Catering Manager

First Military Recruitment; Ashford; On-site; GBP 30,000 - 40,000; Full time

Job summary

A leading recruitment agency is seeking a Catering Manager in Ashford, England. The successful candidate will oversee all procedures related to food storage, preparation, and service while maintaining high standards of cleanliness and hygiene. Responsibilities include handling audits, ensuring compliance with health regulations, and managing staff training. Applicants need Level 3 food safety certification. This position emphasizes teamwork and excellent customer service, providing an opportunity to effectively lead a catering team.

Qualifications

• Must have Level 3 food safety certification.

Responsibilities

• Oversee procedures for food storage, preparation, and service.
• Maintain cleanliness and hygiene standards.
• Conduct audits and ensure compliance with regulations.
• Prepare for and conduct internal and external audits.
• Oversee food allergen policies and procedures.

Skills

Level 3 food safety

Job description

Overview

First Military Recruitment are currently seeking a Catering Manager on behalf of one of our clients.

Our client encourages applications from ex-military personnel however all candidates will be given due consideration.

Duties and Responsibilities

• Overseeing correct procedures for storing, preparing, cooking and serving food including labelling, temperature checks and allergy management.
• Keeping high standards of cleanliness and hygiene in all kitchen and dining areas.
• Carry out regular daily, weekly and monthly audits in line with the current requirements.
• Adhering to all regulatory issues in respect of health, hygiene and safety including HACCP.
• Monitor and update catering risk assessments as required.
• Prepare for and conduct internal and external audits / inspections by managers, NSF and environmental health.
• Ensure cleaning schedules are produced and followed by all catering staff.
• Ensure all food allergen policies and procedures are followed by all catering staff.
• Ensure every meal is appetising, well stocked and well presented to a high standard.
• Ensure that all those with specific dietary and allergy requirements have the same standard as of meal and service.
• Oversee all aspects of dining from preparation to service and clean down.
• Ensure recipes are followed using the correct ingredients.
• Address all issues with quality and quantity of food.
• Presentation of the dining room including drinks stations, salad bars and general layout should be maintained at every meal and throughout each meal service.
• Make sure the correct notices are displayed in line with the company standards.
• Work across departments to ensure optimum programming for guest meal times.
• Use feedback to continuously improve all aspects of the catering operation improving overall scores on the different feedback reports anticipating future needs.
• Deal with any special requests in a timely and fair-minded way.
• Use the monitoring, review and file system to be fully compliant across all staff in the catering department.
• Programme all staff work in line with hours contracted, customer requirements and needs of the business.
• Delegate tasks effectively across the department to ensure all requirements are met.
• Maintain correct staffing levels for volumes of business throughout the year.
• Take ownership for training and development of the catering team ensuring new skills and knowledge is applied to improve the catering operation.
• Set clear and achievable objectives for the department and individuals.
• Actively seek to develop a strong team ethos by motivating and inspiring through exemplary leadership within the department.
• Hold departmental formal meetings.
• Encourage and organise team building exercises and other activities.
• Ensures excellent customer service is acknowledged and investigates and acts on service failings.
• Closely control all stock ordering to maintain the correct levels dependent on volumes.
• Maintaining good stock rotation in line with guest levels.
• Manage stock wastage levels reducing loses and therefore cost to the business.
• Advise Group Catering Manager and General Manager of any significant variance to budgets as soon as it is known about.
• Prepare detailed budget information for discussion with the General Manager.
• Take responsibility for financial paperwork associated with the department.
• Take responsibility for control, monitoring and cleanliness across all catering facilities.
• Ensure all equipment is maintained in line with providers recommendations, regulations and policies.
• Enhance and maintain a healthy and safe working environment.
• Take account of environmental concerns in running the department considering, waste, impact of actions and wider environmental issues across the centre.
• Liaise with all other departments as required to ensure correct information flow for the catering department and across other areas of operation.
• Implement agreed action plans across all areas of the catering operation.

Skills and Qualifications

• Level 3 food safety.
• City