Overall Purpose of the Job
The Site Facilities Manager will be responsible for coordinating the day-to-day operation on the ground, managing maintenance, caretaking, cleaning and catering departments. This individual will also liaise closely with the client regarding day-to-day operational matters.
Main Duties and Responsibilities
* Manage the supervision and control of all food and beverage from the Kitchen, ensuring high-quality food is provided in all areas while maintaining control over GP% and Costings.
* Evaluate the service of all meals to meet the Company's standards and the Client's specifications.
* Purchase supplies from Company-appointed suppliers or site-specific vendors.
* Ensure the control of raw materials and portions aligns with the Company's standards.
* Maintain a high standard of quality and presentation by preparing all food using fresh and local produce.
* Complete and maintain all legislative paperwork as required by law, including the Apleona Kitchen Diary.
* Develop and update cleaning schedules as necessary.
* Ensure all areas under the Chef's control are left clean and tidy at all times, and equipment is switched off after each shift.
* Address customer complaints and compliments within guidelines and timeframes set by the contract and Account Director.
* Instruct new staff on Canteen and kitchen procedures.
* Maintain tight stock control on ALL produce through bookwork, wastage, and weekly stock takes.
* Design and implement a recipe database for core items and menus.
* Review and update current hospitality menus and offerings.
* Deliver weekly menu planning and engineering, ensuring monthly cycles.
Competencies
* Ability to understand and practice Health and Safety in the Kitchen.
* Produce and execute healthy, balanced meals using local produce.
* Effective multi-tasking in a high-energy production kitchen.
* Familiarity with COSHH policies and procedures.
* Communicate accident details to the manager for proper action.
* Establish effective relationships, contributing to a team-based culture.
* Commercially and financially astute.
* Drive operational excellence across a multi-client portfolio.
Qualifications and Experience
* Previous experience within a working kitchen environment.
* Knowledge of Kitchen Health & Safety Procedures and Legislative Requirements.
* Costing and Menu Planning expertise.
* Stock Control management.
* High-Quality Food Production skills.
* Recognized Professional Culinary Qualification.
* Excellent communication and people management skills.