Elements and Performance Criteria
- Co-ordinate facility maintenance.
- Identify the scope of maintenance requirements according to contract or scope of operations.
- Allocate responsibility for specific maintenance functions considering the advantages and disadvantages of in-house staff and external contractors.
- Organise regular maintenance of facilities on a timely basis to meet specific requirements and budgetary targets.
- Comply with relevant regulatory and legislative requirements.
- Manage catering stores and storage areas.
- Purchase, receive, store and transfer stock according to contracted requirements and negotiated supplier agreements.
- Organise storage, stockcontrol and distribution systems for the facility according to contracted requirements, OHS and health department regulations.
- Maintain accurate records and reports according to enterprise policies and procedures.
- Maintain a facilities assets register.
- Manage client services associated with the facility.
- Liaise with stakeholders to determine general and specific requirements for client services.
- Monitor existing client services across all areas of operation to identify areas for improvement.
- Arrange for temporary or permanent upgrades or modifications of existing services and facilities as required and according to appropriate regulations.
- Organise additional human, physical or financial resources according to customer requirements.
- Arrange for the provision of new services or facilities where required.
- Maintain budgetary targets in the management of client services.
- Review feedback on catering services and modify provision of client services accordingly.
- Plan for and manage environmental sustainability.
- Develop an environmental sustainability policy and procedures that reflect the organisation's commitment to reducing negative environmental impacts
- Communicate procedures to all relevant staff members.
- Supervise staff members to ensure they use energy and water resources efficiently in all catering operations to reduce negative environmental impacts.
- Ensure staff save reusable by-products of food preparation for future cooking activities.
- Monitor staff usage of recyclable products during food preparation
- Manage recycling and the safe disposal of all kitchen waste and hazardous substances.