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Job description

To effectively manage within budgetary constraints. .

Responsibilities

• Deal with disciplinary and grievance issues consistently, fairly and in line with company policy,
• Ensure compliance at all times with legal requirements such as Food Hygiene legislation, Health & Safety at Work, display of all necessary notices, accidents reporting and first aid.
• Maintain positive staff attitudes and team spirit.
• To continuously train and develop staff skills.
• Maintain all records in line with legislation and company policy.
• To order all stock, complete stock counting, manage sales income and maintain company bookwork via IT software.
• Conform to client and company specification.
• To continuously develop and improve menu, food & beverage service offer, food quality and hygiene standards.
• To have knowledge of changes in legislation affecting the catering industry.
• To meet the client and company expectations.
• To respond to any reasonable request of the company or client.
• To recruit, train, develop and motivate staff.
• To ensure that adequate products, equipment and materials are properly stored, used, maintained and controlled.
• To provide high quality product at all times to the client.

Skills and Qualifications

Essential Skills

• Not less than 5 years practical experience in quality establishment.
• Not less than 3 years management experience within catering environment gained in Contract catering or similar environment with overall site management responsibility.
• 706/1,2 & 3 or equivalent.
• HND Membership of HCIMA desirable, Intermediate Food Hygiene Certificate.

Further Information

This role is 40 hours per week in BT6 9JD area, Monday-Friday, 7.30am-4.00pm.