Catering Operations and Service Manager

We have an exceptional opportunity for a Catering Operations & Service Manager here at St Luke's. This is a new role providing practical, hands-on day-to-day leadership for our catering service.

The role will take operational ownership of the established SEASONS catering model, ensuring that agreed systems, standards and ways of working are consistently embedded and maintained across both sites.

The role is responsible for ensuring that patient catering remains safe, reliable and prioritised at all times, while overseeing the day-to-day operation of production, Bistro service, SEASONS Anytime, inter-site food movement, stock control, waste management and team coordination across both sites.

This is a hands-on operational management role, requiring someone who can balance food safety, people management, service standards, financial awareness and practical problem solving.

The post holder will be expected to maintain a visible presence within the operation and work closely with the catering team to ensure services run safely, consistently and efficiently.

The post holder will work closely with clinical teams, Facilities, Finance, Procurement, People/HR, volunteers and other relevant colleagues to ensure catering remains well organised, compliant, responsive and aligned with the values of the Hospice.

The role will operate within the agreed SEASONS operating model and support its continued embedding and practical improvement, including the effective use of EPOS, stock information, SEASONS Anytime data and other relevant operational systems.

Key Responsibilities

• Provide clear day-to-day operational leadership and accountability for catering services across both sites.
• Coordinate delivery across food production, transport, receiving, regeneration, service and retail activity. Ensure agreed SEASONS processes, standards and responsibilities are consistently followed.
• Maintain a visible presence within the operation and support the team in resolving practical issues.
• Ensure patient catering remains the first operational priority. Escalate significant operational, staffing, food safety or service risks appropriately.
• Clinical & Patient-Centred Delivery – SEASONS Care
  • Ensure patient food provision is safe, reliable, compassionate and responsive to individual needs. Ensure clinically authorised dietary, allergen and texture-modified requirements, including IDDSI, are implemented correctly.
  • Work closely with Nursing, Dietetics, Speech & Language Therapy and other clinical colleagues regarding patient nutrition and hydration requirements.
  • Ensure agreed patient menus, portion standards, service processes and associated records are maintained.
  • Support appropriate flexibility for individual patient preferences, appetite and changing needs within agreed clinical and food-safety parameters.
  • Ensure catering staff understand the importance of dignity, sensitivity and patient-first care within the Hospice environment.