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
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
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
Ability to work and organise own day using own
initiative.
To manage and lead their team to ensure a
happy, good team spirit which is focused on delivery of a high quality service.
Have the ability to make day to day decisions
and adapt as situations present themselves in line with Patient Environment and
Trust policy.
To motivate staff enabling the delivery of a
customer focused service.
Maintain effective communication with relevant
stakeholders, eg Matrons. Sisters, patients and visitors etc, to encourage a
harmonious working relationship to ensure high quality service.
Display a working knowledge and understanding
of service users needs and requirements.
Ability to motivate and encourage others to
achieve team goals.
Ability to carry out monitoring systems and
resolve any action from them
Undertake any training required to enhance the
delivery of the service.
8. CORE
BEHAVIOURS AND SKILLS
Management of staff
Team working
Leadership
Problem solving
Flexibility
Ability to make decisions
Service Focus
Self Development
Communication
Use own initiative
Influencing and Persuading
Effective organisation of self and team
9. CORE
KNOWLEDGE AND UNDERSTANDING
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.
To be responsible for working with colleagues
to maintain and improve the quality of services provided to our patients and
other service users.
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.
To maintain high standards of personal hygiene
and appearance at all times whilst on duty.
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.
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.
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
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
The first line management of Patient
Environment staff.
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.
As part of team meetings to actively take part
and contribute to any developments that occur including making proposals to
changes in Patient Environment.
To communicate effectively with Sisters,
nursing staff and patients to ensure the effective delivery of the service.
The scheduling of work and appropriate
allocation of duties to team members, in line with agreed allocation sheet,
work schedules.
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.
Ensuring the timely and correct performance of
routine and periodic cleaning duties in line with agreed service specification.
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.
Conduct and take part in the recruitment,
training, induction and appraisals of staff.
The supervision of staff, reporting any
breaches of discipline to the Assistant Hotel Services Manager.
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.
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.
To assist with the security of the building and
contents as required.
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.
To keep the manager abreast of matters
affecting the delivery of the service and to make recommendations on
improvement.
To liaise with the manager on staff welfare and
related problems.
To ensure the safe provision of patients meals
and beverages within established time parameters working within the Trust codes
of practice for food safety.
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.
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
To ensure that all menu summary sheets are sent
to the Receipt and Transfer point in a timely manner.
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.
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.
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.
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.
To instigate and maintain quality
