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Description

Anchor, a not-for-profit organisation with a proud reputation for quality and care built on 40 years of exceptional service, is opening their newest property, West Hall, in the summer of 2012, where focus will be on enabling residents to enjoy, happy, fulfilled and independent living at one of the country’s finest care homes. At West Hall our team will provide high quality care and personal support for all residents.

Our constant aim is to ensure residents feel valued and are able to live life to the full. Above all we go to great lengths to make sure that our residents feel comfortable and happy at all times.

The Role: Reporting to the General Manager, the Services Manager will be accountable for all aspects of delivering an effective catering service and responsibility for all facilities management (FM) at a location which is economically viable and where resources are managed effectively.

Your responsibilities will include:

• Manage all aspects of the location maintenance and services ensuring that the building is compliant from a fire, health and safety and legislative perspective and ensuring the property is kept to a high standard, and is welcoming and secure for customers.
• Setting the standards for the service and food offering, to ensure an excellent and consistent service that contributes to happy living.
• Manage all building / property related matters, ensuring all operational issues are dealt with and resolved efficiently.
• Managing the service to ensure appetising and nutritional meals and snacks are prepared, cooked and served to the highest standards.
• Ensuring effective recruiting, managing and supervising services team to carry out their roles, and dealing with performance concerns, as and when they arise. • Develop effective communication between the services management function and the core business.
• Managing 3rd party contracts and suppliers at the location.
• Investigate and respond to customer queries and complaints, monitoring customer feedback, producing a suitable action plan based on the results.
• Monitoring the catering service, carrying out audits and assessing financial performance in line with agreed KPI’s and budgets.
• Ensuring the marketing of the bistro, private dining and other catering events is in line with location objectives.

• You will have significant experience or a relevant qualification in the required discipline with an Advanced or Level 4 Food Hygiene certificate, and good knowledge of Food Safety standards.
• Experience of Health and Safety legislation and an understanding of buildings, maintenance and basic information systems.
• You will have obtained experience as a chef or as a catering manager and have the ability to produce fresh and exciting menus with strong experience of Multisite services, including facilities management, and be able to effectively manage a multi-skilled team.