Job Description
Job Title / Salary / Hours of Duty
Catering Supervisor / £23,166 per annum / 30 per week
(with a requirement to work evenings/ weekends/bank holidays)
Overall Purpose of the job
  • Overseeand ensure the smooth running, organisation and main duties involved with the day to day operation of the catering outlets
  • Ensure all EH standards(front and back of house) and legal requirements are met.
  • Provide an outstanding eating experience for all our customers and visitors
  • Optimise opportunities to generate income
  • Support the Leadership Team in the service management, promotion of growth in new and existing business and to act on behalf of the organisation as required.

Requirements of the post
  • You will be required to undertake an Enhanced DBS check in line with Aspire safe recruitment policy
  • You will be required to undertake training and personal development.

Context
Directly responsible to: Deputy Lead Day Services
Directly responsible for: Unit Cooks, Assistant cooks, catering support staff and training leads
At this level you are expected to provide leadership to the Catering Service, delivery and function with a greater span of influence over the team. You will have developed strong relationships/networks with other managers and leaders within the organisation. You are expected to help others be successful through coaching and mentoring and deal with others on behalf of those in the team, work or project groups.
Commitment to our values
Personal: – Treating everyone equally but not the same
Excellent: -Striving for excellence in everything we do
Creative: - Providing a range of innovative opportunities
Honest: - Relationships built on trust
Key Accountabilities
People management:
  • Day to day management of staff based in Catering service areas, which you are responsible for overseeing including the monitoring of probationary periods.
  • Supervising staff, allocating workloads, developing teamwork, monitoring progress and performance, determining work priorities, paying particular attention to productivity and quality.
  • With support undertake HR related activities such as recruitment and selection, discipline and grievance procedures.
  • Monitor of and implementation of annual leave, sickness absence in accordance within policy and procedures (report to the service officer as directed).
  • Undertake workforce planning for the team to contribute to the service area’s workforce plan, to ensure business continuity.
  • Through the performance development process, provide ongoing coaching and development opportunities for team members.
  • Assist in the identification of training needs of cooks and other catering staff and give support in identifying training needs across Aspire.
  • To devise and develop on the job training programmes for cooks and catering staff.
  • Develop induction training and briefing sessions and maintain effective records.
Service delivery:
  • Monitor performance against specification and operational standards in conjunction with the service officer and take appropriate action as necessary.
  • To devise and co-ordinate the production of cost effective menus that meet the government food and nutrition based standards. Undertake product testing as necessary and meet with suppliers. Maintain all documentation.
  • Ensure compliance with the provisions of food safety legislation and other associated statutory requirements and assist in the development of suitable systems.
  • Assist in the investigation of unit food costs, quality standards, client reports and other matters.
  • Undertake site visits to check the quality of the service being provided, ensure that problems encountered are properly dealt with, by undertaking a customer care role in order to achieve a level of service which meets the management, customer and client expectations.
  • Support and assist catering staff in the development and maintenance of high standards of customer service
  • Lead, direct and co-ordinate the work of team members involved in the running of the service area, ensuring the efficient and effective functioning of those services and optimising performance
  • Ensure that the service area’s strategies are implemented, performance targets reached, and high quality service standards maintained
  • Deal with complaints/service enquiries and promote a good relationship with customers including assisting with complaints and investigations, interviews and contributing to the written responses.
  • To undertake administrative tasks including maintaining records, preparing reports and authorising timesheets.
  • The appropriate use of information technology for the management of emails, writing of reports, production of management information etc.
  • Ensure appropriate action is taken to safeguard the security of the kitchen and relevant buildings and the safety of our staff, with the resources available.
  • To carry out all other duties, as requested, commensurate with the grade of the post.
Budget management:
  • Monitor unit financial performance against set targets at unit level. Maximise margins by ensuring effective ordering, production, stock control together with menu planning and minimum wastage levels. Report budget variance and take appropriate remedial action.
  • To maintain and update appropriate records and estimate the cost and/or time requirements of works outside the service specification. Assist in establishing the value of work undertaken of future business.
  • To ensure a coordinated approach to purchasing, ordering and work within set budgets.
  • Assist the Service Officer in ensuring the contractual responsibilities are met.
Policy and Planning.
  • To ensure the development of suitable policies and procedures in line with legislation and guidance.
  • Check the work activities with the catering service comply with policies and procedures ensuring implementation.
  • Ensure the implementation of policies and systems in relation to quality, customer care and employee management, development and health and safety to ensure efficient, effective and safe operations.
  • To ensure compliance with Health & Safety policies and legislation including; undertaking risk assessments as appropriate/ investigate accidents and ensure compliance with accident reporting systems.
  • The post holder must carry out their duties with full regard to Aspires equal opportunities policies
  • Formulate and implement policies, strategies and plans for the service area. Respond to local needs within the context of legislative, government and corporate policies and within available resources.
  • Ensure that project proposals are devised, resourced and implemented to encompass stakeholder engagement and meet stakeholder needs advice and guidance.
  • To provide regular information and reports to the service officer on the operation performance of the catering teams.
  • To hold regular meetings with all employees and update on service and Aspire news.
Business improvement:
  • Play a key role in developing and maintain high standards of customer service. Liaise with staff and students to ensure catering service meet the requirements of the customer.
  • Assist in the co-ordination and implementation of market plans, promotions and merchandising at points of sale.
  • Develop and maintain highest level of contact and communication with customer’s and relevant senior managers to ensure confidence in and satisfaction with all operational services.
  • Contribute to the ongoing development of marketing and business plans.
  • Identify opportunities for improving internal processes; leading implementation and managing change.
  • Encourage and recognise team member’s suggestions for improvement, partnerships and collaboration.
  • Establish and maintain working relationships with partner organisations, both internal and external. Ensure maximum integration of provision and the development of high quality services, including through the levering in of external resources.
  • To establish a good working relationship with environmental health services and other interested parties.

Review Arrangements
Aspire are currently undertaking a review of terms and conditions of employment, which may include salary scales for all new appointments and positions. Therefore, the grade and other conditions of appointment to this position may be subject to change at a later date. Aspire remain committed to payment of the Foundation Living Wage.
The details contained in this job description reflect the content of the job at the date it was prepared. It should be remembered, however, that it is inevitable that over time, the nature of individual jobs will change, existing duties may no longer be required and other duties may be gained without changing the general nature of the duties or the level of responsibility entailed. Consequently, aspire expect to revise this job description from time to tome and will consult with the post holder at the appropriate time.
Date job description prepared & revised: 20th October 2016
Prepared /Revised by: Deputy CEO - Kim Drummond-Smith
Post reference AS100007 29/11/2016 (436) Denise Robertshaw