JOB DESCRIPTION. Part 1: Job Profile. a) Main purpose of job

Transcription

1 JOB DESCRIPTION Job Title: Facilities Manager (Soft Services) Team/Directorate: HR, Volunteers and Facilities Salary range/pay band: Reports to: Head of Facilities Direct reports: Cooks (4) Housekeepers (6) Hours: 37.5 across any 5 in 7 days a week including Bank Hols Location: Christopher s and Shooting Star House time to be shared across both hospices Job holder: New Post Part 1: Job Profile a) Main purpose of job This role will have full management responsibility for the provision of the facilities soft services, Catering and Housekeeping, within the Hospices whilst maintaining a home from home environment. The role will take responsibility for health and safety within the catering and housekeeping teams whilst ensuring compliance with relevant legislation, Care Quality Commission Standards and best practice. b) Work relationships Head of Facilities Catering Teams at Christopher s and Shooting Star House Housekeeping Teams at Christopher s and Shooting Star House Lead Nurses Care Teams in-house Director of HR Heads of Care Volunteers c) Decision making authority The post holder has an expenditure sign off of 1,000. Leading the delivery of soft services across the hospices. Responsibility for making decisions on the quantity and quality of the meal service delivery at all times, and in liaison with the Lead Nurses whilst on duty. Lead on the ordering, maintaining and control of all stores, chemicals and equipment. Deputise for the Head of Facilities when necessary.

2 d) Scope of job Planning and control of day to day operations Health, Safety and Hygiene General Facilities Management Management of Staff and Volunteers Part 2: Main duties and key responsibilities 1) Planning, control of day to day operations 60% Responsible for food ordering for both hospices encouraging good quality and provide a variety of foods produced including catering for those with differing dietary requirements. Overseeing and planning appropriate and varied menus for all meals and snacks. Overseeing kitchen equipment inventory bi annually. Where possible initiating new income generation schemes, by effectively marketing the Catering services towards current user groups. Supporting the housekeeping team and to provide a safe, secure and appealing environment by supporting them in their day to day work, problem solving and motivating the team to improve and enhance the environment. Providing clear guidance of required standards, with the tools and resources required to deliver high standards of cleaning, hygiene, presentation and service. Contributing positively to the creation and maintenance of a friendly and welcoming home from home environment. Undertaking formal inspections and regular review meetings, developing and agreeing plans for action for implementing any remedial or developmental changes within the soft services. Managing the Catering and Housekeeping budgets in accordance with the Standing Financial instructions ensuring robust control mechanisms are in place and to provide regular monitoring reports to the Head of Facilities. Ensuring till and cash management procedures are adhered to by all cash handling staff in accordance with the Hospice Policy. Requesting regular invoicing of external organisations when necessary, for services provided by the Catering and Housekeeping services. Ensuring that records are kept and any information required meets with standing financial instructions, audit requirements and management information requests. Co-ordinating the development of effective office systems within the facilities soft services teams, introducing revisions to agreed procedures as necessary. 2) Health, Safety and Hygiene 10% Ensuring that all guidelines, policies and legislation pertaining to food storage, preparation, cooking, service, cleaning standards and safety are adhered to including stock control, rotation and temperature control systems/procedures. Ensuring safety in the kitchen at all times, including safe use and storage of equipment and cleaning materials. Page 2 of 6

3 Producing audits in relation to catering and the National Cleaning standard, as required to conform to CQC requirements. Establishing familiarity with the location of emergency equipment and with emergency procedures to be carried out in the event of a fire or accident. Ensuring compliance with food hygiene regulations, Health and Safety at Work and relevant EU directives, Fire Regulations, The Care Standards Act 2000 and all other relevant legislation. Ensuring team compliance with all SSC policies and procedures. Carrying out Risk Assessments including COSHH data base, ensuring a full and updated register is kept for the Housekeeping and Catering team. Supporting smart and professional appearance of self, work area and documentation and ensuring staff attain the same standards. 3) General Facilities Management 10% Liaising with the Lead Nurses/Care Team on the dietary requirements of the children and their families. Involvement in the planning of all events within SSC requiring catering support and to plan meals for the catering team to deliver. Participating in or assisting the Care Team with cooking activities for children. Ensuring all matters relating to maintenance and safety of equipment are reported to the Maintenance Team or Head of Facilities. Flexible in approach to the job role and knowledgeable of the full range of service provision provided by the Facilities department. Responsible for managing your time and others in an efficient and productive manner. Attending site project and user meetings on a regular basis in some cases representing the Facilities Team. Participating in in-house training programmes and teaching programmes as appropriate, to include care staff/volunteer induction. Recording and producing Key Performance Indicators (KPIs) for Catering and Housekeeping. Working closely with the wider Facilities team members you will actively participate with Environmental initiatives, where possible reducing energy and waste to a minimum. You will be required to record and monitor the impact on the environment, particularly in regard to food wastage. Obtain environmental plans from contractors and suppliers. Revising the current Facilities Policies and implementing policies, with training if required, to ensure that the policy is fully understood and adhered to and to take appropriate action in the event of any breech of a facilities policy. 4) Management of staff and volunteers 20% Managing the soft services team to ensure they are fully qualified in their role and to encourage further development by identifying any training needs and opportunities. Monitoring staff workloads, ensuring efficiency and that all work is distributed as appropriate, within the catering and housekeeping teams. Creating a positive working environment in which equality and diversity are wellmanaged and staff can do their best. Page 3 of 6

4 Planning and allocating work, monitoring achievement of deadlines, and supporting staff and volunteers as appropriate. Managing staff performance and development, mainly through regular supervision sessions and the Performance development review process. Responsibility for recruiting and inducting new staff. Managing and participating in appropriate staff and volunteer rostering over all sites. Ensuring service continuity and to assist in establishing local procedures for staff / service cover arrangements during all periods of absence. Leading on recruitment and induction of new staff. Inducting and training Catering and Housekeeping volunteers. a) Other duties The post holder should regularly visit each hospice and less frequently other SSC locations. The post holder will be required to apply for a Disclosure and Barring Service check. b) Mandatory Criteria 1. Other duties The post holder will be working in a developing environment and they will therefore be expected to undertake other appropriate duties as required for the effective operation of Shooting Star Chase. 2. Professional Codes of Conduct The post holder will be required to respect professional codes of conduct and practice relevant to their role, as appropriate 3. Health and Safety The post holder will be responsible for health and safety in the area under their control and ensure that they are familiar with SSC s policy on health and safety at work. 4. Mandatory Training The post holder will attend all mandatory training relevant to their role 5. Our values and behaviours Shooting Star Chase is a leading children s hospice charity for babies, children and young people with life limiting conditions, and their families. We require that all of our staff share our common values and display behaviors that will enable us to achieve our goals. Professionalism we will safeguard our families, each other and our organisation by working to ethical and professional standards at all times. Page 4 of 6

5 Respect We will treat each other with the utmost respect. Integrity We will be open, honest and transparent in all that we do. Diversity We will respect individuality and ensure inclusion and fairness to all. Excellence We will strive for excellence in all that we do. and behaviours Part 3: Person specification: Qualifications, experience and skill levels a) Qualifications A Catering and Hospitality GNVQ/SGA or NVQ/SVQ Level 3 or other relevant qualification gained from a one or two year full time college course required Minimum level 3 in Food Hygiene b) Experience Experience of working in a catering management role within a very busy environment (up to 50 covers) Experience of providing Facilities services in a Healthcare environment. Evidence of financial, budgeting and stocktaking skills Evidence of managing suppliers and contractors Experienced in dealing with queries and complaints politely & effectively c) Knowledge and Skills Full knowledge of HASSP procedures and requirements Strong leadership and motivating skills including the ability to build good relationships with families and staff Good knowledge of current legislation affecting the services to be provided, with the ability to deliver tool box training sessions to Facilities staff and volunteers Strong organisational and time management skills Knowledge of cultural dietary needs and food preparation practices To have a good working knowledge and understanding of Microsoft Word and Excel with the ability to create reports and spreadsheet data. To hold a full clean driving licence with the ability to drive your own vehicle for work purposes eg. Site visits etc. d) General attributes Proven ability of working with volunteers Page 5 of 6

6 Ability to exert light to medium moderate physical effort when moving and lifting equipment or in the course of your duties. Previous experience of working in a healthcare/hospice/palliative care environment desirable. Job Holder s signature Print Name: Date: Line Manager s signature Date: Print Name: Page 6 of 6