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Deputy Catering Manager

Up to £33 per hour
 

Job Description

Job Title: Deputy Catering Manager Organization: NHS Trust - Central London
Are you a dynamic and experienced catering professional looking to make a meaningful impact in the heart of London's healthcare sector? MMP Consultancy are currently seeking a talented individual to join the team as Deputy Catering Manager at our prestigious NHS Trust in central London. This role is for 3 months with a possible extension. The role is paying £33 per hour via an umbrella company.

Key Responsibilities:


1. Operational Excellence: Oversee the day-to-day operations of our catering services, ensuring the highest standards of quality, hygiene, and efficiency are maintained.
2. Team Leadership: Lead and inspire a dedicated team of catering staff, fostering a positive and collaborative working environment. Provide guidance and support to achieve exceptional service delivery.
3. Menu Planning and Development: Collaborate with the catering team to create nutritious and diverse menus that cater to the dietary needs of patients, staff, and visitors, while adhering to budgetary constraints.
4. Compliance and Regulations: Ensure strict adherence to health and safety regulations, food hygiene standards, and compliance with NHS guidelines. Keep abreast of industry developments to implement best practices.
5. Financial Management: Assist in budget planning, cost control, and financial reporting. Identify opportunities for cost-saving initiatives without compromising on quality.
6. Stakeholder Engagement: Build strong relationships with internal stakeholders, including clinical teams and management, to understand their catering needs and implement solutions that enhance overall patient and staff satisfaction.


Qualifications and Experience:


* Proven experience in a similar role within the catering industry, preferably within healthcare settings.
* Strong leadership skills with the ability to motivate and manage a diverse team.
* Excellent organizational and time management skills.
* Knowledge of health and safety regulations and food hygiene standards.
* Financial acumen and experience in budget management.
* Effective communication and interpersonal skills.

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