Catering Manager

Key Responsibilities

• Financial Management and Budget Oversight: Lead the quarterly forecasting and yearly budgeting process; Manage client budgets for each catering event; Provide full internal costings for all events, seeking approval before proceeding; Implement, monitor, and manage event-specific P&L in collaboration with the Finance team; Collaborate with the finance team to analyze financial reports and identify opportunities for improvement; Provide quotations and support in the collection of payments.
• Operational Management: Ensure operational excellence to Pattis high-quality event standards; Implement best practices to optimize workflow and resource allocation; Ensure an exceptional guest journey through front-of-house (FOH) training and development of all team members; Implement and ensure full compliance with the required protocol for all events; Manage back-of-house (BOH) operations, including policies and procedures; Provide regular menu updates and changes to align with market trends.
• Logistic Management: Manage BOH, transportation, stores, and raw materials logistics.
• Quality Control: Ensure consistent quality standards in food preparation and service; Monitor and maintain adherence to food safety and hygiene regulations; Conduct regular quality audits to uphold guest satisfaction; Ensure all food items meet correct standards for quality and temperature; Implement health and safety measures.
• Customer Service: Be the key contact for all clients, representing the company professionally; Head up all events on the day, maintaining excellent service standards; Address customer feedback and implement improvements; Maintain excellent client relationships and proactively respond to client requests; Champion a customer-centric culture.
• Team Leadership: Provide direct leadership and guidance to catering teams; Foster a positive and motivated work environment; Oversee training initiatives.
• Expansion and Growth Strategies: Collaborate with senior management on expansion plans and new ventures; Manage the opening of new catering locations; Ensure seamless integration of new establishments into the existing operational framework.
• Marketing: Develop a 12-month (yearly) marketing calendar with the Marketing Department; Work with the Marketing Department and the Event Sales Team to maximize revenues and covers; Drive business and marketing activities in line with the Marketing Calendar; Produce an events & catering brochure, updating it quarterly.
• Event Sales: Maximize all event business through collaboration with the Event Team; Upsell added value items.
• Vendor Creation and Client Engagement: Create vendor relationships with targeted clients for direct service provision; Collaborate with clients to facilitate vendor creation in their portals.
• Contracts & Agreements: Negotiate all new and existing contracts with at least 50% payment upfront; full payment due 30 days after the event.

Benefits

Benefits information not provided.

Qualifications and Experience

• Proven experience (7 years) in senior operational roles within the event catering industry.
• Bachelor's degree in hospitality management or a related field.

Job Specific Skills

• Event catering operational expertise with a sales-driven focus.
• Cost-saving strategies and financial acumen.
• Multitasking and agile management skills in a busy, upscale environment.
• In-depth understanding of profit and loss financial reporting.
• Dedication to providing an exceptional customer journey in event catering.

Competencies

• Exceptional communication and collaboration skills.
• Management of P&L accounts.
• Problem-solving and adaptability in a fast-paced, upscale setting.
• Leadership and team management abilities.
• A customer-centric mindset and passion for high-quality event catering.
• Profound knowledge of the event catering industry standards and best practices.