Catering Manager — Lead Food & Visitor Experience

Leisure People; Basingstoke; On-site; GBP 31,000 - 37,000; Full time

Benefits offered by this job

5% employee pension

7.5% employer pension

Life assurance 3x salary

Health cash plan

25 days annual leave + bank holidays

Free parking

Job summary

Leisure People is seeking an experienced Catering Manager to lead the catering operation at a historic leisure attraction in Basingstoke. The role covers both front and back of house, shaping the catering offer while driving commercial performance and guest experience.

You will develop the team, manage budgets and menus, and ensure compliance with food safety and health & safety standards. Excellent leadership and a commercial mindset are essential.

Qualifications

• Strong leadership and people-management experience.
• Proven ability to manage budgets, forecasts and food costs.
• Excellent knowledge of food safety, allergens, HACCP and health & safety requirements.
• Experience in catering operations within hospitality, leisure or visitor attractions.
• Capable of developing menus, seasonal offers and events catering.

Responsibilities

• Manage, motivate and develop the catering team, including kitchen and front-of-house staff.
• Oversee scheduling, budgets, gross profit, labour costs and stock control.
• Develop menus, seasonal offers and hospitality packages while maintaining quality.
• Manage suppliers, purchasing, stock systems and staffing rotas for efficiency.
• Ensure compliance with Food Safety legislation, allergens, HACCP, COSHH and licensing.

Skills

Team leadership

Budgeting

Food & beverage

Food safety & HACCP

Customer service

Microsoft Office

Scheduling & rostering

Tools

Microsoft Office

Job description

Leisure People is seeking an experienced Catering Manager to lead the catering operation at a historic leisure attraction in Basingstoke. The role covers both front and back of house, shaping the catering offer while driving commercial performance and guest experience.

You will develop the team, manage budgets and menus, and ensure compliance with food safety and health & safety standards. Excellent leadership and a commercial mindset are essential.