Working pattern: Monday to Friday from 8:00-16:00

Main Duties and Responsibilities:

The Catering Manager ensures service standards are maintained and developed for the catering operational areas whilst contributing to its growth to meet client expectations and budgetary targets. Leading the catering team, you will have a key role in ensuring strict food safety standards are followed

• Knowledge of working in a management role within the catering industry
• Proven experience in the catering sector, including stock management & an appreciation of the budgetary process and financial understanding.
• Strong people management skills in managing employee performance. 
• Management knowledge of health & safety and food safety.
• Manage food purchasing and storage, ensuring targets are met in relation to food costs.
• Ensuring good records are maintained relating to food production activities and supplier information.
• Excellent IT, reporting, verbal and written communication skills
• Flexibility and adaptability to the requirements of the catering service.
• To lead the daily catering service, setting staff objectives and tasks, including supervision of staff.
• Responsible for staff recruitment and selection.
• To assess employee performance and recognise training needs.
• Strive for excellence in an enthusiastic and motivated manner.

The above list is not exhaustive, and additional/alternative tasks may be required from time to time as directed.

Requirements

• Experience in a similar role
• Food hygiene qualification to a minimum of Food Safety (HACCP) Level 2
• An Awareness of HACCP Principles
• Effective skills in management, problem-solving, and decision-making.
• Ability to lead in staff training/development.
• Procurement of stock and cost control
• Proven experience in managing client relationships within a contract environment.