This role is responsible for promoting the services of the Housekeeping and Catering teams, ensuring the growth of sales in the bistro, the raising of standards across housekeeping, and developing the customer service provided at the front of house.
This role line manages the Catering Team Leaders, and Housekeeping Team Leaders, ensuring that they are supported and given all the tools required to manage their teams.
You will ensure that all suppliers are providing the best value for money for hospice funds, carrying out regular reviews as appropriate.
At Havens Hospices, we care for children, young people and adults with complex or incurable conditions. Our specialist Care Teams can support them and their family living throughout illness, death and bereavement in the comfort of their own home and through our hospice services, Fair Havens and Little Havens.
Working at Havens Hospices allows you to give the gift of time to patients and families, creating memories. Although you may not be giving direct care to our patients, your contribution will have an immediate effect on our care services.
In return for your expertise and passion, you will receive a competitive salary package, and most of all, by making the most of every day you work at Havens Hospices you’ll be helping us continue ‘Making every day count’ for those who need us most.
At Havens Hospices we are committed to safeguarding and promoting the welfare of our employees and patients and expect all colleagues to share this commitment.
We value diversity and welcome applications from all sections of the community.
• Line manages the catering team leaders, ensuring that they are supported and given all the tools required to manage their teams.
• Line manages the housekeeping team leaders, ensuring that they are supported and given all the tools required to manage their teams.
• Ensure that all suppliers are providing the best value for money for hospice funds, carrying out regular reviews as appropriate.
• Ensuring that cover is provided across all teams during periods of A/L and sickness, utilising the team across both sites where required to cover the services.
• To work across the Havens Hospices sites as required. Whilst this will mainly be planned this may include ad-hoc short notice changes, to cover sickness absence as an example.
• Liaise with patients and their families, giving guidance on services that you are responsible for.
• To ensure that the catering team can prepare, cook, and serve all types of meals and snacks for patients, visitors, employees, and volunteers, providing daily menu choices to cater for differing dietary needs.
• To cover a shift should you not be able to cover utilising existing team members or bank colleagues.
• Audit stock levels in catering areas ensuring up to date compliance is being managed.
• Audit the till system to ensure that all catering is accounted for correctly.
• Ensure that the log of temperatures records is being managed by the team leads and reporting to maintenance using the online reporting system as and when required to report faults.
• Carry out periodic cleaning audits according to the set timescales.
• Monitor standards across catering and housekeeping to ensure the highest level of quality is achieved.
• Maintain procedural documents within your area of responsibility and update them as required or set by review period.
• Become part of the hospice infection control team ensuring and required actions are met as efficiently as possible.
• Lead on the HACCP system within the catering services, ensuring all meals are prepared according to HACCP (Hazard Analysis and Critical Control Point) and food hygiene systems recording all evidence as required in line with the environmental health and healthcare commission.
• Be responsible for the cleanliness and maintenance of the kitchen and all associated areas to the required standards by adhering to the cleaning rosters.
• Work with set budget margins and ensure that the team leads are supported to achieve budget targets each month, maintaining control of the spend.
• Follow stock control guidelines using the ‘first in first out’ methodology.
• Control the amount of food/product waste and report wastage levels.
• To supervise volunteers to ensure all work is performed safely and hygienically, in accordance with Health & Safety and Hygiene standards.
This advert closes on Friday 1 Nov 2024