any repairs following unplanned breakdowns.
• Following the receipt of any customer complaints, assist in investigation of the cause and recommend/implement appropriate corrective action. Work with managers to complete a trend analysis of customer complaints.
• To drive and support Zero Harm Culture.

Our Ideal candidate will have the following characteristics in line with our values

Togetherness

· Ability to work as part of a team

· A flexible approach to working hours

· Be supportive of colleagues

Nurture

· Keen to learn on the job

· Hold Food Safety Level 2 (or be able to achieve on appointment)

Pride

· Be honest and trustworthy

· Able to work independently

· Have a can-do approach

• Food Safety 
• COSHH 
• Allergens 

Holroyd Howe offers a generous benefits package which includes:

• Employee Assistance Programme
• 28 days holiday (including bank holidays)
• Christmas Shutdown
• Flexible shift options
• Ongoing Learning, Development & Training
• Access to Occupational Health
• Cycle Scheme
• Pension Scheme (5% matched)
• Free Meal on Shift

Successful applicants will be required to provide a three-year employment history and five-year address history. They must be able to provide in date photographic ID and their right to work in the UK 

IND3