Catering Manager

Job Summary

Job Duties

• Lead and work within a team to prepare, cook, and present food that meets organisational standards and customer expectations.
• Ensure that all food is prepared and served quickly, safely, and efficiently to fulfil orders and meet customer demand.
• Maintain consistent quality across all menu items, ensuring that food presentation aligns with the company’s marketing and promotional strategies.
• Adhere to food safety regulations and organisational policies, particularly in the preparation and production of food, while providing advice on allergens and ensuring procedures minimise risks.
• Implement and oversee a robust stock rotation procedure, limiting food wastage, and keeping accurate records to support budgetary targets.
• Monitor production yield, ordering processes, portion control, and costs to ensure that budgetary targets are achieved without compromising quality.
• Ensure that the appropriate team structure is in place to guarantee the smooth operation of the kitchen, while keeping staff motivated and productive.
• Ensure that all catering staff are adequately trained and updated on food preparation techniques, safety standards, and organisational procedures.
• Oversee procedures to ensure that all required stocks are available, of the right type and quality, and are well-managed to avoid shortages or excess.
• Develop and maintain contingency plans to address potential issues that could disrupt food service operations.
• Record all relevant information related to food preparation and production before and during service to ensure compliance and traceability.
• Ensure that customers receive clean, undamaged service items, condiments, and accompaniments, and that their dining areas are kept clean, welcoming, and well-maintained.
• Maintain a tidy, hygienic work area free from rubbish and food debris during service and ensure proper handling of equipment post-service.
• Regularly inspect and update food production arrangements, continually reviewing and refining procedures based on experience and arising issues during service.

Requirements

• Proven experience in cooking and kitchen management, with a strong background in leading and motivating a team.
• Strong leadership and management skills, with the ability to coordinate and inspire a team to achieve high standards.
• Excellent organisational skills with the ability to manage multiple tasks simultaneously, ensuring efficiency and quality in all operations.
• In-depth knowledge of food safety regulations and best practices in catering and hospitality.
• Strong communication skills, capable of effectively interacting with staff, management, and customers.
• Ability to anticipate and address issues proactively, ensuring smooth and continuous kitchen operations.