General Manager - Catering

St Luke's Hospice (Basildon); Thurrock, Basildon; Remote; GBP 35,000 - 44,000; Full time

Job summary

St Luke's Hospice in Basildon and Thurrock is seeking a hands-on General Manager - Catering to lead day-to-day operations across two sites. You will own the SEASONS catering model, embedding systems, safety standards and practice while ensuring patient meals are safe, reliable and compassionate.

You will oversee production, Bistro service, SEASONS Anytime, stock control, waste management and inter-site movement, working with clinical teams and support staff to maintain high service standards.

Qualifications

• Relevant qualification and/or substantial equivalent experience in catering, hospitality or food-service management.
• Significant practical experience of managing catering or food-service operations.
• Strong working knowledge of food safety, allergens, hygiene and HACCP.
• Good organisational skills and the ability to coordinate a busy operational service.
• Practical financial awareness, including food cost, waste, stock and labour considerations.
• Ability to use operational information and basic system reports to support day-to-day decision-making and service improvement.
• Comfortable using EPOS, stock, ordering or other operational systems. Strong communication and interpersonal skills.
• Able to work collaboratively across operational, clinical and support teams. Able to prioritise effectively and remain calm when responding to changing operational requirements.
• Flexible, practical and willing to work visibly within the operation.
• Confident IT skills
• Full Driving licence with access to a vehicle

Responsibilities

• Provide clear day-to-day operational leadership and accountability for catering services across both sites.
• Coordinate delivery across food production, transport, receiving, regeneration, service and retail activity. Ensure agreed SEASONS processes, standards and responsibilities are consistently followed.
• Maintain a visible presence within the operation and support the team in resolving practical issues.
• Ensure patient catering remains the first operational priority. Escalate significant operational, staffing, food safety or service risks appropriately.
• Clinical & Patient-Centred Delivery – SEASONS Care Ensure patient food provision is safe, reliable, compassionate and responsive to individual needs. Ensure clinically authorised dietary, allergen and texture-modified requirements, including IDDSI, are implemented correctly.
• Work closely with Nursing, Dietetics, Speech & Language Therapy and other clinical colleagues regarding patient nutrition and hydration requirements.
• Ensure agreed patient menus, portion standards, service processes and associated records are maintained.
• Support appropriate flexibility for individual patient preferences, appetite and changing needs within agreed clinical and food-safety parameters.
• Ensure catering staff understand the importance of dignity, sensitivity and patient-first care within the Hospice environment.

Skills

Catering management

Food safety

Budgeting

Staff leadership

Communication

Operations planning

Problem solving

IT literacy

Education

Catering/hospitality qualification

Tools

EPOS system

Stock software

MS Office

Job description

General Manager - Catering

We have an exceptional opportunity for a General Manager - Catering here at St Luke's. This is a new role providing practical, hands on day-to-day leadership for our catering service.

The role will take operational ownership of the established SEASONS catering model, ensuring that agreed systems, standards and ways of working are consistently embedded and maintained across both sites.

The role is responsible for ensuring that patient catering remains safe, reliable and prioritised at all times, while overseeing the day-to-day operation of production, Bistro service, SEASONS Anytime, inter-site food movement, stock control, waste management and team coordination across both sites.

This is a hands‑on operational management role, requiring someone who can balance food safety, people management, service standards, financial awareness and practical problem solving.

The post holder will be expected to maintain a visible presence within the operation and work closely with the catering team to ensure services run safely, consistently and efficiently.

The post holder will work closely with clinical teams, Facilities, Finance, Procurement, People/HR, volunteers and other relevant colleagues to ensure catering remains well organised, compliant, responsive and aligned with the values of the Hospice.

The role will operate within the agreed SEASONS operating model and support its continued embedding and practical improvement, including the effective use of EPOS, stock information, SEASONS Anytime data and other relevant operational systems.

Key Responsibilities

• Provide clear day-to-day operational leadership and accountability for catering services across both sites.
• Coordinate delivery across food production, transport, receiving, regeneration, service and retail activity. Ensure agreed SEASONS processes, standards and responsibilities are consistently followed.
• Maintain a visible presence within the operation and support the team in resolving practical issues.
• Ensure patient catering remains the first operational priority. Escalate significant operational, staffing, food safety or service risks appropriately.
• Clinical & Patient‑Centred Delivery – SEASONS Care Ensure patient food provision is safe, reliable, compassionate and responsive to individual needs. Ensure clinically authorised dietary, allergen and texture‑modified requirements, including IDDSI, are implemented correctly.
• Work closely with Nursing, Dietetics, Speech & Language Therapy and other clinical colleagues regarding patient nutrition and hydration requirements.
• Ensure agreed patient menus, portion standards, service processes and associated records are maintained.
• Support appropriate flexibility for individual patient preferences, appetite and changing needs within agreed clinical and food‑safety parameters.
• Ensure catering staff understand the importance of dignity, sensitivity and patient‑first care within the Hospice environment.

Skills, Qualifications, and Experience

• Relevant qualification and/or substantial equivalent experience in catering, hospitality or food‑service management.
• Significant practical experience of managing catering or food‑service operations.
• Strong working knowledge of food safety, allergens, hygiene and HACCP.
• Good organisational skills and the ability to coordinate a busy operational service.
• Practical financial awareness, including food cost, waste, stock and labour considerations.
• Ability to use operational information and basic system reports to support day‑to‑day decision‑making and service improvement.
• Comfortable using EPOS, stock, ordering or other operational systems. Strong communication and interpersonal skills.
• Able to work collaboratively across operational, clinical and support teams. Able to prioritise effectively and remain calm when responding to changing operational requirements.
• Flexible, practical and willing to work visibly within the operation.
• Confident IT skills
• Full Driving licence with access to a vehicle

Location, Contract, and Working Hours:

• Location: Basildon and Thurrock Hospice
• Contract: Permanent.
• Hours: Full‑time (37.5 hours per week) covering a flexible shift pattern across days, weekends, and public holidays.
• Salary: £35,000 to £44,000 per year (dependent on experience).

St. Luke’s Hospice is devoted to promoting diversity and an inclusive culture for colleagues, patients, and our wider community. We especially welcome applications from disabled, LGBTQ+, and Black, Asian, and Minority Ethnic candidates currently under‑represented in our workforce.

Important: All applicants must have the right to work in the UK. We are unable to provide visa sponsorship.