Group Catering Manager

Days of Working: Monday to Friday

Job Purpose

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 in line 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 manages 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, Allergey awareness plus mandatory training courses
• Lead audits, inspections, and corrective action plan each half term across theTrust

Sustainability & Ethical Sourcing:

• Lead initiatives to reduce food waste and support sustainable sourcing
• Support the Trust environmental and social responsibility goals and support projects
• Continuation 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 committees each trading period, termly and yearly events