Catering Manager

About This Role

Managing the catering operations across two kitchens at a distribution centre is the core of this role, ensuring high-quality, home-cooked meals are delivered across all shifts. The position involves leading a diverse team, managing food orders and stock, and upholding strict food safety and hygiene standards. The successful candidate will contribute to both daily operations and strategic planning, including menu development and client engagement.

Responsibilities

• Oversee the day-to-day operations of the unit, ensuring the team runs efficiently and provides high-quality meals
• Assist with on-site cover as needed
• Create and manage staff rotas using Mitie's Workplace Plus system
• Manage food orders, deliveries, and stock control using Mitie's Saffron System
• Ensure adherence to food safety regulations and allergen control
• Assist with the creation of menus (standardized across 7 sites)
• Help plan theme days and promotions to engage customers
• Attend colleague engagement meetings and monthly KPI meetings to discuss performance and client relations
• Handle cash control, safe checks, and banking responsibilities
• Manage staff absences and return-to-work procedures
• Ensure a positive working environment for all team members

Requirements

• Background in catering at a cooking and supervisory or management level
• An understanding of the Food Safety Management System
• Strong leadership and team management skills
• Ability to handle financial tasks such as cash control and safe checks
• Excellent communication and organizational skills

Nice to have:

• Experience using catering management software, including Mitie's Workplace Plus and Saffron System
• Level 3 Food Safety certification (training will be provided if not held)
• Government allergen training (can be provided if not held)

Important Details

• Schedule: 40 hours per week over the following shifts: Sunday 1pm to 6pm & Monday to Friday 7am to 7.30pm; once a month night shift