Catering Manager

Job Summary

The Catering Manager effectively monitors all aspects of the daily operations of the Catering Department. Responsible for the development and implementation of training plans. Responsible for the development and maintenance of SOPs (Standard Operating Procedures) and other standards within the department. Works closely with Operations Manager, Sales, Culinary departments providing essential input and expert opinion to ensure RFPs (Requests for Proposal) accurately reflects Catering capabilities and helps submit competitive and relevant quotations.

Key Responsibilities

• Lead and assist Catering Managers Team members with overall direction and team development, while promoting a friendly and result-driven work environment. Support the daily management of banqueting and catering operations, ensuring seamless execution of events.
• Review all written communication like EFs (Event Forecasts), BEOs (Banquet Event Orders), Site Visit Requests, RFPs (Requests for Proposal), shared CVs, training courses bookings, etc. to determine appropriate staffing levels, assignments, supplies and enhancements as they relate to banquets and caterings set-ups. Attend all scheduled Operations Team meetings. Constantly communicate information to Sales, Culinary and other supportive departments before, during and after events.
• Follow established systems and processes for scheduling, staffing, ordering, pre-event briefings and other responsibilities to assure compliance with our existing standards.
• Responsible for the development and maintenance of SOPs (Standard Operating Procedures), and quality standards within the department, utilizing a continuous improvement approach to ensure high-quality, cost-effective, and customer-focused operations.
• Responsible for the development and implementation of training plans to ensure highest level of customer service within the Catering service staff. Sets goals and delegates tasks to improve departmental performance.
• Lead entire communication of Catering Team with staffing agencies regarding staff requests, oversee minimization of staff overtime and preparation of casual labor time sheets and invoices before submitting needed paperwork to Finance Department.
• Work closely with Operations Manager, participate in budget planning, assess staffing, inventory, and equipment requirements for the upcoming period. Influence the (P&L) Profit & Loss statement through revenue generation and vigilant cost control, project costs for beverages, labor and supplies based on anticipated events volume. Help to allocate the budget by distributing funds across key cost categories.
• Work closely with Sales Team, influence revenue through strategic pricing, upselling, and assist in optimizing Catering packages. Analyze past performance to identify the most profitable offerings.
• Provide essential input and expert opinion to ensure RFPs (Requests for Proposal) accurately reflect Catering capabilities and help Operations Team to submit competitive quotations.

Qualifications

Experience

Preferred Skills

Team-oriented mindset

Result-driven personality

Strong interpersonal skills

Motivational and problem-solving abilities

Multitasking capability

Critical thinking and creativity

Ability to work in a fast-paced environment while maintaining luxury service excellence

Acute attention to detail

Strong administrative skills

Practical financial skills to manage departmental resources and contribute to the overall business's financial health

Ability to cope with the physical demands of the job, including but not limited to standing, walking, driving around a region, and being manually involved in operations