Facilities Catering Manager
| Posting date: | 26 April 2024 |
|---|---|
| Salary: | £35,392.00 to £42,618.00 per year |
| Additional salary information: | £35392.00 - £42618.00 a year |
| Hours: | Full time |
| Closing date: | 08 May 2024 |
| Location: | Tameside, OL6 9RW |
| Company: | NHS Jobs |
| Job type: | Permanent |
| Job reference: | C9245-24-0226 |
Summary
To manage Catering staff including workload management _and to co-ordinate disciplinary, grievance, capability and sickness absence procedures in line with Trust Policies. To lead and manage direct reports so that they are motivated, appropriately trained and developed to deliver a professional approach and empowered with the responsibility of managing their teams. Promote and maintain good professional working relationships through the catering team and other services. Ensure that optimum staffing levels throughout the catering services are maintained at all times. This included the preparation and distribution of duty rotas, considering planned activities and staff absences. To identify staff training needs and ensure on the job training and corrective coaching as appropriate and to evaluate the effectiveness of this training To be responsible for ensuring staff are trained to a high level and that they are monitored on a regular basis. To manage and advise on all staff rotas and annual leave requests, ensuring all absences are recorded Ensure all staff receive an annual appraisal, work to agreed objectives with agreed personal development plans and are assessed and managed for their competency and performance in line with mandatory requirements. Ensure procedures are in place to achieve 100% compliance and monitoring of all mandatory training requirements. Manage sickness absence and take appropriate management action when necessary in accordance with the Trust policies and procedures. Take appropriate action when necessary in accordance with the Trust's Conduct & Disciplinary policy. Ensure compliance with line procedures and specifications for equipment use and processes. To ensure responsibilities are well defined for all food production and service staff. To introduce schemes and approaches that make staff feel valued which will encourage high levels of motivation and performance. To communicate service change to staffing groups where there may be some resistance. Negotiating, influential and reasoning skills are required to deliver change to improve/modernise the department Hold regular team meetings and routinely communicate all information about any relevant catering changes to all staff within the catering service.