As a Catering Team Leader you will provide a high standard dining experience in a fast-paced environment by providing a pleasant, safe, and efficient setting with excellent customer service.

Reporting to the Catering Manager, you will take responsibility for the catering provision consistently being in line with company standards and safety procedures whilst meeting agreed financial targets.

• Keeping high standards of cleanliness and hygiene in all dining areas

• Carry out regular daily, weekly, and monthly checks in line with the current requirements

• Adhering to all regulatory issues in respect of health, hygiene and safety including HACCP

• Monitor catering risk assessments as required

• Prepare for internal and external audits/inspections by managers, NSF, and Environmental Health

• Ensure cleaning schedules are produced and followed by all catering staff

• Ensure all food allergen policies and procedures are followed by all catering staff

Ensure every meal is well stocked and well presented to a high standard in line with the published menu and that this is continued throughout service

Ensure that all those with specific dietary and allergy requirements have the same standard of meal and service

• Liaise with chefs to ensure quality, quantity, presentation, and service meets standards

• Oversee all aspects of dining from preparation to service and clean down

• Address all issues with quality and quantity of food

• Presentation of the dining room including drinks stations, salad bars and general layout should be maintained at every meal and throughout each meal service

• Make sure the correct notices are displayed in line with Standards

• Work across departments to ensure optimum programming for guest mealtimes

• Use feedback to continuously improve all aspects of the catering operation

• Respond to any special requests in a timely and fair-minded way

• Programme all staff work in line with hours contracted, customer requirements and needs of the business

• Delegate tasks effectively to ensure all requirements are met

• Maintain correct staffing levels for volumes of business throughout the year

• Take ownership for training and development of the team ensuring new skills and knowledge is applied to improve the catering operation

• Set clear and achievable objectives for individuals

• Attend departmental formal meetings

• Encourage and organise team building exercises and other activities to foster teamwork and support the welfare of all in the department

• Ensures excellent customer service is acknowledged and investigate and act on service failing

Closely control all stock ordering to maintain the correct levels dependent on volumes

• Maintaining good stock rotation in line with guest levels

• Manage stock wastage levels reducing loses and therefore cost to the business

• Take reasonability for financial and stock paperwork ensuring accuracy and the meeting of deadlines

Take responsibility for control, monitoring and cleanliness across all dining facilities

• Ensure all equipment is maintained in line with providers recommendations, regulations, and policies

• Take account of environmental concerns in running the department considering, waste, impact of actions and wider environmental issues across the centre

• Reduce, reuse, and recycle to improve the environment for all

• Implement agreed action plans across all areas of the catering operation