Multi-Site Catering Group Manager | Hands-On Leader

Manchester Arndale; Aberdeen City; On-site; GBP 42,000 - 54,000; Full time

Benefits offered by this job

Award-winning employer

Digital learning

Wagestream access

Flexible pay

Discounts via Hapi app

Professional growth opportunities

Job summary

OCS UK & Ireland is seeking a capable catering operations leader to oversee multi-site catering activities within a contract catering environment. You will work with site managers to design menus, supervise senior staff, and ensure brand and safety standards are met.

The role involves recruiting support staff and maintaining strong client relationships. The ideal candidate brings experience in contract catering, hands-on leadership, and ability to travel between sites while ensuring quality

Qualifications

• Experience managing catering operations and teams.
• Ability to lead and mentor catering managers.
• Right to Work in the UK.

Responsibilities

• Work with site managers to create food and drink menus for the site and events.
• Manage and train senior catering staff and ensure training is cascaded to teams.
• Ensure Brand standards, safety, etiquette and regulations on menus and serving.
• Assist with recruiting new staff to meet workload demands.
• Build relationships with stakeholders across the contract and demonstrate value.

Skills

Multi-site experience

Hands-on leadership

Stakeholder management

Staff training

Problem solving

Education

Bachelor’s degree in business / operations management or related catering

HNC/HND in Hospitality Management beneficial

NVQ Level 3 equivalent

Job description

OCS UK & Ireland is seeking a capable catering operations leader to oversee multi-site catering activities within a contract catering environment. You will work with site managers to design menus, supervise senior staff, and ensure brand and safety standards are met.

The role involves recruiting support staff and maintaining strong client relationships. The ideal candidate brings experience in contract catering, hands-on leadership, and ability to travel between sites while ensuring quality