Job Summary
The Catering Manager is responsible for the overall planning, delivery, and continuous improvement of catering operations, ensuring safe, high-quality food service that meets client expectations, contractual requirements, and applicable legislation. The role leads catering teams, manages menus and production planning, controls budgets and resources, ensures compliance with Food Safety Management Systems and HACCP principles, and maintains strong reporting and stakeholder communication to achieve consistent operational performance.
Key Responsibilities / Duties
· Manage day-to-day catering operations to ensure consistent, safe, and timely food service delivery across all meals and service points.
· Lead and supervise catering staff (kitchen and service teams), ensuring appropriate staffing, scheduling, performance monitoring, and discipline where required.
· Plan, approve, and maintain menus that meet nutritional balance, client requirements, cultural considerations, and contractual standards.
· Ensure implementation and maintenance of Food Safety Management Systems and HACCP controls, including monitoring, corrective actions, and documentation.
· Handle client feedback and complaints professionally; investigate issues, implement corrective actions, and track improvement outcomes.
Qualifications
Education:
Bachelor's degree in Project Management, Business Administration, Operations Management, Hospitality/Food Services, or a related field (or equivalent professional experience).
Professional Experience:
·Demonstrated ability to independently manage complex projects with full accountability for planning, budgeting, reporting, risk, and stakeholder management.
·Proven leadership experience supervising teams, delegating tasks, and driving delivery through structured project governance.
·Strong background in operational/industry environments (e.g., catering/food services, facilities/industrial services, logistics, or service delivery projects) with solid industry and business understanding.
Food Safety/ISO/Compliance:
· Working knowledge of Food Safety Management Systems and documentation practices.
· Working knowledge of HACCP principles and implementation support.
· Knowledge of ISO standards and their practical application within projects.
· Ability to manage projects using ISO-aligned project methodologies and documentation discipline.