Catering Manager

The Site Manager is responsible for overseeing the day-to-day on-site catering operations ensuring seamless collaboration between the front-of-house (FOH) and kitchen teams. This role acts as the main operational point of contact for the client. The Site Manager ensures that service delivery meets the highest standards of quality, safety, efficiency, and client satisfaction while maintaining responsibility over budgetary and administrative processes.

This role requires close collaboration with the Chef of the Central Production Unit (CPU), the Client Business Executive (CBE), and the regional management team to align on service expectations, culinary delivery, financial performance, and operational compliance.

Essential Functions:

• Team Leadership & Operational oversight
  • Lead, coordinate, and support both FOH and kitchen teams on-site, ensuring smooth daily operations (micro-kitchen, buffet, events).
  • Supervise FOH team members and ensure adequate staffing, onboarding, and training of all team members.
  • Ensure effective cross-functional communication between FOH and kitchen teams, as well as with external units (CPU, logistics, etc.).
  • Oversee the setup, stocking, and cleanliness of multiple micro-kitchen areas on different floors.
  • Ensure compliance with branding, merchandising, and presentation guidelines provided by the company and the client.
  • Oversee and ensure proper setup, monitoring, and replenishment of the buffet by the team, in line with service standards and visual presentation guidelines.
  • Supervise adherence to food freshness, hygiene protocols, and presentation standards, ensuring that the team consistently maintains quality and compliance throughout service.
• Customer Experience
  • Provide outstanding customer service and foster a welcoming, professional atmosphere.
  • Proactively engage with guests to ensure satisfaction and a high-quality service experience.
  • Collaborate closely with the Client Business Executive (CBE) to monitor and follow up on client feedback and service levels.
  • Respond to client requests and ensure resolution of issues.
  • Support the tracking and follow-up of on-site budgets related to operations.
  • Act as a key point of contact for day-to-day client interaction, embodying the company’s values and service standards.
  • Follow client-imposed standards while actively suggesting and implementing improvements to the catering offering to enhance the employee experience.
• Budget & Financial oversight
  • Manage and monitor weekly and monthly budgets for all on-site operations (labor, food, supplies, equipment).
  • Track and process supplier invoices, ensuring accuracy and timely submission via internal tools.
  • Ensure proper use of company systems to support the accounting team with accurate data for processing and payments.
  • Identify and report on cost-saving opportunities without compromising service quality.
• Supervision Responsibilities
  • Oversee daily stock levels and ensure timely ordering of supplies (food, beverages, disposables, equipment).
  • Manage supplier relationships in coordination with management and procurement teams.
  • Handle other administrative tasks such as following up on monthly themes, updating and supporting the completion of QA metrics and other internal reporting tools, and internal audits.
  • Actively participate in site, regional, and cross-functional team meetings, contributing insights and updates from the field.
  • Maintain clear documentation related to finance, HR, stock, safety.
• Health, Safety & Compliance
  • Ensure compliance with all food safety, hygiene, and company protocols.
  • Refer to the Regional Food Safety Manager, address concerns and share relevant information.
  • Ensure regular cleaning of coffee machines, utensils, service stations, and appliances.
  • Maintain clear documentation related to safety checks and incident reports if applicable.
• Support during service and/or events
  • Assist with the setup and breakdown of internal client events when needed, ensuring smooth logistics and an organized space.
• Mutual Respect and Communication
  • Foster a culture of mutual respect and effective communication within the team, even during intense and demanding service periods. Ensure respectful communication with each other and with the client, maintaining professionalism and striving to create a harmonious work environment.

Requirements

Skills and Qualities:

• Punctuality, strong organizational skills.
• Flexibility and adaptability in a dynamic working environment.
• Strong customer service skills with the ability to interact positively and professionally with customers.
• Ability to multitask and work efficiently in a fast-paced environment.
• Strong organizational skills and attention to detail.
• Good communication skills, both with customers and team members.

Food handling Certification:

For all food handling positions, candidates should hold (or be able to obtain) the relevant Food Safety & Hygiene certification according to the level of the role. The expected certification levels are:

• Level 2 Food Safety & Hygiene for food handlers and catering staff.
• Level 3 Food Safety & Hygiene for supervisors, team leaders, and Sous Chefs.
• Level 4 Food Safety Management (or equivalent) for Head Chefs, Kitchen Managers, and senior operational management.
• Allergen Awareness Training for all employees involved in food handling or food service.

Additional Requirements:

• Follow and apply the company's existing procedures and standards to ensure consistency across operations.
• Adhere to the schedule provided by the supervisor, ensuring to clock in and out as required at the company's designated timekeeping system.