Catering & Events Director — Guest Experience Leader in Inverness

Head of Catering & Events

Department: Catering & Events

Reporting To: Managing Director

Direct Reports: Head Chef, FOH Supervisors, Bar Staff, Kitchen Assistants, Seasonal Staff

Peer Relationships: Sales & Marketing Manager; Heads of Department

Contract Type: Full-Time, Permanent

ABOUT LOCH INSH

Loch Insh Outdoor Centre is an award-winning holiday destination in the Cairngorms National Park. Set in 15 acres of mature woodland on the shores of Loch Insh, the business encompasses a 20-room main lodge, 13 chalets, two apartments, an events venue, and The Boathouse Restaurant, alongside a thriving watersports and ski sports activity centre.

WHAT ARE YOU HERE TO DO?

As Head of Catering & Events, you are the face, voice, and operational backbone of all dining and events experience at The Boathouse Restaurant. You are responsible for everything the customer sees, hears, tastes and smells from the moment they arrive to the moment they leave — in a venue that is open 365 days of the year, adjusting its offering with the seasons.

You are tasked with designing menus, leading your team, and delivering excellent service and profitability across:

• A core offering of a breakfast and lunch café that transitions into evening table service, operating year-round but accommodating a midweek school group canteen service for breakfast and dinner for seven months of the year.
• Catering for groups, from family gatherings to corporate and academic retreats, where healthy and active lifestyles demand nutritious, filling menus to match.
• Statement events such as weddings, where your culinary background and operational experience combine to deliver a flawless guest experience.

The exceptional guest experience is built around the four pillars of the Loch Insh vision: Inspire, Nurture, Master, Sustain. Your role is pivotal in shaping a positive culture in the Catering and Events team that is legally compliant, commercially profitable, and consistently excellent.

You report directly to the Managing Director and attend Head of Department meetings as the senior Catering & Events representative. You line-manage the Head Chef directly; they carry day-to-day kitchen leadership and are accountable to you for food production, kitchen compliance, and food cost performance.

PERSON SPECIFICATION

Essential

• Proven track record as Head Chef or Senior Chef who has progressed into front-of-house or General Management responsibility OR Events & Guest Experience Management.
• Demonstrable experience delivering multiple service formats: café, à la carte, group catering, and large-scale events including weddings.
• Strong financial acumen: food cost management, GP accountability, Pay-to-Sales monitoring, and budget participation.
• Comprehensive allergen and nutritional knowledge, including group and school catering requirements.
• Thorough working knowledge of CookSafe, HACCP, COSHH, EHO requirements, and Licencing (Scotland) Act 2005.
• Proven ability to lead, develop, and performance-manage a mixed kitchen and FOH team.
• Comfortable communicating at all levels: kitchen team, floor staff, senior management, wedding clients, and group coordinators.
• Rigorous administrative discipline: compliance records, ordering, documentation, and reporting completed to deadline without prompting.
• Full driving license and access to own transport.

Desirable

• Experience in a destination leisure, outdoor activity, or rural hospitality setting.
• Hold or willing to obtain a Personal Licence under the Licencing (Scotland) Act 2005.
• Formal culinary qualification (HND, SVQ Level 3 or equivalent). Applied intelligence and proven track record are valued equally.
• Familiarity with EPOS systems, reservation platforms, and property management software.