THE HEART OF KENT HOSPICE
THE HEART OF KENT HOSPICE
JOB DESCRIPTION
Job Title:
Food & Beverage Shift Leader (based at Heart of Flavour)
Reports To:
Head Chef
Accountable To:
Head of Catering & Hospitality
Responsible for:
Maximising income opportunities through effective day to day
setting up of the coffee shop; working closely with the Manager
and Head of Catering & Hospitality, to ensure effective and
efficient management of the catering operation. Supervision,
training and retention of volunteers. Utilising time and volunteers
to ensure that the main kitchen sinks are kept clean and all
equipment is packed away.
Main Responsibilities:
1.
Professional
1.1
To effectively manage volunteers and resources by taking responsibility for
designated areas to achieve the agreed standards of service, including:
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1.2
assisting the Manager in the overall running and setting up of the coffee
shop, following all opening and closing procedures;
ensuring the main kitchen wash up area is kept clean and tidy, consisting
of washing all equipment, trays and crockery throughout the service and
delegating to volunteers in quiet times;
helping the Head Chef in quiet times cleaning equipment or general food
preparation;
ensuring appropriate effective induction and statutory and mandatory
training is maintained;
allocating and evaluating work carried out by volunteers;
improving and sustaining the look of the service areas;
maintaining and enhancing effective working relationships;
attending staff meetings when requested;
covering holidays and sickness at other Hospice coffee shops when
requested by the Head of Catering & Hospitality.
To assist the Head Chef in the day to day running of the coffee shop and
kitchen including:
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management of floats, tills and cashing up procedures according to
Hospice policy and procedure;
preparation and processing of purchase orders for provisions and
supplies while achieving the best possible value for money;
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4.
working within Hospice guidelines and policies, checking and preparing
invoices for payment and recording related documents in the approved
manner;
recording, monitoring and operating cost controls to ensure the cost
effective use of resources within the department;
assisting with end of period stock takes;
1.3
To maintain a clean working environment in the coffee shop and kitchen wash
up area.
1.4
Assist in the compliance with Food Safety, Hygiene and Health and Safety
legislation and all Hospice policies and procedures.
1.5
Work in liaison with Hospice staff and volunteers.
1.6
To have a commitment to all standards and objectives set by the Head Chef.
1.7
Ensure volunteers comply with the pricing policy and review periodically
instigating any adjustments as appropriate.
1.8
To ensure all shops procedures, banking and administration procedures are
carried out on a daily basis and accounting deadlines are met.
Education and Personal Development
2.1
To participate in the Hospice performance review and appraisal process. Attend
all statutory and mandatory training and ensure that staff and volunteers
undertake appropriate induction and training. Undertake training and
development as identified through individual performance reviews.
2.2
To keep up to date with professional practice issues. Participate in the Hospice
multi-professional internal and external teaching programme.
Communication
3.1
To promote close working relationships and good communication links with
colleagues at all levels throughout the Hospice.
3.2
To liaise with internal departments and staff teams as appropriate.
Governance
4.1
To be aware of and comply with all Hospice and Statutory Policies and
procedures as appropriate.
4.2
To support the Hospice’s governance requirements.
4.3
To take personal responsibility for risk management in his/her work and
undertake to review practices and learn from experience.
4.4 To participate in the development, review and audit of quality standards and
contribute to the process of continuous quality improvement throughout the
Hospice.
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4.5 To comply with the Hospice’s policy and procedure and governance guidance in
handling any complaints, accidents and incidents, and to bring Critical Incidents to
the attention of the Chief Executive.
4.6
5.
To maintain accurate up-to-date statistics as required.
Health and Safety
5.1 To take reasonable care of the health and safety of yourself and others that may
be affected by what you do while at work, and to co-operate in the implementation
of the Hospice’s Health, Safety and Environmental Policy.
5.2 Ensure that catering health and safety risks are effectively identified, mitigated and
managed.
6.
General
6.1
To work as a member of the Hospice team, to foster the team’s caring mission
and to have commitment to the overall purpose of the Hospice.
6.2
To participate in the production of promotional material and support
fundraising/volunteer events as appropriate.
6.3
At all times to behave in a manner befitting the post and the professional dignity
of the Hospice and ensure that the Hospice is positively represented to the public
and other stakeholders.
6.4
To maintain an appropriate standard of confidentiality. Any disclosure of
confidential information (including personal information kept on computer or
other media) made unlawfully outside the proper course of duty will be treated
as a serious disciplinary offence.
6.5
To carry out such other duties which may reasonably be requested.
This job description is a broad reflection of the current duties. It may be amended and
developed in the light of experience and will be the focus for objective setting in an annual
appraisal.
Food&Bev Shift Leader
August 2015
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