Catering Manager

Overview

The Catering Manager

is responsible for overseeing the planning, execution, and management of catering contracts. This role ensures that all catering operations meet contractual scope of work, client expectations, adhere to company policy and lead efficiently the day-to-day operations. The Catering Manager is instrumental in coordinating with clients, managing staff, and ensuring high-quality service delivery. Essential Duties and Responsibilities

Plan and coordinate all aspects of day-to-day operations, including contractual menu implementation, staffing, equipment, and logistics. Work closely with clients to understand their needs and preferences as per the contract. Serve as the primary point of contact for clients, ensuring clear communication and addressing any concerns or special requests. Provide exceptional customer service to enhance client satisfaction and build long-term relationships. Recruit, train, and supervise catering staff and coordinators. Manage staff schedules, performance, and development to ensure efficient operation and high service standards. Implement catering menus as per the contract, ensuring that they meet client expectations and comply with company standards. Monitor and Manage the Material requisitions, Issuance and Delivery. Oversee food preparation, presentation, taste and service to ensure quality and consistency. Manage catering budgets efficiently and monitor expenses, financial performance, identify cost-saving opportunities, and ensure profitability. Implement and enforce quality control measures to maintain high standards of food safety, hygiene, and service. Conduct regular inspections and reviews to ensure adherence to company policies and industry regulations. Coordinate logistics for material, food delivery and staff transportation. Ensure compliance with QHSE regulations. Effective management of staff, resources, and budgets. Education and Experience

Bachelor’s degree in hospitality management, Business Administration, or a related field OR Technical diploma with strong experience can prevail Relevant certifications or additional training in catering services are advantageous. Around 6 to 8 years of proven experience in contract catering management or a similar role within the Catering / Food / hospitality industry. Demonstrated success in managing contracts, budgets, and client relationships. Experience in leading and developing teams and managing multiple projects simultaneously.

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