Talent Pool: Catering Manager

Duties & Responsibilities

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.

Skills and Competencies

• Proven experience in catering or hospitality management.
• Strong leadership and team management skills.
• Excellent knowledge of food hygiene, safety regulations, and compliance.
• Ability to manage budgets, costs, and resources effectively.
• Exceptional communication, organisational, and problem-solving skills.

Qualifications

• Completed National Senior Certificate
• Relevant catering or hospitality qualifications
• Knowledge of menu planning and special dietary requirements.
• Own motor vehicle