On‑Site Catering Manager

About the role

The On‑Site Catering Manager oversees daily catering operations on the client’s premises, ensuring seamless coordination between front‑of‑house and kitchen teams. The role serves as the primary operational contact for the client, guaranteeing high standards of quality, safety, efficiency and satisfaction while managing budgets and administrative tasks.

Key responsibilities

• Lead, coordinate and support both front‑of‑house and kitchen teams on‑site.
• Supervise staffing, onboarding and training of all team members.
• Ensure effective cross‑functional communication between FOH, kitchen and external units.
• Oversee setup, stocking and cleanliness of multiple micro‑kitchen areas.
• Maintain compliance with branding, merchandising and presentation guidelines.
• Manage buffet setup, monitoring and replenishment according to service standards.
• Ensure food freshness, hygiene and presentation standards are consistently met.
• Provide outstanding customer service and foster a professional atmosphere.
• Engage with guests proactively to ensure satisfaction.
• Monitor client feedback, service levels and resolve client requests.
• Track and follow‑up on on‑site budgets related to operations.
• Process supplier invoices accurately and timely.
• Identify and report cost‑saving opportunities without compromising quality.
• Oversee daily stock levels and timely ordering of supplies.

Required profile

• Proven experience managing on‑site food service or catering operations.
• Strong leadership and team‑management abilities.
• Excellent communication and client‑service orientation.
• Ability to work under pressure while maintaining quality standards.
• Good organizational and budgeting skills.
• Familiarity with health and safety regulations in food service.

Required skills

• Budget management.
• Inventory control.
• Food safety compliance.
• Team scheduling and training.
• Client relationship management.
• Use of internal accounting or procurement systems.