Catering & Hospitality Manager

As one of the local leading providers of palliative and end of life care, St Andrew’s Hospice is a highly successful and forward-thinking charity with a turnover of c£5m, offering both adult and children’s services. With an excellent reputation in the local community and beyond, we reach over 800 patients and their families in North East Lincolnshire and our wider catchment area of Lincolnshire, Hull and East Yorkshire for our children’s service.

Working for St Andrew’s can offer a highly rewarding career with a great team, with 140 staff, a large Hospice site and 23 charity shops working together to ensure that patients and their families have the best possible experience and receive the highest quality of care.

You will lead and manage the Hospice based Catering Team.

As the Catering & Hospitality Manager you will primarily be responsible for the leadership, management, and development of the catering facilities at the Hospice. An environment which is committed to a continued provision of high quality and efficient catering services for our patients, families, staff and visitors, in addition to Hospice fundraising and hospitality events.

We are looking for a passionate and creative Catering & Hospitality Manager who enjoys cooking with fresh food and seasonal produce to a high standard. As well as leading on dietary and nutritional requirements across the organisation ensuring compliance with current legislations, you will have the ability to develop policies and procedures which support the Strategic Business Plan and manage the catering budget effectively. You will also have proven experience of managing a team in a catering & hospitality environment.

As our Catering & Hospitality Manager you will:

  • Take the lead in managing and training a team working with you.
  • Be highly organised and comfortable working in a high-pressure environment.
  • Ensure you & your team have high standards of food hygiene, preparation and follow health and safety rules.
  • Ensure that waste of all food items during food preparation is kept to a minimum.
  • Have a good financial understanding of catering costs & budgetary control.
  • Be creative and innovative when designing menus.
  • Have good food and retail presentation skills.
  • Undertake compliance checks and audits.

In order to be successful in this position you will have excellent leadership and communication skills, along with the ability to manage a varied set of objectives and priorities.  You will also have a sound understanding of the relevant health and safety legislation, including allergens and Natasha’s Law and matters relating to kitchen/catering management, including COSHH and Food Hygiene.

In return, we offer a welcoming environment where every person matters, competitive salary package which includes a contributory pension scheme, staff benefits and excellent training and development opportunities.

For further information and to request a copy of the Job Description please contact:

Jacqueline Hall, Director of People & Operations

(01472) 350908 ext. 234 or email

Closing date: Thursday 9th December 2021

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