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Catering Food & Beverage Manager (08.040 (2026))
Job Location:
Monthly Salary:
Posted:
6 September 2026 (7 days ago)
Posted:
Application Deadline:
4 December 2026
Application Deadline:
Vacancies:
1 Vacancy
Vacancies:
Job Summary
Job Title: Catering Food & Beverage Manager (Specified Purpose)
Reference No: 08.040 (2026)
Department / Directorate: Catering Department / Infrastructure and Support Services Directorate
Reports to: Operations Manager / Head of Catering
Tallaght University Hospital (TUH) is one of Irelands largest acute teaching hospitals adult psychiatric and age-related healthcare on one site. The Hospital has 450 adult beds with over 3500 people on staff and more than 60 different nationalities represented. The Hospital is a provider of local regional and national specialties. It is a designated trauma unit incorporating the National Pelvic and Acetabular Unit a regional Urology Centre and the second largest provider of renal dialysis services in the country.
One of the two main academic teaching hospitals of Trinity College Dublin -TUH specialise in the training and professional development of staff in areas such as Medicine Nursing Health and Social Care Professionals. TUH is part of the Dublin Midlands Hospital Group which serves a population of over 1.2 million across seven counties.
The Hospital is an exciting and dynamic place to work in the midst of implementing a new hospital strategy the team have already delivered on the opening of a new Renal Dialysis unit Reeves Day Surgery Centre a step down facility in the community a new ICU and the development of a superregional Endometriosis Service. It is an exciting time to join the TUH team and one of Irelands main teaching hospitals with so many plans to enhance patient care. The Hospital believes in investing in their team and offers excellent education and research opportunities.
TUH Vision and Values
The vision of the Hospital is People Caring for People to Live Better Livesthrough excellent health outcomes supported by evidenced based practice positive patient and staff experience in an empowering and caring environment. A culture of innovation and quality improvement in everything we do.
OurTUH CAREvalues for patients their families our community and staff are:
A full overview of TUH is available on us
Purpose of the role:
The role is responsible for leading the day to day catering operations work force planning quality assurance financial management and compliance with all relevant HSE HIQA HACCP food safety health and safety and infection prevention standards. The post holder will promote innovation continuous improvement and customer service while ensuring governance and value for money across the catering services.
Overview of role:
RESPONSIBILITIES
Operational Management
Lead and coordinate the day-to-day operation of all allocated catering and food service areas including patient food services staff restaurant coffee shop hospitality services vending and functions.
Ensure catering services are organised and delivered to meet operational clinical and customer requirements.
Develop implement and review operational procedures to improve service delivery productivity and efficiency.
Ensure staffing resources are deployed effectively through workforce planning roster management and service demand analysis.
Monitor operational performance and implement improvements to maximise efficiency and service quality.
Support service redesign and implementation of new catering initiatives in line with organisational objectives.
Develop business continuity arrangements to maintain service delivery during operational disruption.
Recruit train and lead a team of skilled staff creating and promoting healthy working relationships in liaison with the Operations Manager.
Work collaboratively with Dietetics Nursing Speech and Language Therapy Infection Prevention & Control and multidisciplinary teams to ensure nutritional requirements are met.
Participate in menu development ensuring compliance with nutritional standards Healthy Ireland initiatives Healthy Vending Policy and allergen legislation.
Implement measures to minimise food waste and improve sustainability.
Establish quality standards and monitor Key Performance Indicators (KPIs) for all catering services.
Governance Quality Safety and Compliance
Receive record and appropriately manage reports relating to incidents accidents complaints service issues equipment defects and other relevant occurrences within the Food and Beverage service.
Ensure that Food and Beverage policies procedures practices and operational standards are regularly reviewed and remain compliant with current legislation HSE requirements hospital policies food safety standards health and safety requirements and relevant quality and regulatory standards.
Develop monitor and report on agreed Food and Beverage Key Performance Indicators (KPIs) including quality food safety customer satisfaction service delivery staffing financial performance complaints incidents and operational efficiency.
Prepare and provide accurate management reports and performance data to the Head of Catering and relevant hospital management identifying trends risks areas for improvement and appropriate corrective actions.
Financial Management
Manage and monitor staff expenditure including payroll overtime weekend working and resource utilisation ensuring expenditure remains within approved budgets and complies with the Hospitals financial policies and procedures.
In conjunction with the Head of Catering prepare and manage annual and operational Food and Beverage budgets through the IFMS incorporating staffing consumables equipment maintenance and planned equipment replacement requirements. Monitor expenditure commitments and budget variances ensuring accurate financial forecasting reporting and compliance with TUH financial management and procurement procedures.
Maintain an accurate and up-to-date asset register for Food and Beverage equipment and ensure appropriate arrangements are in place for servicing maintenance replacement and disposal.
Monitor financial and operational performance against agreed budgets and activity targets providing timely reports and recommendations to management.
Ensure accurate accounting and reconciliation of cash and credit transactions where applicable in accordance with hospital financial controls and procedures.
Develop review and monitor the costing and pricing of Food and Beverage services provided to relevant cost centres ensuring value for money and appropriate financial controls.
Staff Management and Leadership
Manage allocated Food and Beverage staffing resources effectively ensuring appropriate staffing levels skill mix rostering and deployment in accordance with service requirements approved resources and hospital policies.
In conjunction with Catering Management and Human Resources lead and participate in the recruitment selection induction and effective integration of Food and Beverage staff ensuring compliance with TUH recruitment policies procedures and relevant statutory requirements.
Identify and address staff training and development needs through appropriate training needs assessment ensuring mandatory statutory and role-specific training competency development and continuous professional development are maintained and appropriately recorded.
Support staff performance and development through regular engagement Performance Achievement and ongoing performance review promoting a culture of accountability learning service excellence and continuous improvement.
Promote effective communication within the Food and Beverage service through regular team meetings briefings one-to-one engagement and participation in relevant management meetings.
Promote and maintain a professional patient- and customer-focused culture within the Food and Beverage service ensuring staff adhere to required standards of attendance punctuality conduct personal presentation customer service and performance. Provide clear leadership monitor compliance with agreed standards and address performance or conduct concerns promptly and appropriately in accordance with TUH policies and procedures.
Promote positive employee relations and support a fair inclusive and respectful working environment in accordance with hospital and TUH policies.
Provide effective leadership and encourage staff engagement innovation accountability and continuous improvement in Food and Beverage service delivery.
In collaboration with the Operations Manager and Head of Catering manage performance conduct and disciplinary matters in accordance with the Hospitals policies and relevant HR procedures.
Information Management Technology and Performance Reporting.
Promote and facilitate the effective use of information technology within Food and Beverage services to support customer service operational efficiency workforce management financial control and administrative processes.
Ensure accurate collection analysis and presentation of Food and Beverage operational staffing and financial and performance data to support effective management decision-making.
Monitor and report on Food and Beverage activity staffing pay and non-pay expenditure against approved budgets workforce allocations activity levels and agreed KPIs identifying variances.
Lead the implementation monitoring and continuous improvement of digital and cashless payment solutions within the staff restaurant/Coffee shop/Hospitality ensuring appropriate controls staff training and customer support are in place.
In collaboration with the ICT Department and relevant stakeholders support the development implementation and ongoing management of digital food ordering and pre-booking systems including staff-facing applications to improve accessibility customer experience operational efficiency and service utilisation.
Ensure the accurate collection management security and reporting of Food and Beverage data and records in accordance with TUH information governance data protection confidentiality and records management requirements. Ensure data is maintained accurately and securely retained appropriately and used to support operational management KPI monitoring performance reporting and continuous service improvement.
Health and Safety
Promote a positive health and safety culture throughout Catering Services and ensure compliance with the Safety Health and Welfare at Work legislation TUH policies and relevant safety standards.
Ensure departmental risk assessments and safety statements are completed reviewed and implemented with appropriate safe systems of work in place for manual handling fire safety major incident planning and catering equipment.
Ensure staff receive appropriate health and safety training and are supported to report hazards incidents and near misses.
Ensure accidents incidents and near misses are appropriately reported investigated and managed with corrective actions implemented and learning used to reduce risk and support continuous improvement. (NIMs)
Ensure catering equipment and facilities are maintained in a safe and serviceable condition.
Qualifications & Experience required
Must Have:
A candidate should possess one of the following qualifications (or equivalent):
(a) Recognised qualification at level 7 or higher on the National framework of qualifications (NFQ) in catering Management Management/Leadership or a related discipline awarded by a recognised third level qualification
And
(b) Have at least 3 years satisfactory Catering Supervisory Management experience in the direction and control of Catering/Food service arrangements for an institution or other hospitality establishment catering for a minimum of 500 persons per day.
Desirable:
Reward & Recognition
Application process
Applications can be submitted on-line at completing the application form and attaching your CV. Candidates should be aware that when applying for a post through the On-Line Application System (Candidate Manager) they will receive an automated replying acknowledging receipt of their application. Should you for any reason not receive this automated acknowledgement you should notify the Human Resources Department before the closing date otherwise your application will not be considered.
All candidates should note that in order to maintain a timely process the closing date and time for receipt of applications will be strictly adhered to.
TUH is an equal opportunities employer and is committed to promoting an environment free from discrimination in accordance with the Employment Equality Acts 1998 and 2004. The Hospital values diversity and recognises the benefits of having a workforce that reflects the community we serve. We are committed to equality of access to positions within the Hospital. All recruitment activity and documentation will encourage applications from all potential candidates without discrimination.
Informal Enquiries to:
Philip Ryan -Operations Manager Catering: Telephone (01)or email
Closing Date: Before close of business 18th September 2026
TUH Core Competencies:
Please go to details of the core competencies
Reference No: 08.040 (2026)
Department / Directorate: Catering Department / Infrastructure and Support Services Directorate
Reports to: Operations Manager / Head of Catering
Tallaght University Hospital (TUH) is one of Irelands largest acute teaching hospitals adult psychiatric and age-related healthcare on one site. The Hospital has 450 adult beds with over 3500 people on staff and more than 60 different nationalities represented. The Hospital is a provider of local regional and national specialties. It is a designated trauma unit incorporating the National Pelvic and Acetabular Unit a regional Urology Centre and the second largest provider of renal dialysis services in the country.
One of the two main academic teaching hospitals of Trinity College Dublin -TUH specialise in the training and professional development of staff in areas such as Medicine Nursing Health and Social Care Professionals. TUH is part of the Dublin Midlands Hospital Group which serves a population of over 1.2 million across seven counties.
The Hospital is an exciting and dynamic place to work in the midst of implementing a new hospital strategy the team have already delivered on the opening of a new Renal Dialysis unit Reeves Day Surgery Centre a step down facility in the community a new ICU and the development of a superregional Endometriosis Service. It is an exciting time to join the TUH team and one of Irelands main teaching hospitals with so many plans to enhance patient care. The Hospital believes in investing in their team and offers excellent education and research opportunities.
TUH Vision and Values
The vision of the Hospital is People Caring for People to Live Better Livesthrough excellent health outcomes supported by evidenced based practice positive patient and staff experience in an empowering and caring environment. A culture of innovation and quality improvement in everything we do.
OurTUH CAREvalues for patients their families our community and staff are:
- Collaborate together and with our academic and care partners
- Achieve our goals positive outcomes and wellbeing
- Respect for patients each other and our environment
- Equity for patients and staff
A full overview of TUH is available on us
Purpose of the role:
The role is responsible for leading the day to day catering operations work force planning quality assurance financial management and compliance with all relevant HSE HIQA HACCP food safety health and safety and infection prevention standards. The post holder will promote innovation continuous improvement and customer service while ensuring governance and value for money across the catering services.
Overview of role:
RESPONSIBILITIES
Operational Management
Lead and coordinate the day-to-day operation of all allocated catering and food service areas including patient food services staff restaurant coffee shop hospitality services vending and functions.
Ensure catering services are organised and delivered to meet operational clinical and customer requirements.
Develop implement and review operational procedures to improve service delivery productivity and efficiency.
Ensure staffing resources are deployed effectively through workforce planning roster management and service demand analysis.
Monitor operational performance and implement improvements to maximise efficiency and service quality.
Support service redesign and implementation of new catering initiatives in line with organisational objectives.
Develop business continuity arrangements to maintain service delivery during operational disruption.
Recruit train and lead a team of skilled staff creating and promoting healthy working relationships in liaison with the Operations Manager.
Work collaboratively with Dietetics Nursing Speech and Language Therapy Infection Prevention & Control and multidisciplinary teams to ensure nutritional requirements are met.
Participate in menu development ensuring compliance with nutritional standards Healthy Ireland initiatives Healthy Vending Policy and allergen legislation.
Implement measures to minimise food waste and improve sustainability.
Establish quality standards and monitor Key Performance Indicators (KPIs) for all catering services.
Governance Quality Safety and Compliance
Receive record and appropriately manage reports relating to incidents accidents complaints service issues equipment defects and other relevant occurrences within the Food and Beverage service.
Ensure that Food and Beverage policies procedures practices and operational standards are regularly reviewed and remain compliant with current legislation HSE requirements hospital policies food safety standards health and safety requirements and relevant quality and regulatory standards.
Develop monitor and report on agreed Food and Beverage Key Performance Indicators (KPIs) including quality food safety customer satisfaction service delivery staffing financial performance complaints incidents and operational efficiency.
Prepare and provide accurate management reports and performance data to the Head of Catering and relevant hospital management identifying trends risks areas for improvement and appropriate corrective actions.
Financial Management
Manage and monitor staff expenditure including payroll overtime weekend working and resource utilisation ensuring expenditure remains within approved budgets and complies with the Hospitals financial policies and procedures.
In conjunction with the Head of Catering prepare and manage annual and operational Food and Beverage budgets through the IFMS incorporating staffing consumables equipment maintenance and planned equipment replacement requirements. Monitor expenditure commitments and budget variances ensuring accurate financial forecasting reporting and compliance with TUH financial management and procurement procedures.
Maintain an accurate and up-to-date asset register for Food and Beverage equipment and ensure appropriate arrangements are in place for servicing maintenance replacement and disposal.
Monitor financial and operational performance against agreed budgets and activity targets providing timely reports and recommendations to management.
Ensure accurate accounting and reconciliation of cash and credit transactions where applicable in accordance with hospital financial controls and procedures.
Develop review and monitor the costing and pricing of Food and Beverage services provided to relevant cost centres ensuring value for money and appropriate financial controls.
Staff Management and Leadership
Manage allocated Food and Beverage staffing resources effectively ensuring appropriate staffing levels skill mix rostering and deployment in accordance with service requirements approved resources and hospital policies.
In conjunction with Catering Management and Human Resources lead and participate in the recruitment selection induction and effective integration of Food and Beverage staff ensuring compliance with TUH recruitment policies procedures and relevant statutory requirements.
Identify and address staff training and development needs through appropriate training needs assessment ensuring mandatory statutory and role-specific training competency development and continuous professional development are maintained and appropriately recorded.
Support staff performance and development through regular engagement Performance Achievement and ongoing performance review promoting a culture of accountability learning service excellence and continuous improvement.
Promote effective communication within the Food and Beverage service through regular team meetings briefings one-to-one engagement and participation in relevant management meetings.
Promote and maintain a professional patient- and customer-focused culture within the Food and Beverage service ensuring staff adhere to required standards of attendance punctuality conduct personal presentation customer service and performance. Provide clear leadership monitor compliance with agreed standards and address performance or conduct concerns promptly and appropriately in accordance with TUH policies and procedures.
Promote positive employee relations and support a fair inclusive and respectful working environment in accordance with hospital and TUH policies.
Provide effective leadership and encourage staff engagement innovation accountability and continuous improvement in Food and Beverage service delivery.
In collaboration with the Operations Manager and Head of Catering manage performance conduct and disciplinary matters in accordance with the Hospitals policies and relevant HR procedures.
Information Management Technology and Performance Reporting.
Promote and facilitate the effective use of information technology within Food and Beverage services to support customer service operational efficiency workforce management financial control and administrative processes.
Ensure accurate collection analysis and presentation of Food and Beverage operational staffing and financial and performance data to support effective management decision-making.
Monitor and report on Food and Beverage activity staffing pay and non-pay expenditure against approved budgets workforce allocations activity levels and agreed KPIs identifying variances.
Lead the implementation monitoring and continuous improvement of digital and cashless payment solutions within the staff restaurant/Coffee shop/Hospitality ensuring appropriate controls staff training and customer support are in place.
In collaboration with the ICT Department and relevant stakeholders support the development implementation and ongoing management of digital food ordering and pre-booking systems including staff-facing applications to improve accessibility customer experience operational efficiency and service utilisation.
Ensure the accurate collection management security and reporting of Food and Beverage data and records in accordance with TUH information governance data protection confidentiality and records management requirements. Ensure data is maintained accurately and securely retained appropriately and used to support operational management KPI monitoring performance reporting and continuous service improvement.
Health and Safety
Promote a positive health and safety culture throughout Catering Services and ensure compliance with the Safety Health and Welfare at Work legislation TUH policies and relevant safety standards.
Ensure departmental risk assessments and safety statements are completed reviewed and implemented with appropriate safe systems of work in place for manual handling fire safety major incident planning and catering equipment.
Ensure staff receive appropriate health and safety training and are supported to report hazards incidents and near misses.
Ensure accidents incidents and near misses are appropriately reported investigated and managed with corrective actions implemented and learning used to reduce risk and support continuous improvement. (NIMs)
Ensure catering equipment and facilities are maintained in a safe and serviceable condition.
Qualifications & Experience required
Must Have:
A candidate should possess one of the following qualifications (or equivalent):
(a) Recognised qualification at level 7 or higher on the National framework of qualifications (NFQ) in catering Management Management/Leadership or a related discipline awarded by a recognised third level qualification
And
(b) Have at least 3 years satisfactory Catering Supervisory Management experience in the direction and control of Catering/Food service arrangements for an institution or other hospitality establishment catering for a minimum of 500 persons per day.
Desirable:
Reward & Recognition
- Remuneration is in accordance with the Department of Health Consolidated Salary Scales Grade Code 4014.
- The appointment isspecified purpose full-time & pensionable
- These particulars are subject to change in line with overall public pay policy. Point on scale allocated is based on relevant HSE Circulars.
- The annual leave entitlement is 28 working days per year. The leave year runs from 1st April to the 31st of March each year
- Normal working hours are 35 worked over 5 days .Your contracted hours of work are liable to change between the hours of 7 am to 8 pm over 7 days to meet the requirements for extended day services in accordance with the terms of the Framework Agreement
Application process
Applications can be submitted on-line at completing the application form and attaching your CV. Candidates should be aware that when applying for a post through the On-Line Application System (Candidate Manager) they will receive an automated replying acknowledging receipt of their application. Should you for any reason not receive this automated acknowledgement you should notify the Human Resources Department before the closing date otherwise your application will not be considered.
All candidates should note that in order to maintain a timely process the closing date and time for receipt of applications will be strictly adhered to.
TUH is an equal opportunities employer and is committed to promoting an environment free from discrimination in accordance with the Employment Equality Acts 1998 and 2004. The Hospital values diversity and recognises the benefits of having a workforce that reflects the community we serve. We are committed to equality of access to positions within the Hospital. All recruitment activity and documentation will encourage applications from all potential candidates without discrimination.
Informal Enquiries to:
Philip Ryan -Operations Manager Catering: Telephone (01)or email
Closing Date: Before close of business 18th September 2026
TUH Core Competencies:
| Core Area | Competency | Level |
| Managing the service | Quality & Safety of Service | 4 |
| Managing the service | Delivery of Results | 4 |
| Managing Change | Problem Solving & Decision Making | 4 |
| Managing Change | Communications & Influencing | 4 |
| Managing Yourself | Team player | 4 |
| Managing Yourself | Planning and Organizing | 4 |
| Managing People | People Management | 4 |
| Managing People | Leadership | 4 |
Please go to details of the core competencies
Required Experience:
Manager
