Analysis, Reporting and Documentation • Define and implement key performance indicators that will measure production and service delivery against business objectives, taking appropriate remedial action if KPIs are not met. • Monitor product uptake throughout each event and take proactive action to ensure product offer is not compromised, should uptake exceed projection. • To provide professional expertise and advice to the DoBOPS on matters relating to Food Production, Procurement, Food Safety, Risk Management and Quality Assurance developments. • Recommend, develop, and implement process and system enhancements and developments to the DoBOPS and contribute to the management review of the BOPS services. • Define and implement appropriate Service Level Agreements (SLAs) across the portfolio of internal and external commercial relations, establish reporting mechanisms to capture and disseminate KPIs and metrics to support informed decision making, strategically and operationally. • Regularly review the needs of all professional services ‘customers’ (students, funders, academic staff, colleagues in other colleges, schools and professional services, and external partners) to ensure that they are being met as efficiently and effectively as possible. Defining and implementing any required changes as a result. • Develop and deploy processes to measure customer satisfaction, as well as ensure quality assurance mechanisms are in place internally, so that issues or problems are identified promptly, and corrective action is identified, implemented, and evaluated.
Service and Operational delivery • Define and deliver production schedules and ensure periodic review of production arrangements. Manage daily production for ‘build’, ‘event’ and ‘break-out’ days to ensure product offer is maintained, where possible making use of fresh, seasonal produce with an offer that is relevant for the time of day. • Co-ordinate and integrate the development and implementation of the operational plans and budgets of the service areas.
• Development, implementation, and evaluation operational plans.
• Ensure the successful delivery of projects and programmes in terms of timeliness, value for money, user requirements and benefit realisation. • Create a service function with flexibility and depth, developing a ‘pool’ of talent to ensure the food production and delivery team has resilient systems in place. • Set clear priorities for reporting teams and deploy teams flexibly to manage changing service demands. Financial Management • Manage the budget ensuring resource is allocated effectively, that targets are consistent with, and led by, relevant operational plans, delegate responsibility for budgetary management as appropriate. • Ensuring that service resource planning and financial management support effective planning and decision making. • Working effectively in partnership with the Finance Business Partner on BOPS financial matters, including budgetary control and construction of budgets. • Ensure all activity is costed appropriately and conforms to budget requirements and agreed spend per head.
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