Catering Operations Manager

OCS Group limited; City Of London; On-site; GBP 42,000 - 54,000; Full time

Job summary

OCS UK & Ireland seeks an experienced catering operations manager to lead a site catering team. You will develop seasonal menus, oversee staff, ensure client satisfaction and safety standards, and manage daily operations to deliver quality food and service.

The ideal candidate holds Level 3 in Catering and Hospitality, demonstrates leadership and budgeting skills, and builds client relationships in a fast-paced environment. This full-time role runs 7am–3pm, Monday to Friday.

Qualifications

• Have proven and extensive experience in the management of contract catering operations and teams.
• Level 3 in Catering and Hospitality or equivalent.
• Proven leadership skills, with the ability to lead, mentor, and motivate a team.
• Experience building relationships with clients and staff, ensuring client expectations are met daily.
• Ability to work in a fast-paced environment and adapt to changing demands.

Responsibilities

• Create seasonal food and drink menus for the site and events for the client and visitors.
• Oversee all staff and ensure menus meet client needs while complying with legal and company requirements.
• Train team members on menus, serving procedures, etiquette, safety standards, and regulations.
• Recruit new staff to meet workload demands.
• Manage budgets for food, cooking equipment, staffing, and equipment within line manager parameters.
• Establish relationships with vendors to secure best prices and reliable supplies.

Skills

Leadership

Budgeting

Client relations

Staff training

Time management

Excel

Education

Level 3 in Catering and Hospitality

Tools

Excel

Job description

OCS UK & Ireland seeks an experienced catering operations manager to lead a site catering team. You will develop seasonal menus, oversee staff, ensure client satisfaction and safety standards, and manage daily operations to deliver quality food and service.

The ideal candidate holds Level 3 in Catering and Hospitality, demonstrates leadership and budgeting skills, and builds client relationships in a fast-paced environment. This full-time role runs 7am–3pm, Monday to Friday.