Job Title: Catering Manager
Location: Lakeland Arts (Windermere Jetty Museum | Abbot Hall | Blackwell)
Reporting to: Head of Commercial
Direct Reports: Head Chef, Catering Supervisors and Catering Assistants across all sites
Purpose and Key Objectives Lakeland Arts is part of the Cumbria Museum Consortium, a National Portfolio Organisation funded by Arts Council England. For more information about Lakeland Arts, visit: lakelandarts.org.uk .
The Catering Manager will lead and oversee catering operations across our three venues; Windermere Jetty Museum Lakeshore Café, Abbot Hall Coffee Shop, and Blackwell, Arts & Crafts House Tea Room. With responsibility for financial performance, staff management, compliance and customer experience, the role is central to delivering a high-quality, efficient and customer-focused catering offer.
This role combines hands-on operational leadership with a strategic focus on innovation, sustainability and income growth. The Catering Manager will champion excellent visitor experiences, embed sustainable practices, and work collaboratively across the organisation to ensure catering supports Lakeland Arts wider cultural and commercial objectives.
Responsibilities
Catering Operations
Lead the development and delivery of the catering vision and strategy, aligned with organisational objectives.
Oversee daily operations across three sites to maintain quality, consistency and efficiency.
Manage stock and purchasing to ensure availability of key items whilst minimising waste and maximising profit margins, including oversight of stock loss prevention and investigation of variances.
Uphold high standards in equipment usage, cleanliness and maintenance, ensuring all staff are properly trained.
Work closely with the Head Chef to manage menu pricing, GP analysis and stock control to optimise profitability at Windermere Jetty Museum.
Design, cost, and implement seasonal menu changes at Abbot Hall Coffee Shop and Blackwell Tearoom, training Catering Supervisors and Catering Assistants to deliver to compliant and high standards.
Ensure full compliance with the Licensing Act 2003, Food Standards Agency (FSA) regulations, Environmental Health (EHO) requirements, and Trading Standards legislation.
Work with the Head Chef to develop creative menus and catering options for events, private hire and group visits.
Monitor customer behaviour, competitor activity and sector trends, adapting strategies to remain competitive.
Adapt trading models, menus and staffing approaches to seasonal visitor demand, weather-led fluctuations and event-driven peaks.
Work alongside the Head of Operations and Estates Co-ordinator to ensure that operational issues and equipment malfunctions are reported promptly and any problems resolved in a timely manner.
Ensure all catering outlets are consistently well-presented, signage and point of sale are in line with brand standards and customer feedback is acted upon promptly.
Lead on the management of catering-related complaints, incidents and service failures, ensuring timely resolution and continuous improvement.
Business Development
Partner with the venue hire and events teams to enhance food and drink offers for events, conferences and private functions.
Build partnerships with local producers, suppliers and community organisations to add value and strengthen regional identity.
Work alongside the Marketing team to promote café activities and maintain consistent brand messaging.
Support cross-promotion of additional services such as events, exclusive packages, retail and memberships.
Monitor market trends to ensure catering contributes to income growth and repeat visitation.
Identify new commercial opportunities, such as pop-up catering, concessions, or retail products to increase revenue streams.
Allergen & Food Safety Oversight
Act as the lead contact for Environmental Health Officers (EHO), managing inspections and ensuring timely implementation of any required actions or improvements.
Keep allergen logs current and maintain appropriate signage.
Act as the lead contact for allergen safety and dietary compliance.
Regularly audit and enforce HACCP procedures and food safety standards.
Conduct regular risk assessments (COSHH, fire safety, manual handling) and ensure compliance with our Health & Safety procedures.
Be an active member of the Health & Safety Group, representing the Catering teams and working towards best practice compliance and effective emergency procedures across Lakeland Arts.
Finance & Reporting
Work with the Head of Commercial to set and monitor ambitious yet achievable budgets including agreed GP%, labour costs, equipment maintenance and waste targets.
Oversee cost control, including staffing budgets, to optimise financial performance.
Regularly review financial performance and implement corrective actions to meet targets.
Plan and optimise labour in line with visitor forecasts, trading patterns and seasonal demand to maximise productivity and control costs.
Produce reports on income, gross profit margins, waste reduction, staff productivity and customer feedback.
Maintain accurate EPOS systems, cashing-up processes, and supplier records and lead on monthly stocktakes.
Team & Line Management
Provide dynamic leadership and hands-on supervision of catering teams across all locations.
Recruit, train and retain talented staff who reflect the organisations values.
Develop training and progression opportunities to support staff development.
Foster a culture of excellent customer service, inclusivity and professionalism.
Champion ethical practices and uphold commitments to anti-racism, equality and diversity.
Produce monthly rotas and action payroll for all catering staff.
Conduct regular appraisals, manage performance and support staff well-being.
Additional Requirements
This is a full-time role (37.5 hours per week). The post requires flexibility, with regular weekend and bank holiday working, occasional evening work and on-site presence during peak service times.
The Catering Manager will be expected to work across all three sites, with a minimum of 20 hours per week spent in the catering outlets supporting teams and monitoring service standards.
All duties to be carried out in line with Lakeland Arts Health & Safety, Equality and Environmental policies, with a strong emphasis on sustainability and reducing environmental impact.
The postholder will be a Personal Licence Holder .
Person Specification
Essential Experience
Significant experience of managing catering operations across multiple sites or within a comparable environment.
Strong knowledge of food safety standards, allergen management and HACCP compliance.
Experience of financial management, including budget setting, monitoring and cost control.
Experience of leading and motivating multi-site teams to deliver high performance.
Level 3 Food Hygiene Certificate (or willingness to achieve within 6 months).
Personal Licence Holder (or willingness to achieve).
Proven experience managing EPOS systems, cash handling and supplier relationships.
Desirable Experience
Experience of working within cultural, heritage or visitor attraction settings.
Knowledge of sustainable procurement practices and waste reduction strategies.
Experience of working with marketing or events teams to promote catering services.
Creativity in menu development and service design.
Essential Skills & Qualities
Strong leadership and team-building skills, with the ability to resolve conflicts and build morale.
Excellent organisational and rota management skills.
Commercial awareness with the ability to identify opportunities to improve financial performance.
Strong interpersonal and communication skills, able to engage staff, suppliers and customers.
Commitment to equality, diversity, inclusion and high standards of customer service.
Flexible, hands-on and proactive approach to operational management.
Innovative mindset with the ability to balance operational detail with creative flair.
Competent IT user with experience in Microsoft Office, EPOS, and catering management software.
The ability to travel regularly between sites.
Terms and Conditions
Salary: £38,000
Contract: Full-time, permanent.
Working Hours: 37.5 hours per week, with regular weekend and bank holiday work and occasional evening work.
Location: Hybrid working across all venues.
Benefits: Pension scheme, staff discounts, professional development opportunities.
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