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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.
- Teaches 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 resolves 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 build 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 and 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