The role of a Catering Manager is to oversee the smooth operation of the catering department in Beaumont Hospital. The ideal candidate will have a strong background in hospitality management and be able to lead a team to deliver excellent standards in a high-volume operation.
Key Responsibilities
* Manage the catering service to meet the needs of all service users, including patients and staff.
* Ensure that all meals are prepared on schedule and meet nutritional and dietetic guidelines.
* Develop and implement policies and procedures to maintain food safety and quality standards.
* Lead on change and ensure safe, efficient, and effective use of resources.
* Evaluate customer satisfaction and manage change to meet needs.
* Risk manage all aspects of the services and control identified risks within scope or escalate as appropriate.
Patient Focus:
* Demonstrate commitment to maintaining high work standards and delivering quality service to service users.
* Demonstrate evidence of incorporating the needs of the service user into service delivery.
* Demonstrate awareness and appreciation of the service user.
* Demonstrate ability to empathize with and treat patients, relatives, and colleagues with dignity and respect.
People Management:
* Provide team leadership required to enable all staff members to give their maximum potential contribution to the services.
* Ensure staffing levels are reviewed regularly and are sufficient to meet the service needs of the hospital.
* Promote good industrial relations with staff and staff representatives.
* Ensure recruitment practices are in line with hospital policies and best practice.
* Oversee rostering and training of catering staff and assign appropriate duties to staff under control.