Catering Manager

Operational Management

• Oversee the day-to-day running of the catering operation ensuring efficient and high-quality service delivery.
• Manage food production menu planning stock control and ordering.
• Ensure all equipment facilities and processes meet operational and hygiene standards.
• Team Leadership Lead motivate and develop catering staff to deliver exceptional service.
• Manage rotas training performance reviews and recruitment as required.
• Promote a positive and collaborative working environment.

Customer Service

• Build strong relationships with clients customers and stakeholders.
• Resolve customer queries and feedback promptly and professionally.
• Ensure service levels consistently meet or exceed expectations.

Financial Responsibility

• Monitor budgets costs and financial performance.
• Implement cost-effective practices while maintaining quality.
• Support in pricing forecasting and financial reporting.

Compliance & Safety

• Ensure adherence to health & safety food hygiene and allergen regulations.
• Maintain accurate records and complete audits as required.
• Implement robust processes for food safety and risk management.