Compliance & Administration: Ensure full compliance with food safety protocols (including COSHH and Natasha’s Law), maintain accurate records (food temperatures, storage, deliveries), and handle administrative tasks such as sales control sheets and financial reporting.
Resource & Cost Management: Oversee team resourcing, monitor attendance, manage wage costs, and ensure efficient use of resources to meet service delivery needs within budget.
Team Leadership & Development: Lead, coach, and support the catering team, providing performance briefings, ensuring excellent customer service, and maintaining professional standards.
Menu & Operational Excellence: Develop and update menus in the EPOS system, ensure food preparation and presentation meet required standards, and actively drive improvements in individual and team performance.
Collaboration & Communication: Work closely with unit management, senior leadership, and external contractors to ensure seamless coordination and high-quality service across all catering functions.