Catering Manager

Remuneration

As of 01/03/2025, the salary scale for this post is: €59,419 — €60,870 — €62,566 — €64,268 — €65,976 — €67,501 — €69,054 — €70,566 — €72,067 — €74,650 — €77,243 (LSIs)

New appointees to any grade will commence on the minimum point of the scale.

Incremental credit may be applied for recognised relevant service in Ireland and abroad in accordance with Department of Health Circular 2/2011.

Credit is generally granted upon appointment in respect of previous experience within the Civil Service, Local Authorities, Health Services, and other Public Service Bodies or Statutory Agencies.

To ensure the effective and safe delivery of catering services throughout the hospital, the Catering Manager will maintain strong working relationships with:

• Senior Support Services Managers

• Catering Supervisors and Chefs

• Health and Social Care Professionals

• Support Staff

The Catering Manager will be responsible for:

• Leading the day-to-day operations of catering services across the hospital

• Optimising the quality and delivery of food to patients and staff in line with food safety regulations, HSE policies, and best practice

• Advising hospital leadership on catering matters and contributing to strategic planning

• Engaging with Environmental Health Officers and managing follow-ups in collaboration with the Quality & Patient Safety Department

• Ensuring effective HR and financial management within catering operations

• Leading new catering projects across the hospital

• Oversee the day-to-day delivery and operations of hospital catering services

• Ensure services comply with food safety regulations, HACCP, HIQA standards, and HSE policies

• Prepare service plans, estimates, and budget reports

• Collaborate with Dietitians and Speech & Language Therapists to meet individual dietary needs

• Ensure timely meal delivery, carry out ward rounds, and monitor food quality

• Develop and monitor KPIs

• Promote safe work environments and lead responses to incidents or food safety concerns

• Ensure full compliance with infection control protocols

• Develop and lead change management and IT upgrades within the department

• Represent the hospital in national accreditation and nutrition projects as required

• Lead a multidisciplinary catering team and promote a positive work environment

• Manage staff recruitment, induction, training, performance reviews, rostering, payroll, and leave

• Ensure compliance with HR policies and industrial relations best practices

• Monitor absenteeism and optimise resource planning

• Support staff training and development in alignment with HSE frameworks

• Engage in the HSE Performance Achievement process

• Develop and oversee catering budgets

• Identify and implement cost-effective practices

• Submit reports on budgets, statistics, and catering operations

• Monitor vending machines and cash collection points

• Ensure compliance with HIQA, HACCP, EHO, and HSE safety standards

• Lead regular audits and policy evaluations

• Record and investigate incidents and implement corrective actions

• Collaborate with Health & Safety Officers and infection control personnel

• Maintain and update the department’s Site Specific Safety Statement

Candidates must: (i) Hold a BA (NFQ Level 7) in Hospitality Management from TU Dublin OR (ii) Hold a Higher Certificate (Level 6) in Hospitality Studies from MTU OR (iii) Hold a Diploma in Dietetics OR (iv) Hold an equivalent qualification OR (v) Be currently employed in the HSE or funded agency as a Catering Officer

AND

• Have at least 3 years' satisfactory experience managing catering services for a minimum of 200 people daily OR

• Have at least 5 years’ total experience directing or assisting in the direction of such services

All candidates must demonstrate the requisite knowledge, ability, and management capacity for the role.

• Must be fully competent and capable of discharging the duties of the post

• Must be of good character

• Must have access to appropriate transport

• Must be eligible to work in Ireland (EEA/Swiss/British citizens or non-EEA citizens with legal work authorisation)

• Strong knowledge of HACCP, food safety, HIQA, and employment legislation

• Familiarity with IT systems used in catering and proficiency in MS Office

• Financial management skills and ability to work within budgets

• Excellent organisational skills

• Ability to manage multiple tasks and meet deadlines

• Adaptability and forward planning capabilities

• Effective collaboration with colleagues and external stakeholders

• Strong team leadership and interpersonal skills

• Capacity to provide coaching and constructive feedback

• Commitment to service users and professional development

• High standards of empathy, dignity, and respect

• Strong analytical and problem-solving abilities

• Sound judgement and the ability to assess complex issues

• Clear and concise communication skills

• Effective written and verbal communication with various stakeholders

A shortlisting or ranking process may be applied based on the eligibility criteria and skills/competencies outlined.

It is essential that all relevant experience is clearly described in your application to avoid exclusion.

The HSE is committed to fostering a diverse, inclusive, and equitable workplace. All employees are respected regardless of background, and reasonable accommodations are available for those who require them.

• The current vacancy is permanent, full-time

• A panel may be formed for similar roles

• Appointment governed by the Health Act 2004 and applicable recruitment legislation

• Standard: 35 hours per week

• Rostered between 8:00 AM – 8:00 PM, 7 days a week, as required

• Entitlement will be confirmed at the contracting stage

• Pensionable post under the appropriate HSE scheme

• Transfers from pre-2005 schemes will retain comparable terms under Section 60 of the Health Act 2004

• Mandatory retirement age is 70

• Exemptions may apply based on service entry date and pension scheme membership