Plant Based Sustainable Catering Manager in Machynlleth

CAT is seeking a Plant Based Sustainable Catering Manager who will oversee day-to-day catering operations, lead a dynamic team, ensure exceptional customer service, and manage sustainable practices throughout our catering operations.

The ideal candidate will be as passionate about plant-based cuisine as they are about operational efficiency and environmental responsibility.

About CAT

The Centre for Alternative Technology (CAT) is an internationally renowned environmental charity, a world-leading eco centre, and one of the foremost providers of postgraduate environmental education in the UK, based near Machynlleth in Mid Wales.

CAT provides inspiration, education and training in solutions to the climate and biodiversity emergency.

Key activities include a visitor centre where groups can see solutions in action, residential short courses, vocational training and postgraduate degrees in a wide range of sustainability-related topics, with online courses and events offered alongside in-person learning.

At CAT, we are redefining catering by delivering innovative, delicious, and plant-based culinary experiences. Sustainability is at the heart of everything we do; from sourcing local, seasonal ingredients to eliminating single-use plastics. We serve clients who care about health, the planet, and exceptional food. We’re looking for a passionate and experienced Catering Manager who shares these values to lead our growing operations.

• Responsible to: Director of Estates and Visitor Services
• Responsible for: Catering Team
• Contract type: Permanent
• Hours: 37.5 hours (1.0 FTE) per week
• Working Days: Spread over 7 days on a rota basis, including evenings and early mornings. Split shifts may be required, dependent on business requirements
• Closing date for applications: 9am 10 October 2025
• Interviews to be held: week commencing 15 October 2025 (on site)
• Expected start date: As soon as possible

Salary and employee benefits:

CAT offers a generous annual leave allowance of 25 days p.a., plus bank holidays, plus additional allowance at Christmas (usually 3 days), plus 1 extra day for every year worked (up to 5 days).

CAT also offers an attractive package of employee benefits, including:

• a free cooked lunch and free hot drinks from the café whenever working from the CAT eco centre
• 40% discount on retail goods purchased from CAT
• Opportunities for CPD training, qualifications & professional memberships to be funded by CAT
• Opportunity to take 1 CAT short courses per year free-of-charge
• the opportunity to purchase additional holiday days
• a ‘Cycle to Work’ scheme
• generous maternity and paternity entitlement and Death In Service benefit
• 2 hours per month for general health & wellbeing & 2 hours per month for Welsh language tuition.

Overview of the Role

The Plant-Based Sustainable Catering Manager will oversee day-to-day catering operations, lead a dynamic team, ensure exceptional customer service, and manage sustainable practices throughout our catering operations. The ideal candidate will be as passionate about plant-based cuisine as they are about operational efficiency and environmental responsibility.

CAT’s catering team aims to provide a high quality service to its range of customers who include day visitors, school groups, students, course attendees, B&B guests, events and conference delegates. CAT’s restaurant is one of the leading vegetarian and sustainable food outlets in Wales, showcasing low-carbon, nutritious and tasty food. Current areas of operation include the main café and restaurant in the WISE building.

The Plant-Based Sustainable Catering Manager will be working alongside the Director of Estates and Visitor Services, to develop the operation of the kitchen and catering services, ensuring that they produce high quality products in an efficient and profitable way, whilst operating within CAT’s environmental and procurement policies.

The role combines a high level of chef duties, along with product development, financial and personnel management functions.

Main Responsibilities

Catering Management

• Collaborate with chefs and front of house staff to deliver exceptional menus and customer service.
• Customise plant-based menus and experiences to meet client needs.
• Ensure outstanding customer service.
• Manage catering budgets, cost controls, and supplier relationships.
• To continually review the development of quality and range of products to increase profitability and customer satisfaction through the provision of new menus, services and food lines, including locally produced, organic and fair-traded food.
• Oversee compliance with Food Safety/Hygiene legislation including record keeping and maintain 5* rating.
• To comply with CAT’s Health and Safety Policies.

Leadership and Staff Management:

• To develop the skills of the catering team through staff training and coaching, ensuring that all staff receive adequate induction and training in health and safety, food hygiene and the CAT catering offer.
• Recruit and train staff in plant-based food knowledge and sustainable practices.
• Manage the rota for the café, servery and bar operations.
• Lead and create a team environment, which promotes good employee morale and ensures a high level of commitment and pride in the organisation.
• Ensure effective communication with your team and other departments, by holding regular team briefing sessions and attending management meetings as required.
• To ensure CAT’s catering operation is consistent with and showcases CAT’s ethos and research, relating to food and meets our environmental and purchasing policy.
• Track sustainability metrics (e.g. food waste, carbon footprint reduction) and report on goals.
• To comply with CAT’s Human Resources policies and procedures.

Business & Financial Management:

• To work within agreed payroll, stock value levels and budgets and manage stock ordering and margins. Assist the Director of Estates and Visitor Services with budget setting and implementation.
• To work with the Finance Department to ensure departmental compliance with agreed ordering, banking and invoicing procedures and ensure catering team adhere to agreed cash handling and security procedures.
• To monitor key performance indicators as required and produce departmental performance reports as required.

General

• Liaise with the Estates team to ensure an excellent level of presentation related to the café and restaurant in the WISE building and to report defects using the appropriate systems.
• Attend management meetings as required.
• To act as a member of the CAT health and safety working group.
• Any other appropriate duties required by the Director of Estates and Visitor Services.

Requirements

• 3–5 years of experience in catering management, hospitality, or food service leadership.
• Proven knowledge and experience of plant-based cuisine and sustainable food systems.
• Strong leadership and organisational skills.
• Excellent communication and customer service skills.
• Ability to work flexible hours, including weekends and evenings.