Catering, Cleaning & Recycling Manager in Glasgow

The Catering, Recycling & Cleaning Manager will oversee the planning, procurement, and delivery of catering, cleaning, waste management and recycling services across all competition venues. The role ensures compliance with sustainability objectives, operational standards and service levels expected at a major international sporting event.

Start date: 1st June.

Working Arrangements

The role will initially be based at the Organising Company’s Glasgow city centre office, with visits to competition venues as required to support the effective delivery of responsibilities. As the Games approach, the role will transition to being primarily based at your assigned competition venue. The position is initially contracted for 37.5 hours per week (with a 30‑minute lunch break), with office attendance aligned to the Organising Company’s working pattern. During the Games‑time operational period, shift patterns will apply and may include evenings and weekends.

Key Responsibilities

• Planning and delivery of catering, cleaning, waste management and recycling services to international event standards.
• Develop venue catering plans for athletes, workforce, VIPs and spectators, ensuring service is safe, inclusive and aligned to nutritional and cultural needs.
• Manage catering logistics, including kitchen/server fit‑outs, food storage, cold chain management and stock distribution across venues.
• Operate within sustainability‑led catering practices.
• Deliver venue cleaning plans (Back of House and Front of House), ensuring hygiene standards meet international expectations.
• Oversee the implemented waste and recycling management plans, including bin placement (“bin dot plans”), maximising recycling and minimising landfill, with provision for clinical and medical waste.
• Manage supplier relationships, ensuring food safety, service levels, sustainability and compliance with health and environmental regulations.
• Lead operational teams during Games‑time, ensuring rapid resolution of catering, cleaning and recycling issues, high standards of hygiene and positive participant and spectator experiences.
• Support post‑Games decommissioning, catering close‑down, waste recovery and sustainability reporting.

Skills, Knowledge and Expertise Experience

• Significant experience managing catering operations for large‑scale, multi‑venue sporting or public events.
• Proven ability to source, contract and manage catering, cleaning and waste suppliers (including local and sustainable providers), balancing quality, sustainability and cost‑effectiveness.
• Demonstrable success implementing sustainable catering practices (e.g. reducing food waste, local sourcing, inclusive menu design, dietary compliance).
• Strong track record in food safety compliance, cold chain management and allergen control.
• Experience leading catering and recycling/cleaning teams during live events, ensuring service excellence under pressure.
• Familiarity with collaborating across venue management, logistics, sustainability and health & safety teams.

Competencies

• Strong catering planning and operational management skills, including menu planning, food distribution and supplier oversight.
• Knowledge of nutrition, food safety, allergen management and HACCP processes.
• A strong understanding of environmental health guidelines.
• Experience of licensing for large‑scale events.
• Skilled in supplier negotiation, contract management and holding partners accountable for catering service levels.
• Ability to integrate catering operations with cleaning, waste and recycling functions for seamless venue delivery.
• Excellent written and verbal communication skills for stakeholder briefings and reporting.
• High level of financial acumen to manage catering budgets and control costs.

Behaviours

• Passionate about delivering high‑quality catering experiences that support athlete performance, workforce wellbeing and visitor satisfaction.
• Champions sustainability in catering by reducing food waste, supporting local suppliers and promoting responsible food service.
• Strong attention to detail in ensuring food safety, compliance and consistency of service.
• Calm, resilient and solutions‑focused when managing service peaks or resolving operational challenges.
• Inclusive and culturally sensitive, ensuring catering provision reflects the diversity of Games participants and visitors.
• Proactive in driving innovation, from menu design to sustainable packaging solutions.