Job Purpose:
To manage and oversee the delivery of high-quality catering services within a healthcare environment, ensuring compliance with food safety standards, nutritional guidelines, and patient satisfaction. The role involves leading a team, managing budgets, and maintaining operational excellence in line with healthcare regulations.
Key Responsibilities:
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Operational Management:
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Plan, organize, and supervise daily catering operations across patient, staff, and visitor services.
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Ensure menus meet nutritional requirements and special dietary needs for patients.
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Compliance & Standards:
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Maintain strict adherence to food hygiene, health & safety, and infection control standards.
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Ensure compliance with NHS or relevant healthcare catering guidelines.
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Team Leadership:
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Recruit, train, and manage catering staff, fostering a culture of excellence and accountability.
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Conduct regular performance reviews and provide ongoing development opportunities.
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Financial Management:
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Manage budgets, control costs, and monitor stock levels to ensure efficient resource use.
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Negotiate with suppliers and maintain strong vendor relationships.
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Customer Service:
Skills & Qualifications:
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Proven experience in catering management, ideally within healthcare or similar regulated environments.
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Strong knowledge of food safety legislation (e.g., HACCP).
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Excellent leadership, communication, and organizational skills.
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Ability to manage budgets and deliver cost-effective solutions.
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Relevant qualifications in catering, hospitality, or food service management (e.g., NVQ Level 3+, City & Guilds).
Desirable:
