Deputy Operations Manager Required !

Responsible to: Operations Manager Responsible for: Catering Staff Liaises with: CHO, Kitchen Store and Purchasing department Scope and General Purpose: To manage catering operations, costs and budgets Main Duties: · To ensure procedures laid out in school food safety program as it concerns catering is followed · To attend and oversee HACCP meetings · To coordinate menu planning and kitchen operations · To oversee the preparation and service of food and beverage · To conduct quarterly market surveys · To make monthly orders for materials to the purchasing department. · To make weekly materials requisitions to kitchen store. · To ensure the provision of quality food and service, to the requirements and satisfaction of the company. · To check that food is prepared and delivered in a standardize process. · Ensure that all ordered goods are delivered to the correct quantities, quality and price. · To ensure that hygiene standards comply with company and statutory requirements. · Ensure that all staff are dressed correctly to satisfy statutory requirements as well as enhancing the image of the establishment. · Constantly train staff to effect good portion control and pleasing presentation of dishes. · To ensure that maintenance problems are promptly reported and resolved. · To ensure correct and timorous completion of all administrative work such as leave schedules, roasters, disciplinary actions, sick leave, daily attendance registers etc. · Prepare and submit on the required format all information necessary for budgeting purposes, timely and accurately. · Prepare and submit material usage reports, timely and accurately. · Up to date on new trends in inventory by maintaining professional and technical knowledge, attending educational workshops; bench-marking professional standards; reviewing professional publications; establishing personal networks. · Prepare and submit weekly report on all activities to the Operations Manager · To ensure no incident of spoilage or waste · All other duties as reasonably requested. · To provide evidence of quality check for all receivables · To ensure safe food handling and storage practices are maintained · To ensure that food meets required standard at all times. · To ensure that recipe with approved usage is followed. · Internal process quality must be followed. · Manage and supervise team · To have 90% of customer feedback as positive. · To ensure that safe food temperatures are maintained at all times (0° - 5°C for cold and ≥65°C for hot meals) Qualifications, Experience and Skills · Minimum HND / BSc in a related field with at least 3/4 years relevant work experience. · Maintains high ethical standards. · Possess Basic Accounting Skills · Flexible, Honest and able to “multi-task” · Excellent Inter-personal skills · Oversee quarterly market surveys · Ensure proper documentation of all items that were received and issued. Keep update stock cards Website http://www.greenspringsschool.com