Catering Manager - School Dining & Events

Thomas Franks Ltd; Greater London; On-site; GBP 54,000 - 60,000; Full time

Benefits offered by this job

Free meals on duty

Workplace pension

Cycle to work scheme

Excellent career progression

Apprenticeship programme

Employee assistance programme

Job summary

Thomas Franks Ltd in London seeks an experienced Chef Manager to lead the catering team, manage day-to-day production and service for the member and staff dining facilities across the site, and liaise on hospitality events. You will drive food quality, budgets, and customer service to the highest standards.

The role requires hands-on leadership, strong communication with clients, budgeting acumen, and adherence to food safety and company policies.

Qualifications

• Proven experience delivering excellent food standards in catering environments.
• Hands-on Catering Manager with leadership in food production and service.
• Proven ability to communicate with clients and deliver objectives.
• Competent computer skills and familiarity with standard software.

Responsibilities

• Lead the catering team for day-to-day production and service across the site.
• Deliver client and company budgets for the location.
• Develop and implement dining and hospitality facilities to high standards.
• Prepare and report monthly/annual P&L statements for the site.
• Drive development of the food offer in line with market trends and client expectations.
• Ensure compliant operations, staff development and exceptional customer service.

Skills

Catering management

Food production

Team leadership

Client communication

Budget management

Food hygiene

Customer service

IT skills

Education

City & Guilds 706/1 & 2

Level 3 Food Hygiene

Job description

Thomas Franks Ltd in London seeks an experienced Chef Manager to lead the catering team, manage day-to-day production and service for the member and staff dining facilities across the site, and liaise on hospitality events. You will drive food quality, budgets, and customer service to the highest standards.

The role requires hands-on leadership, strong communication with clients, budgeting acumen, and adherence to food safety and company policies.