Job summary
We are seeking
an experienced and highly motivated Catering Manager to lead and develop our
Catering Services across both the Alexandra Hospital in Redditch and
Kidderminster Hospital. This senior role is pivotal in ensuring the delivery of
safe, efficient and high quality catering services that support exceptional
patient care, staff wellbeing, and a positive visitor experience.
As the Band 7
Catering Manager, you will provide strategic and operational leadership to our
catering teams, ensuring full compliance with national food safety standards,
NHS nutrition and hydration guidelines, and Trust policies. You will drive a
culture of continuous improvement, champion excellent customer service, and
ensure our services meet the needs of diverse clinical and non-clinical areas.
Working across
two hospital sites, you will oversee day to day operations, manage budgets and
resources effectively, and lead on service modernisation, workforce
development, and quality assurance. You will collaborate closely with Estates
& Facilities colleagues, clinical teams, suppliers, and external partners
to deliver a safe, responsive, and sustainable catering service.
This is an
excellent opportunity for a dynamic leader with strong operational catering
experience ideally in a traditional production kitchen within a healthcare or a
similarly complex environment to shape and enhance our catering provision
across Worcestershire Acute Hospitals NHS Trust.
Main duties of the job
The Catering
Manager will lead and develop high quality catering services across the
Alexandra Hospital in Redditch and Kidderminster Hospital, ensuring safe,
compliant and customer focused delivery for patients, staff and
visitors. The role involves providing strategic and operational leadership to a
large multisite catering workforce, overseeing
staffing, training, performance, recruitment and all associated HR
responsibilities. You will manage a significant budget, ensuring effective
financial control, value for money and adherence to Trust policies and food
safety legislation. The post holder will maintain 5star
food hygiene standards, support menu development that meets clinical, cultural
and dietary needs, and ensure robust HACCP processes, risk management and
business continuity plans are in place. The role requires strong collaboration
with clinical teams, Estates & Facilities colleagues, procurement, finance
and external partners to deliver cohesive and responsive services. Regular
auditing, performance monitoring and service improvement are essential, along
with contributing to service modernisation, equipment planning and business
case development to support ongoing improvement across both sites.
About us
Worcestershire Acute Hospitals NHS Trust is a large
acute and specialised hospital trust that provides a range of local acute
services to the residents of Worcestershire and more specialised services to a
larger population in Herefordshire and beyond.
The Trust operates hospital-based services from
three sites in Kidderminster, Redditch and Worcester
Our workforce is more than 7,000 strong, and our
caring staff are recognised as providing good and outstanding patient-centred
care. You could be one of them.
We are committed to recruiting the best people to
work with us. Our values, which we ask all staff to demonstrate, underpin our
everyday work and remain firmly at the heart of all we do.
Being open and honest
Ensuring people feel cared for
Showing respect to everyone
We are committed to developing a culture of continuous improvement by embedding the principles of our Improvement System.
We are proud to have achieved Timewise
accreditation - this means we are committed to embedding flexible working
within our organisation as a flex positive employer.
DBS Checks and Costs
Any applicants who are offered posts requiring a
DBS check as part of their employment check will have the cost of this check
(at the current rate) deducted from their salary. Please see link in Supporting
Information section for more details on DBS checks and costs.
Job description
Job responsibilities
The
financial management and provision of information to ensure effective budgetary
control is maintained within prescribed cash limits.
Keep
the Facilities team and Trust informed of national changes in Catering service
standards and ensure those standards are adhered to e.g. Food for Life, CQUINS,
FSA, Guardians of Grub.
Establish
realistic and robust initiatives to Catering service delivery standards and
progress all required work streams against the Trusts Governance frameworks.
The
development planning for future requirements involving method of production and
service to meet the Trusts medium and long-term objectives.
Deliver
objectives in line with the business plans and budget for Facilities.
Ensure
the Trust achieves core standards within CQC Standards and any similar
governance requirement.
Liaise
with the Estates and Facilities to ensure site services are delivered in a
cohesive manner.
Plan
and ensure essential skills training interventions to meet Catering staff
learning needs, develop skills and knowledge matrix to ensure the workforce is
appropriately trained, and has management succession plans in place.
Supporting
other areas within Facilities and Clinical Divisions in relation to all aspects
of Food Hygiene Compliance
Develop
and maintain strategies to risks through excellent HACCP, risk management and
Environmental Health Compliance across all services with comprehensive records
of evidence.
To
continually develop menus that suit all clients including cultural, religious
and ethnic requirements for patients, staff and visitors with assistance and
advise from production staff, service staff and dieticians.
To
organise and ensure monthly audits of the catering department are carried out
on the quality and wastage of food to ensure annual returns can be completed.
To
ensure provisions and equipment is purchased in accordance with the Trust SFIs
alongside the procurement team whilst ensuring best value for money.
To
ensure all departments within the Aleandra and Kidderminster hospitals conform
to legislation regarding Food Safety.
Abide
by Trust policies including standing financial instructions and governance,
codes and practices.
Continually
review the effectiveness of service provision and the utilisation of resources,
considering the views of Service Users and Clients.
Manage
the day to day in-house catering services ensuring seamless service provision.
Accountable
to support a range of options appraisals for selection of service developments,
contract negotiation, action planning and making sound judgement against
tenders received for external services ensuring compliance with a range of
regulations such as infection control, health and safety, and internal SLAs.
Provide
and receive complex information electronically, verbally or in writing which
may be of a confidential or sensitive nature and ensure that this is
communicated properly within the organisation.
To
ensure all telephone and verbal enquiries from patients, public and staff are
responded to in a prompt, polite, friendly and courteous manner.
Maintain
effective levels of communication within the team/service/divisional team(s).
Participate
in Trust and team meetings.
To
be effective, clear and accurate when using all forms of communication
throughout the Trust.
Work
in partnership with all healthcare professionals; maintain effective
communication that benefits patients and staffs well-being.
To
comply with Trust policy on confidentiality and data protection.
Named
authorised signatory for Catering.
Accountable
for managing operational pay and non-pay for Catering Services.
Identify
capital requirements for the Facilities departments and develop business cases
to support investment
Represent
the Facilities Department at Divisional Meetings as directed by the Head of
Facilities
Ensure
supportive staff management arrangements are in place and carry out personal
development reviews for direct reports.
Ensure all staff in your team/s have annual PDRs resulting in specific
objectives and effective personal development
Full job description and Person Specification available to view in supporting documents.
Job description
Job responsibilities
The
financial management and provision of information to ensure effective budgetary
control is maintained within prescribed cash limits.
Keep
the Facilities team and Trust informed of national changes in Catering service
standards and ensure those standards are adhered to e.g. Food for Life, CQUINS,
FSA, Guardians of Grub.
Establish
realistic and robust initiatives to Catering service delivery standards and
progress all required work streams against the Trusts Governance frameworks.
The
development planning for future requirements involving method of production and
service to meet the Trusts medium and long-term objectives.
Deliver
objectives in line with the business plans and budget for Facilities.
Ensure
the Trust achieves core standards within CQC Standards and any similar
governance requirement.
Liaise
with the Estates and Facilities to ensure site services are delivered in a
cohesive manner.
Plan
and ensure essential skills training interventions to meet Catering staff
learning needs, develop skills and knowledge matrix to ensure the workforce is
appropriately trained, and has management succession plans in place.
Supporting
other areas within Facilities and Clinical Divisions in relation to all aspects
of Food Hygiene Compliance
Develop
and maintain strategies to risks through excellent HACCP, risk management and
Environmental Health Compliance across all services with comprehensive records
of evidence.
To
continually develop menus that suit all clients including cultural, religious
and ethnic requirements for patients, staff and visitors with assistance and
advise from production staff, service staff and dieticians.
To
organise and ensure monthly audits of the catering department are carried out
on the quality and wastage of food to ensure annual returns can be completed.
To
ensure provisions and equipment is purchased in accordance with the Trust SFIs
alongside the procurement team whilst ensuring best value for money.
To
ensure all departments within the Aleandra and Kidderminster hospitals conform
to legislation regarding Food Safety.
Abide
by Trust policies including standing financial instructions and governance,
codes and practices.
Continually
review the effectiveness of service provision and the utilisation of resources,
considering the views of Service Users and Clients.
Manage
the day to day in-house catering services ensuring seamless service provision.
Accountable
to support a range of options appraisals for selection of service developments,
contract negotiation, action planning and making sound judgement against
tenders received for external services ensuring compliance with a range of
regulations such as infection control, health and safety, and internal SLAs.
Provide
and receive complex information electronically, verbally or in writing which
may be of a confidential or sensitive nature and ensure that this is
communicated properly within the organisation.
To
ensure all telephone and verbal enquiries from patients, public and staff are
responded to in a prompt, polite, friendly and courteous manner.
Maintain
effective levels of communication within the team/service/divisional team(s).
Participate
in Trust and team meetings.
To
be effective, clear and accurate when using all forms of communication
throughout the Trust.
Work
in partnership with all healthcare professionals; maintain effective
communication that benefits patients and staffs well-being.
To
comply with Trust policy on confidentiality and data protection.
Named
authorised signatory for Catering.
Accountable
for managing operational pay and non-pay for Catering Services.
Identify
capital requirements for the Facilities departments and develop business cases
to support investment
Represent
the Facilities Department at Divisional Meetings as directed by the Head of
Facilities
Ensure
supportive staff management arrangements are in place and carry out personal
development reviews for direct reports.
Ensure all staff in your team/s have annual PDRs resulting in specific
objectives and effective personal development
Full job description and Person Specification available to view in supporting documents.
Person Specification
Experience
Essential
- Significant (recent) management experience in a large food production/catering environment
- Significant experience of managing a workforce & associated human resources issues.
- Experience of effectively managing & leading change.
- Specialised knowledge of large catering production operations, food safety, cook chill processes, HACCP, and dietary requirements.
- Experience understanding of infection control risks, policies, and procedures related to foods safety.
- An in-depth knowledge of food safety statutory and mandatory regulations relating to Catering Services, e.g., Food Hygiene Regulations, Food Safety Act 1990.
- Understanding of food labelling regulations and allergen controls.
Desirable
- NHS catering management
- Budget management and income generation skills.
- Understanding of multi faith requirements for food service.
- Understanding of NHS Food standards and objectives.
Skills/Knowledge
Essential
- Excellent communication skills in order to deal with a wide range of patients, visitors and staff (at all levels).
- Confident and able to work with regulatory bodies Environmental Health and oversee schedule of work.
- Coordinating projects providing high level reports and KPI .
- Excellent IT skills.
Desirable
- Ability to work across the Facilities Department, leading and
- Coordinating projects providing high level reports and KPI.
Personal Qualities
Essential
- Respectful and courteous approach to all staff groups and clients.
- Supportive to colleagues.
- Ability to appropriately address challenging HR issues.
- Ability to work well under pressure and to tight deadlines and providing all necessary analysis/reports to schedule.
- Be an ambassador for Catering and Facilities Directorate.
- Communicate well with service users.
- Communicate well with patients and visitors.
- Willing and able to facilitate change and motivate others to accept change.
- Well-motivated to manage successful team of staff and promote a positive image of the Catering department.
- Willing to act on own initiative.
- Able to have the resource to travel multi-site using own or Public transport.
Qualifications
Essential
- Advanced Food Hygiene Certificate or level 4 food safety qualification or equivalent.
- Degree / Diploma Level 4 in Facilities Management or Hospitality Management higher level or equivalent.
- Evidence of continual professional development in catering operations.
Desirable
- High level Health & Safety qualification eg: NEBOSH, ISOH
- Professional management qualification
- Active membership of a relevant Catering NHS association (or equivalent).
- Additional HACCP food safety training
Person Specification
Experience
Essential
- Significant (recent) management experience in a large food production/catering environment
- Significant experience of managing a workforce & associated human resources issues.
- Experience of effectively managing & leading change.
- Specialised knowledge of large catering production operations, food safety, cook chill processes, HACCP, and dietary requirements.
- Experience understanding of infection control risks, policies, and procedures related to foods safety.
- An in-depth knowledge of food safety statutory and mandatory regulations relating to Catering Services, e.g., Food Hygiene Regulations, Food Safety Act 1990.
- Understanding of food labelling regulations and allergen controls.
Desirable
- NHS catering management
- Budget management and income generation skills.
- Understanding of multi faith requirements for food service.
- Understanding of NHS Food standards and objectives.
Skills/Knowledge
Essential
- Excellent communication skills in order to deal with a wide range of patients, visitors and staff (at all levels).
- Confident and able to work with regulatory bodies Environmental Health and oversee schedule of work.
- Coordinating projects providing high level reports and KPI .
- Excellent IT skills.
Desirable
- Ability to work across the Facilities Department, leading and
- Coordinating projects providing high level reports and KPI.
Personal Qualities
Essential
- Respectful and courteous approach to all staff groups and clients.
- Supportive to colleagues.
- Ability to appropriately address challenging HR issues.
- Ability to work well under pressure and to tight deadlines and providing all necessary analysis/reports to schedule.
- Be an ambassador for Catering and Facilities Directorate.
- Communicate well with service users.
- Communicate well with patients and visitors.
- Willing and able to facilitate change and motivate others to accept change.
- Well-motivated to manage successful team of staff and promote a positive image of the Catering department.
- Willing to act on own initiative.
- Able to have the resource to travel multi-site using own or Public transport.
Qualifications
Essential
- Advanced Food Hygiene Certificate or level 4 food safety qualification or equivalent.
- Degree / Diploma Level 4 in Facilities Management or Hospitality Management higher level or equivalent.
- Evidence of continual professional development in catering operations.
Desirable
- High level Health & Safety qualification eg: NEBOSH, ISOH
- Professional management qualification
- Active membership of a relevant Catering NHS association (or equivalent).
- Additional HACCP food safety training
Disclosure and Barring Service Check
This post is subject to the Rehabilitation of Offenders Act (Exceptions Order) 1975 and as such it will be necessary for a submission for Disclosure to be made to the Disclosure and Barring Service (formerly known as CRB) to check for any previous criminal convictions.
