Front of house Supervisor

at  Aramark West

POSITION DESCRIPTION:

The Site Supervisor will supervise and co-ordinate the day-to-day operation, maintaining high standards of food and service, in line with Client and Aramark requirements.

TECHNICAL KNOWLEDGE AND KEY ATTRIBUTES:

A passion for service and quality
Good people management skills
Flexibility and ability to work on own initiative
Experience of cash handling, banking and stock management
Professionalism and the ability to communicate appropriately at all levels of the business
Hands-on operator with the ability to lead by example through operational excellence
Understanding of profit and loss account management, budget managements
Experience in a unionized environment
Ability to suggest and implement improvements and positive changes
Previous experience in a similar food service environment
Previous experience in Managing a Catering Team
Commercial acumen, Strong organisational and problem solving abilities
Experience in the relevant line of business environment

SCOPE OF ROLE:

Reporting directly to the Chef Manager, the role holder will supervise & manage the teams based in each unit. They will be responsible for ensuring a high standard of service is delivered to our Clients.

KEY RESPONSIBILITIES:

Ensure that all new staff, permanent or part time receive a letter of appointment and Conditions of Employment
Identify the training needs of staff and carry out the relevant training in new procedures, methods of working or use of new equipment and cleaning products
Maintain standards of discipline and liaise with your General Manager on any disciplinary or grievance matters
Regularly review performance with each member of the team
Ensure that training records are maintained
Implement any new company policy decisions and train staff accordingly
Ensure that all staff strictly adhere to the Unit Dress Code
Assist & carry out monthly stock takes
Check that all supplies are a specified quality and not breaching purchasing policy as outlined by Purchasing
Monitor portion numbers, control food wastage on site and take appropriate action as required
Maintain a financial information system as required by Aramark and client
Assist the GM with all cash related to the site and take full responsibility for all cash relating to the site in the GM’s absence.
Monitor the monthly trading account with the Manager to ensure that the budgeted gross and net profits are achieved
Ensure the correct cash procedures including Petty Cash, Safe Checks, etc are followed as laid down by Aramark
Produce menu costings and yield charts as required
Assist to ensure that all financial weekly / monthly returns are submitted at the appropriate times in the correct manner
Compile where required and implement staff work and duties rota
Assist with the recording of staff time-keeping, ensuring that all staff receive correct wages on
the day due to them
Attend to all queries / problems from staff on time sheets, sickness forms, accident report forms
etc in a timely fashion
Maintain a high standard of hygiene and safety in respect of premises, staff and food handling by ensuring that all staff members attend the company hygiene and safety training
Ensure the unit adheres to the Food Hygiene Regulations Act and Food Hygiene Regulations and any other relevant legislation particularly HACCP
Assist the GM to ensure that all procedures and controls which have been implemented conform to Aramark standards
Ensure that staff meetings are held on a regular basis, so that all company policies and procedures and communicated effectively
Maintain good communications and working relationships with your client, customers and all staff
Assist with the day -to-day management of the unit to a high standard, in line with client contract
Work in line with the Manager to achieve unit budget targets
Attend Management Meetings when required
Ensure that the highest standard of food quality, presentation and service are achieved and maintained at all times
Ensure regular monitoring of menus for variety and cost and to provide innovative ideas for menu planning
Motivate team to deliver excellence in customer service
Investigate concerns and respond to needs relating to the catering service and take corrective action
Address and successfully resolve customer-related complaints
Attend training sessions as scheduled
Induct all new staff including relief staff as per induction checklist
Assist and or carry out appraisals on staff on an annual basis
To understand all Aramark policies and procedures and to ensure the daily implementation of same in the unit
To ensure that the correct financial procedures are followed
Promote a professional image of Aramark at all time