Last updated: 24th March 2017

JOB DESCRIPTION

Post title: Catering Supervisor Academic Unit/Service: Estates & Facilities Faculty: Catering Services Career pathway: CAO Level: 1b *ERE category: Posts responsible to: Catering Manager Posts responsible for: Catering Assistants Post base: Office-based/Non Office-based (see job hazard analysis)

Job purpose

Day to day supervision of areas of responsibility, in order to ensure the highest level of standards are achieved at all times and in a professional manner. When business dictates, assist and or supervise in other areas within Catering

Key accountabilities/primary responsibilities % Time 1. Day to Day supervision of your areas of responsibility to ensure efficient and effective 70% operation as directed by the Catering Manager, Operations Manager and the Assistant Operations Manager.

2. Together with the Catering Manager, Operations Manager and Assistant Operations 10 % Manager organise, prepare and plan for the week ahead, ensuring adequate staff cover at all times including evenings and weekends, whilst keeping to budgets and staff contracted hours.

3. Together with the Catering Manager, Operations Manager and Assistant Operations 2 % Manager ensure that stock levels are maintained at the required level and that monthly stock checks are carried out.

4. Ensure all health and safety, food safety and licensing laws are adhered to at all times On-going as determined by the Departmental Food Safety Policy and the Health and Safety Policy. Any breaches in procedure must be reported to the Catering Manager or Operations Manager. Complete monthly, online Fire Audits for Health and Safety purposes. Assist Executive Head Chef with regular audits required by the Environmental Health Officer.

5. Ensure that the area is clean and tidy at all times, including the end of day as per the 10 % cleaning rota. Ensure that the correct equipment and chemicals are used. Completing and filing daily cleaning rotas and ensuring all staff are familiar with procedure forms and temperature sheets relevant to their area of work. Ensure opening and closing procedures are used.

6. Together with your team ensure customer expectations are met and wherever possible On-going exceeded at all times.

7. To attend meetings and training courses as required by the management team. 3%

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8. To assist and or Supervise in other units and carry out any other duties as required 2% within the Catering, Conference and Hospitality Services Department.

9. Any other duties as allocated by the line manager following consultation with the post holder. 3%

Internal and external relationships

 All Catering, Conference & Hospitality Services Staff including the offices, other managers and supervisors.  Staff and students within the University  External suppliers  Visitors and potential students on open days and other occasions when a voucher system will be used

PERSON SPECIFICATION

How to be Criteria Essential Desirable assessed Qualifications, Basic Food Hygiene Certificate Educated to GCSE, O’Level or Application knowledge and equivalent vocational qualification Form experience Good knowledge of various catering operations

Experience of working under pressure Interview & too tight deadlines

Experience of supervising a small team of staff Interview

Customer service and problem solving.

Basic PC Skills

Application Manual handling trained Form

Application Form

Application Form

Planning and Must be able to use own initiative and Interview organising organise weekly staff rotas.

Problem solving Must be able to identify problems as Interview and initiative they arise and rectify them.

0738c3e06e45364b12d534f3bc7a9780.docx 2 Management Must be able to lead and motivate a Interview and teamwork team of staff.

Communicating Be able to communicate well to all Interview and influencing levels within a team and be customer focused. Other skills and Be self-motivated and able to work in a Interview behaviours pressurised environment.

Special Must be prepared to work extra hours Interview requirements during busy periods: October-December Graduation Open Days Need to be flexible in terms of working hours which will include evenings and weekends as part of the regular working week.

0738c3e06e45364b12d534f3bc7a9780.docx 3 JOB HAZARD ANALYSIS

Is this an office-based post?

☐ Yes If this post is an office-based job with routine office hazards (eg: use of VDU), no further information needs to be supplied. Do not complete the section below.

☐ No If this post is not office-based or has some hazards other than routine office (eg: more than use of VDU) please complete the analysis below. Hiring managers are asked to complete this section as accurately as possible to ensure the safety of the post-holder.

## - HR will send a full PEHQ to all applicants for this position. Please note, if full health clearance is required for a role, this will apply to all individuals, including existing members of staff.

Occasionally Frequently Constantly ENVIRONMENTAL EXPOSURES (<30% of time) (30-60% of time) (> 60% of time) Outside work √ Extremes of temperature (eg: fridge/ furnace) ## Potential for exposure to body fluids ## Noise (greater than 80 dba - 8 hrs twa) ## Exposure to hazardous substances (eg: solvents, liquids, dust, fumes, biohazards). Specify below: Frequent hand washing √ Ionising radiation EQUIPMENT/TOOLS/MACHINES USED ## Food handling √ ## Driving university vehicles(eg: car/van/LGV/PCV) ## Use of latex gloves (prohibited unless specific clinical necessity) ## Vibrating tools (eg: strimmers, hammer drill, lawnmowers) PHYSICAL ABILITIES Load manual handling √ Repetitive crouching/kneeling/stooping √ Repetitive pulling/pushing √ Repetitive lifting √ Standing for prolonged periods √ Repetitive climbing (ie: steps, stools, ladders, stairs) Fine motor grips (eg: pipetting) Gross motor grips Repetitive reaching below shoulder height √ Repetitive reaching at shoulder height √ Repetitive reaching above shoulder height √ PSYCHOSOCIAL ISSUES Face to face contact with public √ Lone working ## Shift work/night work/on call duties

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