Catering Unit Manager
Aramark · Galway, G, Ireland
What the posting says
Each fact carries its state:Statedfound in the postingConflictstwo statements disagree, both quotedNot mentionedthe posting does not say
- Employment typeStated
- Full time
- ExperienceStated
- 5-10 years
Not mentioned in this posting
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- PayNot mentioned
- The posting does not say
- Work arrangementNot mentioned
- The posting does not say
- ShiftNot mentioned
- The posting does not say
- EducationNot mentioned
- The posting does not say
- Visa sponsorshipNot mentioned
- The posting does not say
Requirements, each with its sentence from the posting
These are the employer’s words. The index does not judge whether you meet them.
- Management experience in catering, hospitality or contract cateringrequired
Management experience within catering, hospitality or contract catering.
from the posting - Financial, labour and stock control skillsrequired
Strong financial, labour and stock control skills.
from the posting - Leadership and organizational skillsrequired
Excellent leadership, organisational and communication skills.
from the posting - HACCP and health & safety requirementsrequired
Strong understanding of HACCP and health & safety requirements.
from the posting - High-volume environment experiencerequired
Experience operating in a high-volume environment.
from the posting - 24/7 operation supportrequired
Ability to support a 24/7 operation.
from the posting - Communication skillsrequired
Excellent leadership, organisational and communication skills.
from the posting
Read the full posting as the employer wrote it
Job Description
The Unit Manager is the senior operational leader for their assigned building and is responsible for delivering day-to-day catering and foodservice operations in a 24/7 environment at the Boston Scientific Galway site. Working closely with the Account Manager, Hospitality Manager, and Head Chef, the Unit Manager is accountable for operational performance, labour deployment, stock management, compliance, customer experience, and team leadership within their unit, while supporting wider account objectives and client requirements.
Key Responsibilities
Operational Management
• Lead all day-to-day restaurant, retail and catering operations within the assigned building.
• Ensure consistent service delivery across all shifts and operating periods.
• Support kitchen teams and service teams to achieve operational excellence.
• Drive service standards, efficiency and customer satisfaction.
• Deputise for the Account Manager as required.
Financial & Commercial Management
• Manage day-to-day bookkeeping and operational administration.
• Control labour costs and deployment against budgets.
• Manage stock ordering, stock counts, stock variance and waste reduction.
• Monitor weekly financial performance and implement corrective actions.
• Support budget and forecast delivery.
Colleague Management & Development
• Lead, coach and develop supervisors, team leaders and frontline employees.
• Manage recruitment, onboarding, training and performance reviews.
• Support succession planning and employee engagement initiatives.
• Manage attendance, conduct and performance matters in line with company policy.
Food Safety, Health & Safety & Compliance
• Ensure full compliance with HACCP, food safety and health & safety requirements.
• Maintain audit-ready standards and complete compliance checks.
• Ensure all mandatory training is completed and recorded.
Customer Experience
• Develop strong relationships with building stakeholders and customers.
• Respond promptly to feedback and implement service improvements.
• Drive a customer-focused culture throughout the unit.
Continuous Improvement
• Identify opportunities to improve productivity, efficiency and service quality.
• Implement improvement initiatives supporting account objectives.
• Share best practice across both buildings.
Collaboration & Site Leadership
• Work collaboratively with the Account Manager, Hospitality Manager, Head Chef and fellow Unit Manager.
• Support the Hospitality Manager by ensuring appropriate staffing, operational resources and facility readiness for hospitality activities.
• While the Hospitality Manager retains responsibility for hospitality service delivery, ensure the operational environment supports successful execution.
• Support site projects, audits and client initiatives.
Key Performance Indicators
• Customer satisfaction scores
• Labour cost performance
• Food cost and stock variance performance
• Compliance and audit results
• Food safety and HACCP performance
• Employee engagement and retention
• Service standards across all shifts
• Client satisfaction within assigned building
• Continuous improvement of service delivery
Qualifications
• Management experience within catering, hospitality or contract catering.
• Strong financial, labour and stock control skills.
• Excellent leadership, organisational and communication skills.
• Strong understanding of HACCP and health & safety requirements.
• Experience operating in a high-volume environment.
• Ability to support a 24/7 operation.
Additional Information
About Aramark
Aramark Ireland is a leader in food, facilities, and workplace services, supporting clients across healthcare, education, business, and the public sector. With over 40 years in Ireland and more than 8,000 colleagues across Ireland and Northern Ireland, we are committed to service excellence, innovation, sustainability, and creating meaningful experiences for our clients, colleagues, and communities.
Aramark is committed to creating a diverse and inclusive workplace and welcomes applications from all candidates.
The posting text is reproduced as the employer wrote it; the index adds nothing to it.