Salary for catering manager

Average salary

2300 £

Basic salary	1500 £
Maximum Wage	3200 £

1500 £
Lowest

2350 £
Average

3200 £
Highest

catering manager - How much money do you make working at this position?

The average salary for the catering manager position is 2300 £

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24-7 STAFFING	30000 £
ASPIRE MEDIA GROUP Based on 12 job offers	10003 £
SUSHI 'N' STICKS	5833 £
MMP CONSULTANCY Based on 2 job offers	5120 £
PEMBROKE COLLEGE SETTLEMENT	4583 £
CH & CO CATERING	4583 £
VENN GROUP Based on 2 job offers	4480 £
HUMRES TECHNICAL RECRUITMENT	4166 £
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DINE CONTRACT CATERING Based on 8 job offers	3750 £

Salary in companies

24-7 STAFFING	30000 £	1500 £ 30000 £
ASPIRE MEDIA GROUP	10003 £	1500 £ 30000 £
SUSHI 'N' STICKS	5833 £	1500 £ 30000 £
MMP CONSULTANCY	5120 £	1500 £ 30000 £
PEMBROKE COLLEGE SETTLEMENT	4583 £	1500 £ 30000 £
CH & CO CATERING	4583 £	1500 £ 30000 £
VENN GROUP	4480 £	1500 £ 30000 £
HUMRES TECHNICAL RECRUITMENT	4166 £	1500 £ 30000 £
GRAYSONS	4166 £	1500 £ 30000 £
DINE CONTRACT CATERING	3750 £	1500 £ 30000 £

Comment on the job position of catering manager

Benefits

company car

Requirements

degree level of education or equivalent work experience & Evidence of on-going personal and professional development
HNC in Hotel Catering and Institutional Management or similar
detailed Health and Safety knowledge for the operation of a facilities service
if you are interested in this role, please do not hesitate to apply
we frequently recruit for vacancies, so even if this role is not for you, but you would like to be kept in touch with regarding other roles, please feel free to get in touch and register with us
if you have not had a response within 10 working days following your application for this role, it is possible you have not been successful. We are unfortunately not able to respond or provide feedback on every application
professional qualification in Hospitality Management, Culinary Management, or Food Science and Technology
experience working in a similar environment or traditional College setting
advanced Food Hygiene Certificate [Level 4]
experience in a multi-faceted catering service
comprehensive knowledge and application of Health and Safety regulations in the catering industry
proficiency in food safety management
excellent interpersonal and communication skills
strong financial management skills, including budgeting and procurement
experience in staff management
level 4 Food Hygiene
catering Qualification
driving Licence
if you meet the above-mentioned criteria, please contact Shane Ennis or Dan Fowler at Venn Group or apply below
venn Group is an equal opportunities employment business and employment agency and welcomes applications from all candidates

Responsibility

lead the day-to-day operations of our catering business, ensuring exceptional service delivery and customer satisfaction
work closely with the Head of Catering and Duty Managers to prep stadium kiosks for match day service
your unwavering commitment to excellence and exceptional customer service will drive the success of our business
your main focus will be ensuring top-notch service in the club kiosks and public bars curing match days and events
you will have a high level of drive for success and be required to ensure key targets are met
supervise and manager a team of talented colleagues, inspiring them to achieve outstanding results and meet key targets
monitor and manage staffing levels for each function, optimising efficiency and maintaining cost-effectiveness
monitor and manage staffing levels for each function or match, optimising efficiency and maintaining cost-effectiveness
to be competent to work in all FOH areas of the catering business
additionally, upon successfully completing three months in this position, you will be rewarded with a fantastic £1,000 bonus
showcase your versatility by working in various front-of-house areas, supporting the team wherever needed to ensure efficiency and productivity
ensure all catering areas are well-stocked before matches and events to maximise sales
proactively plan and prepare for upcoming events, minimising setup costs and maximising customer satisfaction
minimise stock wastage through effective ordering and allocation
to action MEP for the next event in the allocated working area, so that staff set up costs remain minimal
gather valuable feedback from customers after each function and collaborate with relevant departments to drive continuous improvement in our catering business
job Reference: CUFC/Catering Duty M
monitor inventory levels and place orders as needed
provide exceptional customer service and address any client concerns or issues promptly
to assist in the leadership and management of the patient and retail catering arrangements across the Trust

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