General Manager (Catering)

Manchester (Trafford Park)

Monday - Friday 6am - 4pm (no weekends or evenings required + 2 week Christmas closure)

Our Client is an award-winning corporate hospitality company providing cold, ready to eat food for meetings, training and corporate events.

As General Manager, you have overall responsibility for ensuring the products that our company deliver are made in a safe, timely and cost-effective manner.

Key Responsibilities

• Leading and managing a team of 14 production staff, cleaners, drivers and supervisors
• Establishing and maintaining KPIs, documenting process and performance reporting
• Managing production schedules, efficiency and labour scheduling
• Supplier relations
• Staff recruitment, management and training
• Supervising production of all required catering
• Planning and executing the production of stock recipes and ingredients
• Formulating seasonal new menus and improving existing ones to keep the company ahead of competition
• Recommending new products and working with the management team to transform food concepts into viable new products
• Initiating the hire of additional staff when needed and working alongside HR or agencies to recruit suitable candidates
• Managing work times, staff counts, temporary staff and shifts of existing employees to meet fluctuating demand
• Motivating employees towards maintaining high standards in their work and overcoming difficulties
• Assessing the training needs of staff based on their individual training plans and working with to retrain as needed
• Conducting scheduled and documented 1-2-1 s and evaluations with team members
• Ensuring all processes are compliant with our HACCP plan and that this plan is up to date
• Creating and maintaining cleaning schedules to ensure all areas of production are maintained to a 5-star standard
• Ensuring all routine paperwork and inspections are completed
• Managing damaged or deteriorated stock, and reducing waste
• Managing the ordering of equipment, stock and supplies as needed
• Ensuring stock, deliveries and wastage are all checked and recorded in line with company and food standards
• Negotiating with suppliers to reduce cost of goods sold or finding new suppliers when needed
• Making and implementing suggestions to reduce item costs or to increase gross margins
• Translating corporate aims into a strategy, with goals, budgets and timeline
• Developing and recording KPIs across the department
• Reporting on KPIs, output and other agreed metrics in monthly meetings
• Creating and updating process documentation for your department

This is a fantastic opportunity for an experienced General Manager or Development /Head Chef to join a leading catering business.

If you have the skills and experience that we are looking for, please apply directly to this advert with an up-to-date CV.

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