Job responsibilities
JOB
PURPOSE
The
Facilities Supervisor is the first line manager for a team of housekeeping
staff undertaking tasks associated with the provision of catering and
cleaning duties to patients on ward and other patient areas. Ensuring that
staff are allocated in accordance with the agreed master roster and that all
team members carry out their duties in accordance with laid down procedures
and policies and that standards are regularly monitored so that the
functional areas are maintained to a high level standard of service and
quality. To ensure compliance with
national initiatives, eg Matrons Charter, PEAT etc.
3. JOB
DIMENSIONS
First
line manager of a team of up to 50 staff who are consistently working to the
agreed practices and procedures, and ensuring that all requirements of
Legislative Food Safety and national initiatives under the Patient
Environment Standards are adhered to.
KNOWLEDGE,
SKILLS AND EXPERIENCE REQUIRED
i) ESSENTIAL
Previous
supervisory experience
Have
good understanding and experience of cleaning and food service
Ability
to communicate both verbally and by reading and writing
Pleasant
manner, smart clean appearance, customer friendly
Ability
to work under own initiative, adapt to change and manage their workload and
the work of others
Highly
motivated with a sense of fairness and justice
Good
organisational skills
Good
listening and problem solving skills
The
ability to complete basic Risk Assessments
The
ability to complete timesheets and resolve payroll issues
Clear
understanding of customer care good practice
Basic
knowledge and confidence with IT including standard keyboard skills
The
ability to carry out basic administrative skills including accurate recording
The
ability to ensure staff attain the required standards
Ability
to encourage and support their staff in the service provision
Ability
to adapt to change and lead team through change processes
Able
to pass on accurately relevant information to their staff
Formal
qualification ILM/NVQ Level 3
Intermediate
Food Hygiene
NVQ
or BICS Assessor
Health
and Safety NVQ Level 2
ii) DESIRABLE
NHS
experience
Formal
cleaning qualifications (NVQ level 1 or 2 or BICS COPD)
6. THE LEEDS WAY VALUES
Our
values are part of what make us different from other trusts, so we see this
as a strength, as well as a responsibility. They have been developed by our
staff and set out what they see as important to how we work. Our five values are:
Patient-centred
Collaborative
Fair
Accountable
Empowered
All
our actions and endeavours will be guided and evaluated through these values
7. CORE VALUES
i) Ability to work and organise own day
using own initiative.
ii) To manage and lead their team to
ensure a happy, good team spirit which is focused on delivery of a high
quality service.
iii) Have the ability to make day to day
decisions and adapt as situations present themselves in line with Patient
Environment and Trust policy.
iv) To motivate staff enabling the
delivery of a customer focused service.
v) Maintain effective communication with
relevant stakeholders, eg Matrons. Sisters, patients and visitors etc, to
encourage a harmonious working relationship to ensure high quality service.
vi) Display a working knowledge and
understanding of service users needs and requirements.
vii) Ability to motivate and encourage
others to achieve team goals.
viii) Ability to carry out monitoring systems
and resolve any action from them
ix) Undertake any training required to
enhance the delivery of the service.
8. CORE BEHAVIOURS AND SKILLS
i) Management of staff
ii) Team working
iii) Leadership
iv) Problem solving
v) Flexibility
vi) Ability to make decisions
vii) Service Focus
viii) Self Development
ix) Communication
x) Use own initiative
xi) Influencing and Persuading
xii) Effective organisation of self and team
9. CORE KNOWLEDGE AND UNDERSTANDING
i) To have a clear understanding of
good management practice in managing a team and service provision, especially
around communication, self organisation, independent decision making, problem
solving, HR practices, eg selection of staff, investigation counselling,
sickness appraisals etc and with a clear understanding of how to get the best
performance from their team.
ii) To be responsible for working with
colleagues to maintain and improve the quality of services provided to our
patients and other service users.
iii) Ensure that all tasks are carried out
in compliance with relevant statutory legislation and local policies and
codes of practice including Food Safety, Health and Safety, Infection
Prevention & Control, COSHH and in particular by following agreed safe
working procedures, and reporting incidents using the Trust Incident
Reporting system, with clear understanding of Risk Assessments.
iv) To maintain high standards of personal
hygiene and appearance at all times whilst on duty.
v) The jobholder must take
responsibility in agreement with his/her line manager for his/her own
personal development and undertake all mandatory training required for the
role particularly attending refresher training on an annual basis.
vi) The jobholder must co-operate with all
policies and procedures designed to ensure equality of employment and that
services are delivered in ways that meet the individual needs of patients and
their families No person whether they
are staff, patient or visitor should receive less favourable treatment
because of their gender, ethnic origin, age, disability, sexual orientation,
religion etc.
vii) The Trust has a statutory duty to
involve patients and public in evaluation and planning services. All staff have a responsibility to listen
to views of patient and to contribute to service improvements based on patient
feedback
viii) To complete all relevant daily
documentation either written or entered on IT approved systems in compliance
with relevant statutory legislation and local codes of practice and quality
control procedures.
9. PRINCIPAL DUTIES AND AREAS OF
RESPONSIBILITY
i) The first line management of Patient
Environment staff.
ii) To react and deal with independently
any operational situation arising using own initiative in line with Patient
Environment and Trust systems/policies ensuring serious situations are
immediately brought to the attention of next in line manager.
iii) As part of team meetings to actively
take part and contribute to any developments that occur including making
proposals to changes in Patient Environment.
iv) To communicate effectively with
Sisters, nursing staff and patients to ensure the effective delivery of the
service.
v) The scheduling of work and
appropriate allocation of duties to team members, in line with agreed
allocation sheet, work schedules.
vi) To manage staff to ensure that they
are fulfilling their duties correctly in line with agreed practices and
procedures and that each staff performance reaches the appropriate level.
vii) Ensuring the timely and correct
performance of routine and periodic cleaning duties in line with agreed
service specification.
viii) To carry out regular recorded
monitoring of the services including the standard of cleanliness and food
service and identify and rectify specific areas of failing.
ix) Conduct and take part in the
recruitment, training, induction and appraisals of staff.
x) The supervision of staff, reporting
any breaches of discipline to the Assistant Hotel Services Manager.
xi) Ensuring that all staff maintain a
high standard of personal hygiene, and are smart in their appearance and wear
the correct form of uniform/protective clothing. Organise replacements as
required.
xii) Ensuring that all information is
collected and recorded in the event of any accidents and that appropriate
action is taken to prevent any similar occurrences.
xiii) To assist with the security of the
building and contents as required.
xiv) To record and complete duty rotas, time
sheets and maintenance of staff records including control of overtime and
process as required by Patient Environment and Trust policies to help
contribute towards the control of expenditure within budget and effective
record keeping.
xv) To keep the manager abreast of matters
affecting the delivery of the service and to make recommendations on
improvement.
xvi) To liaise with the manager on staff
welfare and related problems.
xvii) To ensure the safe provision of patients
meals and beverages within established time parameters working within the
Trust codes of practice for food safety.
xviii) Checks all menu summary sheets both
before ordering meals and after meal service for accuracy and full
completion. Ensuring that wastage is recorded and kept to a minimum and that
action is taken on any incomplete or unacceptable information.
xix) Checks all menu summary sheets after
meal service for accuracy and full completion. Ensuring that correct food
temperatures is recorded and that none are missed and that action is taken on
any incomplete or unacceptable information
xx) To ensure that all menu summary sheets
are sent to the Receipt and Transfer point in a timely manner.
xxi) To supervise and monitor the patient
meal service ensuring that Food Safety and food presentation is adhered to at
all times and that the patients are served the meal they have ordered and
that it is appropriate to meet their needs.
xxii) To oversee the collection and return of
all thermo containers from and to the Receipt and Transfer points and that
the thermo containers are clean and in good repair.
xxiii) To promote good housekeeping including
the timely removal of any refuse/rubbish etc and that the use of
inappropriate storage areas (eg corridors) is avoided.
xxiv) Ensure that all equipment and materials
are kept clean and in a good state of repair, reporting defects immediately
using agreed system and ensuring that they are available to use in the
quickest time possible.
