Job Description

Job Purpose:

To manage and deliver high-quality, large-scale catering services within a contracted hotel environment. The Catering Manager will ensure efficient kitchen operations by being hands-on in food preparation, leading a catering team, controlling costs, and maintaining full compliance with food hygiene and health & safety standards. This role plays a critical part in meeting client expectations and ensuring operational excellence in all aspects of catering delivery.

Key Responsibilities:

Business Awareness

Fully accountable for catering budget, including revenue, costs, margins, and departmental profit targets. Manage catering budget to ensure profitability and efficiency focusing upon Food Cost of Sales and payroll management. Monitor costs through effective procurement, inventory management, and waste reduction practices. Monitor supplier performance and communicate with vendors as needed.
*

People Management

Lead, motivate, and inspire the catering team to uphold company values and exceed performance expectations. Recruit, onboard, and train new team members in collaboration with HR, ensuring alignment with business needs. Oversee employee development through structured training programs and regular performance reviews. Conduct performance management, coaching, and where necessary, disciplinary processes. Foster clear communication through regular team meetings and feedback channels. Ensure all team members adhere to uniform and professional appearance standards.

Health & Safety

Ensure all catering operations meet or exceed statutory requirements in food hygiene and health & safety including maintaining up-to-date HACCP and other compliance records. Ensure completion of mandatory training courses for self and staff, including: Food Safety & Hygiene Fire Safety Manual Handling First Aid COSHH Risk Assessment Mandatory company training Maintain detailed, accessible records of all safety and training documentation. Conduct and review risk assessments for catering venues and practices. Report equipment faults or maintenance needs promptly to ensure uninterrupted operations.

Operational

Coordinate and manage day-to-day catering operations for the hotel contract, ensuring timely and professional service. Develop and maintain operational standards for menu delivery, food quality, and client service. Collaborate with clients and food service team to ensure clear communication and accurate service delivery. Support menu planning and development in partnership with culinary teams to reflect client preferences and seasonal trends. Be actively involved in food preparation and service, especially during peak times. Implement and monitor standards for cleanliness, safety, and food presentation in all catering areas.

Expenditure

Submit purchase requests and staff rotas for approval as per company policy. Maintain oversight of expenditure to ensure alignment with forecasted budgets. Operate within authorized financial limits; any contract or purchasing agreements require prior approval from senior management. Take full control of food costs, portion control, and stock management.

Client & Stakeholder Liaison

Maintain strong relationships with hotel management and contract clients. Ensure catering services meet the needs and expectations of the hotel guests or clients.
Job Type: Full-time

Pay: 36,000.00-40,000.00 per year

Benefits:

Company pension Discounted or free food Employee discount Free parking On-site parking Referral programme
Work Location: In person