Deputy General Manager

Key Responsibilities:

• Support the General Manager in overseeing day-to-day catering operations, ensuring a high-quality and consistent service.
• Lead by example in delivering excellent food standards and customer experience.
• Supervise and motivate catering teams to perform efficiently and with pride.
• Help manage stock, ordering, and supplier relationships in line with budgetary targets.
• Maintain high standards of food safety, hygiene, and compliance with all relevant policies.
• Assist in planning and executing hospitality events and term-time functions.
• Deputise in the absence of the General Manager, taking ownership of operations and client communications.