Group Catering Manager

About The Company: OCS UK & Ireland is a leading facilities management company with 50,000+ colleagues and a turnover in excess of £2bn. We deliver innovative, award-winning services within facilities management, hard services, cleaning, security and catering. Our mission is to make people and places the best they can be for our colleagues, customers and the communities we serve. Our commitment to doing business the right way is rooted in our TRUE values - Trust, Respect, Unity, and Empowerment.

About The Role: Days of Working: Monday to Friday – 8am – 4.30pm but will vary due to the mobile/support/area role. Additional Information: Term Time working (43 weeks per year), supporting across multiple schools. The Group Catering Manager is responsible for the strategic leadership, operational delivery, and continuous development & improvement of catering services across all schools. The post holder will ensure the provision of nutritious, high‑quality, safe and cost‑effective meals that support the pupils’ health, learning outcomes and wellbeing, while also delivering excellent school staff and hospitality catering services aligned to the Trust’s values and financial targets.

Key Responsibilities

• Strategic Leadership & Service Development: Develop and implement a Trust‑wide catering strategy aligned to educational, wellbeing and financial priorities. Provide clear leadership and direction to catering teams across all schools. Drive consistency of the high standards, menus, systems, and service delivery inline with the SLA & KPIs set. Lead service transformation initiatives including centralisation, modernisation and digital solutions.
• Pupils, Nutrition & Education Support: Ensure compliance with School Food Standards and Trust nutrition requirements. Design menus that are nutritious, appealing, age‑appropriate and inclusive inline with the directives and management from the Nutrition team. Promote healthy eating initiatives supporting pupil engagement and uptake. Work collaboratively with school leaders, student council/parliament groups, and pastoral staff to meet special dietary needs.
• Operational & Performance Management: Oversee, manage and support day‑to‑day catering operations across the trust during each school operating year. Set and monitor KPIs for meal uptake, quality, efficiency, and school population satisfaction following the directive of Mark Argent. Implement consistent operating procedures and audit processes. Ensure continuity of service including contingency planning for absences and emergencies.
• Financial & Commercial Management: Hold budget responsibility for group catering operations with the directive from management including achievement of Sales and future growth. Control food costs, labour spend and overheads to meet agreed financial targets each operating budget year. Develop and present business cases for investment, equipment replacement, and service enhancements.
• People Management & Development: Line manage Catering Managers and senior catering staff across the Trust under the directive of management. Ensure appropriate staffing levels, rotas and skill mix are maintained and developed. Lead recruitment, training, performance management, and succession planning across the trust. Foster a culture of engagement, accountability, safeguarding awareness, and continuous improvement.
• Compliance, Health & Safety and Safeguarding: Ensure compliance with Food Safety legislation and HACCP procedures, Health & Safety at Work Act, Local Authority and Environmental Health requirements, Trust safeguarding and child protection policies. Ensure all catering team members are appropriately trained in safeguarding, food hygiene, allergy awareness plus mandatory training courses. Lead audits, inspections, and corrective action plan each half term across the Trust.
• Sustainability & Ethical Sourcing: Lead initiatives to reduce food waste and support sustainable sourcing. Support the Trust environmental and social responsibility goals and support projects. Continue with the partnership with the suppliers to promote seasonal, ethical and cost‑effective menu offerings and choices.
• Stakeholder & Contract Management: Act as the primary catering representative for the Trust. Manage relationships with internal stakeholders, suppliers, and external contractors. Present service performance reports to Trust leadership and governance committee each trading period, termly and yearly events.

We are an equal opportunities employer and rely on a diverse workforce with a broad range of knowledge, skills, and backgrounds to deliver our goals. We offer an inclusive and welcoming environment and actively encourage applications from all individuals regardless of race, gender, nationality, religion, sexual orientation, disability, or age.