Project Manager

Overview

Project Manager is responsible for the management of all site aspects (administration, financial, and development of the Catering activities). Meeting and coordinates with Clients and provides maximum supports to their entire satisfaction; organize and maintains budgeted revenues through solicitation of business while controlling expenditures. Direct, implement and maintains a management philosophy which serves as a guideline to Catering staff. To mentor, develop, coach and educate staff providing leadership to operations. Direct responsible for the Operations under his supervision and responsible for the quality, staff development and growth of the activity managed.

Responsibilities

• Prepare, in conjunction with the Operations Manager, an annual operating budget that will form part of the Business Plan.
• Ensure that the Division’s Operational Budget is strictly adhered to and that all costs are strictly controlled.
• Prepare and distribute the monthly Catering & Support Services forecast identifying covers and sales by meal period.
• Monitor all costs and recommend measures to control them.
• Ensure that each outlet / project is individually profitable.
• Assist in managing the day-to-day operation of the Catering and inform the Operations Manager of any decision taken which did not require his action and any other relevant information.
• Responsible for controlling and analysing, on an on-going basis, the levels of the following : Payroll & Food Costs, Quality Assurance, Service Standard and Presentation of Products, Hygiene & Sanitation Condition of facilities and equipment, Guest Satisfaction, Staff Training.
• Maintain complete knowledge of and comply with all divisional policies and procedures, ensuring that Catering and Support Services staff is informed as well.
• Responsible for setting the standards of all Food & Beverage and Equipment.
• To ensure that all operating standards comply with company policies and procedures.
• Coordinate daily with Catering staff to review status of new events, schedules, priority assignments, and all information pertinent to the operation.
• Organize and delegate operational action plans and follow up the status.
• Review the reports, log book, sales; resolve discrepancies if any. Track revenue against budget.
• Ensure that Catering staffs are familiar with the service standards.
• Check that functions are properly staffed to provide the required standard of service. Ensure that staff is well groomed; resolve any deficiencies with the project supervisor and / or the chef on duty.
• To ensure the Head cook / Chef Supervisor plan special requests for clients and special event menus. Ensure cleaning and sanitizing of all food service areas, crockery and cutlery wares, bain-marie, trolleys, shelves, refrigerators and hot cabinets, plus the sweeping and mopping of all floors in the restaurant area.
• Monitor guest reactions and confer with service staff to ensure guest satisfaction.
• Monitor and handle guest complaints by following the instant pacification procedures and ensuring guest satisfaction.
• Review weekly work schedules in accordance with staffing guidelines and labour forecasts. Adjust schedules throughout the shift to meet the business demands.
• To ensure Guest Questionnaire has been distributed on regular basis and complaints / deficiencies have been corrected immediately for guests’ entire satisfaction.

Staff Management

Staff Development

Administration

General Duties

Locations

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