Key Responsibilities
1. Operational Management
- Oversee all aspects of catering operations, ensuring consistent delivery of high-quality food and service.
- Implement and monitor standard operating procedures, ensuring compliance with company policies and industry regulations.
- Manage stock, ordering, inventory control, and supplier relationships to maintain cost efficiency.
- Lead menu planning, food presentation, and service delivery standards in line with contract requirements.
- Maintain a clean, safe, and compliant working environment at all times.
2. Innovation & New Ideas
- Champion creativity in menu development, service concepts, and customer engagement.
- Introduce fresh ideas and innovative offerings to enhance the customer experience and keep the service contemporary.
- Monitor trends in food, hospitality, and technology to drive continuous improvement.
3. Financial Management
- Manage budgets, forecasts, cost control, and financial reporting for the site.
- Monitor labour, purchasing, and operational costs to deliver agreed financial targets.
- Analyse financial performance and implement corrective actions where required.
- Identify opportunities to grow revenue through enhanced service offerings and promotions.
4. Client & Stakeholder Relations
- Build strong, proactive relationships with the client and key stakeholders.
- Attend regular contract review meetings and provide clear reporting and performance updates.
- Respond promptly and professionally to client feedback, ensuring actions are taken to meet and exceed expectations.
- Act as the main point of contact for escalation, ensuring smooth communication and issue resolution.
5. Team Leadership & Development
- Lead, motivate, and inspire the catering team to deliver outstanding service.
- Conduct regular training, coaching, and development sessions to build skill levels across the team.
- Manage recruitment, onboarding, performance reviews, and succession planning.
- Foster a positive culture that promotes teamwork, accountability, and continuous improvement.
- Ensure all staff adhere to food safety, hygiene, and health & safety standards.
6. Compliance & Safety
- Ensure full compliance with food safety (HACCP), allergen management, and health & safety regulations.
- Maintain accurate documentation and audits, responding promptly to non鈥慶onformities.
- Conduct risk assessments and ensure safe working practices across all catering operations.
7. Customer Experience
- Ensure all guests receive a positive experience through high-quality food, presentation, and service.
- Monitor customer satisfaction through feedback, surveys, and direct engagement.
- Implement service improvements based on customer insights and operational observations.