Our client, an Educational Establishment, located in Sidcup is seeking an experienced Temporary Catering Supervisor, for an immediate start. This is an on-going contract. 8.00 am 5.00 pm 40 hours per week 52 weeks per year Principal Duties/Responsibilities Foster long term profitable relationships with clients to maintain existing business and identify new business opportunities by always delivering operational excellence Provide direction and expertise to the operating area by promoting strategies and policies and ensuring best business practices are maintained Motivate and lead a team to achieve objectives Identify areas for improvement and potential for new products and menus Ensure the safe and reliable operation of the site for the primary benefit of staff, students and visitors Work with the Chefs, developing menus that maximizes the cooking and preparation of food on site, whilst minimizing the use of frozen and ultra-high processed items. Aim to achieve a healthy and popular food offer with minimum food wastage. Promoting sustainability by reducing plastics, optimizing waste management practices through recycling, composting, and waste reduction measures. Aim for all events to be ran achieving maximum profitability Put in place operating procedures to achieve a 5 local authority rating Ensure that, unless agreed with the Operations Manager, that the site provides a daily hot food offer, supported by breakfast, sandwiches and cakes Oversee the ordering of food/consumables, usually by reviewing and authorising transactions on the purchasing portal Where viable, ensure that food and beverages are prepared for functions, events, and out of term groups. Where viable, ensure the operation of the bar for student productions Oversee a monthly stock reconciliation, reconciling the stock control system to the physical stock, reporting any shortages to the Operations Manager. Acting as system manager for the venue point of sale system, maximizing the use of sales data. Design, create, amend, and review policies, procedures & processes for the efficient running of the catering facilities. Working with the Operations Manager and Events Co-Ordinator on external events. Creating and presenting proposals for alternative profitable event opportunities (Bar, Afternoon Teas etc.). Reviewing the feedback from the yearly NSS Survey report considering any changes that need to be made. To ensure training is kept up to date and appropriate to remain the license holder Health, Safety and Security Be an active member of the Health & Safety Committee, and any relevant sub groups. To attend/receive any job-related training as required, including SIA. To ensure the catering team have received relevant up to date Report all accidents and near misses in accordance with the Health & Safety policy Report any incidents of fire, theft, loss, damage, unfit food or other irregularities and take such action as may be appropriate or possible Ensure that all allergen information is displayed clearly on site An Enhanced DBS Certificate is advantageous. PLEASE NOTE: Due to the high volume of CVs, we receive it is not viable for us to respond to individuals. If you have not received a response within 7 days then please kindly assume your application has been unsuccessful in this instance ADZN1_UKTJ