General Catering Supervisor - Royal Brompton Hospital | Guy's and St Thomas' NHS Foundation Trust

An exciting opportunity has become available to join our busy Catering Services Team, based at Royal Brompton Hospital. The successful applicant will be a key member of the Catering Team, integral in leading the operational catering services as well as providing expert knowledge and advice in relation to catering services to patients, staff and visitors.

You will assist and support the Catering Site Operations Manager and the supervisory team in delivering a quality service to patients, staff and visitors, monitoring and supervising operational catering services according to national standards, service specification and monitor, document and accurately report on performance.

We are excited to offer this role for a people-focused and organised person to join our team and be responsible for ensuring that matters related to the auditing of the catering services are compliant with all relevant legislation and approved codes of practice.

To monitor and report on the effectiveness and compliance of the Catering services by reviewing the operational checks undertaken and following up on any issues/defects that have been identified. Ensure that the Trust meets its legal requirements in relation to the Catering and elevate any identified risks to the appropriate manager.

To be responsible for all aspects of the day-to-day supervision of the service of food and beverages to all patients, staff, and visitors. To work as a team member as part of the rostered Catering team in the retail outlets and at ward level.

To be responsible for the daily cash reconciliation from all tills. To work as a cashier during busy times of the service and to be responsible for ensuring that all cash is recorded correctly from all till points, checked, recorded, and banked daily.

To be responsible for the day-to-day organisation of the staffing and relief staff for all Catering services including the cleaning schedules and to formulate the staff rotas with the other supervisory staff as within the agreed hours and budget efficiently.

Guy's and St Thomas' is one of the largest hospital trusts in the country, with around 25,000 staff, an annual turnover of more than £1 billion, and over 2 million patient contacts a year. Our hospitals have a long and proud history, dating back almost 900 years, and have been at the forefront of medical progress and innovation since they were founded. We continue to build on these traditions and have a reputation for clinical, teaching and research excellence.

Organisational Values

Our values help us to define and develop our culture, what we do and how we do it. It is important that you understand and reflect these values throughout your employment with the Trust. The post holder will be:

• CARING – We will put patients first
• AMBITIOUS – We innovate and strive for excellence
• INCLUSIVE – We respect each other and work collaboratively

Our values and behaviours framework describes what it means for every one of us in the Trust to put our values into action.

To provide the weekly/monthly figures for the actual hours worked in the department for payment via the payroll department and to be responsible in their manager’s absence for all payroll and HR information, including monthly information to the finance department.

To be responsible for the smooth operation of the staff catering services and customer satisfaction including the daily function’s delivery and collection, vending services and other retail catering services as determined by the Trust.

To be responsible for the smooth daily operation of the catering services during unsocial hours and will be expected to work alone during evenings, early mornings and at weekends.

To work closely with the management team, dieticians and nursing staff for the patient and ward catering needs and to ensure the service meets all patient satisfaction within the food safety rules and regulations.

To be responsible for the standard of food served to patients, staff and visitors. Liaising with the Senior Chef and/or Chef on duty regarding the daily menus, food ordering and portion control in the management of waste.

To be responsible for the continuing professional development and overall performance of all staff in the Catering Department (“the team”). Responsible for patient meal numbers and data collected for the number of customers using the facilities, reduction of wastage, liaising with the Kitchen and Food Services Manager on portions and uptake on particular dishes.

To be responsible for the day-to-day supervision of the catering services for wards, restaurants, and other retail outlets. To have daily contact, as necessary, with the patients, customers, and nursing staff in carrying out the role.

Acknowledging the customers and recording their satisfaction with the service or reporting back to the management team on compliments and any complaints.

To be responsible for ensuring the food regeneration trolleys are ready and working correctly for service and the programme suits the food presentation. To ensure that the counter food is at the correct temperatures and samples are kept for protein content and frozen.

To supervise and monitor the patient meal and beverage service ensuring that Food Safety and food presentation is always adhered to and that the patients are served the meal they have ordered and that it is appropriate to meet their needs.

To instigate and maintain quality control of the area of responsibility against agreed service level agreements, initiating and ensuring remedial action is taken where necessary.

Responsible for the adequate provision of COSHH (Control of Substances Hazardous to Health). To instruct and supervise on safety matters in connection with the use and handling of materials, substances, and equipment.

To adhere strictly to correct food hygiene practices in accordance with departmental policy, Food Hygiene Regulations, Food Safety Act, and local procedures.

To support and participate with the management team, the development of the services and to meet changing aspects through new technology of the service to meet the menu and the implementation of policies and protocols.

To assist in the budgetary control of the department and to record and to take action to reduce wastage and ensure that patient numbers relate to the amount of food ordered.

To support the cash counting in line with the Standing Financial Instructions (SFI) and the catering safe handling of monies (Catering Standard Operating Procedures) including taking the cash to cashier for banking.

To be responsible for making up the floats ready for the next shift following the Catering Cash handling SOP and that these are in place at all tills according to the procedure for vouchers, and cash in all the trust’s retail outlets.

The Supervisor is expected to maintain high standards and have due regard to the development/welfare of their staff.

To undertake the induction of all new recruits and monitor performance of staff and lead by example when working in a team.

To plan and to ensure there are sufficient staff operationally available to cover the wards, retail outlets and hospitality and co-ordinate the work to ensure that the work is carried out in a timely and efficient manner, maintaining a high standard of work.

To undertake interviews with staff returning from sick leave and record information in line with the trust policy.

To be responsible for reporting and recording details as required in line with trust policy regarding any performance-related issue or staff misconduct to line manager and taking appropriate action at the time – refer to manager for support out of hours.

To work and communicate with the other departments, to include infection control, nursing, and dieticians.

Collection and monitoring of all data and to use this information in providing a cost-effective service.

To support the gathering of information and analytical support to the Senior Management team, identifying and reporting short falls against till reports, excessive wastage, shortfalls in stock deliveries, product trends and average spend per head ratio.

To ensure that all due diligence checks are completed and scanned, report missing data to senior management.

Research and development to carry out quality checks of products randomly and report the results of these checks to line manager.

Audit team duties in line with SOP for each task as required and report to line manager.