Assistant Manager

**Key Responsibilities:**

• Assist the Catering Manager in recruiting, selecting, and managing staff to meet site, client, and company needs; assess performance, identify training requirements, and conduct development reviews with active management plans in place
• Ensure all employees receive mandatory and compliance training aligned with company standards; develop annual training plans and conduct regular team briefings to communicate targets, standards, and company/client information
• Maintain food, health, and safety standards across all operations; conduct risk assessments, record and report accidents, and ensure all employees adhere to company policies and procedures at all times
• Deliver excellent customer service by being visible during meal periods, monitoring feedback, and consistently exceeding food service and value expectations; maintain innovative presentation and service standards
• Maintain effective client relationships by understanding their needs and ensuring all agreed service objectives are met; attend catering committee meetings as required and present financial information to clients as directed
• Ensure equipment is well maintained and in good working order; make recommendations for renewal and replacement; establish and maintain location cleaning schedules
• Lead by example, motivating the team to take pride in their work; ensure company procedures are understood and practised; act as a positive ambassador for the business and treat others with respect
• Attend all required training, meetings, and health and safety courses; take responsibility for own development and demonstrate commitment to company values in all aspects of the role

**The successful candidate will ideally have:**

• Previous experience as a Supervisor, Assistant Manager, Chef Supervisor or Catering Manager
• Strong food and catering knowledge with a genuine interest in delivering quality food
• Excellent customer service and communication skills
• Good financial and commercial awareness, including understanding of food costs, labour, stock and waste
• Good knowledge of food safety, allergens and health & safety
• Strong organisational skills, attention to detail, and the ability to lead and motivate a team with a proactive, hands-on approach