Retail Catering Production and Development Manager | University Hospitals of Leicester NHS Trust

The role of the Retail Catering Production and Development Manager is to lead, manage, control and develop all aspects of product development, menu development and management of chefs and back of house staff in the retail catering service in all staff and visitor catering outlets across the University Hospitals Leicester NHS Trust.

The key result area for role of the Retail Catering Production and Development Manager is to lead, manage, control and develop all aspects of product development, menu development and for the management of chefs and back of house staff in the retail catering department in all staff and visitor catering outlets across the University Hospitals Leicester NHS Trust.

Our new strategy, developed with the support and feedback of colleagues, patients, and partners, is our compass for the next seven years (2023-2030).

We have four primary goals:
• high-quality care for all,
• being a great place to work,
• partnerships for impact, and
• research and education excellence

And we will embed health equality in all we do - taking active steps to reduce the avoidable differences in healthcare that some people face, working in partnership with communities.

Our strategy is underpinned by new values and we will work to ensure they are an everyday reality for all:
• we are compassionate,
• we are proud,
• we are inclusive, and
• we are one team

This is an exciting moment as we look to the future with clarity on what we already do well and where we need to focus our energies to make an even bigger difference for the people we serve.

About the University Hospitals of Leicester NHS Trust:

Through a designated team, on a day to day perspective the post holder will ensure the efficient and effective running of the retail catering services to::

Optimise the relationship with service users as customers of a high quality service

· Maximise income to the Trust by ensuring that opportunities for income growth are explored and developed

· Maintain the health and safety of service users and an aesthetically attractive environment, as far as possible given budget constraints.

· Ensure the department is fully compliant to public sector procurement requirements

· Ensure the department meets the targets set by governing bodies in relation to healthy eating i.e. CQUIN, NHS Good Food Standards and the independent review of Health Care Food & Drink.

· Design, maintain and monitor the organisation-wide food and food preparation equipment safety audits undertaking research and development activities where required

· Liaise with patient catering managers to provide when necessary non-clinical advise in relation to patient menus and dietetic support

This advert closes on Tuesday 5 May 2026