Restaurant Supervisor

Job overview

Are you passionate about food? Do you enjoy meeting and working with a variety of people?

To organise and supervise on a daily basis the service assistants. To ensure the provision off an efficient and quality service whilst meeting the dietary needs of all patients.  To ensure that all catering staff are compliant with the uniform policy and provide a courteous service to all patients and ensure that all duties and responsibilities are carried out in accordance with all Health and Safety procedures

Main duties of the job

• A hands-on Supervisor to provide appropriate staffing levels and skill mix in the patient catering areas, to ensure a cost-effective quality service.
• Be flexible in all other duties and areas in response to the business/customer/management needs.  This may include supervising chill room and restaurant staff.
• To ensure that the presentation of all food is in accordance with agreed standards as defined by the catering manager.
• To supervise the provision of patient catering ensuring that they are delivered punctually and dirties are collected in a timely manner.
• To ensure that all food hygiene, health and safety and other statutory legislation is adhered to at all times within all patient catering areas and that all stipulated records are maintained.
• To ensure that cleaning schedules are in place which will facilitate regular daily and scheduled cleaning of all equipment in the ward kitchens including topping up of consumables.
• Ensure that cleaning and temperature records are maintained to show compliance.
• Ensure that staff take only designated breaks.
• Ensure that correct procedures are used in relation to the use of cleaning of all machinery and adhering to cleaning schedules.

Detailed job description and main responsibilities

To undertake the six-month probationary period

To undertake appropriate training for relevant staff, both formal and informal.

To undertake sickness review meetings as required.

To undertake mandatory training and any other training required.

Maximise and promote customer satisfaction through the prompt resolution of customer complaints/requests.

Develop good lines of communication and relationships at all levels within your team and with other colleagues and customers.

Ensure the post holder has full knowledge of the daily menu including accompaniments, portion sizes and ensure this information is cascaded to the catering assistants/ward hostesses.

Ensure that all staff are complaint with uniform policy and best practice for a catering service. To undertake appraisals for relevant staff.