Job Purpose
To oversee operations, which may include one or more functions to the levels laid in the Service Level Agreement, and Standards.
Duties and Responsibilities
- To co-ordinate all activities; to ensure the required standard of service is achieved and maintained
- To grow services in order to meet client’s and expectations, whilst maintaining strict budgetary control in line with Client requirements
- To ensure that all statutory and Company regulations and policies relating to hygiene, health, safety and fire are enforced and maintained
- To ensure that the on-site security systems in respect of all functions managed are effective and maintained
- To ensure regular, ongoing and effective statutory and company training for all staff to maximise their full potential
- To liaise with all staff to ensure effective and meaningful communication
- To take responsibility for the delegation of recruiting, supporting, and managing staff, formally and informally, with appropriate record keeping, according to the needs of the unit and within the procedure laid down by the Company
- To keep records of any disciplinary issues, ensuring the Operations Manager / Partner and Human Resources Manager are informed of these
- To hold monthly and effective staff meetings
- To undertake regular meetings with the on-site Client as set out in the Service Level Agreement to ensure effective and meaningful lines of communication are maintained
- To liaise with Establishment Staff (both academic and non-academic) to ensure efficient and effective lines of communication are maintained
- The recruitment and management of client staff associated with the running of the cleaning and catering department
- To present a smart and professional image at all times
- To ensure that the required standards and procedures of staff selection, appointment and induction training are undertaken
- To undertake the completion of an appropriate quality audit system on a termly basis, and to compile an action plan with regard to audit, to ensure its implementation.
- To attend company meetings and training courses as required.
- To keep the Operations Manager / Partner informed of all the important matters relating to activities on-site
- Monitor standards of operation, ensuring that the required standards are achieved and maintained
- Monitor financial performance to ensure that pre-set budget limits are maintained
- Where variances do occur, ensure written explanations are provided to justify these and to implement required action plans to ensure correction where appropriate
- Assist in the preparation of forward planning relating to the refurbishment of all areas
- Ensure forward planning relating to special cleaning requirements provided on an ongoing basis: e.g. carpets, windows, etc.
- Continually monitor all food standards, to ensure that they are to the required client and satisfaction
- Monitor all hygiene standards, to ensure they are maintained to the required client and satisfaction
- Undertake regular and effective promotions and special days
- Assist in the compilation of the annual Catering Budget
- Monitor financial performance (e.g. supply chain, sales, labour, expenses, internal issues) to ensure that the pre-set budget figures are maintained and, when variances do occur, to provide written explanation of these costs, and to implement action plans for correction.
- Ensure all special functions are completed to the required standard of food and service and are also undertaken within pre-budgeted costs
- Undertake development plans for both heavy and light equipment to ensure pre-planned phased purchasing