Catering Senior Manager

OVERVIEW

Position

Catering Senior Manager

Job Code

Reports to

Director – Catering Services

Direct Reports

Catering Managers, Kitchen Staff, Nutritionists

Division

Catering Services

Department

Role Purpose

The Catering Senior Manager is responsible for overseeing all catering operations, ensuring that food provided is safe, nutritious, and meets the highest standards of quality and health.

KEY ACCOUNTABILITIES & ACTIVITIES

Key Responsibilities

• Leadership and Management:
  • Lead and manage the catering team, providing guidance, support, and professional development.
  • Foster a culture of excellence, innovation, and continuous improvement.
• Strategic Planning:
  • Develop and implement catering strategies and menus to ensure high-quality food service.
  • Align departmental goals with the organization's vision and mission.
• Operational Oversight:
  • Ensure all catering operations comply with industry standards and organizational policies.
  • Monitor and evaluate the effectiveness of services, implementing improvements as necessary.
• Quality Assurance:
  • Oversee audits and inspections to maintain high standards of food quality and safety.
  • Conduct regular reviews and updates of catering protocols and procedures.
• Budget and Resource Management:
  • Manage the catering budget, ensuring efficient use of resources.
  • Oversee procurement and supply chain activities related to catering services.
• Stakeholder Engagement:
  • Collaborate with internal and external stakeholders to enhance service delivery and achieve common goals.
  • Represent the department in meetings, presentations, and negotiations.
• Risk Management:
  • Identify potential risks and develop mitigation strategies.
  • Ensure compliance with health, safety, and environmental regulations.
• Reporting and Documentation:
  • Prepare regular reports on catering performance, projects, and initiatives.
  • Maintain accurate and up-to-date records and documentation.

KEY RESULT AREAS (KRA’s)

• Effective Catering Management
• Compliance and Safety
• Budget Management
• Stakeholder Satisfaction
• Continuous Improvement

BACKGROUND, SKILLS & QUALIFICATIONS

Knowledge, Skills and Experience

• Experience: Minimum of 12 years in catering management, with 5 years in senior management.
• Skills and Competencies: Leadership, communication, catering management, food safety.

Qualifications

• Education: Bachelor’s degree in Culinary Arts, Food Science, or a related field; Master’s .
• Certifications: Relevant professional certifications (e.g., HACCP, FSSC 22000) are desirable.

MAIN CONTACTS

Internal

External

• Director – Catering Services
• Senior Management Team
• Department Heads

• Industry Associations
• Third-Party Service Providers
• Regulatory Authorities