Catering Manager

Managing the day-today operations and requirements of the location, including recruiting and selecting employees that meet the needs of the location and Baxterstorey
Assessing employee performance, recognising potential, and meeting their training needs as appropriate
Achieving financial targets agreed with the client within the budget and monitoring the work of the location team
holding regular team meetings to communicate targets, required standards, company, and client information
Collaborating with your Operations Manager to prepare budgets, maintain food costs, maximise commercial opportunities
to present to the client, as and when directed by your Operations Manager, accurate financial information
Developing and evolving client services at the location, regularly making adjustments and improving as needed
providing prompt and efficient customer service while consistently exceeding expectations
Monitoring customer feedback and producing an action plan based on the results
Ensuring all food is presented and served in line within BaxterStorey’s standards, using innovation in the method and style of presentation and food service and also answers the specific requirements of the catering environment
Recruiting appropriately skilled employees, assessing their performance, meeting their training needs including monitoring any poor performance and taking appropriate steps to rectify
Ensure that the location has an accurate and efficient financial control system in place and the Evolution software system is in full use.
Ensure that Head Office and your Operations Manager receive all the appropriate financial information promptly and accurately.
Meeting statutory and company requirements in Health and Safety, Food Safety, and environmental legislation and procedures.
To consistently look at ways of maximising income through effective purchasing from nominated suppliers and creative merchandising
Maintain budgetary records and ensure that all budgets are adhered to, unless exceptional circumstances persist
Monitor and order all necessary dry goods and equipment
Complete a stock take on a monthly basis and evaluate and calculate the cost of sales results
Ensure that the location meets statutory and company requirements in Health and Safety, Food Safety and environmental legislation and procedures
Conduct Food Safety and Health and Safety Risk Assessments and ensure that all standards and procedures with regard to Hygiene and Safety are established and maintained in line with the company manual
KNOWLEDGE
Microsoft office applications including SharePoint, Forms, OneDrive, Outlook etc.
Excellent organisational skills
Ability to plan ahead
An analytical approach to problem solving
Good negotiating skills
Ability to work on own initiative
Excellent communicator at all levels
Financially and commercially astute
Effective time management
SKILLS
Good standard of secondary education
Successful background in hospitality and/or catering (experience in a kitchen environment beneficial)
A good understanding of HACCP
Excellent Management experience
Ability to display a real passion for food and customer service
Excellent leadership and influencing skills
Excellent understanding of report writing and financial management
PERSONAL ATTRIBUTES
Willingness to learn and progress
Be honest and trustworthy
Team player
Respectful
Flexible and adaptable to change
Possess cultural awareness and sensitivity
Demonstrates sound work ethics
Ability to remain tactful, calm, and persuasive in controversial and/or confrontational situations

Employment type
Full-time

Work arrangement
No