POSITION OVERVIEW

The Hotel Services Manager will manage and direct the day-to-day provision of food services to the residents of Rosewood in collaboration and consultation with the Chief Executive Officer, General Manager Residential, Facility Manager, Carers, Food Services staff, residents and their families. In addition, the Hotel Services Manager will also manage and direct the day-to-day cleaning and laundry needs within both facilities ensuring all domestic staff are completing tasks to the highest possible standards.

KEY RESPONSIBILITIES

Ensure own food services and cleaning and laundry related knowledge is current

Participate in informal and formal workshops and education sessions.

Ensure that all food services are presented to the highest standard in accordance with food safety guidelines.

Ensure the dietary needs of all residents are met.

Embrace and conform to Rosewood Care Group Inc’s Policies, Procedures and culture.

Manage the day-to-day preparation and presentation (in a hands-on capacity).

Manage all Hotel Services duty rosters.

Manage the recruitment and performance of all Hotel Service Staff, including the induction and orientation

Manage all Hotel Service Staff in their day-to-day work practices.

Manage the menu, dietary and recipe planning processes.

Manage the inventory levels and control processes for all stored food and equipment.

Oversee the day-to-day purchasing and ordering of all perishable food items and dry stores.

Play an active role in staff development and training and ensure all staff attend their mandatory education

Initiate and monitor cost efficiencies in food service operational areas

Assist the Chief Executive Officer and the Commercial Manager with the planning of operational budgets.

Oversee maintenance, workplace OSH and hygiene regulatory standards.

Endeavour to achieve excellent customer relationships with residents, staff and suppliers.

Ensure pro-active involvement in the plan for continuous improvement.

Manage the implementation of the Food Safety Management Plan and all operating procedures daily

Ensure that the educational needs and competencies of Hotel Services personnel are met.

Manage the performance management program for all Hotel Services Staff.

Liaise with Dieticians and Speech Pathologists in menu planning and residents’ nutritional requirements.

The Hotel Services Manager will be accountable for the day-to-day food and cleaning services

The Hotel Services Manager will ensure the timely provision of additional catering function requests.

ADMINISTRATIVE FUNCTIONS:

Manage the updating of resident meal lists and dietary requirements for each facility.

Ensure the updated resident meal lists and dietary requirements are posted on the relevant notice boards.

Establish, implement and audit Time and Temperature Management systems and procedures.

Establish, implement, and audit Cleaning Schedules.

Manage the purchase, receipt, storage and distribution of all food service, cleaning and laundry supplies.

Respond to resident feedback and make appropriate menu changes in consultation with Management.

Regularly review and improve the cyclic menu in consultation with all stakeholders.

Manage the daily operations of all service kitchens and cleaning / laundry facilities.

Manage the Hotel Service staffing requirements and rostering function.

Review Job Descriptions and Duty Statements for all Hotel Services Staff.

Manage the Performance Appraisal process for all Hotel Services Staff

Stock management – perform quarterly stock usage analysis reports to establish costs.

Manage the preparation and delivery of requested catering supplies and special functions

Ensure security of all hotel service equipment, stores and kitchens.

Identify staff training and education requirements and communicate these to the Training Manager.

Maintain minor equipment replacements and inventory.

Monitor Work Health & Safety (including manual handling) in the hotel services environment.

Maintain records of all staff meal supplies and costs.

Maintain and manage a food wastage program within food services.

SELECTION CRITERIA

Education, Skills & Experience

Essential

Relevant certificate of trade studies.

Knowledge and experience in general food safety.

Developmental exposure to a “customer service” driven organisation.

Professional training in interpersonal skills, dietetics and nutrition, and personnel management.

Desirable

Organisational and administrative skills, including computer skills.

Knowledge and experience in quality assurance.

Associate membership state/national recognition by professional industry bodies will be highly regarded.

Other Conditions / Requirements

As a condition of employment employees must pass a national police check.

Must have full working rights in Australia.