Position Summary

The Catering Manager is responsible for overseeing all catering operations, ensuring exceptional service delivery and customer satisfaction. This role requires strong leadership, initiative, and the ability to manage multiple tasks in a fast-paced environment. The Catering Manager takes complete ownership of the catering function, from planning and preparation through to execution and follow-up.

Key Responsibilities

LMA (Lead, Manage, and Hold Accountable):
Lead, manage, and hold the Catering Team accountable to high-performance standards. Maintain organizational discipline by regularly coaching, providing feedback, and ensuring that core values are consistently lived throughout the organisation.

Business Plan Execution:
Drive execution of The Summit’s Vision/Traction Organizer (V/TO) and strategic business plan. Ensure that all annual, quarterly, and weekly targets are met, keeping the department aligned to the vision and committed to measurable outcomes.

EOS Process Ownership:
Champion and ensure the EOS Process® is followed by your department, including maintaining the meeting pulse, Scorecard use, quarterly ROCKS setting and completion, Issue Solving Track (IDS), and process documentation standards.

P&L Stewardship:
Own and manage the department's overall profit and loss (P&L) performance. Lead budgeting, forecasting, and financial analysis, ensuring fiscal responsibility, profitability, and cost management across all functions.

Strategic Initiatives:
Own your department's Strategic Annual Task List items, ensuring tasks are completed on time and in full alignment with the company’s objectives. This Strategic task list serves as key list of key functions that help drive the success

Risk Management:
Proactively manage risk, protect the organization’s assets, and ensure adherence to all regulatory, contractual, and legal requirements.

Department Clarity, Integration, and Communication:
Create department clarity by ensuring your team is working together seamlessly. Drive alignment, foster functional teamwork, maintain consistent company-wide communication, and swiftly resolve issues.

Liaise with clients to understand their needs and deliver tailored catering solutions.

Oversee menu planning in collaboration with kitchen staff, ensuring dietary requirements and processes are met.

Manage, motivate, and train catering staff to deliver high standards of service and presentation.

Ensure compliance with food safety, hygiene, and health & safety regulations.

Monitor inventory levels, place orders, and manage supplier relationships.

Resolve any issues or complaints promptly, maintaining positive client relationships.

Continuously assess and improve catering processes to enhance efficiency and service quality.

Coordinate with other departments to ensure a seamless execution.

Key Performance Indicators (KPIs)

Full adherence to the EOS framework, measured through Meeting Pulse, Scorecard, and quarterly execution rates.

Strategic business plan (V/TO) executed successfully, achieving ROCKS and annual targets.

Financial performance meets or exceeds P&L budget targets

Strategic Annual Task List maintained and completed each year.

Business challenges proactively identified, prioritised, and resolved.

Compliance risks managed effectively with no major incidents or failures.

Accountability Chart and People Analyser are maintained, updated quarterly, and adhered to by all leadership roles.

Weekly Meetings & Check-Ins

Weekly Leadership Level 10 Meeting

Weekly Catering Level 10 Meeting

Required Skills & Attributes

Strong leadership and team management skills.

Excellent organisational and time management abilities.

Ability to work under pressure and adapt to changing priorities.

High attention to detail and commitment to quality.

Excellent communication and interpersonal skills.

Sound understanding of food safety, preparation and hygiene standards.

Initiative and the ability to make quick, effective decisions.

Qualifications, Experience & Licences

Previous experience in catering management, hospitality, or a similar role.

Relevant qualifications in hospitality, catering, or business management (desirable but not essential).

Proven track record of delivering high-quality catering services.

Current Working with Children’s Check

Current Victorian Drivers Licence

Food Handlers Certificate

Food Safety Supervisors Certificate

"All about Allergens for Cooks and Chefs" course

Employment Type

Full Time

Remuneration

Annual Salary of $60k to $70k (depending on experience) plus superannuation