Catering Operations Lead — Patient‑Focused Service

St Luke's Hospice; Basildon; On-site; GBP 35,000 - 44,000; Full time

Job summary

St Luke's Hospice in Basildon is seeking a Catering Operations and Service Manager to lead day-to-day catering across two sites. The role requires hands-on management, maintaining safety, quality and patient-focused service in a dynamic hospital environment.

You will balance food safety, people management, service standards and financial awareness while driving continuous improvement and visibility within operations. The post supports the SEASONS model and works with clinical and support teams.

Qualifications

• Relevant qualification and/or substantial equivalent experience in catering, hospitality or food-service management.
• Strong practical experience managing catering or food-service operations.
• Excellent knowledge of food safety, allergens, hygiene and HACCP.
• Good organisational skills to coordinate a busy service.
• Financial awareness focused on food cost, waste, stock and labour.

Responsibilities

• Provide day-to-day operational leadership for catering services across both sites.
• Coordinate delivery across food production, transport, service and retail activity; ensure SEASONS processes are followed.
• Maintain a visible presence and support the team in resolving issues.
• Ensure patient catering remains the first operational priority and escalate risks as needed.
• Work with clinical teams to support patient nutrition and hydration requirements.
• Maintain patient menus, portion standards, service processes and relevant records.

Skills

Food safety & HACCP

Catering management

Financial awareness

Communication skills

IT literacy

Driving licence

EPOS/stock systems

Education

Catering/Hospitality qualification

Tools

EPOS system

Job description

St Luke's Hospice in Basildon is seeking a Catering Operations and Service Manager to lead day-to-day catering across two sites. The role requires hands-on management, maintaining safety, quality and patient-focused service in a dynamic hospital environment.

You will balance food safety, people management, service standards and financial awareness while driving continuous improvement and visibility within operations. The post supports the SEASONS model and works with clinical and support teams.