Catering Manager

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Apply for this job Catering Manager

Job Reference HO/SP/CM/0926/MD

Apply for this job Number of Positions: 1 Contract Type: Full Time Contract Details: Permanent Salary: £38,988.14 per annum Working Hours: 40 hours Location: Liverpool Closing Date: 31/10/2026 Job Category: Head Office Business Unit: Central Operations

Package

• £38,988.14 per annum
• Working 5 out of 7 days including weekends

Employee benefits: 

• Discounted onsite gym 
• Contributable company pension scheme
• 10% store discount at all our retail stores
• Death in Service Benefit
• Long service recognition scheme
• MyHB colleague benefits platform with access to:
  1. Discounts UK wide on retail, leisure, hospitality venues 
  2. Employee Assistance Programme with 24/7 confidential counselling and advice line 
  3. Completely confidential services to you.
  4. Low-cost voluntary insured health cash plans and cancer cover

Job Introduction

We are looking for an experienced Catering Manager to lead a busy catering operation, ensuring high standards of food quality, service, safety and customer experience.

We are looking for someone with a strong chef background who is confident working hands on in a busy kitchen environment. This is not purely an office-based management role; the successful candidate will be actively involved in the day to day kitchen operation, supporting food preparation, cooking, presentation and service while leading and developing the catering team.

The role combines practical culinary skills with strong management capabilities, including food safety and compliance, cost control, staffing, stock management, and service standards. You will manage resources effectively and work closely with colleagues, suppliers, and stakeholders to ensure the operation runs smoothly and efficiently.

You will also support menu planning and development, monitor costs and performance, and identify opportunities to improve food quality, service, efficiency and the overall customer experience.

Job Overview

• Lead, motivate and develop the catering team, setting clear standards and expectations.
• Take a hands-on approach to the daily kitchen operation, including food preparation, cooking, presentation and service.
• Use your culinary experience to maintain high standards of food quality, consistency and presentation.
• Manage the day-to-day catering operation, including staffing, attendance, workload and service delivery.
• Ensure compliance with food safety, health and safety, COSHH, Natasha’s Law and allergen requirements.
• Maintain accurate records for food temperatures, storage, deliveries, labelling and other food safety controls.
• Monitor labour costs, budgets, stock and resources to ensure they are managed effectively.
• Complete relevant administration, including sales controls, financial reporting and operational records.
• Support menu planning, recipe development and menu maintenance within the EPOS system.
• Work closely with colleagues, suppliers and contractors to resolve issues and improve the operation.
• Lead by example, supporting the team during busy service periods and ensuring excellent customer service.
• Support wide