Title:  General Manager - Multi Site

Job Description

This role is responsible for developing and executing strategy, advocating for your clients, encouraging dedication, driving engagement, and delivering positive financial results. Owns the operations of food service accounts by ensuring areas of responsibility meet objectives and client expectations.

Monday to Friday 7am to 3.30pm

Job Responsibilities

• Overseeing Catering Services: The Catering Manager is responsible for managing the catering service department, ensuring high-quality catering services. This involves leading and supporting a management team and ensuring excellent standards are applied to key services and processes. 
  Strategic Leadership: The role involves strategic leadership of catering services, ensuring positive customer outcomes through consistent and high-quality catering services. The manager must provide leadership throughout the Catering Services Department to meet service standards and best practices. 
  Continuous Improvement: The manager is responsible for continually reviewing catering services and working with stakeholders to redesign services to meet the needs of customers. This includes developing robust mechanisms for clear communication of service plans and ensuring staff are engaged in any review and development of services. 
  Day-to-Day Management: The manager leads on day-to-day management of catering services, including deliveries, production, and services operations. They manage the services to ensure the needs of all clients are met in a responsive manner. 
  Health and Safety Compliance: The manager ensures robust health and safety procedures are implemented, reviewed, and reported regularly. They resolve daily operational issues and ensure work is recognized and expected standards are met. 
  Client Engagement: The manager must seek to understand the client’s business environment and drivers, developing and maintaining strong relationships and client satisfaction. 

Qualifications

Degree (or equivalent supervisory experience) in Food Service Management, Hospitality, Business Administration, or other related field, plus a minimum of 1-3 years proven experience.