2. Resource Management Manage all people and non-people resources in a way that maximises the benefits for the Trust. This will include: To demonstrate the Trust's values in everything you do To source suppliers, obtain quotations and raise purchase orders for catering services in line with SPFT financial guidelines Report catering expense performance regularly to the Catering Manager To support the management of the catering budget set for non-pay expenditure, ensuring all identified cost improvement targets are met Contribute to the quarterly business reviews with contract providers Manage the catering department within prescribed budgetary limits and maximise of Trust income from provision of meals and snacks and minimise food spoilage and wastage. Annual review of available resources to incorporate changes made in line with value for money, audit recommendations. Ensure good stock rotation, monthly stock take/audit and security of stock. Ensure staff are educated and comply with hygiene, health, and safety legislation to protect themselves, colleagues, service users, staff and visitors including the education of other staff groups such as nursing staff when required. Identify development potential training needs of all facilities staff that prepare & serve food Ensure that staff that prepare & serve food have appropriate refresher training on food hygiene as is required. Check all food temperatures are being maintained to comply with the statutory requirements both within catering establishments and at point of consumption Regularly check hygiene standards in all Trust catering premises and check where appropriatethe standards of supplier's operations Consider and review changes in service provision to meet changing service requirements more appropriately and to be responsible for price changes within the cafes. Implement a programme of customer satisfaction reviews at ward level and monitor the service delivery standards taking any action appropriate to make improvements Provide effective managerial leadership to ensure proper motivation of staff through effective communications. Develop effective working relationships with ward staff through regular contact and actively promote informal and formal channels of communication with other Trust departments, visitors, and patient groups to ensure services are responsive to service user needs. Develop evidence based working practices to improve standards of food safety, quality, service, and cost effectiveness trust wide, making best of existing resources. Make recommendations to the Trust Catering and Hospitality Manager about catering developments and innovative ideas for trust wide catering service improvements, via attendance and contributions at service user and staff meetings. Assist in Trust wide catering developments, make assessments, providing written reports and implement new ways of working across the Trust. Undertake the Trusts corporate and local induction and maintain your learning and compliance with training requirements for your role. Participate in supervision via agreed review and appraisal mechanisms. It is mandatory for all professionally qualified staff and clinical support staff to actively participate in supervision as an integral part of their professional development. To maintain personal & professional development to meet the changing demands of the role, participate in appropriate training activities & encourage & support staff in their development & training