Catering Manager

First Military Recruitment Ltd; Ford; On-site; GBP 35,000; Full time

Job summary

A recruitment agency is seeking a Catering Manager to oversee food preparation and service, ensuring compliance with safety regulations while managing large-scale operations. The ideal candidate will hold a Level 3 food safety certification, have a management qualification, and experience catering for large numbers. Responsibilities include maintaining hygiene standards, conducting audits, and managing feedback to improve operations. The position is located in Ford, UK, and offers a salary of £35,000.

Qualifications

• Must have Level 3 food safety certification.
• Experience in managing catering operations for large groups.
• Strong communication skills tailored to the audience.

Responsibilities

• Oversee food storage, preparation, and service.
• Maintain hygiene standards in kitchen and dining areas.
• Conduct regular audits in line with regulatory requirements.

Skills

Level 3 food safety

Experience in catering for large numbers

Customer feedback analysis

Confidence in decision-making

Continuous improvement mindset

Education

Management qualification (ILM L3 Award/ILM NVQ Level 3)

GCSE grade A-C English and Maths or equivalent

City & Guilds 7061/2 or NVQ equivalent

Job description

JE166: Catering Manager

Location: Ford, Berwick-upon-Tweed
Salary: £35,000

Overview

First Military Recruitment are currently seeking a Catering Manager on behalf of one of our clients. Our client encourages applications from ex-military personnel however all candidates will be given due consideration.

Duties and Responsibilities

• Overseeing correct procedures for storing, preparing, cooking and serving food including labelling, temperature checks and allergy management.
• Keeping high standards of cleanliness and hygiene in all kitchen and dining areas.
• Carry out regular daily, weekly and monthly audits in line with the current requirements.
• Adhering to all regulatory issues in respect of health, hygiene and safety including HACCP.
• Monitor and update catering risk assessments as required.
• Prepare for and conduct internal and external audits/inspections by managers, NSF and environmental health.
• Ensure cleaning schedules are produced and followed by all catering staff.
• Ensure all food allergen policies and procedures are followed by all catering staff.
• Ensure every meal is appetising, well stocked and well presented to a high standard.
• Ensure that all those with specific dietary and allergy requirements have the same standard as of meal and service.
• Oversee all aspects of dining from preparation to service and clean down.
• Ensure recipes are followed using the correct ingredients.
• Address all issues with quality and quantity of food.
• Presentation of the dining room including drinks stations, salad bars and general layout should be maintained at every meal and throughout each meal service.
• Make sure the correct notices are displayed in line with the company standards.
• Work across departments to ensure optimum programming for guest meal times.
• Use feedback to continuously improve all aspects of the catering operation improving overall scores on the different feedback reports anticipating future needs.

Skills and Qualifications

• Level 3 food safety.
• City & Guilds 7061/2 or NVQ equivalent.
• Management qualification e.g. ILM L3 Award/ILM NVQ Level 3 Management.
• GCSE grade A-C English, Maths or Functional Skills L2 (or prepared to work towards).
• Experience in catering for large numbers.
• Identifies and seeks to understand customer requirements.
• Actively seeks customer feedback and uses it to improve the customer experience.
• Contributes positively to tasks, projects and meetings.
• Chooses the appropriate level and method of communication for the audience.
• Produces quality work within budget which consistently meets due dates and deadlines.
• Has the confidence to make decision within level of authority without referral to manager.
• Actively looks to improve the way of work, promotes a culture of continuous improvement.
• Recommends practical solutions which resolve the problem and remove or reduce the root causes.
• Demonstrates an appropriate degree of knowledge of company and industry.
• Identifies individual and team motivators, provides motivation and encouragement to others.