Job Purpose

To lead and manage catering services across multiple healthcare sites, ensuring safe, high-quality, and cost-effective food provision for patients, staff, and visitors in compliance with nutritional standards, food safety regulations, and contractual obligations.

Key Responsibilities

Operational Management
o Oversee catering operations across designated healthcare sites.
o Ensure menus meet patient dietary needs and clinical requirements.
o Maintain compliance with HACCP, COSHH, and all food safety legislation.

Staff Leadership
o Recruit, train, and manage catering teams.
o Conduct performance reviews and ensure ongoing staff development.
o Manage rotas and staffing levels to meet service demands.

Financial Control
o Manage budgets and monitor expenditure.
o Control stock, ordering, and waste to achieve cost targets.
o Prepare financial and operational reports for senior management.

Quality & Compliance

o Conduct audits and implement continuous improvement initiatives.
o Ensure adherence to NHS or healthcare standards and governance.
o Respond to feedback and complaints promptly and professionally.

Stakeholder Engagement
o Liaise with clients, staff,, and senior managers.
o Represent catering services at internal and external meetings.

Qualifications & Experience

• Experience in Hospitality Management or related field (preferred).
• Food Safety Level 3 or equivalent certification.
• Proven experience managing multi-site catering operations, ideally in healthcare.
• Strong knowledge of food safety, nutrition, and special diets.

Skills & Competencies

• Leadership and team management.
• Financial and budgetary control.
• Excellent communication and interpersonal skills.
• Ability to work under pressure and prioritize effectively.
• Customer-focused approach with attention to detail.

Working Hours
Monday to Friday
£33,000 plus van or car allowance