Job Purpose

Your primary focus is on delivering great food for our students.

You will manage your team and other resources to delight your customers and deliver operations to meet company targets and budgets.  You will set and maintain standards of work that reflects the professional image of the company.

The key to your success will be leading your team, purpose and pride in what they do day to day – and looking to do it better the next day.

 Scope – Area Manager

Reports to an Operations Manager Level 1/Level 2. Undertakes day to day management of a single service contract in an area covering a number of Client/Customer sites typically of up to £1.5m per annum turnover. Directly manages Catering Managers and/or Relief Chefs and is responsible for service quality, consistency and compliance across teams led by Catering Managers.  Supports their Operations Manager in the delivery of profit and loss accounts as well as building customer and staff relationships.

KEY RESPONSIBILITIES

Health & Safety

• Ensure to report all accidents involving staff in accordance with accident procedure
• Health & Safety ‘champion’
• Attend, Client and school Health & Safety committees and meetings as required
• Promote health and safety as a top priority for you and your team
• Maintain standards of personal and kitchen hygiene, health and food safety and to operate to the standard required by the Statutory Health and Safety and Hygiene Regulations

• Actively and positively implement and promote Health and Safety initiatives involving your team at all stages
• Carry out checks and the audit process diligently, in accordance with Company rules
• Ensure all risk assessments have been correctly completed and signed off
• Ensure all staff wear the appropriate work attire including PPE

Food Focus

• Ensure compliance to all food development process and procedures i.e. menu creation
• Conduct menu consultation in your area and provide feedback from your customers to the Company
• Ensure your team follow the correct recipes and ensure menus are adhered to daily, including all display, presentation, promotion and pricing
• Ensure your area team are briefed and compliant with the Food Policies (i.e. cultural, religious, ethnic, allergies, special diets)
• Adhere to the appropriate Approved Product List in your area
• Ensure correct systems are in place to maintain production control, waste minimisation and portions are correct to company standards
• Ensure that your team understands the importance of customer service, food presentation and that they meet Company brand standards
• Monitor and review customer satisfaction levels and act on feedback

   Customers

• Build and maintain strong relationships and develop effective two way communication with Clients, and other stakeholders providing regular feedback to your Line Manager
• Meet stakeholders on a regular basis to review performance and agree actions
• Respond, report and action Client feedback, ideas and concerns in a timely manner
• Assist in projects and generally support initiatives relevant to your customer requirements
• Attend customer forums and analyse/action feedback as appropriate
• Initiate and organise special events such as theme days, cooking clubs etc.in support of growing meal uptake
• Listen to stakeholder feedback and implement changes where possible in a timely manner

People Management

• Ensure you manage people considerately, taking into account the Companys equal opportunities/diversity policies
• Adopt and maintain a people-focussed management approach and to ensure ISS leadership principles and values are practiced at all times
• Regular and clear communication with your team using a range of techniques including but not limited to face to face team meetings, briefing notes, emails, telephone
• Ensure all roles are covered within kitchens and dining centres in the event of absences and vacancies
• Ensure all relevant training is carried out across your team within agreed deadlines and recorded appropriately
• Maintain and support personal and professional development plans for your team members
• Take responsibility for your own personal development plan to demonstrate commitment to continuous improvement
• Ensure understanding and compliance with Company HR policy and procedures where applicable
• Carry out annual appraisals with your team, setting achievable and challenging goals
  
  

Planning and Control & Reporting

• In liaison with your Manager ensure effective plans are in place to achieve business objectives
• In liaison with the Operations Manager initiate and implement new ideas that will drive improved satisfaction to our Customers, Clients, Teams and Shareholders
• Ensure Company policies and procedures are implemented throughout your area of responsibility to the required standards
• Accurately record and maintain statutory records and Personnel files, including but not limited to HR/ Payroll , food safety, health and safety and training

• Review performance and ensure timely action plans are developed and implemented to drive improved performance throughout your area of responsibility

Finance 

• Maintain strict financial control to ensure delivery of sales, costs and profit targets
• Responsible for financial reporting of sales, cost and profit

Up to 15 schools to manage across West Sussex

Travelling across sites throughout the week mixed with work from home or use local offices

Catering background (Chef manager on multi-site) – dealing with clients and schools – solutions to problems

Monday to Friday cover needed 9am to 5pm (37.5 hours per week)

Need to be able to Drive due to travel requirement of the role

Any suitable candidates will be selected for a Teams interview

Enhanced DBS is ideal, however if candidates do not have this then this can be processed once the client has selected a candidate for the role.