As a Catering Team Leader, you will provide a high standard dining experience in a fast-paced environment by ensuring a pleasant, safe, and efficient setting with excellent customer service.
Reporting to the Catering Manager, you will take responsibility for maintaining the catering provision in line with company standards and safety procedures while meeting agreed financial targets.
Key Responsibilities:
1. Keeping high standards of cleanliness and hygiene in all dining areas.
2. Carrying out regular daily, weekly, and monthly checks in line with current requirements.
3. Adhering to all regulatory issues regarding health, hygiene, and safety, including HACCP.
4. Monitoring catering risk assessments as required.
5. Preparing for internal and external audits/inspections by managers, NSF, and Environmental Health.
6. Ensuring cleaning schedules are produced and followed by all catering staff.
7. Ensuring all food allergen policies and procedures are followed by all catering staff.
8. Ensuring every meal is well stocked and presented to a high standard in line with the published menu throughout service.
9. Ensuring that all those with specific dietary and allergy requirements receive the same standard of meal and service.
10. Liaising with chefs to ensure quality, quantity, presentation, and service meet standards.
11. Overseeing all aspects of dining from preparation to service and clean down.
12. Addressing issues with the quality and quantity of food.
13. Maintaining the presentation of the dining room, including drinks stations, salad bars, and general layout throughout each meal service.
14. Ensuring the correct notices are displayed in line with standards.
15. Working across departments to ensure optimum programming for guest mealtimes.
16. Using feedback to continuously improve all aspects of the catering operation.
17. Responding to any special requests in a timely and fair-minded way.
18. Programming all staff work in line with contracted hours, customer requirements, and business needs.
19. Delegating tasks effectively to ensure all requirements are met.
20. Maintaining correct staffing levels for volumes of business throughout the year.
21. Taking ownership of training and development of the team to ensure new skills and knowledge are applied to improve the catering operation.
22. Setting clear and achievable objectives for individuals.
23. Attending departmental formal meetings.
24. Encouraging and organizing team-building exercises and activities to foster teamwork and support the welfare of all in the department.
25. Ensuring excellent customer service is acknowledged and investigating and acting on service failures.
26. Closely controlling stock ordering to maintain correct levels dependent on volumes.
27. Maintaining good stock rotation in line with guest levels.
28. Managing stock wastage levels to reduce losses and costs to the business.
29. Taking responsibility for financial and stock paperwork, ensuring accuracy and meeting deadlines.
30. Taking responsibility for control, monitoring, and cleanliness across all dining facilities.
31. Ensuring all equipment is maintained in line with providers' recommendations, regulations, and policies.
32. Considering environmental concerns in running the department, including waste and the impact of actions.
33. Reducing, reusing, and recycling to improve the environment for all.
34. Implementing agreed action plans across all areas of the catering operation.
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