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Plan resources to meet expected demand
Plan sufficient resources and personnel to undertake all work activities required to meet expected demand
Allocate relevant personnel with required abilities to work activities
Confirm availability of resources required for planned and expected demand
Include contingency plans, based on their review of possible difficulties, which may be encountered
Check that their plan is in line with all legal and standard operational requirements.
Monitor food services
Monitor consistently the progress against targets and standards
Provide supervision and support to their team to resolve difficulties and ensure targets are met
Report difficulties outside their area of responsibility to relevant personnel
Take corrective action where technical or material faults threaten the effectiveness and achievement of targets and standards
Follow legal and standard operational requirements
Manage risk and ensure the workplace is free of hazards.