Site Lead, Italy

at  Compass Group

Snapshot of Your Role
You will be fully responsible for all food service operations within your building/s ensuring operational excellence and that all aspects of the Client Food Program are adhered to at all times. You get to inspire and develop your team, making sure they provide outstanding food experiences. You will need to ensure all your building/s are fully compliant with Compass process, healthy and safety and food hygiene regulations and run commercially in line with net growth and retention targets. You will be expected to build strategic client relationships to ensure retention of contracts is maintained.

The great things you will be expected to do;

• Embrace and deliver all aspects of the Client Food Program to an exceptional standard
• Promote the Food Program to the Clients engaging with them through our food choices, displays, space designs while acting as a Compass Advocate at all times
• To confidently lead and inspire your team through inclusion, training, coaching, development and feedback
• To maintain team engagement at all times by defining clear targets and standards.
• Identify and develop both internal and external talent to ensure clear and succinct succession planning.
• Fully accountable for all Health, Safety, Environmental and Quality Functions within your food service areas.
• To ensure a minimum of 97% in relevant local audits
• Ensure all food waste are minimised, recorded and where possible re-used
• Ensure all appropriate HSE information, instruction, training and supervision are provided to all employees within your Unit and records maintained
• Promote Health, Safety and Environmental campaigns to encourage improvement in the workplace environment
• Understand and deliver all contractual terms
• Analyze and manage effectively all in unit costs and ensure budgets are understood and adhered to
• Ensure full purchasing compliance where possible
• Understands what “good looks like’ - analyses performance data to look for operational efficiencies and best practice.
• Minimise agency and overtime spend and when necessary, ensure that agency staff are trained to the Client Food standards.
• Ensure all HSE incidents are correctly reported and investigated with relevant reviews of work procedures.
• Encourage Staff participation in ‘Your Voice’ and ‘Best Companies’ surveys and help implement action plans
• Support and promote staff retention plan to help reduce turnover
• Identify any additional opportunities to make things 10X better, constantly looking for new ideas in technology, food, service & people
• Drive forward engagement & enablement initiatives, encourage fresh thinking and initiative in the team and encourage feedback and suggestions for improvement
• Constructively challenge existing ways of working; aiming to make things simpler and better
• Recognise best practice and successful changes in the team

Key skills required

• Minimum of 5 years as General Manager or Site Lead in Food Operations
• Commercially focused with ability to measure impact and results.
• Ability to create effective relationships, influence and collaborate internally and externally at all organizational levels.
• Demonstrates Compass values and recognition principles.
• Understands and has knowledge of industry trends and direction; ability to learn and effectively utilise the Client tools.
• Strong communicator that can confidently speak with all levels within the business, where necessary utilizing negotiation and reasoning skills.
• Communicate and collaborate across many teams about multiple projects taking place simultaneously.

• Embrace and deliver all aspects of the Client Food Program to an exceptional standard
• Promote the Food Program to the Clients engaging with them through our food choices, displays, space designs while acting as a Compass Advocate at all times
• To confidently lead and inspire your team through inclusion, training, coaching, development and feedback
• To maintain team engagement at all times by defining clear targets and standards.
• Identify and develop both internal and external talent to ensure clear and succinct succession planning.
• Fully accountable for all Health, Safety, Environmental and Quality Functions within your food service areas.
• To ensure a minimum of 97% in relevant local audits
• Ensure all food waste are minimised, recorded and where possible re-used
• Ensure all appropriate HSE information, instruction, training and supervision are provided to all employees within your Unit and records maintained
• Promote Health, Safety and Environmental campaigns to encourage improvement in the workplace environment
• Understand and deliver all contractual terms
• Analyze and manage effectively all in unit costs and ensure budgets are understood and adhered to
• Ensure full purchasing compliance where possible
• Understands what “good looks like’ - analyses performance data to look for operational efficiencies and best practice.
• Minimise agency and overtime spend and when necessary, ensure that agency staff are trained to the Client Food standards.
• Ensure all HSE incidents are correctly reported and investigated with relevant reviews of work procedures.
• Encourage Staff participation in ‘Your Voice’ and ‘Best Companies’ surveys and help implement action plans
• Support and promote staff retention plan to help reduce turnover
• Identify any additional opportunities to make things 10X better, constantly looking for new ideas in technology, food, service & people
• Drive forward engagement & enablement initiatives, encourage fresh thinking and initiative in the team and encourage feedback and suggestions for improvement
• Constructively challenge existing ways of working; aiming to make things simpler and better
• Recognise best practice and successful changes in the tea