Job Purpose
To take responsibility for the development and delivery of the operations
Duties and Responsibilities
- Development of a menu cycle for the winter, together with the production of a standard recipe file
- Creation of specific menus
- Liaison with the purchasing department regarding product selection and referencing
- Production of manuals and training supports to enable the Unit Managers and Regional Managers to monitor the quality of the product, as well as control the food hygiene operations
- Analysing the training needs of the various hierarchical levels; and the preparation and delivery of training during the training courses
- Providing regular quality control visits
- Day-to-day management of the Catering team
- Monitoring of the individual units’ budgets with recommendations for remedial action in the event of adverse results, as well as strategies for the maximising of revenue
- Monitoring and calculation of bonuses for senior personnel within the department
- Assisting the Recruitment Department in the selection
- Advice on kitchen design and manpower levels within the units
- Attendance at regular Management meetings