Vacancy - Operations Support Manager

Operations Support Manager

Sector:

Chefs, Management

Location:

Central Function - Swindon area

Hours:

40 per week, 5/7. Some evenings & weekends may be required

Salary:

£30,000-£35,000 per annum

Apply:

To apply for this role, download our application form.
Complete the form and send it to:

Iain Ball : iball@holroydhowe.com

Overall Objectives:

To take overall accountability for the provision of a food led, professional and innovative catering service to approx. 10-12 independent schools within a region ensuring that services are managed to company and client standards within financial restraints. To provide leadership and direction to the location teams, ensuring food & health and safety and safeguarding standards are a priority in all that we do.

Specific Responsibilities:

To ensure location managers and teams are customer focused at all times, by being visible during meals periods, communicating with customers and determining and fulfilling customer requirements.

To maintain an effective business relationship with the client by understanding their needs and transferring these into the location.

To ensure that customers are given a prompt and efficient service and expectations are consistently exceeded.

To be aware of changes in client and customer needs and respond proactively.

To ensure all food is presented and served in line with company standards, using innovation in the method and style of presentation and food service.

To set objectives and be responsible for the strategic running of the location, including supervising the recruitment and selection process to ensure that it effectively meets the need of the location and Holroyd Howe.

To produce a development and marketing plans.

To conduct formal client review meetings.

Client Service:

To ensure location managers and teams are customer focused at all times, by being visible during meals periods, communicating with customers and determining and fulfilling customer requirements.

To maintain an effective business relationship with the client by understanding their needs and transferring these into the location.

To ensure that customers are given a prompt and efficient service and expectations are consistently exceeded.

To be aware of changes in client and customer needs and respond proactively.

To ensure all food is presented and served in line with company standards, using innovation in the method and style of presentation and food service.

To produce a development and marketing plans.

To conduct formal client review meetings.

People Management:

To ensure compliance with the company’s policy on safer recruitment and safeguarding children at all times including DBS compliance and necessary risk assessments are carried out, if required.

To ensure training is carried out in line with the company training policy to meet the needs and requirements of the individual and Holroyd Howe.

To ensure that all managers are knowledgeable and motivated about their roles and the business through effective induction, accurate job descriptions and on the job training.

To manage people performance and talent within region including carry out HR procedures following company guidelines and standards..

To develop your managers by empowering them, supporting them, encouraging them and maintaining an ‘open door’ policy.

To set stretching objectives, monitor progress and if necessary take corrective action and generally develop the performance of both self and Location Managers

To motivate and lead by example, ensuring you and your managers have fun at work and are proud of your efforts.

To assess the development and progress of your managers via the appraisal process and at locations in order to make recommendations and appointments for succession planning.

To encourage all location managers to be creative and innovative.

To treat all team members as you would expect to be treated.

Financial Management:

To produce annual budgets and performance reviews in line with the client financial year and Holroyd Howe company procedures.

To ensure that locations have an accurate and efficient financial control system in place and that all managers adhere to company accounting procedures.

To ensure that Head Office and your Operations Director receive all the appropriate financial information promptly and accurately.

To ensure locations adhere to company banking and cash security procedures in line with the company policy

To assist Head Office and line Management with the timely payment of all client invoices within the agreed contractual payment terms.

To present to the client, as and when directed by your Account Director, accurate financial information.

To ensure that all bookwork is completed in a timely fashion, accurately and efficiently and in line with Holroyd Howe procedures.

To ensure that all standards of food preparation and service are established and achieved in line with location budget.

To consistently look at ways of maximising income through effective purchasing via nominated suppliers and creative merchandising.

To ensure that all audits and administration procedures are followed in line with the company policy.

To maintain budgetary records and ensure that all budgets are adhered to, unless exceptional circumstances persist.

Health & Safety, Food Safety, the Environment:

To ensure that all locations meet statutory and company requirements of Health and Safety, Food Safety and environmental legislation and procedures.

To ensure that all locations carry out adequate risk assessments and maintain records using the company Safety Management manual.

To ensure all equipment at locations is well maintained and in good working order.

To ensure that all company procedures and work instructions are fully understood and practised by all managers.

To promote and encourage environmental improvement initiatives as appropriate within the business.

Key performance indicators

To ensure the achievement of company budgets

To conduct formal client review meetings at least quarterly

To produce a development and marketing plan on an annual basis.

Safeguarding/central register audits & compliance

100% training & induction completed for all location managers and location employees

100% Health & Safety audits

Achievement of ESB Audits in all locations

Skills and qualifications

High standard of secondary education; NVQ3/BTEC/City & Guilds/HND/Degree or equivalent

Intermediate Food Hygiene Certificate or above

Excellent organisational and time management skills

Excellent communicator (written/spoken/presentation) both internally and externally.

Financially and commercially astute

Computer literate

Excellent leadership and influencing skills

Excellent leadership and influencing skills

Behaviours and values

An outward customer-focused personality.

Someone who is personally motivated by a challenge

A foodie with quality focused leadership qualities

Confident, lively and outgoing personality

Approachable, friendly and cheerful

Respectful and able to gain respect

A keen sense of how to reward achievements.

Entrepreneurially minded, with a grasp of risk and outcomes.

Holroyd Howe is committed to safeguarding and promoting the welfare of children and expects all employees to share this commitment. An enhanced DBS disclosure and Barred List Check must be obtained for this role.