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  • Job reference: RMS0128967

Catering Manager

  • Sector: Commercial
  • Location: Azerbaijan
  • Job type: Permanent
  • Date posted: 26/07/2013
  • Time left:
    d h m s
This vacancy has now expired.
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The Role:
Schedule and receive food and beverage deliveries, checking delivery contents in order to verify product quality and monitor food preparation methods, portion sizes, and garnishing and presentation of food in order to ensure that food is prepared and presented in an acceptable manner.
Monitor budgets and payroll records, and review financial transactions in order to ensure that expenditures are authorized and budgeted.
Monitor compliance with health and safety regulations regarding food preparation and serving, and building maintenance in lodging and dining facilities.
Coordinate assignments of cooking personnel in order to ensure economical use of food and timely preparation.
Establish standards for personnel performance and customer service.
Review work procedures and operational problems in order to determine ways to improve service, performance, and/or safety.
Maintain food and equipment inventories, and keep inventory records.
Organize and direct worker training programs, resolve personnel problems, hire new staff, and evaluate employee performance in dining and lodging facilities.
Order and purchase equipment and supplies.
Review menus and analyses recipes in order to determine labor and overhead costs, and assign prices to menu items.
Arrange for equipment maintenance and repairs, and coordinate a variety of services such as waste removal and pest control.
Plan menus and food utilization based on anticipated number of guests, nutritional value, palatability, popularity, and costs.
Create specialty dishes and develop recipes to be used in dining facilities.
Schedule use of facilities or catering services for events such as banquets or receptions, and negotiate details of arrangements with clients.
Motivating and retaining staff in a happy and productive working environment
Effectively communicating agreed quality and technical standards to all staff
Training coaching and mentoring Quality Staff to enable them to consistently achieve required standards
Develop and maintain a database for HACCP and a quality management system, including work instructions and quality specifications. Maintain document control and accessibility for all staff at all times.
Consistently delivering all orders, to customer specification, on time
Ensure all mishaps / errors/ disasters are fully investigated to their root cause, lessons are learned, and appropriate corrective action is taken and communicated across all shifts to avoid expensive recurrences
Ensuring standards of hygiene would at all times exceed the most stringent audit, and entirely satisfy any visiting customers and/or enforcement agencies
To carry out a brief pre-tour meeting (toolbox talk) with the crew at start of day and night shift.
Inform Head Office Administration or Management of any matters or any new items, which could have a cost impact
Effectively manage internal and external customer audits to gain approval
Ensuring the training needs for all staff are met
Insisting on safe practices in all areas of operation
Maintaining standards of discipline
Management of FM budget and focus on cost control.
Communicate and functionally report to the Head Office on a daily basis.
Ensure that only authorized personnel use the facilities provided.
Carry out regular informal visual checks of Company accommodation on the quality of housekeeping ensuring that standards are met.
Carry out the overview and co ordination of Catering functions at the request of the Head office. Interface with company management essential on all catering issues.
Ensure all equipment is kept in good working order and is kept in a clean and hygienic condition.
Responsible for the safe and secure keeping of all premises within your area of control.
Maintain an up to date assets register of all equipment.
Manage all the activities of the bond as per company standards and procedures.
Ensure that the bond and any storage areas are kept clean and comply with all health and safety regulations.
Ensures that all the Companies HSE procedures, rules, reports and documents are proper implemented and monitored.
Carry out all the required documents and reports concerning stocks control (food daily consumption, inventories, deliveries, food orders, etc).
Ensure that all the storage facilities are cleaned and proper organized following the company requirements.
Ensure a proper physical stock segregation (distribution on the shelves, shelve life, FIFO, etc).
Overseeing staff welfare, training and succession planning.
Carry out the time sheet of the staff, report any problem with the staff such as bad behavior, absenteeism etc, to the Head Office.
Performance review meetings as and when required by client.

Essential Skills / Qualifications:
Hold relevant qualification in either catering/hotel or managerial discipline.
5 years successful achievement within hotel/catering services supervision.
Organizational and communication skills.
Hold a professional qualification in either a finance or managerial discipline.
Fluent in Azerbaijan, English and Russian; (spoken and written).
High level computer, communication and presentation skills;
Financially/contractually skills.
Efficient leadership , strong interpersonal & organizational skills.
Must be Computer literate, and have working knowledge of Microsoft Office Programs.
Ability to understand and follow verbal and written instructions
Trade qualification in Catering although not a pre-requisite would be an advantage
Efficient understanding of departmental budgeting and daily costing management processes.
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