Assistant Catering Manager

The details for the selected vacancy are shown below.

Advert Text

Apleona Ireland is looking for an Assistant Catering Manager to join our team in Dublin 15.

Working pattern: Monday to Friday from 08:00-16:30.

Main duties and responsibilities

You will work directly with the Culinary Director and Catering Manager on new food development, food standards, costings on sites, HACCP and health & safety. Successful implementation of GP targets on both sites and the monthly reporting on same to the Site manager and client.

• Tracking of WIP reports and reporting to FM Financial lead.
• Implementation of policies for procurement, sustainability, carbon footprint, food quality and food development.
• Complete catering KPI site walks and audits on food practices and HACCP.
• Hospitality Management including raising Sales Quotes, tracking hospitality requests and invoicing.
• Attend biweekly operational and food calls and report updates on each site.
• Responsible for successful operation and bedding in of new initiatives regarding food, coffee innovation in technology, etc.
• Liaise with site FM leads and Catering Manager and obtain updates on client activities and issues.
• Implement change programme at sites where necessary.
• Teach standards of the kitchen and front of house operation and displays.
• Sound time management skills to ensure we meet all timelines for delivery of restaurant services, concepts, popups, etc.
• Represents the company in a courteous, efficient, and friendly manner in all customers, client and employee interactions.
• Interact with customers and resolve customer complaints in a friendly and service oriented manner.
• Communicates with the client honestly, accurately and in a timely manner.
• Recruits, trains, and supervises the daily conduct of the team.
• Ensures that all employees are up to date on their training requirements for each site.
• Actively works to develop the team skill base, identifies potential for development, and builds on it in a positive way.

Other responsibilities of this role are:

• Ensure the site is meeting budgetary goals and weekly targets.
• Oversee the costing of new food development dishes and concepts from the head chef.
• Responsible for placing accurate orders, sourcing the best local and seasonal ingredients and following purchasing quality guidelines in collaboration with the head chef.
• Attend weekly financial updates with the site manager and client.
• Complete administration on an appropriate schedule.

Requirements

• Proven experience in management role (catering industry preferably in high volume operations / hotel industry).
• Strong understanding of budgeting and financial management.
• Demonstrated success in managing senior client relationships in a contract catering environment.
• Food Hygiene Qualification (Minimum Food Safety/HACCP Level 3) with awareness of HACCP Principles.
• Proficient in Stock Management and Cost control.
• Experience in team development, training, building and performance assessment.
• Flexibility and adaptability with attention to detail, and a self starting attitude.
• Excellent organisational, time management and communication skills (verbal, written and reporting).
• Assertive with strong decision making skills.

Ref: 17170