Catering & Hospitality Manager

Job Summary:

Hulme Grammar School is seeking a highly motivated and experienced Catering & Hospitality Manager, responsible for all aspects of catering and hospitality at the school.

The post holder will plan and execute a high standard of operational excellence for all hospitality, ensuring a coordinated and coherent approach to the management of food, meetings and events at the school.

The role involves managing the catering team, ensuring delivery of high-quality, cost effective and innovative food provision, while ensuring compliance with health and safety standards, and promoting healthy eating habits within the school community.

This post is term-time + 20 days

Key Responsibilities:

1. General:

 Manage and control all aspects of the school’s food offering.

 Plan, organise, and deliver all catering and hospitality requirements, working in

conjunction with various members of the team to maximise operational excellence,

experience and profitability.

 Continuous improvement of the catering service throughout the school.

2. Menu Planning and Food Preparation:

 Develop balanced and nutritious menus that meet the dietary needs of students and

staff, which comply with nutritional standards.

 Ensure the preparation and presentation of meals are of high quality and appealing

to students and staff.

 Cater to special dietary requirements, including allergies and religious or cultural

dietary needs.

3. Kitchen Management:

 Oversee the daily operations of the school kitchen, including food preparation,

cooking, and cleaning.

 Manage inventory, order supplies, and ensure proper storage of food items.

 Maintain kitchen equipment and arrange for repairs or replacements as needed.

4. Health and Safety Compliance:

 Ensure compliance with all health, safety, and hygiene regulations in the kitchen and

dining areas.

 Conduct regular health and safety checks and risk assessments.

 Train staff on food safety practices and maintain accurate records of training and

compliance.

5. Staff Management:

 Recruit, train, and supervise the catering staff, ensuring efficient and effective team

performance.

 Develop staff schedules and manage staffing levels to meet the needs of the school.

 Conduct regular team meetings and provide ongoing support and professional

development opportunities for staff.

6. Budget Management:

 Manage the catering budget, including monitoring expenses and gross margins,

ensuring cost-effective purchasing.

 Prepare financial reports and work with the school’s DFO to set and manage catering

budgets.

 Implement cost-saving measures without compromising on the quality of food and

service.

7. Customer Service:

 Foster positive relationships with students and staff, to promote the catering and

hospitality service.

 Address and resolve any complaints or concerns regarding the catering service

promptly and professionally.

 Encourage student feedback and involvement in menu planning to enhance

satisfaction.

8. Promotion of Healthy Eating:

 Develop initiatives and programs to promote healthy eating habits among students.

 Collaborate with school staff to integrate healthy eating education into the

curriculum.

 Organise events and activities that encourage students to try new, healthy foods.

Qualifications and Experience:

 Proven experience as a Catering Manager or in a similar role, preferably in a school or

educational setting.

 Relevant qualifications in catering, hospitality, or food service management (preferably

professional level 3 qualification).

 Strong knowledge of food safety and hygiene regulations.

 Excellent cooking skills and experience in menu planning.

 Strong leadership and team management abilities.

 Budget management and financial reporting experience.

 Excellent communication and interpersonal skills.

 Ability to work in a fast-paced environment and handle multiple tasks.

Skills and Competencies:

 Organisational and time management skills.

 Attention to detail and commitment to quality.

 Problem-solving and decision-making abilities.

 Customer-focused with a positive and approachable demeanour.

 Ability to motivate and develop a team.

Working Conditions:

 The role is based in the school kitchen and dining areas.

 May require early morning starts and occasional evening or weekend work for special

events.

 Physical activity, including standing for long periods, lifting, and carrying supplies.