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    • Proven experience in management role (catering industry preferably in high-volume operations / hotel industry).
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    • Manages the Food and Beverage departments (not catering sales).
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Job Post Details

Assistant Catering Manager - job post

Apleona Ireland
2.6 out of 5 stars
Dublin, County Dublin
€45,000–€55,000 a year - Permanent, Full-time

Job details

Pay

  • €45,000–€55,000 a year

Job type

  • Permanent
  • Full-time

Shift and schedule

  • Monday to Friday

Location

Dublin, County Dublin

Full job description

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


Are you interested to meet the team? If so please follow the below link to apply!

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