Peter Symonds is a vibrant sixth form college in Winchester which has been rated by Ofsted as outstanding in every respect. We have a large team of committed and talented staff who are at the heart of the success of the College and we are currently recruiting for an enthusiastic and dedicated Catering Manager to join us to oversee the day-to-day operations of our kitchen, events, and catering team.
As the Catering Manager, you will play a key role in delivering top-quality food and exceptional customer service to students and staff and other visitors to the College, all while leading a motivated team and managing the financial performance of the department.
The ideal candidate will be passionate about providing an outstanding service and will have proven experience in catering management or a similar leadership role and strong financial management skills, particularly in budgeting and cost control. Equally important is the ability to motivate, train, and develop a diverse team, alongside a commitment to health, safety, and food hygiene standards.
If you want to work in a supportive and dynamic environment that fosters respect, equality, and diversity, leading a dedicated team providing an excellent quality of catering services that support our thriving College, we would love to hear from you.
Our staff are at the heart of what we do at the College, we are proudly anti-racist and our motto is Counting in ones which applies to staff as well as the students. We offer special leave for various special occasions, support from the Hub, staff-run groups, staff choir, Monday night football, regular staff forums, an inclusive, supportive and kind culture, no expectations to answer emails out of hours (with an automated message to alert the sender), lunch provided at all lunchtime meetings, 5 days of Christmas treats, end of term meals and activities and bike and computer loans to name but a few of our initiatives.
Reports to:Director of Finance
Responsible for:Catering Team
Job Purpose:
The Catering Manager is responsible for overseeing all catering operations, including; main kitchen production, College Shop, College Café, College Coffee Shop, boarding services, Vending and Hospitality services.
The role requires strong leadership, a passion for food and service excellence, and a commercial mindset to ensure efficient operations, staff development, and continuous improvement.
The Catering Manager will be accountable for the departments financial performance, implementing cost-effective strategies, ensuring high standards of service and food sourcing and quality, and maintaining a safe, hygienic, and sustainable catering environment.
Key Responsibilities:
General Operations
* Oversee all day-to-day catering operations, ensuring food quality and presentation meet the highest standards.Responsible for the delivery of a seven day boarding catering operation
* Ensure efficient use of resources (staffing, consumables, etc.) to achieve cost-effectiveness.
* Develop, enforce, and implement policies, procedures, and electronic systems to streamline catering operations in line with College and UK legislation.
* Manage the Catering department's income and expenditure, including producing an annual & monthly budget reports and monitoring financial performance.
* Implement financial controls, including menu development, purchasing, portion control, and waste management to meet agreed food cost targets.
* Purchasing Responsibility for all catering purchases including food, drink, non-food, catering equipment, IT systems, Epos Till systems, service contracts and delivery routes & Times.
Food and Beverage Service
* Ensure that food and beverage preparations, cooking, and presentation meet high standards.
* Utilise fresh foods and culinary skills to enhance the service.
* Ensure suppliers are checked for quality and due diligence to conform with all UK current legislation.
Customer Relations
* Lead by example to ensure the catering team delivers friendly, professional, and high-quality customer service.
* Build and maintain excellent working relationships with internal and external clients, including the Deputy Catering Manager, Head of Boarding, Estates Manager and other Department Heads.
* Stay updated on industry trends and ensure the team has the skills to meet client expectations.
Staff Management and Training
* Supervise the catering team across all events, including client liaison, planning, resource allocation, ordering, allergy awareness and annual training and event evaluation.
* Recruit skilled and motivated staff and conduct inductions in line with College policies.
* Maintain staff motivation and morale, identifying and addressing training needs.
* Conduct regular performance appraisals and encourage staff development.
* Handle grievance and disciplinary matters in accordance with College policy.
* Promote equal opportunities within the team.
Hygiene & Unit Appearance
* Ensure all areas under your responsibility maintain high standards of hygiene, tidiness, and presentation, including equipment and facilities.
* Ensure hygienic food production and staff training in food safety.
Health & Safety
* Foster a culture of health and safety within the catering department.
* Adhere to health and safety requirements, food hygiene, and statutory regulations.
* Carry out regular risk assessments and address safety concerns promptly.
* Report accidents and maintain accurate records.
* Hold regular staff health & safety meetings.
* Respond positively to health and safety audits and take corrective action when needed.
Administration
* Handle administrative tasks within the catering department, ensuring timely and accurate documentation.
* Monitor sales and costs to ensure the department stays within budget.
* Ensures online ordering and telephone ordering conform to agreed purchasing policy and cost planning.
* Maintain / Update Epos retail systems
* Maintain / Update Loyalty card system
Environment and Sustainability
* Promote sustainability by ensuring catering operations are cost-effective, high-quality, and environmentally responsible.
* Comply with environmental legislation and implement initiatives to reduce the departments environmental impact.
Other Duties
* Perform additional duties as reasonably requested by the College.
* Be flexible in responding to emergency or relief duties as necessary.
Expected Standards of Performance:
* Ensure the catering provision is welcoming and inclusive for all members of the College community and celebrate the cultural diversity of the students and staff.
* Work closely with Student Services to ensure that students in receipt of free College meals are appropriately provided for.
* Openness to working collaboratively with diverse students and boarders.
* Maintain an innovative and customer-focused approach to food and services.
* Ensure the team meets performance standards, and customer satisfaction is consistently high.
* Maintain a clean, hygienic, and safe work environment in line with College guidelines and legal requirements.
* Foster open and effective communication within the team and with other departments.
* Promote a culture of equality, diversity and inclusivity within the catering team and in customer service.
* Encourage and support continuous improvement and personal development within the team.
Qualifications & Skills:
* Proven experience in catering and food service management, ideally in a leadership role.
* Strong financial management skills with the ability to formulate and meet budget targets.
* Excellent leadership, communication, and interpersonal skills.
* Proficient in Microsoft Office and other IT tools for administration and reporting.
* In-depth knowledge of health and safety regulations and food hygiene standards.
* Experience in developing and implementing sustainable and environmentally friendly practices in catering.
* Ability to manage a diverse team and foster a positive work culture.
This role demands a dedicated individual with a focus on quality, customer satisfaction, and continuous improvement. A flexible attitude towards working hours is essential, as is a commitment to promoting a positive and efficient catering operation. It is expected that you would undertake any other reasonable additional duties as directed by the Principal or line manager.
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