Assume full responsibility to produce food and to constantly introduce new and innovative menu options
Ensure that all daily menus are balanced and meet our customer requirements
Work with the Regional Manager to ensure, client and customer requirements are exceeded
Be flexible in their approach and will have the ability to meet with Clients
Have full financial accountability for the catering operation (driving sales, GP, labour, and overheads)
Achieve budgeted gross margin through consistent costing and menu planning
Ensure the highest standards of Health and Safety and HACCP are maintained in the catering facility
Manage and develop the catering team
