Job Title: Catering Manager
Reports to: Support Service Manager
Location: BSHD
Job Purpose
To lead and manage the catering service within the hospital, ensuring the delivery of high-quality, safe, and nutritious meals for patients, staff, and visitors. The Catering Manager will be responsible for overseeing a team of 64 catering staff and 2 supervisors, ensuring compliance with food safety standards, effective resource management, and operational excellence, including the accurate approval of staff hours weekly via Softworks, budget and cash flow control. The fundamental philosophy guiding this position is to promote and preserve the Bon Secours Mission, Values and Ethos.
Key Duties and Responsibilities:

Leadership & People Management

• Provide day-to-day leadership and direction to 2 supervisors and 64 catering staff.
• Promote a culture of teamwork, accountability, and high performance.
• Oversee staff scheduling and ensure adequate cover for service delivery.
• Approve staff rosters and weekly working hours through Softworks in line with HR and payroll deadlines.
• Conduct regular performance reviews and support staff development.

Catering Operations

• Ensure timely, accurate preparation and delivery of meals to meet patient and staff dietary requirements and preferences.
• Oversee the daily operations of the restaurant and hospital café.
• Maintain high standards of food presentation, portion control, and customer service.
• Collaborate with nursing, dietetic, and clinical staff to meet specialised nutritional needs.
• Monitor food quality, hygiene, and meal satisfaction regularly.

Food Safety & Compliance

• Ensure full compliance with HACCP, food safety legislation, and hospital protocols.
• Conduct regular food hygiene audits and take necessary corrective actions.
• Maintain required documentation, records, and staff training in food safety.
• Engage with the EHO when on site.

Resource & Budget Management

• Manage stock levels, purchasing, and supplier relationships in line with procurement procedures.
• Monitor and control catering budgets and operational costs.
• Ensure efficient use and maintenance of all kitchen equipment and facilities.
• Day to day cash flow of the restaurant and Café 51 .

Continuous Improvement

• Lead service evaluations and contribute to quality improvement initiatives.
• Stay informed on industry best practice, innovation, and sustainability in hospital catering.
• Respond promptly to service feedback and support complaint resolution where required.
• Deputise for the support services manager in their absence.

Essential Qualifications
Hold the Bachelors of Arts. NFQ Level 7 in Hospitality Management awarded by
Technical University Dublin OR
Hospitality Studies (Higher Certificate) (Level 6) awarded by the Munster Technical
University OR
A Diploma in Dietetics OR
An equivalent qualification AND
A total of at least five year’s satisfactory experience in the direction and control or
in assisting in the direction and control of the catering arrangements for an
institution or other establishment catering for a minimum of 200 persons per day

Essential Experience

• Minimum 3-5 years of management experience in catering, hospitality, or food service.
• Proven ability to lead and motivate teams in a fast-paced environment.
• Experience in managing budgets, vendor relationships, and event logistics.
• Strong organizational, communication, and customer service skills.

Please refer the Job description for details