Catering Unit Manager

You will be responsible for the day-to-day management and smooth operation of a catering and tuckshop facility within a school environment. The role oversees kitchen operations, food preparation, stock control, cost management, hygiene standards, and team performance to ensure high-quality food service delivery. Key responsibilities include managing unit income and expenditure to achieve a targeted 50% operational cost ratio, maintaining food safety and sanitation compliance, reducing waste, and ensuring an organised and efficient kitchen. The Unit Manager also serves as the main point of contact for students, parents, and school staff, addressing enquiries and resolving concerns promptly. Standard operating hours are Monday to Friday, between 07:00 and 16:00/17:00, depending on the unit. Flexibility is required to support early morning, evening, and weekend events (up to 2–3 weekends per month), and school holiday trading when necessary, with time off during school closure periods where possible. Key Responsibilities Staff Management & Leadership: Manage the performance, daily utilisation, workplace discipline, leave scheduling, and morale of kitchen team members. Stock & Inventory Control: Oversee stock levels, including freshly prepared items, ensuring the kitchen remains adequately stocked across varying school demand schedules. Financial Management: Monitor and manage weekly and monthly unit income and expenditure to consistently deliver a 50% operational cost outcome. Food Safety & Compliance: Implement and monitor comprehensive food safety practices, ensuring complete adherence to all relevant food service regulations and sanitation guidelines. Food Quality Assurance: Maintain consistent culinary standards and high food quality across all menu offerings. Facility & Hygiene Maintenance: Ensure a clean, sanitised, and organised kitchen environment, including routine cleaning of surfaces, food preparation equipment, and storage areas. Customer Relationship Management: Build positive relationships with the school community and effectively resolve customer complaints and queries. Waste Management: Implement control measures to minimise ingredient, prepared food, and consumable waste. POS & Product Administration: Manage product listings, item descriptions, and pricing within the Allxs point-of-sale system to ensure data accuracy at all times. Requirements Essential Requirements 3+ years of experience in a leadership or supervisory role within a kitchen environment, preferably in a fast-paced setting. Solid knowledge of culinary principles and food preparation techniques. Working familiarity with food safety, health, and sanitation statutory regulations. Strong leadership, team guidance, and interpersonal communication skills. Computer literacy with working proficiency in Microsoft Excel. Demonstrated ability to maintain composure and make sound operational decisions under pressure. Operational availability to work standard trading hours (07:00 to 16:00/17:00, Monday to Friday) plus flexible early mornings, late evenings, school holidays, and weekends (2 to 3 weekends per month) as dictated by the school event calendar Desirable Requirements Previous experience in menu planning, recipe development, and inventory management. Foundational public relations (PR) and marketing skills. Prior hands-on experience using the Allxs POS system Required Software Skills Microsoft Excel Benefits Benefits and Culture 15 days annual leave per annum. School Closure Leave allocation where possible Balanced scheduling initiatives designed to offset weekend and holiday event coverage during school closure periods where operational requirements permit. Work Arrangement On site / In office Employment Type Permanent