Catering Manager

Catering Manager

Contract: Government
Location: London, SW1A 2NN
Hours of work: 40 hours per week
Contract Type: Permanent

Our client, a leading provider of facilities services in the UK, is seeking a Catering Manager to lead and manage the food provision within the Net Zero department. The role oversees a staff restaurant alongside a hospitality business centre, with responsibility for both operational delivery and strategic development.

The hospitality offer caters for up to 300 covers and includes a mix of buffet-style food and sandwiches. The Catering Manager will ensure a strong focus on food quality, customer service and robust operational control, while maintaining a professional and compliant catering environment.

This is a hands-on management role requiring confidence in engaging with Senior Government Officials, alongside the ability to support kitchen operations when required. The post holder will take full responsibility for the performance, growth and profitability of the catering operation, managing both front-of-house and back-of-house functions.

Key Responsibilities

• Organise and control all aspects of the catering operation, including strategic planning for business growth and profitability.
• Manage, direct and support catering staff to ensure efficient and effective delivery of all services.
• Build, maintain and enhance effective working relationships with internal teams, the client and external stakeholders.
• Set, manage and review contract objectives and targets, producing and delivering a Business Plan for the operation.
• Plan, allocate and monitor work to ensure objectives are achieved by self and the wider team.
• Lead on recruitment, training, development and succession planning for key roles within the contract.
• Ensure full compliance with food safety, operational, HR and company policies and procedures.
• Create and maintain a healthy, safe and secure working environment in line with all Health & Safety legislation.

Person Specification

• Proven experience in hospitality food production and catering operations.
• Level 3 Food Safety qualification.
• Front-of-house and back-of-house experience, with the ability to cover kitchen operations when required.
• Ability to work unsupervised and lead catering operations confidently.
• Strong people management skills, with the ability to guide, motivate and engage a team.
• Clean, well-presented and professional at all times.
• Pleasant and engaging manner, with the confidence to interact with senior stakeholders.