You are the operational leader responsible for the entire food & beverage facility at our client’s location. Whether it’s a high-end corporate headquarters, a governmental institution, or a large-scale event venue, you ensure seamless service delivery. You act as the bridge between the client, the guests, and the operational team, balancing high-quality hospitality with strict financial targets.
Key Responsibilities
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Operational Leadership: Manage daily catering operations, including lunch services, banqueting, and coffee bars. Ensure the presentation and quality of food meet the highest standards.
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Team Management: Lead, coach, and schedule a team of catering employees and chefs. You are responsible for maintaining high energy levels and professional service on the floor.
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Financial Control: Manage the location’s budget. Monitor food costs (COGS), labor costs, and waste reduction to maximize profitability without compromising quality.
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Client Relationship: Act as the primary point of contact for the client (Facility Manager/Office Manager). You proactively propose improvements and handle feedback professionally.
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Compliance & Safety: Strictly enforce HACCP regulations and safety protocols. Ensure the kitchen and service areas are audit-ready at all times.
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Inventory Management: Oversee ordering, stock control, and supplier relationships to ensure efficient logistics.
Candidate Profile
We are looking for a hospitality professional with business acumen—someone who can run a location as if it were their own business.
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Education: Degree in Hospitality Management (Middelbare of Hogere Hotelschool) or Facility Management.
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Experience: Minimum of 3+ years of management expertise in contract catering, hotels, or high-volume restaurants.
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Certifications:
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Valid Social Hygiene diploma is mandatory.
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Proven knowledge of HACCP standards.
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Skills: Strong organizational skills, financial insight (P&L understanding), and experience with rostering software.
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Personality: You are a “people person” with natural authority. You remain calm under pressure and are service-oriented.
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Languages: Fluent in Dutch and English (essential for communication with diverse teams and international clients).
What We Offer
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Diverse Environments: Experience different corporate cultures and catering concepts, from steady office locations to dynamic event settings.
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Work-Life Balance: Unlike traditional hospitality, contract catering often offers more regular hours (primarily daytime/weekdays), depending on the assignment.
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Professional Growth: Access to management training and the opportunity to grow into a Multi-Site Manager role.
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Attractive Conditions: A competitive salary based on experience, travel allowance/lease car option, and pension scheme.