Catering Manager

About the role

The Catering Manager plans, organises and manages the catering function on site, covering the kitchen and dining room, and ensures that client expectations are met in terms of food, hygiene and service standards.

Key responsibilities

• Catering management: liaise with the Production Manager or Camp Manager, monitor food costs and gross profit against the site budget, forecast meal quantities and manage the 60-day menu cycle.
• Stock control: create stock demands one month in advance, place orders with the Supply Planner, reconcile daily servings and issues, and maintain food and equipment inventory.
• Production oversight: ensure meals are cooked to approved recipes, run daily production meetings, coordinate chefs and cooks, and oversee food quality.
• Dining room operations: manage kitchen and dining room operations, themed evenings and special meal events, and ensure meals are served at the client's set times.
• Client liaison: assess client satisfaction, resolve complaints and keep the service oriented.
• Health and safety: keep facilities compliant with health regulations, maintain hygiene standards, ensure proper waste segregation and arrange repairs for faulty equipment.
• Staff management: train staff on SOPs, hold weekly meetings, conduct regular appraisals against KPIs and handle disciplinary matters.

Required profile

• Recognised qualification in Catering and Hotel Management.
• 8 years of catering experience in an industrial kitchen, of which 4 years at supervisory or management level.