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Corporate Catering Manager jobs

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    • The Chef Manager is responsible for leading a corporate catering operation, ensuring exceptional food quality, service delivery, financial performance, and team…
    • View all Aramark Ireland jobs - Dublin jobs
    • Salary Search: Chef Manager salaries in Dublin, County Dublin
    • See popular questions & answers about Aramark Ireland
    • Complies with all corporate accounting procedures.
    • Manages the Food and Beverage departments (not catering sales).
    • Manages all day-to-day operations.
    • Assist catering sales on all special menus and price structures.
    • Work with other F&B managers and keep them informed of F&B issues as they arise.
    • Strategic Client Relationship Management Serve as the primary, trusted strategic partner to the client’s EMEA Real Estate and Workplace Services (REWS) food…
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    • Ideally a recent background with the corporate contract catering sector.
    • Customer Relations - Interact with customers to understand their specific catering…
    • Supporting the planning and delivery of off-site catering, private events and corporate bookings.
    • The ideal candidate will be equally comfortable running a busy…
    • Experience within corporate catering, contract catering, hospitality, or restaurant environments.
    • He Chef de Partie is responsible for preparing and delivering…
    • Previous experience managing In-room Dining and catering for private Events including Dinner parties etc is expected.
    • Job Types: Permanent, Full-time.
    • Be fully aware of any menu updates, hotel promotions, corporate promotions or specials.
    • Cameo Cinema - our own private in-house 50-seater cinema offering…
Chef Manager
Aramark Ireland
·
3.4
Dublin, County Dublin
Permanent, Full-time
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Job details

Here’s how the job details align with your profile.

Job type

Permanent
Full-time

Shift and schedule

Weekend availability
Monday to Friday

Benefits

Pulled from the full job description
Company pension

Full job description

The Chef Manager is responsible for leading a corporate catering operation, ensuring exceptional food quality, service delivery, financial performance, and team development. The role combines hands-on culinary leadership with operational and commercial management to deliver a first-class workplace dining experience.


Working Hours

  • Monday to Friday
  • Daytime hours: 8:00am - 3:30pm (flexibility required based on business needs)
  • Occasional support for hospitality events outside normal operating hours
  • A weekend team operates on a 5 over 7 basis; however, the Chef Manager will be expected to provide operational cover on weekends when required.

Key Responsibilities

Food & Service Delivery

  • Lead the preparation and presentation of high-quality fresh food.
  • Develop innovative and seasonal menus aligned with customer expectations.
  • Ensure food quality, presentation, and consistency are maintained at all times.
  • Manage breakfast, lunch, hospitality, and event catering services.

Team Leadership

  • Lead, motivate, train, and develop the catering team.
  • Manage staff scheduling, recruitment, absence management, and performance reviews.
  • Promote a positive culture focused on teamwork, customer service, and continuous improvement.
  • Provide hands-on operational support during busy service periods.

Financial Management

  • Manage food, labour, and operational costs within agreed budgets.
  • Monitor purchasing, stock control, and supplier performance.
  • Deliver cost-saving initiatives while maintaining service standards.
  • Complete financial reporting and KPI monitoring as required.

Client & Customer Engagement

  • Build strong relationships with clients and stakeholders.
  • Ensure high levels of customer satisfaction through regular engagement and feedback.
  • Drive innovation and continuous improvement within the catering offer.

Health, Safety & Compliance

  • Ensure full compliance with HACCP, food safety legislation, and company policies.
  • Maintain all required food safety and health & safety documentation.
  • Lead by example in promoting safe working practices.

Skills & Experience

  • Previous experience as a Chef Manager, Head Chef, or Catering Manager within contract catering, hospitality, or corporate dining.
  • Strong leadership and people management skills.
  • Proven experience managing budgets and delivering financial targets.
  • Excellent culinary skills and a passion for food innovation.
  • Sound knowledge of food safety, HACCP, and health & safety legislation.
  • Strong organisational and communication skills.

Benefits

  • Monday to Friday daytime operation.
  • Work-life balance with limited weekend requirements.
  • Opportunity to lead a high-profile corporate catering site.
  • Training and development opportunities.
  • Company pension and employee benefits package.

Hours: 39 hours per week, typically 8:00am - 3:30pm Monday to Friday, with flexibility and occasional weekend cover as required.

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