807 Catering Manager jobs in the United Kingdom

We're recruiting an experienced Catering Manager who is passionate about exceptional food and world-class customer service, and who can confidently oversee all Compass Group UK&I catering and service operations for CH&CO on a full time basis, contracted to 40 hours per week.

As a Catering Manager, you will be responsible for ensuring our kitchens and service counters run smoothly and helping to deliver truly incredible food experiences. In return, you'll have the opportunity to progress your catering career with a company that invests in its people, celebrates individuality, and rewards and recognises employees who go beyond the plate.

Working with us has its perks! People are at the heart of everything we do, so we've developed a range of benefits and development opportunities:

• Great operational training and development
• Life assurance scheme
• Personal Development and Training opportunities - We are passionate about our growing team
• A great wellbeing strategy - including access to our Employee Assistance Programme
• Regular social events and communication with our leaders
• A holiday purchase scheme
• Access to some great high street discount vouchers

Here's an idea of what your shift pattern will be:

• Mon: Full-time (Days)
• Tues: Full-time (Days)
• Weds: Full-time (Days)
• Thurs: Full-time (Days)
• Fri: Full-time (Days)
• Sat:
• Sun:

Could you shine as CH&CO's next Catering Manager? Here's what you need to know before applying:

Your key responsibilities will include:

• Preparing delicious food to the highest standards
• Supervising our culinary and catering teams to ensure we continue to deliver impeccable food and customer service
• Overseeing the efficiency of all in-unit catering operations, including managing inventories, monitoring budgets, and implementing action plans
• Communicating regularly with your line manager to monitor KPIs and targets
• Representing Compass Group UK&I and maintaining a positive brand image
• Identifying opportunities for new food or service concepts to drive sales
• Liaising between customers and our culinary and service teams to ensure we continue to exceed expectations
• Supporting and training our teams, leading from the front to make sure everyone can excel in their role
• Implementing and reviewing Health & Safety standards to ensure compliance across all catering and service teams.

Our ideal Catering Manager will:

• Be passionate about great-tasting food and exceptional customer service
• Have a minimum of two years of catering experience
• Have experience managing teams in a similar role
• Hold an NVQ Level 1 & 2 or City & Guilds 706/1 and 2
• Hold a Basic Food Hygiene certificate
• Demonstrate brilliant financial acumen
• Have excellent communication and organisational skills
• Be an ambitious and motivated individual who is always looking to upskill

Job Reference: com/1308/47866001/52694669/R/BU #Chartwells

CH&CO, a part of Compass Group UK&I, is committed to fostering an environment where every individual can truly be themselves at work and has equal opportunities to advance in their careers. We strive to build a culture that respects and celebrates the unique talents, beliefs, backgrounds, and abilities of all our team members. We want our colleagues to feel valued, empowered to reach their full potential, and to thrive - because diversity is our strength!

Catering Manager – Bristol BS7 8SU

£15.90 per hour

Permanent – Full Time – 40 hours per week.

·40hrs a week between the hours of 07:30 – 18:30. (4 x 10hr Shifts)

·Alternative Weekends off.

·No late evenings, no split shifts.

·Working for a Charity with strong values.

·Rated OUSTANDING by the CQC!

·Rated an amazing 9.7/10 by carehome!

This is an outstanding place to work

You will be working for a charitable organisation who put the needs of the 70 residents and its staff first, this home is rated at OUTSTANDING by the CQC, whose person-centred approach to care relies on the dedication and passion of our employees, who we expect to go the extra mile to improve the home experience and generate a relaxed and informal community within our homes.

Job description 

·Working in an Elderly residential nursing care home, you will be responsible for delivering a high quality catering service, planning menus for 70 elderly residents, which are varied and interesting to meet individual tastes and dietary requirements.

·You will manage our dedicated catering team, ensuring the highest standards of nutrition, hygiene and safety. 

·Be responsible for managing the efficiency, hygiene and safety in the catering area.

·To maintain the correct HACCP principals in all catering areas and ensure all legislative standards are met.

Person Specification

·An experienced caterer is required, with good planning, budget and stock control abilities.

·Excellent people skills are required to maintain positive relationships with residents and members of staff.

Catering Manager required to support an established Charity. This position is paying an annual salary of 38,628 working 43 hours a week, Monday - Friday, with one weekend worked every 5 weeks.

This is a fantastic opportunity for a passionate and creative Hospitality Manager to join a charity focused on helping others. Working as part of the Senior Management team, this individual will work as a Duty Manager one weekend in 5, allowing them to immerse themselves in their understanding of the organisation in all areas.

Duties:

• Manage a team of 3 chefs and 6 general assistants
• Lead the catering operations for 175 residents and the local community
• Menu and rota planning
• Financial budget management
• Implement and monitor stock rotation and food wastages
• Develop and deliver staff training plans covering food hygiene and allergen awareness
• Monitor the revenue from the caf and restaurant

Benefits:

• 38,628 per annum (35,628 salary plus 3000 London weighting)
• 20 days holiday
• Pension

Experience required:

• Minimum City and Guilds 706/1 and 706/2 or equivalent
• Level 2 Food and Hygiene Certificate
• Experience in managing and supervising a team catering for 50 - 100 people
• Excellent time management skills
• Ability to organise a busy and varied workload, remain calm under pressure, and proactive in approach to tasks
• PC literate with Microsoft Excel, Word and Outlook skills

Please bear in mind that you may not hear from us straight away. Due to the high level of applications, we receive every day, we can only respond to applicants whose skills and qualifications are suitable for this position. If you would like to be considered for similar and future positions, or for a complete listing of all our current vacancies, please visit our website.

AL879: Catering Manager

Location: Ashford, Kent

Salary: £39,327

Overview:

First Military Recruitment are currently seeking a Catering Manager on behalf of one of our clients.
Our client encourages applications from ex-military personnel however all candidates will be given due consideration.

Duties and Responsibilities:

• Overseeing correct procedures for storing, preparing, cooking and serving food including labelling, temperature checks and allergy management.
• Keeping high standards of cleanliness and hygiene in all kitchen and dining areas.
• Carry out regular daily, weekly and monthly audits in line with the current requirements.
• Adhering to all regulatory issues in respect of health, hygiene and safety including HACCP.
• Monitor and update catering risk assessments as required.
• Prepare for and conduct internal and external audits/inspections by managers, NSF and environmental health.
• Ensure cleaning schedules are produced and followed by all catering staff.
• Ensure all food allergen policies and procedures are followed by all catering staff.
• Ensure every meal is appetising, well stocked and well presented to a high standard.
• Ensure that all those with specific dietary and allergy requirements have the same standard as of meal and service.
• Oversee all aspects of dining from preparation to service and clean down.
• Ensure recipes are followed using the correct ingredients.
• Address all issues with quality and quantity of food.
• Presentation of the dining room including drinks stations, salad bars and general layout should be maintained at every meal and throughout each meal service.
• Make sure the correct notices are displayed in line with the company standards.
• Work across departments to ensure optimum programming for guest meal times.
• Use feedback to continuously improve all aspects of the catering operation improving overall scores on the different feedback reports anticipating future needs.
• Deal with any special requests in a timely and fair-minded way.
• Use the monitoring, review and file system to be fully compliant across all staff in the catering department.
• Programme all staff work in line with hours contracted, customer requirements and needs of the business.
• Delegate tasks effectively across the department to ensure all requirements are met.
• Maintain correct staffing levels for volumes of business throughout the year.
• Take ownership for training and development of the catering team ensuring new skills and knowledge is applied to improve the catering operation.
• Set clear and achievable objectives for the department and individuals.
• Actively seek to develop a strong team ethos by motivating and inspiring through exemplary leadership within the department.
• Hold departmental formal meetings.
• Encourage and organise team building exercises and other activities.
• Ensures excellent customer service is acknowledged and investigates and acts on service failings.
• Closely control all stock ordering to maintain the correct levels dependent on volumes.
• Maintaining good stock rotation in line with guest levels.
• Manage stock wastage levels reducing loses and therefore cost to the business.
• Advise Group Catering Manager and General Manager of any significant variance to budgets as soon as it is known about.
• Prepare detailed budget information for discussion with the General Manager.
• Take responsibility for financial paperwork associated with the department.
• Take responsibility for control, monitoring and cleanliness across all catering facilities.
• Ensure all equipment is maintained in line with providers recommendations, regulations and policies.
• Enhance and maintain a healthy and safe working environment.
• Take account of environmental concerns in running the department considering, waste, impact of actions and wider environmental issues across the centre.
• Liaise with all other departments as required to ensure correct information flow for the catering department and across other areas of operation.
• Implement agreed action plans across all areas of the catering operation.

Skills and Qualifications:

• Level 3 food safety.
• City & Guilds 7061/2 or NVQ equivalent.
• Management qualification e.g. ILM l3 Award/ILM NVQ Level 3 Management.
• GCSE grade A-C English, Maths or Functional Skills L2 (or prepared to work towards).
• Experience in catering for large numbers.
• Identifies and seeks to understand customer requirements.
• Actively seeks customer feedback and uses it to improve the customer experience.
• Contributes positively to tasks, projects and meetings.
• Chooses the appropriate level and method of communication for the audience.
• Produces quality work within budget which consistently meets due dates and deadlines.
• Has the confidence to make decision within level of authority without referral to manager.
• Actively looks to improve the way of work, promotes a culture of continuous improvement.
• Recommends practical solutions which resolve the problem and remove or reduce the root causes.

AL878: Catering Manager

Location: Bawdsey, Suffolk

Salary: £38,270.93

Overview:

First Military Recruitment are currently seeking a Catering Manager on behalf of one of our clients.
Our client encourages applications from ex-military personnel however all candidates will be given due consideration.

Duties and Responsibilities:

• Overseeing correct procedures for storing, preparing, cooking and serving food including labelling, temperature checks and allergy management.
• Keeping high standards of cleanliness and hygiene in all kitchen and dining areas.
• Carry out regular daily, weekly and monthly audits in line with the current requirements.
• Adhering to all regulatory issues in respect of health, hygiene and safety including HACCP.
• Monitor and update catering risk assessments as required.
• Prepare for and conduct internal and external audits/inspections by managers, NSF and environmental health.
• Ensure cleaning schedules are produced and followed by all catering staff.
• Ensure all food allergen policies and procedures are followed by all catering staff.
• Ensure every meal is appetising, well stocked and well presented to a high standard.
• Ensure that all those with specific dietary and allergy requirements have the same standard as of meal and service.
• Oversee all aspects of dining from preparation to service and clean down.
• Ensure recipes are followed using the correct ingredients.
• Address all issues with quality and quantity of food.
• Presentation of the dining room including drinks stations, salad bars and general layout should be maintained at every meal and throughout each meal service.
• Make sure the correct notices are displayed in line with the company standards.
• Work across departments to ensure optimum programming for guest meal times.
• Use feedback to continuously improve all aspects of the catering operation improving overall scores on the different feedback reports anticipating future needs.
• Deal with any special requests in a timely and fair-minded way.
• Use the monitoring, review and file system to be fully compliant across all staff in the catering department.
• Programme all staff work in line with hours contracted, customer requirements and needs of the business.
• Delegate tasks effectively across the department to ensure all requirements are met.
• Maintain correct staffing levels for volumes of business throughout the year.
• Take ownership for training and development of the catering team ensuring new skills and knowledge is applied to improve the catering operation.
• Set clear and achievable objectives for the department and individuals.
• Actively seek to develop a strong team ethos by motivating and inspiring through exemplary leadership within the department.
• Hold departmental formal meetings.
• Encourage and organise team building exercises and other activities.
• Ensures excellent customer service is acknowledged and investigates and acts on service failings.
• Closely control all stock ordering to maintain the correct levels dependent on volumes.
• Maintaining good stock rotation in line with guest levels.
• Manage stock wastage levels reducing loses and therefore cost to the business.
• Advise Group Catering Manager and General Manager of any significant variance to budgets as soon as it is known about.
• Prepare detailed budget information for discussion with the General Manager.
• Take responsibility for financial paperwork associated with the department.
• Take responsibility for control, monitoring and cleanliness across all catering facilities.
• Ensure all equipment is maintained in line with providers recommendations, regulations and policies.
• Enhance and maintain a healthy and safe working environment.
• Take account of environmental concerns in running the department considering, waste, impact of actions and wider environmental issues across the centre.
• Liaise with all other departments as required to ensure correct information flow for the catering department and across other areas of operation.
• Implement agreed action plans across all areas of the catering operation.
• Seek to improve knowledge, skills and experience in catering and general management including attending training when required and apply learning to centre operations.
• Regularly review own targets/objectives.
• Contribute at a senior level to the day to day running of a residential activity centre.
• Conduct on call duties, such as Duty Manager or Emergency Support Manager cover (inclusive of overnight support) on a rota basis.
• Assist in other departments as required.
• Assist at other centres as required.

Skills and Qualifications:

• Level 3 food safety.
• City & Guilds 7061/2 or NVQ equivalent.
• Management qualification e.g. ILM l3 Award/ILM NVQ Level 3 Management.
• GCSE grade A-C English, Maths or Functional Skills L2 (or prepared to work towards).
• Experience in catering for large numbers.
• Identifies and seeks to understand customer requirements.
• Actively seeks customer feedback and uses it to improve the customer experience.
• Contributes positively to tasks, projects and meetings.
• Chooses the appropriate level and method of communication for the audience.
• Produces quality work within budget which consistently meets due dates and deadlines.
• Has the confidence to make decision within level of authority without referral to manager.
• Actively looks to improve the way of work, promotes a culture of continuous improvement.
• Recommends practical solutions which resolve the problem and remove or reduce the root causes.
• Demonstrates an appropriate degree of knowledge of company and industry.
• Identifies individual and team motivators, provides motivation and encouragement to others.

Catering Manager – Bristol BS7 8SU

£15.90 per hour

Permanent – Full Time – 40 hours per week.

·40hrs a week between the hours of 07:30 – 18:30. (4 x 10hr Shifts)

·Alternative Weekends off.

·No late evenings, no split shifts.

·Working for a Charity with strong values.

·Rated OUSTANDING by the CQC!

·Rated an amazing 9.7/10 by carehome!

This is an outstanding place to work

You will be working for a charitable organisation who put the needs of the 70 residents and its staff first, this home is rated at OUTSTANDING by the CQC, whose person-centred approach to care relies on the dedication and passion of our employees, who we expect to go the extra mile to improve the home experience and generate a relaxed and informal community within our homes.

Job description 

·Working in an Elderly residential nursing care home, you will be responsible for delivering a high quality catering service, planning menus for 70 elderly residents, which are varied and interesting to meet individual tastes and dietary requirements.

·You will manage our dedicated catering team, ensuring the highest standards of nutrition, hygiene and safety. 

·Be responsible for managing the efficiency, hygiene and safety in the catering area.

·To maintain the correct HACCP principals in all catering areas and ensure all legislative standards are met.

Person Specification

·An experienced caterer is required, with good planning, budget and stock control abilities.

·Excellent people skills are required to maintain positive relationships with residents and members of staff.

Catering Manager required to support an established Charity. This position is paying an annual salary of 38,628 working 43 hours a week, Monday - Friday, with one weekend worked every 5 weeks.

This is a fantastic opportunity for a passionate and creative Hospitality Manager to join a charity focused on helping others. Working as part of the Senior Management team, this individual will work as a Duty Manager one weekend in 5, allowing them to immerse themselves in their understanding of the organisation in all areas.

Duties:

• Manage a team of 3 chefs and 6 general assistants
• Lead the catering operations for 175 residents and the local community
• Menu and rota planning
• Financial budget management
• Implement and monitor stock rotation and food wastages
• Develop and deliver staff training plans covering food hygiene and allergen awareness
• Monitor the revenue from the caf and restaurant

Benefits:

• 38,628 per annum (35,628 salary plus 3000 London weighting)
• 20 days holiday
• Pension

Experience required:

• Minimum City and Guilds 706/1 and 706/2 or equivalent
• Level 2 Food and Hygiene Certificate
• Experience in managing and supervising a team catering for 50 - 100 people
• Excellent time management skills
• Ability to organise a busy and varied workload, remain calm under pressure, and proactive in approach to tasks
• PC literate with Microsoft Excel, Word and Outlook skills

Please bear in mind that you may not hear from us straight away. Due to the high level of applications, we receive every day, we can only respond to applicants whose skills and qualifications are suitable for this position. If you would like to be considered for similar and future positions, or for a complete listing of all our current vacancies, please visit our website.

AL879: Catering Manager

Location: Ashford, Kent

Salary: £39,327

Overview:

First Military Recruitment are currently seeking a Catering Manager on behalf of one of our clients.
Our client encourages applications from ex-military personnel however all candidates will be given due consideration.

Duties and Responsibilities:

• Overseeing correct procedures for storing, preparing, cooking and serving food including labelling, temperature checks and allergy management.
• Keeping high standards of cleanliness and hygiene in all kitchen and dining areas.
• Carry out regular daily, weekly and monthly audits in line with the current requirements.
• Adhering to all regulatory issues in respect of health, hygiene and safety including HACCP.
• Monitor and update catering risk assessments as required.
• Prepare for and conduct internal and external audits/inspections by managers, NSF and environmental health.
• Ensure cleaning schedules are produced and followed by all catering staff.
• Ensure all food allergen policies and procedures are followed by all catering staff.
• Ensure every meal is appetising, well stocked and well presented to a high standard.
• Ensure that all those with specific dietary and allergy requirements have the same standard as of meal and service.
• Oversee all aspects of dining from preparation to service and clean down.
• Ensure recipes are followed using the correct ingredients.
• Address all issues with quality and quantity of food.
• Presentation of the dining room including drinks stations, salad bars and general layout should be maintained at every meal and throughout each meal service.
• Make sure the correct notices are displayed in line with the company standards.
• Work across departments to ensure optimum programming for guest meal times.
• Use feedback to continuously improve all aspects of the catering operation improving overall scores on the different feedback reports anticipating future needs.
• Deal with any special requests in a timely and fair-minded way.
• Use the monitoring, review and file system to be fully compliant across all staff in the catering department.
• Programme all staff work in line with hours contracted, customer requirements and needs of the business.
• Delegate tasks effectively across the department to ensure all requirements are met.
• Maintain correct staffing levels for volumes of business throughout the year.
• Take ownership for training and development of the catering team ensuring new skills and knowledge is applied to improve the catering operation.
• Set clear and achievable objectives for the department and individuals.
• Actively seek to develop a strong team ethos by motivating and inspiring through exemplary leadership within the department.
• Hold departmental formal meetings.
• Encourage and organise team building exercises and other activities.
• Ensures excellent customer service is acknowledged and investigates and acts on service failings.
• Closely control all stock ordering to maintain the correct levels dependent on volumes.
• Maintaining good stock rotation in line with guest levels.
• Manage stock wastage levels reducing loses and therefore cost to the business.
• Advise Group Catering Manager and General Manager of any significant variance to budgets as soon as it is known about.
• Prepare detailed budget information for discussion with the General Manager.
• Take responsibility for financial paperwork associated with the department.
• Take responsibility for control, monitoring and cleanliness across all catering facilities.
• Ensure all equipment is maintained in line with providers recommendations, regulations and policies.
• Enhance and maintain a healthy and safe working environment.
• Take account of environmental concerns in running the department considering, waste, impact of actions and wider environmental issues across the centre.
• Liaise with all other departments as required to ensure correct information flow for the catering department and across other areas of operation.
• Implement agreed action plans across all areas of the catering operation.

Skills and Qualifications:

• Level 3 food safety.
• City & Guilds 7061/2 or NVQ equivalent.
• Management qualification e.g. ILM l3 Award/ILM NVQ Level 3 Management.
• GCSE grade A-C English, Maths or Functional Skills L2 (or prepared to work towards).
• Experience in catering for large numbers.
• Identifies and seeks to understand customer requirements.
• Actively seeks customer feedback and uses it to improve the customer experience.
• Contributes positively to tasks, projects and meetings.
• Chooses the appropriate level and method of communication for the audience.
• Produces quality work within budget which consistently meets due dates and deadlines.
• Has the confidence to make decision within level of authority without referral to manager.
• Actively looks to improve the way of work, promotes a culture of continuous improvement.
• Recommends practical solutions which resolve the problem and remove or reduce the root causes.

AL878: Catering Manager

Location: Bawdsey, Suffolk

Salary: £38,270.93

Overview:

First Military Recruitment are currently seeking a Catering Manager on behalf of one of our clients.
Our client encourages applications from ex-military personnel however all candidates will be given due consideration.

Duties and Responsibilities:

• Overseeing correct procedures for storing, preparing, cooking and serving food including labelling, temperature checks and allergy management.
• Keeping high standards of cleanliness and hygiene in all kitchen and dining areas.
• Carry out regular daily, weekly and monthly audits in line with the current requirements.
• Adhering to all regulatory issues in respect of health, hygiene and safety including HACCP.
• Monitor and update catering risk assessments as required.
• Prepare for and conduct internal and external audits/inspections by managers, NSF and environmental health.
• Ensure cleaning schedules are produced and followed by all catering staff.
• Ensure all food allergen policies and procedures are followed by all catering staff.
• Ensure every meal is appetising, well stocked and well presented to a high standard.
• Ensure that all those with specific dietary and allergy requirements have the same standard as of meal and service.
• Oversee all aspects of dining from preparation to service and clean down.
• Ensure recipes are followed using the correct ingredients.
• Address all issues with quality and quantity of food.
• Presentation of the dining room including drinks stations, salad bars and general layout should be maintained at every meal and throughout each meal service.
• Make sure the correct notices are displayed in line with the company standards.
• Work across departments to ensure optimum programming for guest meal times.
• Use feedback to continuously improve all aspects of the catering operation improving overall scores on the different feedback reports anticipating future needs.
• Deal with any special requests in a timely and fair-minded way.
• Use the monitoring, review and file system to be fully compliant across all staff in the catering department.
• Programme all staff work in line with hours contracted, customer requirements and needs of the business.
• Delegate tasks effectively across the department to ensure all requirements are met.
• Maintain correct staffing levels for volumes of business throughout the year.
• Take ownership for training and development of the catering team ensuring new skills and knowledge is applied to improve the catering operation.
• Set clear and achievable objectives for the department and individuals.
• Actively seek to develop a strong team ethos by motivating and inspiring through exemplary leadership within the department.
• Hold departmental formal meetings.
• Encourage and organise team building exercises and other activities.
• Ensures excellent customer service is acknowledged and investigates and acts on service failings.
• Closely control all stock ordering to maintain the correct levels dependent on volumes.
• Maintaining good stock rotation in line with guest levels.
• Manage stock wastage levels reducing loses and therefore cost to the business.
• Advise Group Catering Manager and General Manager of any significant variance to budgets as soon as it is known about.
• Prepare detailed budget information for discussion with the General Manager.
• Take responsibility for financial paperwork associated with the department.
• Take responsibility for control, monitoring and cleanliness across all catering facilities.
• Ensure all equipment is maintained in line with providers recommendations, regulations and policies.
• Enhance and maintain a healthy and safe working environment.
• Take account of environmental concerns in running the department considering, waste, impact of actions and wider environmental issues across the centre.
• Liaise with all other departments as required to ensure correct information flow for the catering department and across other areas of operation.
• Implement agreed action plans across all areas of the catering operation.
• Seek to improve knowledge, skills and experience in catering and general management including attending training when required and apply learning to centre operations.
• Regularly review own targets/objectives.
• Contribute at a senior level to the day to day running of a residential activity centre.
• Conduct on call duties, such as Duty Manager or Emergency Support Manager cover (inclusive of overnight support) on a rota basis.
• Assist in other departments as required.
• Assist at other centres as required.

Skills and Qualifications:

• Level 3 food safety.
• City & Guilds 7061/2 or NVQ equivalent.
• Management qualification e.g. ILM l3 Award/ILM NVQ Level 3 Management.
• GCSE grade A-C English, Maths or Functional Skills L2 (or prepared to work towards).
• Experience in catering for large numbers.
• Identifies and seeks to understand customer requirements.
• Actively seeks customer feedback and uses it to improve the customer experience.
• Contributes positively to tasks, projects and meetings.
• Chooses the appropriate level and method of communication for the audience.
• Produces quality work within budget which consistently meets due dates and deadlines.
• Has the confidence to make decision within level of authority without referral to manager.
• Actively looks to improve the way of work, promotes a culture of continuous improvement.
• Recommends practical solutions which resolve the problem and remove or reduce the root causes.
• Demonstrates an appropriate degree of knowledge of company and industry.
• Identifies individual and team motivators, provides motivation and encouragement to others.