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Assistant Catering Manager

Role Title: Assistant Catering Manager
Reports To: General Manager
Job Family: Catering and Retail
Specialism: Service
Role Purpose / Overview: To deliver day to day operational excellence to EDF internal and commercially external guests
Salary Band: 6

 

Activities and Responsibilities

Operational Delivery

  • Overall ownership and accountability of operational management and financial performance of the unit
  • Work closely with the General Manager& Head Chef to ensure correct stock level. Ensure Opx and waste management processes are in place and weekly reviews are completed for production
  • Champion excellent customer service and effectively implement all customer communication tools provided by Marketing in order to build sales
  • Ensure RRP is maintained as per company policy and that the tariff in all areas meets client / company requirements
  • Implementation of schemes including new products, planograms, procedures and menu specifications, ensuring they adhere to Aramark guidelines and brand standards
  • Work and develop good commercial relationships with suppliers, ensuring receipt of service and quality levels required to obtain the highest financial return
  • Co ordinates others to ensure all daily paper / computer work is complete and that inventories and statistical reports are completed correctly and at the right time

 

Compliance

  • Knowledge of all applicable personnel policies, labour laws and agreements
  • Ensure strict compliance with Aramark Hygiene and Safety requirements
  • Ensure only nominated suppliers are used in the business

 

Finance

  • Act as a purchasing officer and budget controller for the restaurant with support from Team Leaders / Senior Team Leaders
  • Support in managing accurate projections for all P & L accounts including raw materials, wages etc.

 

Team Management

  • Line management, scheduling and performance management of Team Leaders / Senior Team Leaders; Senior / Head Chefs on site and, in some cases, direct line management of Team Members
  • Ensure Team Leaders and Team Members receive appropriate training to company policies; legal and health and safety requirements
  • Champion a training culture within the team to ensure succession planning
  • Oversee the performance evaluation process for staff on site to ensure this is conducted in a timely manner and based on agreed objectives and targets. Annual reviews for all staff are completed
  • Plan and lead team management meetings and daily briefings

 

Health and Safety

  • Ensure workpacks and staff training records are maintained as per company policy
  • Ensure that any equipment issues that may result in causing risk to staff or client and customers are reported to the health and safety helpline
  • Raise any issues with clients to line managers to ensure clients resolve the matter
  • • Ensure that all food diaries on site are checked and actions taken as appropiate

 

Regional Responsibilities

  • Provide support to the regional team in areas of management as required
  • Provide mobilization support for new business gains in the region
  • Provide once trained HR support at grievance investigations and staff disciplinary procedures

 

Client / Account Management
Support General Manager to:

  • Prepare and conduct client reviews: quarterly / annually
  • Facilitate and support new business / retention activities
  • Lead appropriate contract negotiations with client to achieve contract sign off (New business / retentions / scope changes)
  • Identify & unlock opportunity for growth
  • Maintain & develop client relationships
  • Develop strategic plans & value proposition

 

 

Qualifications & Experience

Qualifications

  • Excellent numeracy skills; strong written and verbal skills
  • Food Hygiene Certificate Level 3
  • Man management of teams of staff
  • Proven track record in delivering budgeted profit levels
  • External qualification from another business sector

 

Experience

  • Previous management experience in a similar role
  • Previous experience in the catering/food services or retail industry

 

 

Competencies

Technical

  • PC skills (Word, Excel, Powerpoint)
  • Fully confident with bespoke software applications
  • Ability and full confidence in producing reports across all areas of the business

 

Leadership

  • Self motivated
  • Adaptable / flexible
  • Ownership and accountability – makes decisions to resolve immediate issues
  • Coach/Mentor/Develop
  • Leads by example
  • Motivate/Inspire
  • Integrity
  • Embrace change/Adaptability
  • Set direction and vision
  • Communication
  • Motivate/Inspire
  • Problem Solver
  • Ability to provide feedback

 

People

  • Customer focused – communicates well with all types of costumers
  • Communicator
  • Cooperative and supportive of others
  • Approachable
  • Team worker/ability to manage multiple teams
  • Delegation
  • Able to prioritise
  • Build & Maintain Customer and Supplier relations
  • Excellent negotiation skills
  • Able to multitask

 

Behaviours / Attitudes

  • Positive attitude
  • Enthusiastic
  • Coordination skills
  • Speed and diligence
  • Willingness to learn
  • Quality focused
  • Composed under pressure
  • Empathetic – resolves minor team members or customers concerns
  • Works quickly and accurately
  • Tact and diplomacy
  • Ability to meet deadlines

 

Financial Acumen

  • Performs supervisory duties and exercises financial authority across the site
  • Understanding of catering finances such as costing, production, yields, wastage, as well as employee schedules and payroll
  • Budgeting
  • Ability to accurately forecast P&L projections and plan accordingly
  • Ability to maintain a variety of operating and general records and to prepare reports across all areas of the business

 

Direct Reports / Span of Control
Team Lead / Senior Team Lead / Senior Chef / Head Chef / Team Members