To support the Catering Manager in the day-to-day operation of a busy corporate catering facility, ensuring exceptional food quality, customer service, health and safety standards, and financial performance. The role involves supervising catering staff, maintaining service standards, and ensuring a positive dining experience for clients and customers.
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Assist in the daily management of catering operations across restaurant, hospitality, coffee bar, and meeting room services.
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Ensure all food and beverage services are delivered to company and client standards.
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Monitor food presentation, quality, and portion control.
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Support the planning and execution of hospitality and special events.
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Ensure smooth service delivery during peak periods.
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Supervise and motivate catering team members.
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Conduct shift briefings and allocate duties effectively.
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Assist with recruitment, training, onboarding, and performance management.
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Promote a culture of teamwork, engagement, and excellent customer service.
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Support employee development and training initiatives.
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Act as a visible presence within the catering operation.
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Handle customer queries and complaints professionally and promptly.
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Build positive relationships with clients, customers, and stakeholders.
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Ensure consistently high standards of service are maintained.
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Assist with stock control, ordering, and inventory management.
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Minimise food waste and manage costs effectively.
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Support cash handling procedures and daily financial reporting where required.
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Assist in achieving budget and KPI targets.
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Ensure compliance with HACCP, food safety, and company procedures.
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Carry out regular health and safety checks.
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Maintain high standards of cleanliness and hygiene throughout all catering areas.
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Ensure all team members adhere to food safety and health & safety policies.
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Previous experience in a supervisory or assistant management role within catering, hospitality, or food service.
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Strong customer service and communication skills.
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Excellent organisational and time management abilities.
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Good understanding of food safety and HACCP principles.
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Ability to lead, motivate, and develop a team.
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Flexible approach to work and working hours.
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Experience within a corporate catering environment.
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Food Safety/HACCP certification.
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Manual Handling and Health & Safety training.
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Experience using catering management systems and Microsoft Office.
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5 days over 7, including occasional weekends and evenings as required by business needs.
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Flexibility required to support hospitality functions and events.
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Leadership
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Customer Focus
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Communication Skills
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Planning & Organisation
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Problem Solving
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Attention to Detail
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Financial Awareness
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Teamwork
