Catering Operation Manager

JOB SUMMARY

The Catering Operation Manager will be in charge of the overall HCC catering services. This role will be responsible for the project planning, contract management, mobilization, operational delivery, and demobilization of catering services. The Operation Manager will be responsible for overseeing the overall operation of the catering service company. Will lead and manage all aspects of the business, including developing and executing strategies to drive growth, improving customer experience, managing budgets, and ensuring operational efficiency.

DUTIES & RESPONSIBILITIES

1 oversee the day-to-day operations of the business of Corporation;

2 develop, in collaboration with the CEO and the Chief Financial Officer (the "CFO "), an annual operating plan that supports the Corporation’s long term operations strategy;

3 assist the CEO and the CFO in developing and overseeing the long term business strategies of the Corporation;

4 assist the CEO in overseeing the Corporation’s achievement and maintenance of a satisfactory competitive position within its industry;

5 keep the CEO fully informed in a timely and candid manner of the conduct of the day-today operations of the Corporation towards the achievement of its established goals and of all material deviations from the goals or objectives and policies established by the Board;

6 with respect to operational matters, ensure communications, resolution of issues and project development;

7 ensure the development of health and safety practices for the Corporation and oversee compliance with those practices;

8 be available to brief the CEO on operational matters for review in advance of meetings of the Board;

9 as requested by the Board, attend meetings of the Board and its Committees and present the information necessary or relevant to the Board or such Committee for discharging its duties;

10 foster a corporate culture that promotes ethical practices, customer focus and service and encourages individual integrity;

11 maintain a positive and ethical work climate that is conducive to attracting, retaining and motivating a diverse group of top-quality employees at all levels;

12 coordinate the sustainability strategies of the Corporation;

13 assess and manage the principal risks of the Corporation's business within operations (proposals, projects and staffing);

 essential materials for the process.

14 ensure that there is an effective succession plan in place for the COO position and other key executives of the Corporation reporting to the COO;

15 assist the HR in establishing an appropriate organizational structure;

16 perform other functions related to the office of the COO or as may be requested by the CEO or the Board.

Menu Planning:

 Creating and reviewing seasonal menus across all the schools in the Trust

 Analyse all the menus to meet the Government food standards

 Creating menus for special theme days and occasions as required

Negotiate best value contracts with suppliers, predominantly Pelican Procurement, to

include:

 Manage the supplier lists with our current food procurement group to deliver the maximum savings for our food supplies

 Keep up to date with new food trends

Monitoring catering staff training across all sites, to include:

 Manage the training tool/s to all site catering managers and head cooks to provideefficient training for all catering staff members to ensue legislative and standard compliance.

 Manage training audit and checklists to ensure that training has been completed.

Undertake catering audits and support to prepare financial and statistical reports

 Undertake a full review of the catering operation and advise on compliance with the  standards

Ensure professional technical management and guidance for all future Trust catering

projects

 Provide full business plan from concept through to mobilisation for catering projects

 Use professional project management tool/s to ensure stakeholder input financial and critical timeline success.

Health & Safety

⮚ To secure appropriate advice on all catering related Health & Safety matters.

⮚ To secure effective arrangements for the monitoring H&S in catering areas.

⮚ To comply with the requirements of the Health & Safety at Work regulations.

⮚ To take reasonable care of the Health & Safety of all employees and to ensure that the

Health & Safety guidelines are adhered to.

Effective Day-to-Day Management

⮚ Be aware of and comply with policies and procedures relating to the company, confidentiality and data protection (GDPR), reporting all concerns to an appropriate person.

⮚ Maintain high quality working relationships with staff and clients that contribute to creating a productive and happy working environment.