Catering Manager. International Project (Poland)
Skills
About the role
Descripción:
The Company
Black Bull Group is an international company specialized in logistics and integrated services, operating in demanding and high-standard environments worldwide. With a strong focus on quality, compliance, and operational excellence, we collaborate with major international organizations and institutional clients, delivering reliable and efficient solutions in complex and remote settings.
Position Overview
We are currently looking for an experienced Catering Manager to lead a large-scale collective catering operation in Poland.
The successful candidate will be responsible for the full management of catering services in an international and fast-paced environment, ensuring operational continuity, high-quality standards, and client satisfaction.
Key Responsibilities
Ensure the full delivery of catering services, maintaining quality, efficiency, and service continuity
Act as the main point of contact with the client, ensuring contractual compliance
Lead and coordinate multidisciplinary teams (kitchen, service, logistics, warehouse, etc.)
Oversee food production, service standards, and customer experience
Plan and validate menus, ensuring nutritional balance and adaptation to diverse needs
Manage procurement, logistics, stock control, and supply chain coordination
Control costs, budget, and financial performance (cost per meal, consumption, waste reduction)
Ensure compliance with food safety (HACCP), health & safety, and quality standards
Supervise facilities, equipment, and maintenance needs
Monitor KPIs, incidents, and implement continuous improvement actions
Requisitos:
Requirements
Education & Skills
Degree in Hospitality, Catering, Nutrition, or related field
Strong knowledge of food safety (HACCP), health & safety, and quality standards
High proficiency in English and Spanish (both required)
Advanced technical and operational knowledge (supply chain, cost control, ERP tools, Excel, etc.)
Professional Experience
Minimum 5 years of experience in collective catering or food service management
Proven experience managing high-volume operations (+500 meals/day)
Experience in international or remote environments
Strong background in end-to-end operations management
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