Lead and manage the day-to-day catering operation within the unit.
Ensure the consistent delivery of high-quality food and service standards.
Manage and motivate a small catering team, providing coaching, guidance, and support.
Drive excellent customer satisfaction through innovation, engagement, and service excellence.
Maintain compliance with all Food Safety, HACCP, Health & Safety, and company procedures.
Monitor food costs, labour costs, and overall unit financial performance.
Support budget management and ensure operational targets are achieved.
Develop menus and food offerings that meet client and customer expectations.
Ensure stock control procedures are followed and minimise food waste.
Foster positive relationships with clients, customers, and colleagues.Conduct team training and development to ensure standards consistently exceed expectations.
Complete all required administrative, financial, and compliance reporting.
