Catering & Kitchen Manager

The Catering & Kitchen Manager will be responsible for overseeing the day-to-day catering and kitchen operations at MOKSHA, ensuring efficient coordination between food preparation, kitchen operations and restaurant service.

The role combines operational catering management with responsibility for kitchen staff supervision, stock and supplier management, food safety, cost control and maintaining consistent food and service standards.

• Manage and coordinate the daily catering and kitchen operations of the restaurant.
• Supervise kitchen, catering and relevant service staff and allocate daily duties.
• Prepare staff rotas and ensure appropriate staffing levels for functions and catering requirements.
• Coordinate closely with the Head Chef and kitchen team to ensure efficient food preparation and timely service.
• Monitor food quality, presentation, portion control and consistency.
• Oversee kitchen workflow and ensure food preparation and service operate efficiently during busy periods.
• Manage restaurant functions, parties and catering requirements, including planning staffing and food service arrangements.
• Monitor food, beverage and kitchen stock levels and arrange supplier orders.
• Manage stock rotation, inventory, wastage and food costs.
• Liaise with suppliers and ensure ingredients and other catering supplies are available according to operational requirements.
• Ensure the kitchen and catering operation complies with food hygiene, HACCP, allergen, health and safety and fire safety requirements
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• Maintain and monitor temperature records, cleaning schedules and other required food safety documentation.
• Support recruitment, induction and training of kitchen and catering staff.
• Monitor employee attendance, performance and compliance with operational procedures.
• Work with the Head Chef on menu planning, operational improvements and maintaining MOKSHA's food standards.
• Monitor catering and kitchen expenditure and implement appropriate cost-control measures.
• Deal with operational issues and food/service-related customer feedback where required.
• Maintain relevant operational, stock, staff and compliance records.
• Report to the Director on staffing, costs, stock, service performance and operational requirements.
• Identify opportunities to improve kitchen efficiency, catering service and overall customer experience.