Anchor Hanover Group

1. Catering Contracts Management
• Maintain the strategic management of the service by ensuring that there is effective management of catering services across AnchorHanover’s extra care estates.
• Supporting operational managers, ensuring each service is viable.
• Implement any required changes to policies, procedures, guidance or protocols arising out of changes in legislation or other external market forces.
• Provide expert guidance to operational staff on catering related matters
• Drive service development, developing new models of provision which offer choice, flexibility and quality to residents and homeowners and which are affordable.
• Working with operational staff, ensure the effective delivery of existing catering services now and in the future.
 
2. Customer Service
• Implement a robust monitoring system to monitor the effectiveness of the service via KPI’s and resident satisfaction surveys. Provide regular reports as required.
• Provide an outstanding customer service to internal and external customers, and be a champion for excellent customer service within the organisation.
 
3. Financial Awareness
• Manage the financial performance of the service and ensure continued financial viability.
• Negotiate catering budgets, ensuring timely information for operational staff to prepare service charge budgets on an annual cycle.
• Review catering management fee and ensure it is fair and transparent.
 
 
4. Procurement
• Lead and deliver the re-procurement of new catering contract(s), ensuring they are managed effectively. Produce clear specifications for catering services which meet the needs of residents on individual estates.
 
5. Health and Safety
• Undertake regular Health and Safety

Catering Contracts Manager

Hanover Housing Association

•	Service development
•	Ability to motivate staff in an environment of change
•	High standard of written and verbal communication skills
•	Ability to identify customer needs and derive appropriate solutions, including development, implementation and monitoring of procedures insuring effective delivery
•	Self-starter with ability to make linkages across the organisation
•	Good IT skills with experience of using Microsoft core packages e.g., word, outlook at excel
•	Creating complex excel spread sheets and workbooks that work and deliver effective results
•	Organisational, planning, time and man management skills
•	Excellent commercial and financial acumen, with ability to understand and process financial and numerical data
•	Experienced in stock and GP% management
•	Knowledge of understanding staff supervision and training
•	Ability to advise on appropriate and cost-effective kitchen equipment, purchase and replacement
•	Generating new business to ensuring existing contracts are maintained and serviced to the highest level
•	Excellent stakeholder management skills
•	Pro active and supportive and able to build and maintain positive working relationships with Managers
•	Ambitious individual, driven by 100% customer satisfaction
•	Knowledge of the highest standards of Health & Safety, hand in hand with Hygiene, and able to implement this into the work place
•	Excellent stock and profit control

National Offender Management Service (NOMS)

Maintain the strategic management of the catering service through analysis, implementation and monitoring
•	Working within the DFA (daily food allowance) as negotiated from the catering budget Undertake regular health and safety audits
•	Support operational managers to ensure our service is viable and offers excellence
•	Allocate daily staff resources to activity
•	Supervise and support staff and prisoners in all activities within the kitchen including food preparation and delivery
•	Create menus incorporating any special requirements and provide meal descriptions to prisoners
•	Check receipt of deliveries, stores and stock control
•	Visit residential areas to check on hygiene standards and food servery activity
•	Provide food safety, health and hygiene training 
•	Report equipment breakdown and record maintenance requirements
•	Provide catering for specialist diets on the grounds of religious benefits and medical issues
•	Undertake all duties as a caterer
•	Supervise all staff within their area of responsibility, ensuring they are briefed on workload for the day
•	Carry out prisoner interviews
•	Carry out full prisoner inductions
•	Ensure prisoner security is maintained, including rub down and pat down searches
•	Contribute to staff appraisals providing relevant performance information
•	Manage the knife and tool inventory and maintain security
•	Maintain prisoner discipline
•	Complete accident reports
•	Maintain sufficient stock levels, and procure goods and services using the procurement system ensuring value for money and compliance within the procurement/finance rules
•	Liaise with other departmental heads
•	Meet with the independent monitoring board
•	Promote diversity, decency and safety

Facilities and services supervisor ( catering band 4)

North to south pub company limited

We owned our own pub for 8 years, I was involved in all aspects of the business. Kitchen, cellar, front of house,accounts, budgets, profit and loss, menu development, staff training.
It was difficult as a sole trader trying to compete with larger pub groups especially in this current climate.

Director

Mill house inns

General Manager

Menu development/ training manager/ business manager

Many

Working in Liverpool, London, Oxfordshire, Berkshire and Australia in many types of restaurant and hotels, I gained some great experience and food is still my number one passion.

Chef of all grades

An accomplished Senior Manager / Director with an impressive track record of results, whilst working for over 40 years within the catering and hospitality sector. A “lead - by - example”, roll up your sleeve’s leader driven by 100% customer satisfaction who is adept at capitalising in challenging situations and has a passion for developing and growing a team. Sets extremely high standards from customer experience, problem solving, teamwork and relationship building.

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