Oversee catering operations, including kitchen, onsite restaurants, hospitality events, and vending services.
Manage financial activities, including budgeting, forecasting, and client billing, ensuring profitability and accuracy.
Plan and organise staffing rotas to align with business needs and growth.
Ensure compliance with health and safety standards and licensing requirements.
Drive customer engagement through marketing initiatives and loyalty strategies.
Work collaboratively with client representatives and internal teams, such as Culinary Directors and Food Platform teams.