Catering Manager

Responsible For:

Catering Department at Beaumont Hospital.  Liaise with and support the Catering Department in St Joseph’s Hospital, Raheny.

Overview of the Role:

The role of the Catering Manager is to manage and develop the Catering Department of Beaumont Hospital, prioritising Patients’ needs at all times. They are responsible for supervision of Chefs, Catering Officers, Team Leaders and Catering Assistants within the Catering Department, to ensure that they are performing their duties and conforming to the hospital and statutory standards.

This role is suited to an experienced individual who has a proven track record in managing and delivering excellent standards in a high volume operation. The appropriate person must be able to manage a team and drive change within the department. Good IT, HR and financial skills are essential. 

Principal Duties & Responsibilities:

The person holding this post is required to support the principle that the care of the patient comes first at all times and will approach their work with the flexibility and enthusiasm necessary to make this principle a reality for every patient to the greatest possible degree.

General Management:

• Provide leadership throughout the catering service to meet the standards required in keeping with best practice, Beaumont/HSE policies and legislation.
• Manage the service ensuring that the needs of all service users are met in a responsive, individualised manner such that it meets the nutritional needs of the client groups.
• Ensure that all meals are prepared on schedule for patients and staff and are within nutritional and dietetic control guidelines.
• Ensure that all standards in terms of Food Safety – HACCP, Infection Prevention and Control (IPC) and Health & Safety are maintained through robust monitoring programmes.
• Develop and implement, where necessary, Catering Policies, Procedures and Guidelines associated with best and safe practice and monitor compliance with these practices. The manager will ensure compliance with all relevant standards and legislation.
• Lead on change ensuring safe, efficient and effective use of all resources.
• Evaluate customer satisfaction and manage change to meet needs.
• Risk manage all aspects of the services and controls the identified risks within your scope or escalates as appropriate
• Attend to and take all necessary action, statutory or otherwise, in the event of incidents or accident, fire, theft, loss, damage, unfit food, or other irregularities and take such action as may be appropriate.
• ‘Walk the floor’ during service periods to ensure that excellent levels of service are being delivered to the customers/clients.
• In conjunction with the Business Lead, ensure that all Human Resource Policies and Procedures are adhered to, including managing attendance/probations/response to grievances as an example.
• Through good communication with all staff in the department, create a good and positive working environment.
• The post holder will work closely with Catering Officers and provide advice and support as required.
• In the absence of the Head of Catering, deputise and have overall responsibility for the management of the catering department. This responsibility will include, but is not limited to, food production, staff management and budgetary management.

Patient Focus:

• Demonstrate commitment to maintaining high work standards and delivering quality service to service users.
• Demonstrate evidence of incorporating the needs of the service user into service delivery.
• Demonstrate awareness and appreciation of the service user.
• Demonstrate evidence of ability to empathise with and treat patients, relatives and colleague with dignity and respect.

People Management:

In conjunction with the Head of Catering, Business Lead and Catering Officers:

• Provide the team leadership required, enabling all staff members to give their maximum potential contribution to the services.
• Ensure staffing levels are reviewed regularly and are sufficient to meet the service needs of the hospital.
• Promote good industrial relations with staff and staff representatives
• Ensure recruitment practices are in line with hospital policies and best practice, regularly review Job Specifications to ensure they stay updates and meet service needs
• Oversee rostering and training of catering staff, and assign appropriate duties to staff under his/her control. Ensure all staff partakes in the required mandatory training.
• Ensure staff through in-house training and otherwise as necessary.
• Manage training for catering staff and officers. Ensure that staff are scheduled and supported to complete all mandatory training and have the opportunities for personnel development. Carry out an annual Training Needs Analysis (TNA) to assess what training is needed for team members; work with catering management to achieve this.
• Maintain training records for all staff, ensuring that individual needs are recognised and met either through on or off-job training.
• Develop systems and processes that will ensure best practice on rosters and skill mix.
• Plan and control holidays within the operation to ‘self cover’ where practicable.
• Monitor and manage absenteeism within area of responsibility in accordance with hospital guidelines. Ensure that return to work interviews are completed, and any issues with non-attendance/lateness are documented and followed up.
• Conduct staff appraisals as required.
• Ensure that all employees project a positive, approachable, friendly and professional image.
• Participate on interview boards as required.

Food Production, Quality and Service:

• Maintain the food safety and quality of the catering department, ensuring that patient needs are consistently met.
• To work closely with the chefs and the dietetics department to regularly review and update patient menus, complying with all nutritional requirements as advised.
• Liaise with dieticians, speech and language therapists, nursing and other clinical staff as needed to obtain information regarding patients, and adhere to their directions.
• Be a key contributor in terms of meeting the hospital’s responsibilities with regard to the National Standards for Nutrition and Hydration.
• Contribute to the Hospital Nutritional Steering Group and associated Quality Improvement Plan.
• To ensure that HACCP and Pre-requisite programmes are in place, are adhered to, and reviewed and updated as required.
• Verification of HACCP records and completion of corrective action as required.
• To ensure work practices of all staff in the department comply with food safety legislation and best practice. Stay up to date with changes to legislation and best practice.
• To be an active member of the food safety team and work to maintain and enhance standards in accordance with legislation and best practice.
• To be up to date with FIC Regulation 1169/2011 for allergens, nutritional information and menu requirements. Ensure that all menus and information for service users is up to date.
• To liaise with the Regulatory Authorities and external auditors and follow up on reports ensuring a prompt close out of non-conformances.
• To ensure equipment is working correctly and meets the requirements to maintain food at the correct temperatures.
• To be involved in special functions and hospitality, ensuring that all food safety and quality requirements are met.

Health & Safety:

• Ensure that a safe environment is maintained for staff, and all service users, in compliance with Health, Safety & Welfare at Work Act 2005 and best practice.
• Work closely with the Health & Safety Department to ensure policies, procedures and risk assessments are up to date.
• Follow all IPC guidelines to safeguard all patients, team members and service users.
• Report and follow up on all accidents, incidents or near misses for the department.
• Report any defective equipment and take out of service until assessed/repaired by a certified technician.
• Report any issues with fixtures or fittings to technical services department and follow up on sae.
• Participate in all safety training and procedures for the hospital, and ensure staff under your remit do the same; e.g. Fire Training, Fire Evacuation, Manual Handling. Ensure records are kept of all training and reviewed regularly to ensure compliance.

Administration and Financial: 

• Identify and implement best practice in order to optimise the best use of resources including the control and monitoring of cash received by Catering Department on a daily basis.
• Monitor and control the budget.
• Provide statistics on all aspects of catering services in respect of all activities.
• Work with the purchasing officer and stores staff to monitor and control stock levels and participating in stocktakes or checks as required.
• Liaising with suppliers and the purchasing officer for the purchasing of foods and sundries for the catering department, staying within departmental budget.
• Ensure the most effective and efficient level of use of all resources e.g. labour, stock, material, equipment etc.
• Support the use of all new technology and equipment.

Self-Development:

• Maintain and update own knowledge and keep abreast of new developments, procedures and policies.
• Take responsibility for own learning and development. Participate in Mandatory Training and other training as identified by the hospital for the proper performance of duties of the post.
• Participate in the hospital’s appraisal/performance reviews.

General: In conjunction with Head of Catering:

• As a senior member of the General Services Division, support other services when required through cross cover, mentoring or deputising as required.
• Work with other departments and teams in a collaborative way, as required, to include (but not limited to); Nursing, Dietetics, HR, Finance, Procurement, Supplies, Technical Services, Portering, Security, Hygiene Services.
• Respond to complaints, queries and requests for information in a timely manner.
• Report, record and investigate all incidents in the catering department and ensure corrective action is taken.
• Liaise with Occupational Health and implement recommendations made by them.
• Produce reports on a regular basis such as: compliance with training, incidents and accidents, monthly performance metrics.
• Create a culture of “Safety First” through communication, monitoring, training and support.
• Help to drive change and continuous improvement processes

The job description is an outline of the post as it is currently perceived by the hospital and will be subject to review and amendment. This job description will therefore be subject to change in light of the various strategies for the hospital and the development of the Clinical Directorate model and any future developments that arise and will evolve and change over time.

Selection Criteria: 

Selection criteria outline the qualifications, skills, knowledge and/or experience that the successful candidate would need to demonstrate for successful discharge of the responsibilities of the post. 

Applications will be assessed on the basis of how well candidates satisfy these criteria.

Mandatory:

1. Statutory Registration, Professional Qualifications, Experience, etc

Eligible applicants will be those who on the closing date for the competition

(i) Hold the Bachelors of Arts. NFQ Level 7 in Hospitality Management awarded by

Technical University Dublin

https://www.tudublin.ie/study/undergraduate/courses/hospitality-managementtu745/?courseSubjects=Culinary%2C%20Hospitality%2C%20Tourism&keywords=

OR

(ii) Hospitality Studies (Higher Certificate) (Level 6) awarded by the Munster Technical

University

https://www.cit.ie/course/cr657

OR

(iii) A Diploma in Dietetics

OR

(iv) An equivalent qualification

OR

(v) Be currently employed in the HSE or funded agency as a Catering Officer

AND

(vi) Candidates must have at least three year’s satisfactory experience in the direction and

control of the catering arrangements for an institution or other establishment catering

for a minimum of 200 persons per day

OR

(vii) A total of at least five year’s satisfactory experience in the direction and control or

in assisting in the direction and control of the catering arrangements for an

institution or other establishment catering for a minimum of 200 persons per day

AND

(b) All candidates must have the requisite knowledge and ability (including a high

standard of suitability and management ability) for the proper discharge of the duties of the office.

Desirable:

• Possess good administration skills including proficiency in all Microsoft packages – Word/Excel/Outlook/Power Point etc.
• Held a previous management role within a healthcare setting.
• Experience in food production, menu planning and design.
• Experience in preparation for independent audit and for accreditation, e.g. ISO, JCI.
• Completed the following with an accredited training provider:
• ECDL
• Food Safety Management Systems Course QQI Level 5/QQI Level 6 or equivalent.
• Train The Trainer Certificate.
• A Health & Safety qualification, such as Certificate in Safety Health & Welfare at Work, Certificate/Diploma in Occupational Health and Safety.

Informal Enquiries ONLY to: (Please note NO APPLICATIONS will be accepted via the Informal Email)