Job Description
The General Catering Manager oversees the day-to-day operations of a catering service within a facilities management contract. The successful candidate will ensure high-quality, cost-effective food and beverage services.
Key Responsibilities:
* Manage catering operations on site, maintaining high standards of food quality, presentation, and service.
* Lead and manage the catering team, including rotas, recruitment, training, and performance evaluations.
* Ensure compliance with food hygiene, health & safety, and company policies at all times.
* Collaborate with clients and culinary teams to develop menus that meet variety, nutrition, and customer satisfaction requirements.
* Build strong working relationships with clients and other service managers on-site.
* Conduct regular quality checks, audits, and customer feedback assessments to maintain standards and improve service delivery.
Requirements
* Proven experience as a Catering or Hospitality Manager in a facilities or contract catering environment.
* Strong leadership and people management skills are essential for success in this role.
* Excellent organisational and time-management abilities are required to effectively manage multiple tasks and priorities.
* Solid understanding of food hygiene standards is preferred, with a Level 3 Food Safety qualification being an advantage.
* Good knowledge of budget management and financial controls is necessary for effective resource allocation.
* Strong communication and client relationship management skills are crucial for building trust and delivering excellent service.
* A flexible and adaptable approach to work and team collaboration is essential for success in this dynamic role.