CAT is seeking a Plant Based Sustainable Catering Manager who will oversee day-to-day catering operations, lead a dynamic team, ensure exceptional customer service, and manage sustainable practices throughout our catering operations.

The ideal candidate will be as passionate about plant-based cuisine as they are about operational efficiency and environmental responsibility.

Job details:

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Area of Responsibility: CAT Restaurant & Café

Responsible to: Director of Estates and Visitor Services

Responsible for: Catering Team

Contract type: Permanent

Responsibility Grade: 6

Location: CAT’s site in Llwyngwern, nr Machynlleth

Hours: 37.5 hours (1.0 FTE) per week

Working Days: Spread over 7 days on a rota basis, including evenings and early mornings. Split shifts may be required, dependent on business requirements

Salary and employee benefits:

£28,760 - £37,162 p.a. subject to experience


Work remotely: See Location

Application deadline: 9am 10 October 2025

Interviews to be held: week commencing 15 October 2025 (on site)

Expected start date: As soon as possible


Overview of Role

The Plant-Based Sustainable Catering Manager will oversee day-to-day catering operations, lead a dynamic team, ensure exceptional customer service, and manage sustainable practices throughout our catering operations. The ideal candidate will be as passionate about plant-based cuisine as they are about operational efficiency and environmental responsibility.

CAT’s catering team aims to provide a high quality service to its range of customers who include day visitors, school groups, students, course attendees, B&B guests, events and conference delegates. CAT’s restaurant is one of the leading vegetarian and sustainable food outlets in Wales, showcasing low-carbon, nutritious and tasty food. Current areas of operation include the main café and restaurant in the WISE building.

The Plant-Based Sustainable Catering Manager will be working alongside the Director of Estates and Visitor Services, to develop the operation of the kitchen and catering services, ensuring that they produce high quality products in an efficient and profitable way, whilst operating within CAT’s environmental and procurement policies.

The role combines a high level of chef duties, along with product development, financial and personnel management functions.

Main Responsibilities

Catering Management

• Collaborate with chefs and front of house staff to deliver exceptional menus and customer service.
o Serve as the primary contact for catering clients.
o Customise plant-based menus and experiences to meet client needs.
o Ensure outstanding customer service.
• Manage catering budgets, cost controls, and supplier relationships.
• To continually review the development of quality and range of products to increase profitability and customer satisfaction through the provision of new menus, services and food lines, including locally produced, organic and fair-traded food.

• Oversee compliance with Food Safety/Hygiene legislation including record keeping and maintain 5* rating.

• To comply with CAT’s Health and Safety Policies.

Leadership and Staff Management:

• To develop the skills of the catering team through staff training and coaching, ensuring that all staff receive adequate induction and training in health and safety, food hygiene and the CAT catering offer.

• Recruit and train staff in plant-based food knowledge and sustainable practices.

• Manage the rota for the café, servery and bar operations.

• Lead and create a team environment, which promotes good employee morale and ensures a high level of commitment and pride in the organisation.

• Ensure effective communication with your team and other departments, by holding regular team briefing sessions and attending management meetings as required.

• To ensure CAT’s catering operation is consistent with and showcases CAT’s ethos and research, relating to food and meets our environmental and purchasing policy.

• Track sustainability metrics (e.g. food waste, carbon footprint reduction) and report on goals.

• To comply with CAT’s Human Resources policies and procedures.

Business & Financial Management:

• To work within agreed payroll, stock value levels and budgets and manage stock ordering and margins. Assist the Director of Estates and Visitor Services with budget setting and implementation.

• To work with the Finance Department to ensure departmental compliance with agreed ordering, banking and invoicing procedures and ensure catering team adhere to agreed cash handling and security procedures.

• To monitor key performance indicators as required and produce departmental performance reports as required.


General

• Liaise with the Estates team to ensure an excellent level of presentation related to the café and restaurant in the WISE building and to report defects using the appropriate systems.

• Attend management meetings as required.

• To act as a member of the CAT health and safety working group.

• Any other appropriate duties required by the Director of Estates and Visitor Services.

Requirements
• 3–5 years of experience in catering management, hospitality, or food service leadership.
• Proven knowledge and experience of plant-based cuisine and sustainable food systems.
• Strong leadership and organisational skills.
• Excellent communication and customer service skills.
• Ability to work flexible hours, including weekends and evenings.

Applications should be forwarded to vacancy@cat.org.uk by the deadline stating the job title in the Subject line.


Any queries should be addressed to vacancy@cat.org.uk

Applications are required, CVs will not be accepted.

https://cat.org.uk/vacancies/