Catering & Events Manager

South Lanarkshire Leisure and Culture; Hamilton; On-site; GBP 31,000 - 32,000; Full time

Benefits offered by this job

UK Local government pension scheme

Sick pay

Flexible working and leave

Employee discounts - cinema

Cycle to Work Scheme

Job summary

South Lanarkshire Leisure and Culture is seeking an experienced Catering Manager to lead our catering and bar services at Chatelherault Country Park in Hamilton. You will manage all aspects of the cafe and hospitality service, ensuring food quality, customer service, health and safety, and commercial performance while developing a dedicated catering team.

The role involves managing café operations, menu development, budget control, staff leadership, and ensuring compliance with food hygiene

Qualifications

• REHIS Intermediate Food Hygiene qualification.
• Experience managing catering operations, including events and hospitality functions.
• Knowledge of food safety legislation and compliance.
• Strong leadership, organisational and customer service skills.

Responsibilities

• Manage café operations.
• Develop menus and control budgets.
• Lead and motivate catering staff.
• Ensure compliance with food hygiene and health & safety legislation.
• Manage stock control, cash handling and purchasing.
• Support hospitality events, banqueting and weddings.
• Lead in the kitchen preparing, cooking, and serving high-quality meals and refreshments for weddings, banqueting events, and traditional cream teas.

Skills

REHIS Intermediate Food Hygiene

Experience managing catering

Food safety legislation

Leadership

Customer service

Job description

South Lanarkshire Leisure and Culture is seeking an experienced Catering Manager to lead our catering and bar services at Chatelherault Country Park in Hamilton. You will manage all aspects of the cafe and hospitality service, ensuring food quality, customer service, health and safety, and commercial performance while developing a dedicated catering team.

The role involves managing café operations, menu development, budget control, staff leadership, and ensuring compliance with food hygiene